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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 06-11-2014, 04:51 PM   #1
Is lookin for wood to cook with.
Join Date: 04-30-13
Location: Portland Oregon
Default Attempting Whole Hog and have some question

So for a friends birthday I am going to do a whole hog. I'll have a cinder block pit with a cage that the pig will go into. I can afford about a 70 lbs pig, but may have 80 people show up. I'm thinking I may have to do 20-30 lbs of shoulder for good measure. Or am I off base here. What are your thoughts?
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Old 06-11-2014, 06:18 PM   #2
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx

your gonna get about a 35% yield figuring a 6 oz serving per person do the math. I'd cook a few butts and chop it right in with the hog
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Old 06-11-2014, 11:25 PM   #3
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Join Date: 09-10-13
Location: Gold Canyon, AZ

All the numbers say a 70 Lbs. Pig will feed 70 people and I've found that to be very close however, it is hard for me to depend on that when there is so much at stake with friends and family as your critics. I would probably add an additional butt or two for good measure with 85 people. (2) 8Lbs. Butts should feed 25 people plus 70 for the pig. I think you should be able to feed 95 people safely. Good luck! A pig pickin is a lot of fun!
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Old 06-12-2014, 06:43 AM   #4
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Join Date: 08-11-08
Location: DC Metro

I would add a couple 8-10 pound butts. If your pit can handle them all at the same time, you should be good to go
[LIST][*]250 gallon, custom reverse flow smoker with warming cabinet aka Hawg Coffin[*]120 gallon reverse flow aka Hog Coffin (retired)[*] 22 and 18.5 WSM[*]Known as Spatulaman[*]Owner of Plate BBQ LLC[/LIST]
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Old 06-12-2014, 12:34 PM   #5
somebody shut me the fark up.

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Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie

I agree with all of the above. Also, having a bit extra is better than running out.
Good luck with your cook!
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
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