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BoneDaddy's
07-17-2012, 09:40 PM
Doing my first whole hog forvsaturday. She will be around 100lb's and I am using my 250 offset. I have the rub and injection ready, the butcher will butterfly it for me. Any last minute tips? Don't want it to dry out!

MisterChrister
07-17-2012, 10:16 PM
Inject generously with beer (yourself that is!) good luck!

BigBlock
07-18-2012, 07:08 AM
http://www.bbq-brethren.com/forum/showthread.php?t=138898
maybe this will help
I have been cooking hogs 30 years in eastern nc never have injected or put a rub on and they come out very moist

BoneDaddy's
07-18-2012, 12:34 PM
thanks for the link...seems pretty easy!

LM600
07-18-2012, 01:51 PM
Rockin'! Please let us all know how it went!

BigBlock
07-19-2012, 06:55 AM
thanks for the link...seems pretty easy!
Will be looking for the pr0n

BoneDaddy's
07-23-2012, 07:02 AM
Here is Betsy!
http://i335.photobucket.com/albums/m471/frankandsteph/photo1-1.jpg

BoneDaddy's
07-23-2012, 07:03 AM
http://i335.photobucket.com/albums/m471/frankandsteph/photo2.jpg
And our ice luge

BigBlock
07-25-2012, 10:24 AM
nice job

neuyawk
07-27-2012, 10:34 AM
http://i335.photobucket.com/albums/m471/frankandsteph/photo2.jpg
And our ice luge

Hey! how'd you do that? I'm assuming it's a block of ice

Papadingo
08-02-2012, 07:48 PM
Very Cool!

woodhappens
08-06-2012, 08:14 AM
Nice work I got the same grill. How long did it take? Plus did u put coal on the metal pan below or just the fire box? Did you ever turn the pig over? Thanks.