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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 09-19-2013, 08:10 AM   #1
Happy Matt
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Join Date: 07-10-13
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Default Need help on cooking whole hog !

I have a catering job where they want a whole hog cooked but the big problem is they want the hog put on the table for presentation I've never done that before, I want it to look pretty . I don't want it burnt ! Any help would be greatly appreciated .
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Old 09-19-2013, 12:26 PM   #2
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What are you cooking it on? Or how? You can cover the skin side with foil depending on how you plan on smoking it.
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Old 09-19-2013, 12:30 PM   #3
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http://www.bbq-brethren.com/forum/sh...d.php?t=171096
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Old 09-19-2013, 01:04 PM   #4
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Here's a thread about my first whole pig & here's where I got a lot of good info from. Here's another thread with some info. And Cowgirl's blog is a treasure trove. Foiling will help with color - I just kinda laid it across and pushed it around the part that was nearest the firebox - and kept the ears and snout foiled the whole time.
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Old 09-19-2013, 01:07 PM   #5
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This turned out pretty good: http://www.bbq-brethren.com/forum/sh...d.php?t=167758
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Old 09-19-2013, 05:04 PM   #6
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Default flay hog

split hog to flatten it as much as possible, skin down, baste often
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Old 09-19-2013, 06:34 PM   #7
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Here is my thread. Each time I did it it looked better. I would rub the skin with olive oil, rub it with a paprika based rub on the skin, and foil for most of the cook for the most even color. Send over pron when you are done. Good luck.

http://www.bbq-brethren.com/forum/sh...d.php?t=168776
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Old 09-19-2013, 08:29 PM   #8
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I have a meadow creek 250 offset smoker!
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