ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 03-10-2010, 03:54 PM   #1
AJP
Full Fledged Farker
 
Join Date: 02-01-10
Location: Manhattan, KS
Downloads: 0
Uploads: 0
Default Need whole hog help, in over my head

Ok so the guys at work know I am into smoking and do a decent job at it. We have a guy retiring from work and we were kicking around the idea of a whole hog since we will have a ton of people at the going away party. Well I was told we are doing a whole hog and I am in charge of the cooking, and building a pit

I found a simple pit to build based on these designs http://cowgirlscountry.blogspot.com/...ck-pit_19.html and I have acquired all the needed items. Now my question is this, how long can I expect to cook this, and should I rub, inject, baste, marinate, or what.

Please help me so I don't ruin the party
__________________
UDS, 22.5" 1996 Weber Kettle, 37.5" Weber Ranch Kettle
AJP is offline   Reply With Quote


Unread 03-10-2010, 03:59 PM   #2
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Here is Cowgirl's thread on that cook...

http://www.bbq-brethren.com/forum/sh...ad.php?t=73481

I don't know if there is any info that is different than the blog, but it is worth a look.

Here is another thread on whole hog cooking that may help.

http://www.bbq-brethren.com/forum/sh...ad.php?t=75135
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Unread 03-10-2010, 04:00 PM   #3
AJP
Full Fledged Farker
 
Join Date: 02-01-10
Location: Manhattan, KS
Downloads: 0
Uploads: 0
Default

Thank you, at least the first post didn't tell me I was a total moron.
__________________
UDS, 22.5" 1996 Weber Kettle, 37.5" Weber Ranch Kettle
AJP is offline   Reply With Quote


Unread 03-10-2010, 04:03 PM   #4
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by AJP View Post
Thank you, at least the first post didn't tell me I was a total moron.
I would never do that :)

I just noticed that my link was to Jeanie's underground pig cook, so it may not help. I don't know if she posted the concrete block cook on here or not. I'll look for it.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Unread 03-10-2010, 04:04 PM   #5
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

This is the one I did last year for the 4th... Now the Pig Fears ME!!!! (Heavy Pron)

Sorry, but I moved the pron around so here it is...

The Rack...



The Pig




It really didn't turn out this dark but with the back lighting it looks darker than it was...



Hope this helps!
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Unread 03-10-2010, 04:05 PM   #6
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Here is another thread that may help...

http://www.bbq-brethren.com/forum/sh...ad.php?t=44632
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Unread 03-10-2010, 04:06 PM   #7
AJP
Full Fledged Farker
 
Join Date: 02-01-10
Location: Manhattan, KS
Downloads: 0
Uploads: 0
Default

Thanks Captain Ron lol

Jeff how long did it take and what temps were you cooking at? Also rubs injections anything?
__________________
UDS, 22.5" 1996 Weber Kettle, 37.5" Weber Ranch Kettle
AJP is offline   Reply With Quote


Unread 03-10-2010, 04:09 PM   #8
volkanator
Knows what a fatty is.
 
Join Date: 04-17-09
Location: Lynbrook, NY
Downloads: 0
Uploads: 0
Default

That cowgirls link is awesome. I def have to try it. I wonder where the fire gets air from though. I know you want it to smolder and stay low the whole time but won't it just choke itself out right quick?
__________________
Team BBQ's Brothers
volkanator is offline   Reply With Quote


Unread 03-10-2010, 05:14 PM   #9
AJP
Full Fledged Farker
 
Join Date: 02-01-10
Location: Manhattan, KS
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by volkanator View Post
That cowgirls link is awesome. I def have to try it. I wonder where the fire gets air from though. I know you want it to smolder and stay low the whole time but won't it just choke itself out right quick?
I would imagine since it is just a piece of tin lying on top and not sealed tight it just sucks it in from the top.
__________________
UDS, 22.5" 1996 Weber Kettle, 37.5" Weber Ranch Kettle
AJP is offline   Reply With Quote


Unread 03-10-2010, 05:29 PM   #10
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by AJP View Post
Ok so the guys at work know I am into smoking and do a decent job at it. We have a guy retiring from work and we were kicking around the idea of a whole hog since we will have a ton of people at the going away party. Well I was told we are doing a whole hog and I am in charge of the cooking, and building a pit

I found a simple pit to build based on these designs http://cowgirlscountry.blogspot.com/...ck-pit_19.html and I have acquired all the needed items. Now my question is this, how long can I expect to cook this, and should I rub, inject, baste, marinate, or what.

Please help me so I don't ruin the party
Hey...that's my blog and pit.


The pit isn't air tight. I like to inject the shoulders and hams, also rub the pig with oil and use a light coat of dry rub.

The heat source is at the ends and drip pans in the bottom of the pit keep any drippings from flairing up.
If it's a small pig I'll marinade..anything over 75lbs I just inject.
The time will depend on the size of your pig.
Don't get in a hurry... people make the mistake of thinking it's not cooking fast enough so they add more heat. It's best to keep it low. (at least on my block pit) You can raise the heat at the end to crisp up the skin.
My horizontal wood burner is a whole different story.
__________________
jeanie
sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))

http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Unread 03-10-2010, 05:30 PM   #11
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by volkanator View Post
That cowgirls link is awesome. I def have to try it. I wonder where the fire gets air from though. I know you want it to smolder and stay low the whole time but won't it just choke itself out right quick?

Thanks volkanator!
__________________
jeanie
sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))

http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Unread 03-10-2010, 05:36 PM   #12
AJP
Full Fledged Farker
 
Join Date: 02-01-10
Location: Manhattan, KS
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by cowgirl View Post
Hey...that's my blog and pit.


The pit isn't air tight. I like to inject the shoulders and hams, also rub the pig with oil and use a light coat of dry rub.

The heat source is at the ends and drip pans in the bottom of the pit keep any drippings from flairing up.
If it's a small pig I'll marinade..anything over 75lbs I just inject.
The time will depend on the size of your pig.
Don't get in a hurry... people make the mistake of thinking it's not cooking fast enough so they add more heat. It's best to keep it low. (at least on my block pit) You can raise the heat at the end to crisp up the skin.
My horizontal wood burner is a whole different story.
Ok thank you, I'll make sure an let everyone know how it goes. I'm thinking for ease I'll just inject as I don't want to have to try to marinade the hog. Also I think we are getting one with the feet and head removed, that shouldnt change anything should it?
__________________
UDS, 22.5" 1996 Weber Kettle, 37.5" Weber Ranch Kettle
AJP is offline   Reply With Quote


Unread 03-10-2010, 05:41 PM   #13
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

That won't change anything.
Also you can mop if you like. Mopping lets a lot of heat out of the cinderblock pit and I'm not really sure if it's worth it.
When I roast one uncovered I mop.

Hope it turns out well for you, feel free to shoot me a pm if you need to.
__________________
jeanie
sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))

http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Unread 03-10-2010, 05:42 PM   #14
AJP
Full Fledged Farker
 
Join Date: 02-01-10
Location: Manhattan, KS
Downloads: 0
Uploads: 0
Default

Last question, we want to eat around 5 or 6 what time should I start this to be safe?
__________________
UDS, 22.5" 1996 Weber Kettle, 37.5" Weber Ranch Kettle
AJP is offline   Reply With Quote


Unread 03-10-2010, 05:47 PM   #15
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

what size of pig is it?

forgot to ask too.. will it be butterflied?
__________________
jeanie
sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))

http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Pigs Head, Has anyone ever cooked just the head??? uncfan2457 Q-talk 9 08-09-2011 03:57 PM
Blues Hog, Spicewine and Head Country are in the house big brother smoke Simply Marvelous BBQ Rubs and Spices 9 12-12-2010 06:26 PM
BLUES HOG and HEAD COUNTRY IS IN THE HOUSE! Big Poppa Big Poppa Smokers 10 08-22-2010 05:09 AM
Head to Head Chicken Rub Review Poker Smoker Q-talk 8 05-06-2010 08:47 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:13 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts