4dueces
is one Smokin' Farker
We cooked a whole hog 180-200 lbs for the Iron Workers Local supper, served 150-200 people as we're trying to get our name out for future catering sevices. As you can see, snow on the ground (what we didn't melt) with temps in the lower 20's over night and mid 30's on Friday. We cooked the hog for 18 hrs with the cooker temps running from 225 to 300, skin was left on the pig. You'll see in some of the pics Chef Jon injecting the pig with juices from the chest cavity that consisted of seasonings and spices, Wild Turkey, Capt Morgan, and beer. The pig turned out really well and seemed to disappear rather quickly when dinner was served.
Thanks for lookin..........
Thanks for lookin..........
