MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.

Notices

Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


Reply
 
Thread Tools
Old 09-17-2015, 10:48 AM   #1
will_raymo2000
Got rid of the matchlight.
 
Join Date: 09-16-15
Location: United Kingdom
Default First whole hog in my smoker

Hello all (from sunny England!),

First post here and also a first whole hog cook too.

I have a wedding on Saturday for 130 people (including 20 kids) and they wanted a twist on a standard hog roast so asked us to quote for a whole hog smoke and we got the job.

I have a 70kg (154lbs) free range pig at the butchers ready for me to pick up tomorrow and plan on cooking for 16 hours at 250f allowing for a 2/3 hour rest. I also need to drive the smoker with pig in it about 30mins down the road to the venue so will be strapping it down well so I don't end up with pulled pork by the time we arrive!

Planning on doing a simple apple juice/cider vinegar injection to the big joints and doing a simple rub to the cavity.

Pig will go on at 9pm and I will tend the fire through the night so hopefully it is ready by 1/2pm Saturday which gives us time to get the smoker over there whilst it's resting and get the gazebo up in case of rain. Going to be served in a white bap with a couple of homemade sauces. (They are providing the rest of the buffet themselves).

Any hints or tips?
will_raymo2000 is offline   Reply With Quote


Old 09-17-2015, 03:08 PM   #2
lantern
is Blowin Smoke!
 
lantern's Avatar
 
Join Date: 12-16-07
Location: Marion,NC
Default

How are you cooking/presenting the pig? Racer style or split and on his back? If split are you flipping part way through to finish on the back?


As far as tips go the biggest I can give is to keep your eyes and NOSE on the lookout for problems that come from fat leaking through a hole or crack in the meat. It seems simple, but the amount of fat rendered from a whole hog can sometimes take you by surprise and next thing ya know you have either a grease fire or a big black smokey mess. Just keep things to handle such a situation close by just in case.


Also....I salute you sir!! It takes some very large attachments to do something their first time for a large crowd!!
__________________
Chris
lantern is offline   Reply With Quote
Old 09-17-2015, 07:11 PM   #3
will_raymo2000
Got rid of the matchlight.
 
Join Date: 09-16-15
Location: United Kingdom
Default

Quote:
Originally Posted by lantern View Post
How are you cooking/presenting the pig? Racer style or split and on his back? If split are you flipping part way through to finish on the back?


As far as tips go the biggest I can give is to keep your eyes and NOSE on the lookout for problems that come from fat leaking through a hole or crack in the meat. It seems simple, but the amount of fat rendered from a whole hog can sometimes take you by surprise and next thing ya know you have either a grease fire or a big black smokey mess. Just keep things to handle such a situation close by just in case.


Also....I salute you sir!! It takes some very large attachments to do something their first time for a large crowd!!
Plan on cooking racer style, going to cook on a couple of layers of foil with a few holes in it to direct the grease to a couple of gastronorm trays underneath.

First event - forgot to discuss presentation with the client but if they wanted a classic UK hog roast then anything we can present will be a whole lot better than what they'd originally wanted!

My smoker is a big ole reverse flow so hopefully no grease fires but don't want the plate filling up with grease either!

will_raymo2000 is offline   Reply With Quote
Old 09-18-2015, 08:06 PM   #4
HBMTN
is Blowin Smoke!
 
Join Date: 10-16-08
Location: Virginia
Default

Gonna take at least 18 hours maybe 20 plus. Good luck!
__________________
Ole Hickory EL-EW, FEC 120, Lang 84, Custom Off Set
HBMTN is offline   Reply With Quote
Old 09-18-2015, 08:50 PM   #5
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

I would bet on 20 hours as well, I haven't done many hog cooks, but they all ran close to 20 hours in the cooker.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
[/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed]
[COLOR=Pink]SSS[/COLOR]
[/COLOR][/SIZE]
landarc is offline   Reply With Quote
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 12:20 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts