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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-05-2009, 12:10 AM   #1
michiana mark
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Default Whole hog in a Lang 60

Brother Neil has asked If I'd be interested in cooking a whole hog in the Lang 60. I have never cooked a whole hog period, let alone one in a Lang. I will now listen intently for comments and suggestions from the Brethren that have experience in these matters.
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Unread 06-05-2009, 08:09 AM   #2
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Quote:
Originally Posted by michiana mark View Post
Brother Neil has asked If I'd be interested in cooking a whole hog in the Lang 60. I have never cooked a whole hog period, let alone one in a Lang. I will now listen intently for comments and suggestions from the Brethren that have experience in these matters.
Brother you and I need to talk!!!

When are you doing the cook? I'm doing one over the 4th and I'm in the same boat with the same cooker!
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Unread 06-05-2009, 03:04 PM   #3
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Looks like wwe are on our own Mark!
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Unread 06-05-2009, 04:03 PM   #4
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Quote:
Originally Posted by Divemaster View Post
Looks like wwe are on our own Mark!
Kinda.

The reality is that there are few whole hog cooks when compared to the rest of the BBQ products.
So, it will take awhile for an expert to chime in.
And, I am sure they will.

I am only a "semi-passive" participant in a couple of whole hog cooks at Douglas a few years ago.

I do know that the hog really needs to fit on the cooker.
I am not being funny--on day 2 at Douglas we had more hog than cooker space and it was "challenging" to say the least.
So, I assume you are getting a hog of the right size.

The time for cooking is always given at (about) 1 hr per 10 lbs. A 60 lb hog would take 6 hours using that guidance. But, the "doneness" is determined by the same methods we use for pork.
Temp appears to be in the low to mid 200's. That is even used by a famous high heat cooker who knows how to cook hogs.

There is a bunch of info about skin up or skin down and I will leave that for the experts.

I really am just "Bumping" this thread for you.
Pay little attention to what I say.

Good Luck and let us know how it goes.

TIM
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Unread 06-05-2009, 04:11 PM   #5
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Thanks Tim, we appreciate any and all help (even if it's 'just a bump') we can get!
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Unread 06-05-2009, 04:24 PM   #6
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Took me awhile to find this.

http://www.bbq-brethren.com/forum/sh...&highlight=pig

Jimmy made one of the best presentions I can imagine for piggies.
Makes a lot of sense as far as meat servings go.

If I ever get roped (kicking and screaming) into cooking whole hog, this is the way I will survive!

Good Luck.

TIM
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Unread 06-05-2009, 04:33 PM   #7
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Sorry, not much help here. I used to cook a lot of whole hogs because I live in hog raising country and they are inexpensive for a large party. That was a long time ago before I learned much about barbecue. I cooked them in a home made charcoal cooker (old fuel barrel) with a rotisserie at 350* or so. 180 pound hogs took 8 to 12 hours at that temp. After learning the low and slow method and how much better the pork comes out, I wouldn't do it that way now.
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Unread 06-07-2009, 03:24 AM   #8
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Quote:
Originally Posted by Divemaster View Post
Brother you and I need to talk!!!

When are you doing the cook? I'm doing one over the 4th and I'm in the same boat with the same cooker!
You don't write, you don't call ...........................................

Dive it looks like we could be on our own on this deal.

PM sent
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Unread 06-07-2009, 10:32 AM   #9
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I have all the faith in the world in you two, I'm sure the pigs will turn out fine, well not for the pigs but the cooking of them.

Scott
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Unread 06-07-2009, 12:44 PM   #10
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Default Bbq mafia whole pig on the lang-60

Experience is a relative term as I am far from a pro on this subject.

We cooked a small pig about 55 to 60 pounds.

We cleaned out the cavity and cut out any excess that need to go.

We removed the membrane from the ribs and spread out the rib cage so it detached from the spine.

Then we injected the pig all over the place.

Following the injection, we put a lot of rub all over the inside cavity.

We used Spicewines rub for this which is really great.

Following the rub, on the inside cavity, we put foil over the tender loins and held them in place with tooth pics.

The pig was turned over and the eyes were taken out.

Then it was give a very liberal rub with Olive Oil all over its Skin.

The pigs Ears, Nose, Legs and tail were wrapped in foil so they would not get to dark.

We cooked with Cherry and Hickory wood.

I tried to attach a few pictures so you can see what I did. I hope I did it correctly.

If I were doing it today, I would not lay the pig out flat. I would pull the lets up under the cavity so it looked like it was sleeping instead of flying.

If you go with the flying position, you may want to put a large coffee can under the center so it is raised and does not look so flat.

I hope this is helpful.

Good luck and don't for get to post your pics of the finished product.



Quote:
Originally Posted by michiana mark View Post
Brother Neil has asked If I'd be interested in cooking a whole hog in the Lang 60. I have never cooked a whole hog period, let alone one in a Lang. I will now listen intently for comments and suggestions from the Brethren that have experience in these matters.
Quote:
Originally Posted by michiana mark View Post
Brother Neil has asked If I'd be interested in cooking a whole hog in the Lang 60. I have never cooked a whole hog period, let alone one in a Lang. I will now listen intently for comments and suggestions from the Brethren that have experience in these matters.
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Unread 06-07-2009, 04:59 PM   #11
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I cooked a #100 prepped pig on a rented rotiserrie last year and I will tell you what I would look out for. The customer wanted the open pit effect for the party. We were plagued with a light mist and mid to heavy winds all day; It was a problem. 1)The hog needed to be closer to the fire and I needed to tie the legs closer to the body(less than 12" to heat) 2) The wind needed to be blocked somehow(partition, bldg.,etc.) 3) if they call for rain any during the day, cook it in a cooker.
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Unread 06-07-2009, 05:45 PM   #12
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Dude, coming from the North Central portion of North Carolina I have cooked and have seen many hawgs cooked in a variety of ways . My first pig cooker took a truck load of wood and a fire barrel to burn the wood down to coals that then were shoveled into the cooker .As for indirect heat the photos above in the other post look excellent to me. I have cooked whole critters in my old home made smoker using indirect heat that utilized an internal fire box, it was not an offset. I have cooked a 160# hawg in it , but the best ever was a 95 #er that went 235*f for 14 hours . For indirect heat I like it skin side up the entire cook . I welded up a rack to set the hawg on that made it look like it was sitting there enjoying its self . For direct heat its skin side down the entire time. 250*f is the magic number but I have seen , and cooked at 310* f . Out east of me they like the crispy skin in with the chopped Q . You need gas to do this . When the pig is done , you crank the heat as high as possible with out igniting the grease , 400* f + will cause the skin to puff and get crispy and golden brown . then get the pig out to the fresh air to keep from getting soggy. I know , what are they thinking . That puffed skin is tasty, and it is a regional thing , and there is an art to it , I do prefer the low and slow smoky way myself.


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Unread 06-08-2009, 09:04 AM   #13
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Thanks for the replies guys!!!!!!!!!!!!!!!!!!
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Unread 06-08-2009, 09:42 AM   #14
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Out standing!!!

I'm a little less worried about it now... Cooking indirect, is it still 1 hour per 10 pounds? Based on RixCue's response, it looks closer to 90 minutes per 10 pounds...
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Unread 06-08-2009, 09:49 AM   #15
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Don't forget an apple for its mouth.

Glad I could help.


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