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Old 06-14-2006, 07:30 AM   #1
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little bitty piggy

Well the boys are talking about going whole hog on Buford. Last year I did a small suckling pig on my old pit, the boys want to do it again…………I know that getting a small pig isn’t really cost efficient but the kids want it and I’m kicking the idea around…..So Bufords smoke chamber is 36 x 24 how big of a pig do you think I can get on him? What should my pit temp be? Where do I measure the internal temp of the pig? And how long do you think the cook is going to be?
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Old 06-14-2006, 10:53 AM   #2
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DAT'S I think you need to send a pigeon up to Festus so I can get some advice. :biggrin: Cappy I though you guys invented the whole pig thing? Am I now blackballed because my wife joined? I wish Puff was here to give me some advice. Woodman said something about a texas site that might be able to help? :eep:
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Old 06-14-2006, 11:13 AM   #3
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Pigs is our resident whole hog expert. My grill is 3 by 4 and I can get a
100 pounder on easily, split down the backbone and laid out flat.
Now a suckling pig usually isn't done in that style. How you gonna cook it?
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Old 06-14-2006, 11:27 AM   #4
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Quote:
Originally Posted by Captain Morgan
Pigs is our resident whole hog expert. My grill is 3 by 4 and I can get a
100 pounder on easily, split down the backbone and laid out flat.
Now a suckling pig usually isn't done in that style. How you gonna cook it?
I plumb done told the boy I would get a 100# or so and have half it butchered and wrapped, Then do the other half on the pit.
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Old 06-14-2006, 11:34 AM   #5
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sounds like he's trying to impress the boys. a 70 pounder butterflied
usually does the trick (head on, of course, to be traditional), but if he's
going to have it sittin there like a suckling pig with its legs all tucked
up under it, well, I guess he could still get around a 70 pounder on there
if his pit has enough head room.
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Old 06-14-2006, 11:43 AM   #6
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[quote=Pigs On The Wing BBQ]
Quote:
Originally Posted by "Captain Morgan":dgauo5nv
Pigs is our resident whole hog expert. My grill is 3 by 4 and I can get a
100 pounder on easily, split down the backbone and laid out flat.
Now a suckling pig usually isn't done in that style. How you gonna cook it?
I plumb done told the boy I would get a 100# or so and have half it butchered and wrapped, Then do the other half on the pit. [/quote:dgauo5nv]
Pigs pal I told ya I don't have any frezzer space for a 1/2 pig Besides my kids don't want to cook 1/2 a pig they want a whole one even if it is a itty bitty piggy. And what my boys want they get...........I don't care how long it takes to cook either I'm going to do it on vacation.
Cappy I 'm looking for sugestions on how to cook it. I'm trying to get this all thought out before hand. Thanks for the help.
I wasn't going to butterfly it just kind of put'er in and let it rip?
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Old 06-14-2006, 11:50 AM   #7
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no experience with a piggy sittin on it's haunches, but I'd shoot for a 50
to 60 pounder. Hopefully it'll be done in the thick parts before the thin
parts dry out.
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Old 06-14-2006, 11:53 AM   #8
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Quote:
Originally Posted by Captain Morgan
no experience with a piggy sittin on it's haunches, but I'd shoot for a 50
to 60 pounder. Hopefully it'll be done in the thick parts before the thin
parts dry out.
I could have the butcher kneecap the pig, and what If I foiled the thicker parts partway thru the cook?
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Old 06-14-2006, 11:58 AM   #9
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Just don't know about cooking that way, I've never done it. Plenty of folks do though, I just don't want to give you bad advice.

Ain't this impressive enough?

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Old 06-14-2006, 12:00 PM   #10
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Quote:
Originally Posted by Captain Morgan
Just don't know about cooking that way, I've never done it. Plenty of folks do though, I just don't want to give you bad advice.

Ain't this impressive enough?

That looks good I just don't think it will fit like that.
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Old 06-14-2006, 12:14 PM   #11
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I bet a 50 pounder would. Let me go measure mine, maybe it's 2 by 3 too.
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Old 06-14-2006, 12:16 PM   #12
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Quote:
Originally Posted by Captain Morgan
I bet a 50 pounder would. Let me go measure mine, maybe it's 2 by 3 too.
I bet it would to I think the last one was like 45 lbs? I'll have to check with the mrs. she members things better than I do.
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I get more sauced then my Ribs

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Old 06-14-2006, 12:26 PM   #13
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ok, mines 3 x 4, but I've done a hundred pounder on there butterflied
like that. I'm sure you can fit a 50 pounder on there. You might want
to have the butcher cut off the legs below the knees, or just keep a hacksaw handy.
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Old 06-14-2006, 12:49 PM   #14
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Quote:
Originally Posted by Captain Morgan
ok, mines 3 x 4, but I've done a hundred pounder on there butterflied
like that. I'm sure you can fit a 50 pounder on there. You might want
to have the butcher cut off the legs below the knees, or just keep a hacksaw handy.
Thanks cappy we'll keep ya updated the cook will happen the 2 or 3 week in August.
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Old 06-14-2006, 01:12 PM   #15
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yikes, you couldn't pay me enough to do a whole hog in August down here. Heat index levels will be over 100. That's why down here, October is Hog Killin Time.
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Old 06-14-2006, 02:13 PM   #16
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Quote:
Originally Posted by Captain Morgan
yikes, you couldn't pay me enough to do a whole hog in August down here. Heat index levels will be over 100. That's why down here, October is Hog Killin Time.
Cappy I aint killing it I'm just cooking it. And I'm on VACATION that's the one time of year I don't care how hot it gets.
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Old 06-14-2006, 02:17 PM   #17
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I can dig it. January is one of my favorite times to cook outside.
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Old 06-14-2006, 06:37 PM   #18
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Witt,

Here is a site I visited along time ago. It seems they have updated it since I've been there.
http://www.3men.com/bbq_whole_pig.htm
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Old 06-14-2006, 07:15 PM   #19
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Quote:
Originally Posted by wittdog
Quote:
Originally Posted by Captain Morgan
I bet a 50 pounder would. Let me go measure mine, maybe it's 2 by 3 too.
I bet it would to I think the last one was like 45 lbs? I'll have to check with the mrs. she members things better than I do.
I'm thinking it was 37 lbs.... but not sure. But Buford is bigger than the one we cooked on last year, so 50 might be ok.
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Old 06-14-2006, 07:27 PM   #20
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[quote=Wittdogs B]
Quote:
Originally Posted by wittdog
Quote:
Originally Posted by "Captain Morgan":22n5geam
I bet a 50 pounder would. Let me go measure mine, maybe it's 2 by 3 too.
I bet it would to I think the last one was like 45 lbs? I'll have to check with the mrs. she members things better than I do.
I'm thinking it was 37 lbs.... but not sure. But Buford is bigger than the one we cooked on last year, so 50 might be ok.[/quote:22n5geam]
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