Whole Hog Pron

[PalmettoSmoke]

Some pics from my last Whole Hog cook. Ol' Bertha weighed in at 117 lbs.

All rubbed up and ready for the tanning bed:

Puttin' on the tanning oil (Crisco):

Ready to Eat:

Turn In Box:

 

[QansasjayhawQ]

Thanks for the pics - that looks great!

I have a question for you - what was the order of the flipping? Did you cook it skin side down? It looks like it's split side up for the rub, then skin up for the oil and then split side up again in the read to eat photo . . . hmm.

I've been pondering a whole hog smoke for quite some time now but I don't feel like I have enough information to pull it off just yet.

 

[leanza]

Thanks for the pics - that looks great!

I have a question for you - what was the order of the flipping? Did you cook it skin side down? It looks like it's split side up for the rub, then skin up for the oil and then split side up again in the read to eat photo . . . hmm.

I've been pondering a whole hog smoke for quite some time now but I don't feel like I have enough information to pull it off just yet.

Ya, I want to know too.

 

[PalmettoSmoke]

I cook mine skin side up the entire cook at 250 degrees. When the internal temp of the hams and shoulders reach 195*, I flip over and begin preparing it.

 

[BBQ_MAFIA]

Great pics

 

[Puppyboy]

....I flip over and begin preparing it.

Did you just chop up the insides? Describe the process.

 

[PalmettoSmoke]

Did you just chop up the insides? Describe the process.

When the meat reached 195*, I flip over to meat side up. Get the fire down to around 200*. I then poke some holes all over, and pour my sauce in the pig. I let that simmer for a while. My next step is deboning (not hard at all, just pull all bones out). Next, I get all of the fat (or what I can see) out and sort of pull the meat in big chunks. I then get the cleaver out and chop away. I don't chop the meat too fine, it still looks like it coul have been pulled.

Hope that helps. It's kind of hard to explain the process. The next time I cook one, I'll get pics of all of the steps.

 

[jacob]

Never done one but that looks very tasty to me. Thanks for sharing.

 

[backyardchef]

When the meat reached 195*, I flip over to meat side up.

How do you flip it over? I'd imagine that's a tricky process.

Looks great by the way!

 

[PalmettoSmoke]

How do you flip it over? I'd imagine that's a tricky process.

Looks great by the way!

If you look in the "tanning oil" picture, you will notice a piece of fencing under the hog. I cook the hog with the fence under it. When time to flip, I take another piece of fence, and put on top. Have one person on each end of the hog. Grab both pieces of fence, PRAY, and flip. Take the bottom piece of fence (now on top) off of the pig, and take the top (now bottom) out. It's really not all that hard as long as it is done in one continuous motion.

Fence that I use is similar to this:

 

[rookiedad]

that looks great! never saw it done like that. do you mind telling what kind of sauce your using. on my screen it has a kind of sweet and sour look to it. thanks.
phil

 

[tjus77]

very interesting info and pics look delicious!

 

[PalmettoSmoke]

that looks great! never saw it done like that. do you mind telling what kind of sauce your using. on my screen it has a kind of sweet and sour look to it. thanks.
phil

I use my own sauce (which can be bought by clicking this link: Shameless Plug). It is a vinegar based sauced.

 

[Grillman40]

Gotta love the shameless plug! Nice looking Pig....I havent ever seen one prepared like that either.

Just may have to give that one a try. Thanks

:eusa_clap