whole hog cook

B

beam boys bbq

Guest
just got an whole hog call for an cattering job
i have bought an whole hog cooker just never have done an whole hog on it yet

what do you all charge for your time + the meat and rub and charcole :icon_blush:

york:shock:
 
Just got our first tailgate/Pigroast.
All were doing is roasting/smoking a 100# pig, setting it on a serving table and were done.
Pig costs $150.00, charcoal and rub and some wood chunks $50.00?
Doing the job for $500.00. Not a great profit for sitting there all night watching the Tiss go round an round but gets me in with the Tailgate crowd and some great advertising. :cool:
 
i'm not in the business so take what i say with that in mind. but know that most pig cookers are enclosed models here. i wonder if the pig cook should be part of the show. if so i'm taken in by the cookers, rotisserie setups that i see on the german sites like mybbq.net . is this something worth looking at or just to time consuming ?
 
It's much more difficult to produce a good product on an open spit cooked hog vs an enclosed cooker. We've done many of both, and pigs cooked in a closed pit are always moister and more flavorful.

You're right that a lot of the reason people order a catered whole hog is because of the dramatic presentation, but you deal with that by setting up and garnishing the pig for presentation just before service. After all, that's when the diners are there to appreciate it, not at 3 in the morning when you're the only one up tending the fire.
 
what temp do you all cook at while you are cooking????

york
 
We usually cook about 225. A good sized pig usually takes around 18-24 hours.

Here's a synopsis of how we do whole hog on an enclosed smoker:

Buy a hog that is at least 100 lbs, 150 is a good size but still manageable by two men. Make sure you get a pig with the hair scalded off, not one that has been skinned. You need that skin to keep the moisture in! Lie him on his back and crack him to open him up a little. Saw off the feet with a hacksaw if the butcher left them on. Clean up anything in the cavity that you don't want to eat, including cutting out any bloodshot meat. Pull the membranes off the ribs. Inject if wish to do so. Apply rub inside the cavity. Put him in the cooker on his back, head toward the hot end with a piece of firewood on each side to keep him from rolling over. No need to turn during cooking. After twelve hours or so, start checking your internal temp in the hams and shoulder. Mop him while you have the cooker open. Be sure you have plenty of help when it's time to pull him off, because hot grease will be running out of that hog, and it really sucks to do all that work and then see your pig hit the ground. (Don't ask me how I know this)

Good luck!
 
Ok York, you never heard this from me, but, Grus meat's will sell you a whole hog for $125, cooked. Buy it, cook a pile of pulled pork, arrange it around the hog with the hog as yur centerpiece, and you are set. Charge $200 for the hog and $9 a pound for the pork.

Of course, I would never do that!!
 
York, I like to cook them whole in the laying position. You need to have the butcher cool them out in this position to get them to stay there. I cook at around 200* to @225* until the rear ham is 165*.
I think the presentation is half of cooking a whole hog. Drop me a line, and I'll help you all I can.

LuauHog3.jpg


LuauHog1.jpg


LuauHog2.jpg
 
Ya, thats a beautiful pig. :shock:

Unfortunatly, my rotisseried pig won't look that good, nor show off that nicely, but i can guarantee you, it'll be some good eats! :biggrin:

BTW, whats the difference in racing style?

Back legs out? Thanks!
 
that is one outstanding looking pig! Beautiful skin color, i will be doing one within the next few weeks. Hope it come close to that.
 
Man, if I could get a hog for $150, I'd be all over it! I'm dying to cook one on the La Caja, but I've called around and they run @ $250 and up! I do like jbrinks tip though!
 
Jamey...that is one purdy pig! Simply incredible looking. Is that an earring I spy in the smaller pig??? :wink:
 
The earring & the Bowie were a nice touch.
Did ya pull the shkin off after a while, & then put it back on for the uniform color?
Dave Klose
BBQ Pits by Klose
 
bbqpits said:
The earring & the Bowie were a nice touch.
Did ya pull the shkin off after a while, & then put it back on for the uniform color?
Click to expand...

No, I cook them whole all the way. I pump them up with a pineapple juice and salt mixture, a little rub on the inside, and in the smoker.
Simple as that.....
 
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