|
|
|||||||
| 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 |
08-26-2008, 08:22 PM
|
#1 |
|
Is lookin for wood to cook with.
Join Date: 09-12-05
Location: Minooka, IL
|
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!
__________________
Rick The Smoke Hunters BBQ Team Peoria Custom Cookers www.peoriacustomcookers.com |
|
|
|
08-26-2008, 09:40 PM
|
#2 |
|
is one Smokin' Farker
 
Join Date: 07-20-08
Location: Griffin, GA
|
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 |
|
|
|
|
08-27-2008, 09:22 AM
|
#3 |
|
is one Smokin' Farker
Join Date: 01-28-06
Location: Tha' Boo
|
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.
__________________
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. |
|
|
|
|
08-28-2008, 04:02 PM
|
#4 |
|
Full Fledged Farker
Join Date: 03-23-08
Location: Draper, Utah
|
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.
__________________
[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 |
|
|
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Whole Hog Cooker Questions | FattyMac | Q-talk | 9 | 07-17-2011 10:50 AM |
| Some more hog questions | HBMTN | Catering, Vending and Cooking For The Masses. | 0 | 03-02-2011 08:40 PM |
| Whole hog questions | bcaggie07 | Q-talk | 7 | 02-07-2011 05:25 PM |
| Smoking whole hog questions | mcgrupp | Q-talk | 9 | 09-23-2010 09:38 PM |
| Whole Hog On An Offset Questions | CROSSCZEK | Q-talk | 5 | 03-19-2009 01:10 PM |
| Thread Tools | |
|
|
