Asking advice from my BBQ Cenral friends...

[surfinsapo]

I got this offer for little pigs (size???) from a guy that lives 30 miles from me. Sound good to yall or is it too much? thanks
SSapo

I got alot of small ones running around that would be great on the pit. Starting today it's on a first come first serve, tell me when you want it and how and I'll get you one, before Superbowl. Please reply, call or pm me, pm preferred so I can keep a record of who called and have your contact info.

These are the prices, cut and dry, due to demand

$50 gutted and skinned
$75 quartered and trimmed and ready to throw on the grill
$100 fully deboned, wrapped, and labeled (frozen if you'd like).

As always packed on ice when delivered

 

[Captain Morgan]

it's a good deal depending on the size....dollar a pound is fair.
so you want at least a 50 pounder for your money.

Now can you fit one that big on your ceramic?

 

[LarryWolfe]

I'd go for the whole gutted one, but why is he skinning it? Tell him you want it gutted, dehaired and split but still in tack.

Cappy he has a bigger Stainless Offset, don't you watch his videos??

 

[Captain Morgan]

Larry's right, skin on, butterflied if he knows what
that means....I'll walk you through the rest if you
cant get it that way.

Smaller pigs don't make great whole hog cooks,
but roasted sucklings are good...there's a difference.
Get the biggest one he has.

 

[surfinsapo]

I talked to him and he said they are 40 lbs and I can have him leave all skin on. He will split it in half all for $50.00....I'll contact yall when I get it for cooking directions... Thanks a bunch!!!

SS

 

[Bill The Grill Guy]

GO FOR IT!

 

[Nick Prochilo]

Now I can't wait!

 

[Bruce B]

Poor baby....

 

[Pigs On The Wing BBQ]

I talked to him and he said they are 40 lbs and I can have him leave all skin on. He will split it in half all for $50.00....I'll contact yall when I get it for cooking directions... Thanks a bunch!!!

SS

I'll take the head. Cheek meat is tasty indeed.

 

[surfinsapo]

Ok, I am going to get one now.... When is the super bowl anyway?

SSapo..

 

[Bobberqer]

40 pounder around here, NY, is just North of $100, depending on what day you call, and availbility... usually $2.50-$2.75 a pound, if they are under 125 pounds... $1.25 a pound , to me, is an awesome price. Get 2 !!!!

 

[ScottyDaQ]

Ok, I am going to get one now.... When is the super bowl anyway?

SSapo..

Same weekend as the Frozen Few Contest. :roll:

 

[surfinsapo]

40 pounder around here, NY, is just North of $100, depending on what day you call, and availbility... usually $2.50-$2.75 a pound, if they are under 125 pounds... $1.25 a pound , to me, is an awesome price. Get 2 !!!!

Ok, thanks.

 

[Woodman1]

We did a 25 lb suckling pig on an offset at Q-fest in Tejas last year? It was the sweetest, most succulent, best tasting pork I ever ate!!!

 

[Captain Morgan]

Suckling pigs and whole hogs should be cooked differently.

Sap, the difficult thing about whole hogs is the ribs can get overdone
while the hams and shoulders get up to temp. You might want to
wrap the midsection in foil.

Also, at 40 pounds, there may not be much fat, so cooking
times could be different too.

 

[surfinsapo]

Suckling pigs and whole hogs should be cooked differently.

Sap, the difficult thing about whole hogs is the ribs can get overdone
while the hams and shoulders get up to temp. You might want to
wrap the midsection in foil.

Also, at 40 pounds, there may not be much fat, so cooking
times could be different too.

Ok, Cappy..I will be carefull and maybe add some bacon drippings to the meat for more fat and flavor....Also, I am going to try out the "dizzy Pig" rub on one of them... The other gets.."Wolfe rub Bold"...

 

[Smokey_Joe]

Suckling pigs and whole hogs should be cooked differently.

Sap, the difficult thing about whole hogs is the ribs can get overdone
while the hams and shoulders get up to temp. You might want to
wrap the midsection in foil.

Also, at 40 pounds, there may not be much fat, so cooking
times could be different too.

Ok, Cappy..I will be carefull and maybe add some bacon drippings to the meat for more fat and flavor....Also, I am going to try out the "dizzy Pig" rub on one of them... The other gets.."Wolfe rub Bold"...

ummmmmmmm :roll: Sapo......

Rubs aren't much use on a whole hog with skin on....
pig or piglet

 

[Captain Morgan]

which is why in the Carolinas we butterfly em, so we
can rub the insides.

 

[Smokey_Joe]

which is why in the Carolinas we butterfly em, so we
can rub the insides.

<smackingselfinhead> my apologies....I have a one-track whole-hog rotisserie mind

 

[Captain Morgan]

never done one that way, but they look fantastic and juicy.
Just a matter of region.

The skill in Carolina whole hogs lies in keeping it juicy,
and getting the whole thing done without drying or burning
a section...it ain't the easiest thing to do, but that's why the
sucessful ones are so sought after.