Got up in the wee hours of the morning last Friday to cook a whole hog in the La Caja China. My Buddy and team mate Sam also helped out. The event was the annual BBQ my company throws for the employees.
The hog weighed 63 pounds. Here it is in the cooker injected with a mix of AJ, WV, salt, and spices with a light layer of rub.
About 4.5 hours later, the hog was ready to serve.
I drafted some help to prep the meat and the whole thing was gone in about 30 minutes.
I also made a pot of some "toothsome" (that's how the old timers described it) barbecue stew. It didn't last long either. An old timer wrote that it isn't done unless the spoon will stand up in the stew by itself. So I made sure it cooked to the correct thickness.
Everyone enjoyed themselves and it was also a lot of fun cooking the hog.
Thanks for looking!
The hog weighed 63 pounds. Here it is in the cooker injected with a mix of AJ, WV, salt, and spices with a light layer of rub.
About 4.5 hours later, the hog was ready to serve.
I drafted some help to prep the meat and the whole thing was gone in about 30 minutes.
I also made a pot of some "toothsome" (that's how the old timers described it) barbecue stew. It didn't last long either. An old timer wrote that it isn't done unless the spoon will stand up in the stew by itself. So I made sure it cooked to the correct thickness.
Everyone enjoyed themselves and it was also a lot of fun cooking the hog.
Thanks for looking!