Big Pig in Big Jim

We've been smoking a lot of whole pigs lately for events, but this particular pig was so big, it didn't fit in our smokers at the shop. We have two Freidrich smokers that have basket carousel inside where you place the meat. It's important to keep the carousel balanced, however, or you can have a derailment. This hog from Kapowsin was definitely going to derail the smokers.

We had to bring in Big Jim, our new-to-us smoker and the larger of our two mobile smoker. Eric slept in the van at the shop in three-hour increments to get this big boy done.

One of the reasons I want to post some photos of the whole hog is because we will be doing a whole hog night for Fare Start in September.

The other reason is because some people don't realize how much the pig...looks like a pig when you smoke it. We are so removed from our food that it can be a little shocking when we see meat so close to its original form and not packaged on a tray with some plastic wrap.

The construction crew who ordered this pig were in hog heaven!

While an apple is traditional, we had a little fun with this one for our client.

Here are some more photos. Eric will claim to have not a marketing bone in his body, but he's the one who set this up and took photos for "whatever" (you know, like our facebook page or our website...).

I didn't crop out the van, his bed for the night.

Coming up: Chef Eric's Secret to Smoking a Suckling Pig and Seafood Fest!

Next week I'll post a tutorial on smoking a whole pig. Not a big ol' hog, but a suckling pig under 35 lbs. My husband Eric has a pretty unique way of doing whole pigs. He says someone surely has done it his way, but I've never seen it, so I'm calling it a secret until proven otherwise.

Before that post, we have a huge weekend coming up which includes the Ballard Seafood Fest! Smokin' Pete's will be in booth F22. We'll serve pulled pork & chicken sliders, plus Mussels in a Smoked Tomato & Fennel Sauce and a new seafood item this year - New England Clam Cakes. I won't be posting that recipe. That one really is secret. But I will post the mussel recipe. I'll sneak that in before the pig tutorial.

But don't just read about it, if you are local, come to Seafood Fest and try it. F22, on Leary Way off Market Street, between the Kiwanis and the cranky New Orleans Cookery guys. Hope to see you this weekend!