whole hog cook

beam boys bbq · 09-16-2008, 07:35 PM

just got an whole hog call for an cattering job
i have bought an whole hog cooker just never have done an whole hog on it yet

what do you all charge for your time + the meat and rub and charcole

york

Bbq Bubba · 09-16-2008, 08:00 PM

Just got our first tailgate/Pigroast.
All were doing is roasting/smoking a 100# pig, setting it on a serving table and were done.
Pig costs $150.00, charcoal and rub and some wood chunks $50.00?
Doing the job for $500.00. Not a great profit for sitting there all night watching the Tiss go round an round but gets me in with the Tailgate crowd and some great advertising.

mbshop · 09-16-2008, 08:34 PM

i'm not in the business so take what i say with that in mind. but know that most pig cookers are enclosed models here. i wonder if the pig cook should be part of the show. if so i'm taken in by the cookers, rotisserie setups that i see on the german sites like mybbq.net . is this something worth looking at or just to time consuming ?

Gowan · 09-16-2008, 08:42 PM

It's much more difficult to produce a good product on an open spit cooked hog vs an enclosed cooker. We've done many of both, and pigs cooked in a closed pit are always moister and more flavorful.

You're right that a lot of the reason people order a catered whole hog is because of the dramatic presentation, but you deal with that by setting up and garnishing the pig for presentation just before service. After all, that's when the diners are there to appreciate it, not at 3 in the morning when you're the only one up tending the fire.

beam boys bbq · 09-17-2008, 06:35 AM

what temp do you all cook at while you are cooking????

york

Gowan · 09-17-2008, 12:44 PM

We usually cook about 225. A good sized pig usually takes around 18-24 hours.

Here's a synopsis of how we do whole hog on an enclosed smoker:

Buy a hog that is at least 100 lbs, 150 is a good size but still manageable by two men. Make sure you get a pig with the hair scalded off, not one that has been skinned. You need that skin to keep the moisture in! Lie him on his back and crack him to open him up a little. Saw off the feet with a hacksaw if the butcher left them on. Clean up anything in the cavity that you don't want to eat, including cutting out any bloodshot meat. Pull the membranes off the ribs. Inject if wish to do so. Apply rub inside the cavity. Put him in the cooker on his back, head toward the hot end with a piece of firewood on each side to keep him from rolling over. No need to turn during cooking. After twelve hours or so, start checking your internal temp in the hams and shoulder. Mop him while you have the cooker open. Be sure you have plenty of help when it's time to pull him off, because hot grease will be running out of that hog, and it really sucks to do all that work and then see your pig hit the ground. (Don't ask me how I know this)

Good luck!

jbrink01 · 09-17-2008, 01:21 PM

Ok York, you never heard this from me, but, Grus meat's will sell you a whole hog for $125, cooked. Buy it, cook a pile of pulled pork, arrange it around the hog with the hog as yur centerpiece, and you are set. Charge $200 for the hog and $9 a pound for the pork.

Of course, I would never do that!!

lazyjacres · 09-17-2008, 02:24 PM

York, I like to cook them whole in the laying position. You need to have the butcher cool them out in this position to get them to stay there. I cook at around 200* to @225* until the rear ham is 165*.
I think the presentation is half of cooking a whole hog. Drop me a line, and I'll help you all I can.

jbrink01 · 09-17-2008, 02:41 PM

Jamey,
That looks GREAT!!

Bbq Bubba · 09-17-2008, 03:13 PM

Ya, thats a beautiful pig.

Unfortunatly, my rotisseried pig won't look that good, nor show off that nicely, but i can guarantee you, it'll be some good eats!

BTW, whats the difference in racing style?

Back legs out? Thanks!

HolySmoke · 09-17-2008, 08:39 PM

that is one outstanding looking pig! Beautiful skin color, i will be doing one within the next few weeks. Hope it come close to that.

swamprb · 09-17-2008, 10:01 PM

Man, if I could get a hog for $150, I'd be all over it! I'm dying to cook one on the La Caja, but I've called around and they run @ $250 and up! I do like jbrinks tip though!

jestridge · 09-17-2008, 10:12 PM

Man that prolly bbest looking whole hog I've seen

Butt Ugly · 09-17-2008, 10:48 PM

Jamey...that is one purdy pig! Simply incredible looking. Is that an earring I spy in the smaller pig???

Smokin J · 09-17-2008, 11:28 PM

Beautifully done!

09-16-2008, 07:35 PM	#1
beam boys bbq is one Smokin' Farker Join Date: 10-15-06 Location: washington mo	whole hog cook just got an whole hog call for an cattering job i have bought an whole hog cooker just never have done an whole hog on it yet what do you all charge for your time + the meat and rub and charcole york __________________ MOFO Chapter - BBQ Brethren KCBS CBJ - Beta Beta Que jim beam black coke

09-16-2008, 08:00 PM	#2
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Just got our first tailgate/Pigroast. All were doing is roasting/smoking a 100# pig, setting it on a serving table and were done. Pig costs $150.00, charcoal and rub and some wood chunks $50.00? Doing the job for $500.00. Not a great profit for sitting there all night watching the Tiss go round an round but gets me in with the Tailgate crowd and some great advertising. __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

09-16-2008, 08:34 PM	#3
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca	i'm not in the business so take what i say with that in mind. but know that most pig cookers are enclosed models here. i wonder if the pig cook should be part of the show. if so i'm taken in by the cookers, rotisserie setups that i see on the german sites like mybbq.net . is this something worth looking at or just to time consuming ? __________________ george spam, can't live without it

09-17-2008, 06:35 AM	#5
beam boys bbq is one Smokin' Farker Join Date: 10-15-06 Location: washington mo	what temp do you all cook at while you are cooking???? york __________________ MOFO Chapter - BBQ Brethren KCBS CBJ - Beta Beta Que jim beam black coke

09-17-2008, 01:21 PM	#7
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri	Ok York, you never heard this from me, but, Grus meat's will sell you a whole hog for $125, cooked. Buy it, cook a pile of pulled pork, arrange it around the hog with the hog as yur centerpiece, and you are set. Charge $200 for the hog and $9 a pound for the pork. Of course, I would never do that!! __________________ [CENTER][B][/B] [/CENTER] [CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER] [CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER] [CENTER][I]Sponsored By: [/I][/CENTER] [CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER] [CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER] [CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]

09-16-2008, 08:42 PM	#4
Gowan is Blowin Smoke! Join Date: 08-08-07 Location: Cartersville, GA	It's much more difficult to produce a good product on an open spit cooked hog vs an enclosed cooker. We've done many of both, and pigs cooked in a closed pit are always moister and more flavorful. You're right that a lot of the reason people order a catered whole hog is because of the dramatic presentation, but you deal with that by setting up and garnishing the pig for presentation just before service. After all, that's when the diners are there to appreciate it, not at 3 in the morning when you're the only one up tending the fire.

09-17-2008, 12:44 PM	#6
Gowan is Blowin Smoke! Join Date: 08-08-07 Location: Cartersville, GA	We usually cook about 225. A good sized pig usually takes around 18-24 hours. Here's a synopsis of how we do whole hog on an enclosed smoker: Buy a hog that is at least 100 lbs, 150 is a good size but still manageable by two men. Make sure you get a pig with the hair scalded off, not one that has been skinned. You need that skin to keep the moisture in! Lie him on his back and crack him to open him up a little. Saw off the feet with a hacksaw if the butcher left them on. Clean up anything in the cavity that you don't want to eat, including cutting out any bloodshot meat. Pull the membranes off the ribs. Inject if wish to do so. Apply rub inside the cavity. Put him in the cooker on his back, head toward the hot end with a piece of firewood on each side to keep him from rolling over. No need to turn during cooking. After twelve hours or so, start checking your internal temp in the hams and shoulder. Mop him while you have the cooker open. Be sure you have plenty of help when it's time to pull him off, because hot grease will be running out of that hog, and it really sucks to do all that work and then see your pig hit the ground. (Don't ask me how I know this) Good luck!

09-17-2008, 02:24 PM	#8
lazyjacres Take a breath! Join Date: 02-20-05 Location: Columbia, Mo.	York, I like to cook them whole in the laying position. You need to have the butcher cool them out in this position to get them to stay there. I cook at around 200* to @225* until the rear ham is 165*. I think the presentation is half of cooking a whole hog. Drop me a line, and I'll help you all I can. __________________ Jamey Johnson "The Pork Whisperer Catering" "Pork Gone Wild Cooking Team" Ole' Hickory EL Hunsaker Drum Smoker Pull Behind Reverse Flow

09-17-2008, 02:41 PM	#9
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri	Jamey, That looks GREAT!! __________________ [CENTER][B][/B] [/CENTER] [CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER] [CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER] [CENTER][I]Sponsored By: [/I][/CENTER] [CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER] [CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER] [CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]

09-17-2008, 03:13 PM	#10
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Ya, thats a beautiful pig. Unfortunatly, my rotisseried pig won't look that good, nor show off that nicely, but i can guarantee you, it'll be some good eats! BTW, whats the difference in racing style? Back legs out? Thanks! __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

09-17-2008, 08:39 PM	#11
HolySmoke is one Smokin' Farker Join Date: 09-14-07 Location: Long Island Name/Nickname : Jobaba-Que	that is one outstanding looking pig! Beautiful skin color, i will be doing one within the next few weeks. Hope it come close to that. __________________ -Joe Out of the Ashes BBQ Team "Keeping the Bar in Barbecue" JC'S BAR-B-QUE & CATERING http://www.jcbbq.com LANG 84-Deluxe warmer, Webber Kettle 18WSM & 22.5WSM, Smokey Joe, Meadow Creek PR60, Meadow Creek PR72, Backwoods Fatboy (2x)

09-17-2008, 10:01 PM	#12
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	Man, if I could get a hog for $150, I'd be all over it! I'm dying to cook one on the La Caja, but I've called around and they run @ $250 and up! I do like jbrinks tip though! __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

09-17-2008, 10:12 PM	#13
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	Man that prolly bbest looking whole hog I've seen

09-17-2008, 10:48 PM	#14
Butt Ugly Got Wood. Join Date: 08-28-08 Location: Columbia, MO	Jamey...that is one purdy pig! Simply incredible looking. Is that an earring I spy in the smaller pig??? __________________ ______________________________ Kelly UDS x 2...now they're reproducing!

09-17-2008, 11:28 PM	#15
Smokin J Full Fledged Farker Join Date: 06-25-07 Location: Islip, NY	Beautifully done! __________________ Out of the Ashes BBQ Team "Keeping the Bar in Barbecue" JC'S BAR-B-QUE & CATERING http://www.jcbbq.com LANG #84 W/ DELUX WARMER MC PR-60 PIG ROASTER MC PR-72 PIG ROASTER CGL-60 MagiCater Charcoal Grill

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