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How to cook a whole hog?
Posted on 11/6/14 at 1:00 pm
Posted on 11/6/14 at 1:00 pm
Padnah and I are talking about cooking a whole hog and one thing that we’re wondering is what time and temps do you cook everything? We’ve cooked ribs, butts, loins, tenderloins, etc… which all vary when it comes to time and temperature. How do you handle the t&t when you’ve got the whole thing on there???
7
Posted on 11/6/14 at 1:02 pm to poochie
Very slowly
Posted on 11/6/14 at 1:03 pm to poochie
Depending on the size of the hog, cooking implements used, temperature desired, shape of hog, fuel used, and a host of other factors its about a 12 pack to a case of beer and temp ranges from just warm to ripping hot.
Posted on 11/6/14 at 1:08 pm to poochie
Takes me about 2.5-3 hours to cook a 60 lb pig in a cajun microwave. That is with the box around 250. Probes in the arse and shoulder and cooked until they are both at 190.
This post was edited on 11/6/14 at 1:38 pm
Posted on 11/6/14 at 1:13 pm to poochie
Takes about 8 hours for me to cook one and I try to keep the pit around 250. It's a big pit though with fire on one end and pig on the other.
Posted on 11/6/14 at 1:33 pm to LSUballs
It depends....on the cooking method, size/style of cooker, etc. Start with the most basic: what are you going to cook it on? Pit, cajun microwave, open fire & rotisserie, BGE/kamado.....
Posted on 11/6/14 at 1:38 pm to pooponsaban
quote:
Takes me about 2.5-3 hours to cook a 60 lb pig in a cajun microwave.
That seems really fast.
ETA: Not saying I doubt you at all. Just sounds fast.
This post was edited on 11/6/14 at 1:39 pm
Posted on 11/6/14 at 1:41 pm to poochie
Will need to foil hams on back end of cook
Will needs lots of injection and spice rub
Will needs lots of injection and spice rub
Posted on 11/6/14 at 1:43 pm to LNCHBOX
quote:
That seems really fast.
I agree and I was really shocked the last couple times I did one. One was 50 and one was 57. They pretty much filled up the cooking box...which makes a big difference over a larger cook space.
I had planned on 5-6 hours.
Posted on 11/6/14 at 1:49 pm to pooponsaban
primoXL
Posted on 11/6/14 at 2:35 pm to poochie
Split the hog and lay it on its back. Inject the ham and shoulders with Chris Lillys brine. Put it in a cooler over night. Next day rub with yellow mustard andrub it down with a good rub and inject anything that you think needs it. Make sure the spinal cord is removed. Lay some bacon down the spine, stick butter and then top that with breakfast sausage. Cook at 225-250 for 4 hours. Wrap in foil and cook till hams hit 195. I did a thread on one we did for the Ole Miss game.
Posted on 11/6/14 at 3:06 pm to poochie
quote:how the heck you planning a whole hog on a primo?
primoXL
Posted on 11/6/14 at 3:07 pm to Rouge
Thats what I was wondering.
Posted on 11/6/14 at 3:08 pm to LSUballs
I'm not talking about hog-zilla. maybe a nice 30-40#'er (head on or off as required).
Posted on 11/6/14 at 3:15 pm to poochie
This is a 45lber just for reference. It's probably 4' long. Whacking the head off would save you 10"-12". Not sure how big a Primo XL is though..
Posted on 11/6/14 at 3:17 pm to LSUballs
how many fifths of charter needed for that cook?
Posted on 11/6/14 at 3:19 pm to Rouge
Only 4. I had some beer too.
Posted on 11/6/14 at 3:21 pm to LSUballs
I remember your threads cooking them. Pure awesome. When I have cooked them they are butterflied and in a pretty tight space, which speeds it up a ton.
Looking at that picture has me wanting to do one soon.
Looking at that picture has me wanting to do one soon.
Posted on 11/6/14 at 3:24 pm to pooponsaban
quote:
Takes me about 2.5-3 hours to cook a 60 lb pig in a cajun microwave
wow. Mine usually takes about twice that for a ~50 lber to get to 190. Temps usually bounce around 230-270.Posted on 11/6/14 at 3:24 pm to LSUballs
lop off the head and tie the legs, primo got dat!
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