cayenneman
Well-known member
- Joined
- Dec 3, 2011
- Location
- Richmond...
So Ive been asked to cater and event for 100 people. They want whole hog for 100 people, ribs and chicken with sides. Having never done a whole hog I need to ask the professionals. They want it served belly down like the one in the pic above. So I have a few questions;
1. How big a dressed hog should I get for 100 people?
2. How long roughly will it take to cook a hog at 250°?
3. What prep work should be done before throwing it in the pit?
4. When its done, what is the best way to serve it? Cut through the skin and let people "pig pick" it?
Anything else that may be important to know, please feel free to sound off. Thank you very much!
1. How big a dressed hog should I get for 100 people?
2. How long roughly will it take to cook a hog at 250°?
3. What prep work should be done before throwing it in the pit?
4. When its done, what is the best way to serve it? Cut through the skin and let people "pig pick" it?
Anything else that may be important to know, please feel free to sound off. Thank you very much!