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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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07-27-2012, 09:10 PM | #1 |
On the road to being a farker
Join Date: 02-25-10
Location: Illinois
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does whole hog need to sit out to room temp?
do I need to sit pig out to come up to temp before putting on pit. thanks
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Sean |
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07-28-2012, 02:45 AM | #2 |
Full Fledged Farker
Join Date: 06-09-12
Location: Cary, NC
Name/Nickname : Jason
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I wouldn't. It would probably take a while to come up to temp. You want to minimize the time food sits in the temperature danger zone. 40F-140F. Throw it on cold and it will come up more safely in the pit.
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Char-Griller Akorn Kamado,18.5" WSM, UDS |
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07-28-2012, 05:08 AM | #3 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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07-28-2012, 06:15 AM | #4 |
is one Smokin' Farker
Join Date: 05-12-10
Location: Perkasie PA
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Over the years I have found I let less and less things sit to "room temp"... at this point only steak gets to shake the chill...
I can't imagine letting a whole hog warm would be a safe thing to do... |
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07-28-2012, 07:20 AM | #5 |
is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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I always put whole hogs on while they are still cold. I do start out cooking at low temp until the pig is warmed up and then gradually increase the temp.
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Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion |
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07-28-2012, 10:32 AM | #6 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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I like to let them sit out while I'm getting the pit ready and preheated. Usually about 2 hours before it goes on the pit.
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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07-28-2012, 02:46 PM | #7 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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When I helped my brother in laws we only had the hog out of the cooler long enough to inject it and straight on the pit. I think I helped them cook around 15 hogs.
We never had a problem doing it that way. |
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07-28-2012, 04:15 PM | #8 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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I butcher, place in ice water to chill fast, then keep mine chilled on ice until ready to inject and put in the pit.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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