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    Advice cooking a whole hog

    A Beginner’s Guide To Roasting A Whole Pig



    Anyone done this before? I ordered a hog last week and am going to do it this weekend. I am already worried that I didnt get a big enough hog.

    Also the video and article have the hog split. And im not sure If I want to do that if it isnt done.

    Also Im thinking of using wood. We will be around some timber. If I just drag any old tree and cut it up will that work. or should I just use charcol..


    Thanks!



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    Re: Advice cooking a whole hog

    Charcoal would allow for more even heat, so I'd go that route. Especially for your first time.

    Roasting a whole hog is horribly inefficient compared to just roasting loins, but damn is it fun. Make sure you bring some beer with you for the overnight cooking.............just in case the fire gets out of control and you need to douse it. Yeah, that's the ticket. Douse it.


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    Re: Advice cooking a whole hog

    Quote Originally Posted by CYlent Bob View Post
    Charcoal would allow for more even heat, so I'd go that route. Especially for your first time.
    This. Green wood doesn't burn as good as seasoned wood. It will smoke a lot, but it won't taste like good smokey flavor.



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    Re: Advice cooking a whole hog

    Was that hog one of those wild Arkansas boars?


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    Re: Advice cooking a whole hog

    I want to try their method. That looks amazing.



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    Re: Advice cooking a whole hog

    I helped cook a couple in college. It will take all night. Keep watch on the skin fat melting and dripping onto the coals. Both times we had fires that almost got out of control, because we were partying a little too much. I would point out that if this happens, even if the outside of the pig is charred black, the meat will still be okay. Good luck!


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    Re: Advice cooking a whole hog

    yes please


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    Re: Advice cooking a whole hog

    My wife would never eat meat again if she saw me cooking a pig like that.



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    Re: Advice cooking a whole hog

    Quote Originally Posted by oldman View Post
    I helped cook a couple in college. It will take all night. Keep watch on the skin fat melting and dripping onto the coals. Both times we had fires that almost got out of control, because we were partying a little too much. I would point out that if this happens, even if the outside of the pig is charred black, the meat will still be okay. Good luck!
    See Im only cooking a 40 pounder. I have heard it will take 5 hours approx.. Im getting mixed reports on this.. I have seen videos were they cooked a 200 pounder for 26 hours... IDK.. I will cook all nigh if that is what need but Im getting nervous now.



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    Re: Advice cooking a whole hog

    Quote Originally Posted by cyhawkdmb View Post
    See Im only cooking a 40 pounder. I have heard it will take 5 hours approx.. Im getting mixed reports on this.. I have seen videos were they cooked a 200 pounder for 26 hours... IDK.. I will cook all nigh if that is what need but Im getting nervous now.
    No experience, but I would think it will take longer than 5 hours to make it good. You might be able to get it to temp by then but usually low slow heat will leave you with a better tasting meat when you are done.


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    Re: Advice cooking a whole hog

    5 hours?!?!? Holy cats. I cook pork butts for twice that long!

    I lurk over on BBQ-Brethern. It's not quite as cool as CF, but a guy can learn a lot over there
    Whole Hog - The BBQ BRETHREN FORUMS.
    Whole Hog - The BBQ BRETHREN FORUMS.

    The search bar at the bottom of the page works for non-members, I believe



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    Re: Advice cooking a whole hog

    First, use charcoal. And if you can still find bags of mesquite charcoal by Kingsford it's a plus.

    Second, if you can find a 1 Litre syringe with a 25mm (10") needle at the vet or cooking store (odd choice, yes) then do so. And inject red wine into the meat throughout the cooking process. Stunning, stunning outcome. Best pork you will ever have.

    Third, LOW AND SLOW! Don't try to cook it too fast! You want a good even heat over a long period of time.

    Good luck!


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    Re: Advice cooking a whole hog

    My friends cook several over the summer, we usually start at 2 am and cook till 5pm ish the following night. I farm and have butchered my own meat and hunt and have litterally sliced cows open and pulled babys out of their sides and stitched them back up among other gross things. I took one bite of that pork one time and about puked. Looking at it turns my stomach



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    Re: Advice cooking a whole hog

    Quote Originally Posted by cowboycurtis View Post
    My wife would never eat meat again if she saw me cooking a pig like that.
    My wife quit eating meat as soon as she sampled our wedding cake.



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    Re: Advice cooking a whole hog

    Quote Originally Posted by NickTheGreat View Post
    5 hours?!?!? Holy cats. I cook pork butts for twice that long!

    I lurk over on BBQ-Brethern. It's not quite as cool as CF, but a guy can learn a lot over there
    Whole Hog - The BBQ BRETHREN FORUMS.
    Whole Hog - The BBQ BRETHREN FORUMS.

    The search bar at the bottom of the page works for non-members, I believe
    If you read over the article linked with the youtube video it said 5 hours.... at around 225-250. I can def go longer.. we are camping for the weekend so it wont be any problem.. Im hoping I can prep most of it friday night and cook on Saturday.

    Quote Originally Posted by TXCyclones View Post
    First, use charcoal. And if you can still find bags of mesquite charcoal by Kingsford it's a plus.

    Second, if you can find a 1 Litre syringe with a 25mm (10") needle at the vet or cooking store (odd choice, yes) then do so. And inject red wine into the meat throughout the cooking process. Stunning, stunning outcome. Best pork you will ever have.

    Third, LOW AND SLOW! Don't try to cook it too fast! You want a good even heat over a long period of time.

    Good luck!
    I am familiar with the syringe. Grew up on a farm. The ones we got were orange.



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