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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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Old 08-12-2009, 10:08 PM   #1
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Join Date: 02-21-09
Location: Wausau, Wi
Question ? about cooking for quarterd hog

i've got a gig cooking a 145# dressed hog comming up. the only way i can get wilber into my rig is to quarter it. i've never done this before and it's for a labor day cookout my buddy and i are doing. he's got the pig and iv'e got the smoker just lacking on experience.
anyone have any idea how long it would take to cook?
how many people it will feed?
(iv'e been told there is about a 50% ratio of meat to bone. so about 70 #'s of meat i guess)
any tips on seasoing it?
i figure i will use my apple juice spray to keep it moist like i do with my ribs and shoulder.
any other tips or ideas are greatly appreceated.
also what would you charge for something like this.
KCBS memeber, B.B.Q judge & competitor / 1 weber, 1 ofset, 1 smoker and 1 U.D.S. (so far)
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