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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 06-17-2008, 10:37 PM   #1
BamaRN
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Join Date: 06-13-08
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Default 1st time whole hog

I'm planning a party for the 4th. We are going to try to smoke a whole hog in a block pit. One friend has the setup under control from family. My questions are about amount of time to cook, wood needed and any recipes to help flavor the meat. We are going for a large pig due to a large crowd (most are only eating liquid porkchops) 40+ so I'm really would like this not to kill anyone and taste good. Any links or help would be awsome.

Thank you
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Old 06-18-2008, 04:57 PM   #2
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Anyone ?
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Old 06-18-2008, 07:30 PM   #3
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google whole pig and see what happens. also think there is something on you tube. good luck and Smoke on Bro.
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Old 06-18-2008, 07:39 PM   #4
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Have never done one of those. You are ambitious. Good luck
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Old 06-18-2008, 08:42 PM   #5
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I've had my eye on this for a long time

Just never got around to doing it.

http://cuban-christmas.com/pigroast.html
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Old 06-18-2008, 09:17 PM   #6
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My Buddy, BuellerQ, who is an Eastern North Carolinian, and They do this kind of cooking more than us Central Carolinians, says that the trick is to distribute the heat more to the thicker cuts of the Whole Hog during the cook, i.e. shoulders and hams, and keep the heat lower to the thinner parts, i.e. ribs and gut, whereas the Whole Pig will be done at the same time. Another Daunting Task is the Flipping of the Pig HalfWay through the cook, but with diligent research, can be knowledge attained. I wish you success in your Whole Pork Cooking Venture..... N8.
And Please Post Pix of your Endeavour.
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Old 06-18-2008, 09:22 PM   #7
BamaRN
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I have got some good tips and tricks from google, just looking for some hints on a marinade/glaze and which wood would be the the best. We are going looking to do a 24 hour cook time any hints about that would be great.

Thanks
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Old 06-18-2008, 09:28 PM   #8
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Thanks N8man, I think we have the flip worked out i hope, not sure on how to manage the heat placement?
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Old 06-19-2008, 06:09 AM   #9
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Good Luck...make sure to take pics and show us how it turns out. I've always wanted to do this. The guys I worked with in Hawaii did this every year and had it down to a fine art. They stuffed whole chickens in the belly and tied it up and they cooked inside. Awesome food!
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Old 06-19-2008, 08:21 AM   #10
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This is a current thread - http://www.bbq-brethren.com/forum/sh...ight=whole+pig. They say to inject and rub. I imagine any sort of pork rub would be ok.

Not sure how you'd marinate a whole hog - maybe in a hot tub? hehe

Heat placement could be accomplished by moving coal around (if direct heat) or foiling certain parts (if indirect).

Of course, I've never done it either.
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Old 06-19-2008, 11:20 AM   #11
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Thanks James, I just got a new camera but not to good with computers I'll try to put up some pics.
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Old 06-19-2008, 06:26 PM   #12
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Quote:
Originally Posted by BamaRN View Post
I have got some good tips and tricks from google, just looking for some hints on a marinade/glaze and which wood would be the the best. We are going looking to do a 24 hour cook time any hints about that would be great.

Thanks
I'd go with Mojo in bag in cooler for atleast 24 hours.
I get it at restraunt supply. @ $6 a gallon.
http://www.latinpantry.com/s_product...&productID=687

There are other brands and recipies on net.
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Old 06-20-2008, 12:39 AM   #13
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How big is the pig?
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Old 06-20-2008, 03:20 PM   #14
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Not sure on the size yet one of my buddies is rounding up the pig
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Old 06-20-2008, 04:53 PM   #15
Freda
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Doing the same thing at my place. We have a 80 lb porker on order and lots of spirits on ice. I've been reading up and the standard seems to be approx 1 1/2hrs per 10 lbs. Hope this is right cause that's what we're planning on.
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