twinsfan
is one Smokin' Farker
It's been a long time since I've been on here, been busy. Just got back from eight days in the Carolinas (touring colleges) and tried some fantastic barbecue wherever I could, loved Allen & Son in Chapel Hill and Luella's in Asheville. Fell in love with UNC-Chapel Hill while there. loved the school!
Anyway, I've got my father's birthday coming up in a month and a half, and we've always done something small with only a couple family members. This time our family is thinking about doing something a little bigger, 20-25 people. And I immediately thought of doing a suckling pig as I've been wanting to do a whole hog recently. I have little clue about whole hogs and I'd really appreciate if you could answer any of my questions.
1. How big of a pig should I buy (and have some leftovers :razz: ) I was arbitrarily thinking of a 40 or 45 pound pig but I have no clue.
2. Where do you find a pig of that size up north? Our local butcher doesn't know the difference between back and spare ribs so I doubt he'd be much of help.
3. What's the average price for a whole hog (like per pound)? Just trying to factor out the cost of the party.
4. What do I cook such a thing on? The Caja Chinas seem like a little too expensive for a one time shot. Do I buy a COS? Dig a pit in the ground?
Although shoulders are easier, I'd love to do a whole pig, you know, it looks much more impressive. Now I need to try to convince the family we don't need to hire a professional to cook us a 125 pound hog
Any guides or answers would be very much appreciated! Thanks again
Anyway, I've got my father's birthday coming up in a month and a half, and we've always done something small with only a couple family members. This time our family is thinking about doing something a little bigger, 20-25 people. And I immediately thought of doing a suckling pig as I've been wanting to do a whole hog recently. I have little clue about whole hogs and I'd really appreciate if you could answer any of my questions.
1. How big of a pig should I buy (and have some leftovers :razz: ) I was arbitrarily thinking of a 40 or 45 pound pig but I have no clue.
2. Where do you find a pig of that size up north? Our local butcher doesn't know the difference between back and spare ribs so I doubt he'd be much of help.
3. What's the average price for a whole hog (like per pound)? Just trying to factor out the cost of the party.
4. What do I cook such a thing on? The Caja Chinas seem like a little too expensive for a one time shot. Do I buy a COS? Dig a pit in the ground?
Although shoulders are easier, I'd love to do a whole pig, you know, it looks much more impressive. Now I need to try to convince the family we don't need to hire a professional to cook us a 125 pound hog
Any guides or answers would be very much appreciated! Thanks again
