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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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04-07-2013, 10:54 AM | #1 |
Knows what a fatty is.
Join Date: 10-01-12
Location: Lexington, KY
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Did my first whole hog yesterday!
About a month ago my brother and I were talking about his birthday and we decided that throwing a party would be the perfect opportunity for me to try smoking a whole hog. Last Friday we picked the pig up in Bardstown:
He wasn't much of a pig, about 35lbs, but I wanted to make sure I could fit him on my small smoker without lopping his head off. 7AM yesterday the smoker was lit and the pig was resting: 8AM the pig went in!: Foiled up the snout and ears in an afterthought: An hour in we were seeing some color: Two hours in I was getting hungry when I looked at him: Four hours in it was time to foil him up: I let him smoke for another 4 hours at about 235 degrees and then removed the foil. It took a total of 10 hours to hit my targeted 195 degrees in the hams and shoulders. Pulled him out of the smoker and foiled him up to rest for an hour before my beautiful assistant did the dirty work: mmmmmm bacon End result: Overall it was completely painless and everyone loved the show. My wife didn't like the idea of leaving the head on, but she was certainly the first one to reach for the gloves and a knife when he came off the smoke! |
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Thanks from: ---> |
04-07-2013, 11:02 AM | #2 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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That's great!
__________________
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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04-07-2013, 11:05 AM | #3 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Looks like a fantastic first attempt! Now, to find other friends and family members who want to throw large parties for more "tweaking!"
Did you only go for pulled pork or also slice up a few bits for the masses? |
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04-07-2013, 11:12 AM | #4 |
Knows what a fatty is.
Join Date: 10-01-12
Location: Lexington, KY
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Thanks! Having never done one or seen one be done, I think it went pretty well. The internet makes everything easy, LoL. We just pulled it all. Next time I'll probably get a little "Fancier" and try to extract some individual cuts.
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04-07-2013, 11:48 AM | #5 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Very nice! Great to see the little Lang works just like the bigger models workin' the hog.
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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04-07-2013, 12:00 PM | #6 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Great looking piggy!!
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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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04-07-2013, 12:05 PM | #7 |
Full Fledged Farker
Join Date: 06-04-11
Location: Union, KY
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Nice!
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Rec Tec, GMG JB, 22.5 WSM x 2, Weber Rach Kettle, Weber Kettle 22.5, Competition Pitmaker Smoker Trailer |
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04-07-2013, 12:12 PM | #8 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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awesome! always wanted to try ,darn WSM's...
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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04-07-2013, 12:30 PM | #9 |
is one Smokin' Farker
Join Date: 07-26-09
Location: Wellington, KS
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I love smoking whole hogs, I normally some at least 1 whole hog a year I have never foiled one but I normally smoke mine on the back and it holds all the jucies in so no need for foil. and Im normally smoking 150-200lb hogs too
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Country Q Here for a Good Time, not a Long Time!Webber 22.5 OTS The fastest and most accurate splash proof Red Thermapen UDS that gets used more than traeger Shop built 300 gal smoker Traeger bbq 125 with digital 180 controller collecting parts for a 500gal reverse flow build |
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04-07-2013, 12:35 PM | #10 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Very Nice
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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04-07-2013, 12:38 PM | #11 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Great Job.......
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04-07-2013, 12:44 PM | #12 |
On the road to being a farker
Join Date: 12-10-12
Location: Richardson, TX
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Well done. Whole hog is definitely on my list of things to do!
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Custom 30"X84" competition-style RF trailer smoker Pecos 20"X60" OS by Old Country BBQ Char Griller 5050 with side box [COLOR="DarkRed"][FONT="Arial Black"]Baby Arm BBQ[/FONT][/COLOR] |
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04-07-2013, 12:49 PM | #13 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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Sounds like a good experience. Good work!
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Chris- Midwest BBQ Outreach |
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04-07-2013, 01:36 PM | #14 |
Full Fledged Farker
Join Date: 03-19-13
Location: NJ
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Great job. My cooker is a bit small to cook a whole hog, but that is certainly by end of the summer goal once I get my new cooker.
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04-07-2013, 02:24 PM | #15 |
is One Chatty Farker
Join Date: 02-25-12
Location: PA
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I have yet to smoke a whole hog. I have been to plenty of pig roasts, but they never actually "smoke" the pigs. Seems as the name says, they slow roast them.It must be a regional thing.
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