View Full Version : NY Whole Hog (or pig)
motoeric
07-27-2014, 05:03 PM
Hi,
If we can get a pig donated, we'd like to do one for the wounded veterans cook we are doing on Long Island on September 5th.
It would be a great centerpiece for the rest of the BBQ we're preparing.
The problem is that I've never cooked a whole pig (or hog), so I was hoping that you could offer some advice on where to go to get the information that I need.
The simple answer is always the search function. That doesn't offer too much specificity when you don't know the right questions to ask.
Does anyone know of a step by step tutorial for prepping a 100 lb (or so) pig?
It would be fantastic if we could have a southern style pig picking party for the veterans and it would be fun for me to try something new.
Any advice is appreciated!
Eric
dwfisk
07-27-2014, 05:41 PM
What kind of cooker?
I use my RF, it has a 24"x54" main grate and I can easily cook a 115# (cleaned & prepped) hog. If you have access to a RF or offset stickburner I can point you to some info on the way I cook them.
Diesel Dave
07-28-2014, 06:51 AM
Yeah Dave is a good whole hog cooker ^^^^^
If you don't have access to an offset or Reverse Flow Jeanie's (cowgirl) blog has a great step by step on doing a cinder block pit as well as prepping the hog
va_connoisseur
07-28-2014, 07:28 AM
Try these two for information. Once you read them you may have an idea of what you don't know and what to ask:
http://www.bbq-brethren.com/forum/showthread.php?t=193149&highlight=va_connoisseur
http://www.bbq-brethren.com/forum/showthread.php?t=191608&highlight=va_connoisseur
What type and size smoker do you have?
dwfisk
07-28-2014, 08:00 AM
Try these two for information. Once you read them you may have an idea of what you don't know and what to ask:
http://www.bbq-brethren.com/forum/showthread.php?t=193149&highlight=va_connoisseur
http://www.bbq-brethren.com/forum/showthread.php?t=191608&highlight=va_connoisseur
What type and size smoker do you have?
^ great info here!
I prefer to cook racer style also and about the only thing I can add is plan on 60-75 minutes per 10 pounds at about 275* and if you want that nice red/mahogany color consider wrapping/tenting with foil after 3-4 hours to keep it from getting to black.
I like racer style as well, mainly because I'm using an offset. I've been cooking pigs from 60-70# at around 250 for around 10 hours. On my next one I'm gonna start paying more attention to the color, so I'll start wrapping when it gets to be the color I want. I'm pretty big on cooking by feel, but with pigs I'm more comfortable looking for 190 in the hams and shoulders. My cooker varies a little in temp not only from one side to the other, but from front to back, so there's that to consider.
If you don't find someone to donate a pig, I'm thinking we can pitch in and make it happen.
motoeric
07-28-2014, 04:47 PM
Thanks for the info, everyone.
I'll start going through the suggested threads tonight.
Eric
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