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Whole hog advice
Posted on 7/20/17 at 7:19 pm
Posted on 7/20/17 at 7:19 pm
I'm going to smoke a whole hog this weekend, and could use a few tips. I was planning on using only oak. I figured I'd toss a rub on the inside cavity, on any exposed meat. But I've heard people claim that isn't a necessity.
Any tips are very appreciated.
Any tips are very appreciated.
5
Posted on 7/20/17 at 7:25 pm to CCTider
salt and maybe pepper
or nothing at all
or nothing at all
Posted on 7/20/17 at 7:30 pm to CCTider
A rub/seasoning salt is fine. A friend injects the hell out of em too. Oak is excellent, as is pecan. I've poured cane syrup over the cavity during the cooking process...good stuff.
Posted on 7/20/17 at 7:32 pm to CCTider
Will it be splayed or closed abdomen when cooking? If closed you can stuff the chest cavity with some meat treats.
All my experience is cooking splayed on a Cajun microwave, but getting the fire really hot to crisp the skin at the very end is a game changer.
All my experience is cooking splayed on a Cajun microwave, but getting the fire really hot to crisp the skin at the very end is a game changer.
Posted on 7/20/17 at 7:37 pm to Creamer
quote:
Will it be splayed or closed abdomen when cooking?
Not sure. We are getting a dressed hog. Possibly a free one that'll be 150 lbs. If this guy flakes, which is looking likely, then we'll get a 90-100 lbs hog.
I assume dressed just means cleaned, and weed have to close it ourselves. Is there any advantage one way or the other as far as cooking goes? What do people usually stuff them with?
quote:
All my experience is cooking splayed on a Cajun microwave, but getting the fire really hot to crisp the skin at the very end is a game changer.
I've seen these. They're pretty cool. I've only seen it used once, but it was with a goat. I bet with a pig, it makes some badass cracklings.
Posted on 7/20/17 at 7:40 pm to CCTider
Do y'all usually pull it? Or do you just lay it out, and let everyone carve what they want? Or a combination of the two? I have a KitchenAid stand mixer. I've used those to pull pork, and it works amazingly well.
Posted on 7/20/17 at 10:52 pm to CCTider
First hand pull it and make a vinegar sauce to toss it in. Whole hog really has no flavor and needs seasoning. Don't use a stand mixer, pull it and remove bones by hand.
Second, who the hell cooks a whole hog in blazing mid July?
Second, who the hell cooks a whole hog in blazing mid July?
Posted on 7/20/17 at 11:55 pm to CCTider
I'll preface with, I think whole hog is not worth the work, but if you are getting one for free or wanting one for the spectacle, let her rip. They are definitely a crowd pleaser.
Watch this video. Save it. Watch it again when you are prepping the pig.
Whole Hog BBQ
Watch this video. Save it. Watch it again when you are prepping the pig.
Whole Hog BBQ
This post was edited on 7/20/17 at 11:59 pm
Posted on 7/21/17 at 4:51 am to Martini
quote:
Second, who the hell cooks a whole hog in blazing mid July?
My cousin has access to a monster smoker at a sail club. A buddy did he could get a free hog. But he's leaving town for awhile, and this was the last chance for a free hog.
But now it looks like he's flaking. And it's already been planned, so we're just gonna roll with it.
This post was edited on 7/21/17 at 4:52 am
Posted on 7/21/17 at 5:04 am to StripedSaint
quote:
Watch this video. Save it. Watch it again when you are prepping the pig.
Whole Hog BBQ
Holy shite. Now I'm second guessing this whole thing. I'm only 3.5 minutes into the video, and that's a shite load of prep work. Plus the tools needed to cut bones.
I definitely want to do it once. But I'm thinking this weekend is a bad idea. But that's a couple hours of prep. Probably even a lot more than that. If that guy doesn't get us a free one, I'm ready to say screw it and rub some butts, and cook those instead. Football season is close. I'd rather wait until then.
Thanks a ton of that video. It'll be a lifesaver when I go to cook one.
Posted on 7/21/17 at 6:09 am to CCTider
My rig is similar to this. It is bigger and I don't have metal all the way up on the sides as it gets too hot to work the fire. It's also not as pretty. But it is on skids and I can move it around with a tractor. Notice the chickens top right.
Step by step
It is work but if you have help it's a fun thing to do. We do it around February and I normally cook about 60-70lbs. I can put it on at 6am and eating by 2 or 3pm. I've done up to 180 but I'm too old to start the night before and stay up all night. Plus everyone brings a side so it is plenty.
The last 10 minutes get the fire hot, stop the rotisserie and lower the cage so the skin is facing the fire and let it get very hot. Then crack open a couple of ice cold beers and pour down the skin. It will start popping and get very crisp. Remove from the heat, debone, toss with vinegar sauce and serve.
This post was edited on 7/21/17 at 6:22 am
Posted on 7/21/17 at 7:11 am to Martini
Damn. I bookmarked that link and your post. I love cochon de lait. Do you ever cook butts in the microwave?
Posted on 7/21/17 at 8:23 am to CCTider
I don't have a microwave. Only rotisserie. Butts go on the green egg.
Posted on 7/21/17 at 8:29 am to CCTider
You using an offset smoker? Ive always found offset smoker cooked pigs are not nearly as tasty as those cooked over more direct heat. The meat in an offset just turns sort of flabby.
Posted on 7/21/17 at 10:26 am to Martini
I love it when that GIF comes out.
That thing looks like some sort of medieval torture device.
That thing looks like some sort of medieval torture device.
Posted on 7/21/17 at 10:47 am to REB BEER
Mine is metal studs with 24 ga r panel walls and roof. The rear wall is complete but the side walls only come up 3'. If you enclose it like that one it is so hot you can't tend the fire. Mine gives it some air.
It probably cooks quicker in the ground or Cajun microwave but I like to watch it cook. That's half the fun of it. When I was a kid we went to a couple a year at family friends and they didn't have an electric motor. They just kicked it and when it stopped someone kicked it again. I unplug it about every hour and flip the cage so the juice runs up and down and cooks more evenly. I also have it on a slide to move closer or away from the fire if it is too hot.
It probably cooks quicker in the ground or Cajun microwave but I like to watch it cook. That's half the fun of it. When I was a kid we went to a couple a year at family friends and they didn't have an electric motor. They just kicked it and when it stopped someone kicked it again. I unplug it about every hour and flip the cage so the juice runs up and down and cooks more evenly. I also have it on a slide to move closer or away from the fire if it is too hot.
Posted on 7/21/17 at 11:42 am to StripedSaint
Big fan of Malcolm Reed's videos. They're a competition team but they share all of their tips/tricks, rubs and sauces they compete with (or so they say).
howToBBQright - Youtube Channel
I bought that same injector from them. And my brisket knife too. He has a shite-ton of videos on smoking just about anything you can think of.
That hog came out gorgeous but I don't foresee me ever doing one. Pretty labor intensive. Plus that smoker has to go for around 10 grand too. Just a bit out of my league.
howToBBQright - Youtube Channel
I bought that same injector from them. And my brisket knife too. He has a shite-ton of videos on smoking just about anything you can think of.
That hog came out gorgeous but I don't foresee me ever doing one. Pretty labor intensive. Plus that smoker has to go for around 10 grand too. Just a bit out of my league.
This post was edited on 7/21/17 at 11:44 am
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