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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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Old 07-27-2012, 09:10 PM   #1
SLCMACK
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Default 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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Old 07-28-2012, 02:45 AM   #2
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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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Old 07-28-2012, 05:08 AM   #3
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Quote:
Originally Posted by FLAQUE View Post
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.
^ +1 I agree
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Old 07-28-2012, 06:15 AM   #4
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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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Old 07-28-2012, 07:20 AM   #5
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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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Old 07-28-2012, 10:32 AM   #6
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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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Old 07-28-2012, 02:46 PM   #7
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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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Old 07-28-2012, 04:15 PM   #8
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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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