|
|
|||||||
| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
 |
|
|
Thread Tools |
09-19-2013, 08:10 AM
|
#1 |
|
Knows what a fatty is.
Join Date: 07-10-13
Location: Bloomfield Indiana
|
Need help on cooking whole hog !
I have a catering job where they want a whole hog cooked but the big problem is they want the hog put on the table for presentation I've never done that before, I want it to look pretty . I don't want it burnt ! Any help would be greatly appreciated .
|
|
|
|
09-19-2013, 12:26 PM
|
#2 |
|
Babbling Farker
  Join Date: 08-23-13
Location: Detroit Mi
Name/Nickname : tom
|
What are you cooking it on? Or how? You can cover the skin side with foil depending on how you plan on smoking it.
|
|
|
|
|
09-19-2013, 12:30 PM
|
#3 |
|
somebody shut me the fark up.
 Join Date: 08-22-13
Location: Fort Wayne, Indiana
|
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
|
|
|
|
09-19-2013, 01:04 PM
|
#4 |
|
somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
|
Here's a thread about my first whole pig & here's where I got a lot of good info from. Here's another thread with some info. And Cowgirl's blog is a treasure trove. Foiling will help with color - I just kinda laid it across and pushed it around the part that was nearest the firebox - and kept the ears and snout foiled the whole time.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
|
|
|
|
| Thanks from:---> |
|
09-19-2013, 01:07 PM
|
#5 |
|
Full Fledged Farker
Join Date: 07-18-13
Location: Mountain View, CA
|
This turned out pretty good: http://www.bbq-brethren.com/forum/sh...d.php?t=167758
|
|
|
|
|
09-19-2013, 05:04 PM
|
#6 |
|
Found some matches.
Join Date: 07-18-09
Location: jacksonville nc
|
flay hog
split hog to flatten it as much as possible, skin down, baste often
|
|
|
|
|
09-19-2013, 06:34 PM
|
#7 |
|
is one Smokin' Farker
Join Date: 08-21-11
Location: Greenville, WI
Name/Nickname : Kevin
|
Here is my thread. Each time I did it it looked better. I would rub the skin with olive oil, rub it with a paprika based rub on the skin, and foil for most of the cook for the most even color. Send over pron when you are done. Good luck.
http://www.bbq-brethren.com/forum/sh...d.php?t=168776 |
|
|
|
|
09-19-2013, 08:29 PM
|
#8 |
|
Knows what a fatty is.
Join Date: 07-10-13
Location: Bloomfield Indiana
|
I have a meadow creek 250 offset smoker!
|
|
|
|
|
|
|
