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Started By
Message
whole hog roast
Posted on 8/1/14 at 9:37 am
Posted on 8/1/14 at 9:37 am
My buddy and I are planning on doing one on Nov. 15th for the Arkansas game. We've got plans to build the pit and will be working on that on a weekend coming up.
Any tips on the actual cooking of a hog?
Any tips on the actual cooking of a hog?
5
Posted on 8/1/14 at 9:51 am to horsesandbulls
What kind of pit" Side burner or another type? What size hog?
Posted on 8/1/14 at 10:47 am to OTIS2
65-75lbs. and the pit were gonna do is just a cheap cinderblock one. were gonna go with what meathead says on amazingribs.com
Posted on 8/1/14 at 11:21 am to horsesandbulls
I'd use chacoal, oak and pecan. I'd inject the pig with some apple jucice, melted butter and favorite seasoning mix. I'd rub the pig's cavity well with my favorite dry rub or creole seasoning. Cook at 250 and use a temp guage. You're probably looking at an 8 to 12 hour cook time, but it's all variable. Rely on the temp guage (in the ham and shoulder). Have fun.
This post was edited on 8/1/14 at 11:24 am
Posted on 8/1/14 at 12:22 pm to horsesandbulls
Church fair. Bordelonville, LA
Posted on 8/1/14 at 12:25 pm to OTIS2
thanks! it doesn't seem too technical. Both of us feel like we have mastered ribs and brisket and are ready for something new.
This post was edited on 8/1/14 at 12:26 pm
Posted on 8/1/14 at 12:28 pm to horsesandbulls
Yeah, it's far from technical. As long as you prepare ahead of time and have all the materials and set-up you need, you'll be fine.
Posted on 8/1/14 at 12:38 pm to OldHickory
^^^^ This. Just don't start too late. I once was victimized by a crappy fire and our 6 pm dinner turned into a 9:30 pm fiasco.
Posted on 8/1/14 at 12:55 pm to AHouseDivided
quote:
Church fair. Bordelonville, LA
That is how I hang mine. I build a fire behind it with metal on three sides, three feet tall (basically an R Panel laid down) open above that or it gets too hot. A roof and I have several old Char Broil rotisserie motors so it rotates. Once an hour I stop it and flip so the juices run up and down.
Ten minutes before I pull it off I lean it, skin side close to the fire and let it get hot. Then pull two ice cold cans of beer out of an ice chest and pour over the skin. It pops like magic.
Done. Cooking a whole hog is something I recommend to anyone who has never done it. Plus they are reasonably cheap for what you get.
Posted on 8/1/14 at 1:07 pm to Martini
Isnt it only a couple hundred bucks for a whole one?
Posted on 8/1/14 at 2:07 pm to horsesandbulls
I buy from Rouchers in Plaquemine. 1-225-687-4258.
It's the only place around here you will get a FRESH slaughtered not frozen. Maybe Decuirs in Rougon but I've never bought there. Someone here does but I can't recall.
You need to call on Monday, they slaughter on Wednesday and you can pick up anytime after that. Tell them about the size you want and when you need it. I normally stick to about 50 lbs. I've cooked up to 180 lbs but that's way too much work and you need to stay up all night. A 50 lb pig will feed as many people as you will want feed and tell everyone else to bring the sides and drinks.
I get my fire ready the night before, have the pig prepped and seasoned. Light the fire between 5:30 and 6, pull the pig out, wire it into the cage and let it kind of rest a bit until about 7 so the fire can get right. Then put it on and let her go. Every hour I stop and flip it. I can slide it closer to or away from the fire depending on how hot it is. Keep plenty of good dry wood. If I put a 50lb pig on at 7 am we are pulling it between 2 and 3 pm. Which is good because it will wear you out much longer than that.
I paid $2.39 for the three I did last fall. It is $2.59 right now. $141.00 for a 50lb whole hog. Cheap for what you get out of it. Season it yourself.
It's the only place around here you will get a FRESH slaughtered not frozen. Maybe Decuirs in Rougon but I've never bought there. Someone here does but I can't recall.
You need to call on Monday, they slaughter on Wednesday and you can pick up anytime after that. Tell them about the size you want and when you need it. I normally stick to about 50 lbs. I've cooked up to 180 lbs but that's way too much work and you need to stay up all night. A 50 lb pig will feed as many people as you will want feed and tell everyone else to bring the sides and drinks.
I get my fire ready the night before, have the pig prepped and seasoned. Light the fire between 5:30 and 6, pull the pig out, wire it into the cage and let it kind of rest a bit until about 7 so the fire can get right. Then put it on and let her go. Every hour I stop and flip it. I can slide it closer to or away from the fire depending on how hot it is. Keep plenty of good dry wood. If I put a 50lb pig on at 7 am we are pulling it between 2 and 3 pm. Which is good because it will wear you out much longer than that.
I paid $2.39 for the three I did last fall. It is $2.59 right now. $141.00 for a 50lb whole hog. Cheap for what you get out of it. Season it yourself.
Posted on 8/1/14 at 2:13 pm to horsesandbulls
This is similar to mine except I have a hip roof, it's made out of oil field pipe and barn tin and isn't near as pretty.
Also the three sides I only have the metal about three feet up. Otherwise if it's like this one you will burn up trying to tend your fire or your pig. Needs air circulation.
Posted on 8/1/14 at 2:14 pm to horsesandbulls
quote:
amazingribs.com
My favorite BBQ site. Meathead has it all on there. I've never attempted whole hog but I'd really like to one day.
Posted on 8/1/14 at 2:20 pm to horsesandbulls
Here is how I've been doing them on a pit. Pics are spread out through the thread. The ones I have done have turned out real well. I'm going to do another at the end of the month
A pig cooking thread
A pig cooking thread
Posted on 8/1/14 at 2:22 pm to horsesandbulls
i wish i knew how to post pictures. we made 1 that was 4 sides with a roof no floor one side was a door that opened. has a place to hang the hog just inside the door and a trap door on the other end to add wood. the dimensions are 4x4' 4' tall in the back and 5' door where the hog hangs. all metal no wood and can be taken apart in 5 sections
Posted on 8/1/14 at 2:23 pm to Martini
quote:
I buy from Rouchers in Plaquemine.
I get mine there as well. And I pay the little extra to have them season it.
We generally use a cajun microwave and it comes out fine. 3-4 hours or so at 250 for a 50 lb. pig. I'd like to try a vertical cook but the microwave is just so damn easy.
Posted on 8/1/14 at 2:30 pm to Martini
quote:thats where we get ours from i don't remember how much but its in erwinville 225-627-9941 they will season it for you also.
Decuirs in Rougon
This post was edited on 8/1/14 at 2:34 pm
Posted on 8/1/14 at 2:49 pm to Artie Rome
The problem with a cajun microwave is you can't watch. What do you do? Toss the pig on and go cut the grass? I like to stand there with a drink watching the color turn. Now I wouldnt pass it up I just like the rotessirie. Plus I have the property to do it on and dead trees to use.
Posted on 8/1/14 at 2:54 pm to animalcracker
I think were gonna season it ourselves but its good to know that I'll be able to do that for future roasts if it turns out well.
Posted on 8/1/14 at 2:55 pm to Martini
quote:
The problem with a cajun microwave is you can't watch. What do you do?
No doubt. Not as much as an event. I don't have easy access to the materials to do it your way but having been to a few I know it's a great time. The ease that makes the microwave nice is a pro and con.
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