Well guys, I was cruising Craigslist and came across a guy giving away two pigs that were crossed with a wild boar and each weighs around 90 pounds and is ready to slaughter! I am probably going to dispatch them there and go ahead and stick them that way they will bleed out and not get it all in the back of my Jeep. Gonna get them home then and dress them out whole and figure out what to do with meat and carcass at that point. Gotta see how much fat is on the animals before I go past that point. I planned on doing one of them whole and the other separating into smaller cuts, i.e. ribs, butts, etc and freezing those for later.
My question is, has anyone ever had any experience cooking a smaller pig whole on any of the their equipment? I am almost at a loss on how to cook these things since all I have is a Weber Performer, a Weber Gasser, a Mini WSM, and a Brinkmann electric, but when I saw that two whole pigs and all their meat was being given away for absolutely free I had to jump. It's just too exciting cooking a whole animal to pass up. That said though, need be I can process them both and freeze the one whole and figure out how to physically get the things to smoke later. I think I might try to build a block fire pit since we have those already and try to rent a spit from somewhere in Alabama. Anyone know of a company in northern Alabama that rents those? I've read online about people renting them but haven't really been able to find ANYTHING close to me.
Any help would be great! Gonna be some damn good eating I have a feeling, but being the one to end an animals life really brings the food scene full circle and makes you appreciate the life the animal gives to sustain us.
Here's a picture of one of the guys -