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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. |
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08-26-2008, 08:22 PM | #1 |
Is lookin for wood to cook with.
Join Date: 09-12-05
Location: Minooka, IL
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Questions for cooking whole hog
I will be cooking for a friend in two weeks a 100lb whole hog. I have a few questions.
I will be cooking on my offset how long say at 275 temp should I plan for? Which end near the fire box? Inject? Skin on Skin off? Stuff with fruit and veggies? Butterfly and lay flat or lay on back? Thanks much!
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Rick The Smoke Hunters BBQ Team Peoria Custom Cookers www.peoriacustomcookers.com |
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08-26-2008, 09:40 PM | #2 |
is one Smokin' Farker
Join Date: 07-20-08
Location: Griffin, GA
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I smoke with head near firebox to protect the ham and loins, the dark meat doesn't dry out as quickly. I take 2 temperatures when cooking. Cook the ham to 185 degrees and the shoulder to 210 degrees. And yes, inject. I would use about 3-4 quarts for a 100lb hog. I also use a dry rub, very liberally.
Skin: ON Butterfly: YES |
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08-27-2008, 09:22 AM | #3 |
is one Smokin' Farker
Join Date: 01-28-06
Location: Tha' Boo
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I would also suggest a garden sprayer of some sort with some apple juice and cider vinegar about two to one with more juice than vinegar. Everytime you crack the cooker give it the once-over.
Don't be afraid to foil the head either, it'll keep it pretty for the presentation and not turn black. Last time I did one I figured wrong and it took a little longer than I thought, I would allow for plenty of time as you can hold a whole hog for quite a while on a warm cooker.
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So here we are in my paisley crib, what you want to eat? "Ribs"...ah, Latoya, I don't serve ribs. Better be happy that dress is still on, I heard the rip when you sat down. |
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08-28-2008, 04:02 PM | #4 |
Full Fledged Farker
Join Date: 03-23-08
Location: Draper, Utah
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I guess someone beat me to it, but Iwill be cooking a whole 70lb pig this weekend. What is a good estimate of time. I am just trying to figure out when to put it on. I will be cooking around 240-250 on my kingfisher rotisserie.
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[FONT=Franklin Gothic Medium]Doug[/FONT] [FONT=Franklin Gothic Medium]Jumbo BDS[/FONT] Standard BDS La Caja China Weber 22 1/2 Kettle Kingfisher Kooker |
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