dwfisk
Quintessential Chatty Farker
Just picked up a 55-60 (dressed) wild hog and have been asked to cook lunch on Friday for the gang at the equine veterinary hospital where my son just started his DVM career. It's a wild hog, killed by a bow hunter (one of the DVM partners) this morning. It has been skinned. I've heard wild hogs are much more lean than farm raised and the carcass did look fairly lean after it was skinned.
I'll be cooking on my reverse flow stickburner with hickory. I'm planning on using a rub, cooking it "cavity up" for about 6 hours (1 hour per 10 pounds) at 250*-275* and basting with apple juice during the last couple hours. My plan is to be off the pit and in a cooler by 11:00 AM so I can make a 20 minutes drive and get set up for lunch.
I just went through several threads I found using "whole hog" in the search tool but I would still appreciate any advice on technique or anything else I should consider.
One specific question if anyone has some guidance: if I cook it on its back (cavity up) do I need to put some kind of rack, pan or foil under it to facilitate getting it off the pit?
Thanks in advance.
I'll be cooking on my reverse flow stickburner with hickory. I'm planning on using a rub, cooking it "cavity up" for about 6 hours (1 hour per 10 pounds) at 250*-275* and basting with apple juice during the last couple hours. My plan is to be off the pit and in a cooler by 11:00 AM so I can make a 20 minutes drive and get set up for lunch.
I just went through several threads I found using "whole hog" in the search tool but I would still appreciate any advice on technique or anything else I should consider.
One specific question if anyone has some guidance: if I cook it on its back (cavity up) do I need to put some kind of rack, pan or foil under it to facilitate getting it off the pit?
Thanks in advance.