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Unread 02-29-2012, 06:30 PM   #1
bluegrass smoke
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Default Good Whole Pig/Hog thread?

I have been asked to cook a whole pig for a wedding reception!! (first time I have been asked to cook and it is for 40-50 people)anyway I have never cooked a whole pig before and Ill take any help I can get. I saw COWGIRLS blog cinder pit and that looked pretty cool.
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Unread 02-29-2012, 06:51 PM   #2
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I have never done a whole hog before . However, I seen a lot cooked and I have eaten a lot back in the the day when I lived in N.C .

Good advice , would be to cook one , for practice , before showtime...
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Unread 02-29-2012, 06:54 PM   #3
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We took 4 pieces of tin made a square out of it, bolted it together and use tin to cover the top. Got a piece of expanded metal to lay him on, welded some stakes on the bottom of the expanded metal then we cut a piece of cattle panel to put on either side of the hog and make wire it together to make it easier to flip the hog. Start a fire in a 55 gallon drum out of hardwood and about every hour and a half scoop a shovel full of coals under each corner of the pit. It takes about 9 hours at 230-240 and it will fall off the bone.

I'm know there are better more perminate options but I have cooked 8 or 9 hogs like this and feed alot of folks with this simple pit. Good luck and get some thick rubber gloves for pulling the bones out, your hands will get pretty hot with dish washing gloves.
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Unread 02-29-2012, 06:57 PM   #4
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Here is one I did a couple months ago http://www.bbq-brethren.com/forum/sh...ht=roast+piggy
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Unread 02-29-2012, 06:58 PM   #5
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And cinder block pits will definitely give good results ...
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Unread 02-29-2012, 09:27 PM   #6
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I would go with a cinder and a tin cover. I didn't have my pit at my Grandpa's in WA so we made a cinder pit. Worked great. I've cooked a lot of whole hog and what I would tell you is do your research and then practice on one before the wedding.

One hour for every 10 pounds of pig, so make dang sure you know how big the hog you are getting. I ordered a 120lb pig one time and then got there to pick him up. It was 210lbs and had not been scalded. That added nine hours to my cook time and about two more hours on prep.

Get your pig from a reputable butcher and do a dry run. A little research goes a long way. Hope this helps.
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Unread 03-01-2012, 03:37 PM   #7
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Thanks for the help!!
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Unread 04-02-2012, 09:42 PM   #8
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Anything thing else? We are cooking this weekend and we built the cinder block pit tonight. We started a fire and seasoned it with some coals from a fire pit. My neighbor has a big stainless steel lid that we used as a cap. We are getting a 50 lbs pig on friday for a Saturday morning cook.
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