markdtn
is one Smokin' Farker
My oldest son is about to earn his Eagle Scout rank. For the award banquet (a Saturday evening in November) he has asked me to cook a whole hog. There will probably be 50-75 people for dinner. I have never done this, but always wanted to. There will be lots of relatives and family friends in town that day.
As I see it, there are 3 common methods to cook a whole hog.
1) On a spit. I would like to do this, but I want to be able to spend time with guests that day.
2) In a box or smoker. I have a 20x50 Backyard Chef, so I could do a small-medium hog. Again, it will require time on Saturday tending it.
3) In the ground. To me this is the most appealing for this occasion. I can leave work early on Friday, do the prep, and get it cooking and I will have time on Saturday to visit until close to time.
Does anyone have any advice or thoughts on this plan?
As I see it, there are 3 common methods to cook a whole hog.
1) On a spit. I would like to do this, but I want to be able to spend time with guests that day.
2) In a box or smoker. I have a 20x50 Backyard Chef, so I could do a small-medium hog. Again, it will require time on Saturday tending it.
3) In the ground. To me this is the most appealing for this occasion. I can leave work early on Friday, do the prep, and get it cooking and I will have time on Saturday to visit until close to time.
Does anyone have any advice or thoughts on this plan?