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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 07-17-2012, 09:40 PM   #1
BoneDaddy's
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Default Whole hog

Doing my first whole hog forvsaturday. She will be around 100lb's and I am using my 250 offset. I have the rub and injection ready, the butcher will butterfly it for me. Any last minute tips? Don't want it to dry out!
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Unread 07-17-2012, 10:16 PM   #2
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Inject generously with beer (yourself that is!) good luck!
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Unread 07-18-2012, 07:08 AM   #3
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http://www.bbq-brethren.com/forum/sh...d.php?t=138898
maybe this will help
I have been cooking hogs 30 years in eastern nc never have injected or put a rub on and they come out very moist
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Unread 07-18-2012, 12:34 PM   #4
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thanks for the link...seems pretty easy!
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Unread 07-18-2012, 01:51 PM   #5
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Rockin'! Please let us all know how it went!
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Unread 07-19-2012, 06:55 AM   #6
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Quote:
Originally Posted by BoneDaddy's View Post
thanks for the link...seems pretty easy!
Will be looking for the pr0n
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Unread 07-23-2012, 07:02 AM   #7
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Here is Betsy!
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Unread 07-23-2012, 07:03 AM   #8
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And our ice luge
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Thanks from:--->
Unread 07-25-2012, 10:24 AM   #9
BigBlock
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nice job
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Unread 07-27-2012, 10:34 AM   #10
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Quote:
Originally Posted by BoneDaddy's View Post

And our ice luge
Hey! how'd you do that? I'm assuming it's a block of ice
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Unread 08-02-2012, 07:48 PM   #11
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Very Cool!
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Unread 08-06-2012, 08:14 AM   #12
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Nice work I got the same grill. How long did it take? Plus did u put coal on the metal pan below or just the fire box? Did you ever turn the pig over? Thanks.
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