Small whole hog on the smoker today - BBQ Central

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Old 05-30-2008, 01:13 PM   #1
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Small whole hog on the smoker today

Doing this for s small catering gig. I will try to take photos when it is done.


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Old 05-30-2008, 02:22 PM   #2
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looks fun! How'd you flip him?
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Old 05-30-2008, 03:24 PM   #3
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What time should I be there? That looks really, really good. Thanks for the pictures.
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Old 05-30-2008, 04:01 PM   #4
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Good eats coming up
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Old 05-30-2008, 04:03 PM   #5
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To flip I used the upper removable grates from my smoker. If you can tell it is on one of them. I just leaned it up and let it rest on the other side on the other grate, then just slid it back in for a few more hours. I am done now and it is for a Luau and I am waiting for my batteries to charge to take more pics. Don't tell my client but this is the first hog I have ever done. Looks great. I will post more pics shortly.
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Old 05-30-2008, 05:11 PM   #6
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Looking good. How big is it?
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Old 05-30-2008, 06:23 PM   #7
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Nice color!
Awaiting pics.......
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Old 05-30-2008, 06:39 PM   #8
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WOW!
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Old 05-30-2008, 10:11 PM   #9
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Whole Hog-revised with finished photos

Finally posting pics. I used a oil drip pan covered in aluminum foil for presentation and clipped a few leaves from a palm tree then put around the corn, potatoes, onions and pinapple chunks I smoked. I also stuffed the hog with the same mix seasoned and stiched it up with twine. During cooking I spritzed with apple juice and pinapple juice. It was a 37lb hog and I thought it turned out pretty good.



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Old 05-31-2008, 04:13 AM   #10
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Nice job. Looks great. Mine never come out that dark, but I cook direct. How was the skin? (cuz we eat that around here too)
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Old 05-31-2008, 05:45 AM   #11
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That looks great!
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Old 05-31-2008, 07:40 AM   #12
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That looks fantastic!
Great job Ron.
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Old 05-31-2008, 09:40 AM   #13
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Beautiful!

Hey no one there will know if it's good or bad, so tell em
"I've cooked many a hog in my day, and this one came out
the best!"

They'll believe you!
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Old 05-31-2008, 12:55 PM   #14
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The bad part is I only tasted tiny bite. When I took it off the grill the front legs fell off, because they were so tender. I brushed them off and tried it. It was tasty, but not enough to really get a taste?? I hope they liked it. The skin was so tough I could not eat it, I am not sure if this is supposed to happen. Overall it was a good experience and I would do it again if asked.
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Old 05-31-2008, 01:00 PM   #15
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almost all my pigs have that tough skin, and that's my holy grail.
I've come close, having a lot of perfect skin, crispy with luscious
fat underneath, but never a majority.
The hard part is rarely getting a chance to practice cause there's so much of meat.
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Old 05-31-2008, 02:36 PM   #16
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Looks great. It seems that doing a whole hog - no matter the size - is kind of like a right of passage. It'll be a while for me!
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Old 05-31-2008, 10:21 PM   #17
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Man that does look good. What temp did you cook it at and about how long did it take.
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Old 05-31-2008, 11:48 PM   #18
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The fire got a little hot for a while, up to 300 then i closed off the dampers and let it get back to 250, it took about 6 hours. I used charcoal and pecan wood.
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