View Full Version : Whole hog ?
In whole hog competition what weight do you go for?
09-22-2009, 12:06 PM
Between 150 and 200, but often you must take what's available.
09-22-2009, 12:08 PM
I know Twyford's won whole hog at the Qlossal this year with a less than 100lb. hog.
09-22-2009, 01:14 PM
We dont talk whole hog here often. That's one thing I've never done. I've judged it
many times, but never cooked it myself. We have a number of MIM/MBA sanctioned
cookoffs 'round here that pretty much require it if you're going to compete.
Any secrets to it (secrets different from a boston butt or a whole shoulder)? Belly
down (back up), or upside down? Cook times/temps? Can you tell that for the first
time I now have a cooker large enough to cook a smaller whole hog?
Plan entering a few comps next year wondering how big pit I'll need. Hog won't fit my bds.:-D
09-23-2009, 10:05 AM
And the crowd goes silent . . .
The hogs I've seen around here are mostly cooked on either 250 or 500 gallon
cookers, mostly 80lb to 120lb dressed.
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