Each week Lori host a BlogTalk Radio Show, Barn Goddess BBQ & More, where she interviews BBQ and Food personalities from all over the US. Make a skirting all the way around the base between the pig and the table and cut the other fruits and veggies to add some color around the pig. For this particular party we were going with approximately 40 pound whole hog. In the immortal words of Skip Steele, two-time Memphis in May Whole Hog Champion, “Trying to smoke a pig that hasn’t been skinned is like trying to get smoke into a football.” If it isn’t skinned, it will be bland. It is time for you to extricate the pig from its vessel of smoke and metal, using the metal hooks to lift the pig up by the grate, and then transfer it to wherever you plan to put your carving and knife skills to work. Permalink. Carefully pour the boiling water over the pig and begin shaving off the hair. Overall it was just ok. I’m sure there is a support group to help me with that, but if this is wrong than I don’t want to be right. Think of it as 4 butts, it will not cook much differently than that. Of course after busting my chops, several brought some great pieces to me. Thanks for the tip! Looking for a dish to blast your holiday party into the stratosphere? In general, you should plan for at least a half day to smoke a whole pig. December 31, 2013 at 11:21 am. On average, you will usually lose about 50 percent of the raw weight of the meat. The next day, build your fire in your cooker, using whatever fuel source is appropriate for your cooker. It’s a long process, so it’s always best to give yourself a few extra hours to make sure no one is waiting around hungry! Whether you have any comments on the methodology used in this guide or you just want to share your own experiences in preparing an entire pig for the smokehouse, feel free to leave a comment below. Stay 12″ Away From Your Heat Source When Cooking your Whole Pig. After we laid her out on a table, cavity side up, I use a heavy meat knife to score the ribs on each side of the spine to lay her open. In this guide you will find tips on making a great smoked Boston butt, from choosing the meat to serving it. Remember that cooking is all about experimentation, there's no universal know how to it, so feel free to play around with different seasonings and spices. Reply. Others like to include whole cuts and allow their guests to pull the meat themselves. 40 pounder. All you want to cook is the pig's fat, skin and muscle within the pig. I’m about to pick up a 40 pounder now and brine it for tomorrow’s roast. Place more of your chosen heat source under the shoulders and hams and keep the heat away from the ribs. Suggested Products: LUX Pellet Grill; Competition Blend BBQ Pellets; Ingredients. 4. Smoked Bacon Wrapped Alligator Meat Recipe A great appetizer from down South: Bacon wrapped alligator meat recipe. https://www.barbecue-smoker-recipes.com/smoking-a-whole-pig.html As long as you have a smoker big enough to accommodate the size of your pig, smoking it whole shouldn't be enormously difficult. Do you love smoked pork so much that you can never seem to get your fill? Shovels. Lori is involved with the promotion of Sponsor's products and is currently helping with the launch of the Fire Butler Cooking System. I love it when I have enough time off from work to smoke an entire pig in my back yard while hang out with my friends and family; it can be a big hit for reuniting with friends and family who have grown distant. To smoke a whole pig, it has become an easy and simple thing to do now. 10 thoughts on “ Brining a Whole Pig ” Phil Casis Almeida. I typically do a 120 pound pig for 70 people but that didn't seem like a good idea this year so I got the suckling pig. Line the bottom of the pit with wood or heated charcoal and place the grate. stumped on doing it with ribs up or ribs down the presentation is more appealing with the hog being up right.also is it best for drip pans and direct or indirect heat? Smoking a whole hog all starts with determining the size. As previously mentioned, cooking your pig will take more than half a day. You want to keep a consistent smoke temperature between 225°F and 250°F. If this also proves true, call upon your assistants to help you turn the pig. Once your pig has sufficiently cooked through. Related: Smoked Brisket Recipe (Using Flat) With Homemade Brisket Rub. You want to look for where the skin around the shoulders and hams begins to pucker up. Well I enjoy those details, even if for a few minutes. The meat in this pig is incredibly tender … Wrapped rack with aluminum foil as well as the outer lip of the smoker, this helps with cleanup afterwards. Take your durable paper bag, open it up so that it is a flat sheet, set it aflame, grasp at it with your tongs and then spread it out across the skin. In this single recipe, there incorporate lots of variables. Unless you’re buying a whole pig that you plan to plow through in a single event—a pig roast block party, for example—you’re probably buying this pig for you and your loved ones to eat over time. Have the slaughter-house clean the hog but have them leave on the head, all feet, and tail (a cap goes on the tail.) Make a careful incision into the pig and remove the various organ meats, stomach and so forth. So in honor of the holidays, we asked him to smoke a whole suckling pig. This Blog is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. We're talking about doing a suckling pig for my son's graduation. It can take as little as four to six hours for a smaller pig, but as many as eight or nine hours for a larger pig. Using a temperature probe, I use this instant read thermometer (that particular brand goes on sale quite often so check it out to see if you can get a great deal) as they are fast and very accurate, you are looking for at least 180 degrees Fahrenheit in the hams and shoulders. The brisket scraps are not used to fill the cavity for flavor, but rather to prop up the underside of the pig and to protect the loins from drying out as she cooks. Tom. Don’t get me wrong, not everyone wants to stay up all night, probably burn yourself with hot sugar sauce at least once, maybe inject your own hand, right after you have cut yourself while snapping the bones, just after pulling a muscle in your back, lifting a piece of meat bigger than you should have, however do I want to do it again… you bet cha! Smoke at 225-250⁰ for 2.5 hours then apply a light coating of cooking spray on the skin. And smoking a pig is easy… just as long as you have a pit that can handle the job and a few buddies to help with the heavy lifting. Then his unique twist on the onion bomb (hint: it involves both onions and bell peppers). We used my offset smoker and burned hickory and red oak. Finish by injecting your preferred apple liquid into the hams and shoulders, covering the ears and snout with foil and saturating the insides and outsides with kosher salt. Today we’re talking all about cooking a Whole Hog! You want to achieve a cooking temp of around 250 degrees. If you do not have a pit on hand, go ahead and grab your helpers and some shovels and dig out a pit sufficiently sized for your pig. In fact, once I’ve skinned the pig, I go take a nap. Put the pig into the bags, push out as much air as you can and tie the whole mess up as tight and snug as you can. To successfully roast the pig over open heat, it will need to be affixed to a spit—a long, straight pole that runs through a piece of meat being cooked whole. One of the biggest issues in smoking an entire pig is having the space to store the carcass as it smokes to deliciousness. You will have to be familiar with your cooker to know how much wood you will need to maintain the temp at 250 for roughly 12 hours of cook time. For the first four hours, your focus should be on the temperature of your pit and not how hot the meat is. For greens I like to use kale as it holds up well with the heat. Roasting Note: If you’re cooking a smaller pig, it will take about 4 to 6 hours to roast a whole pig, but always determine when it’s finished cooking by the internal temperature. If this going to be your first cook on a smoker then you’re probably not starting out with this, BUT you have to start somewhere as the whole hog is something that nearly every Pitmaster wants to do eventually. Carefully pour the boiling water over the pig and begin shaving off the hair. Brine the hog using a sugar, salt and vinegar combination to impart moisture and to soften its muscle fibers. Absolutely arrange for fresh for competition. You want to keep a consistent smoke temperature between 225°F and 250°F. Rub liberally all over the pig inside and out. Generally you can adjust the temperature up or down as you get closer to your time of service. Hi David, please email our support@ilovegrillingmeat.com team and they will take care of you. Quite frankly it really stinks to have to sliced pork off of a whole hog, I’ve seen it, and it isn’t pretty. I am planning on smoking a suckling pig on my Traeger in a few days. For me, cooking to serve a bunch of Pro BBQ competitors that you know are great cooks, well, needless to say, was nerve wrecking but I gave it my best and it turned out great! Currently living in North Central Florida where she, her fiancee, 2 dogs, goldfish, Senagal Parrot, and 35 year old Greek Tortoise now call home. That is, until Sam and I decided to cook a pig together at my home in Dallas, Texas, to coincide with my 40 th birthday party. BBQ U alum, Project Smoke grill wrangler, and recipe tester extraordinaire Rob Baas is always up for a challenge. If you wish to take your barbecue time to apex level, then try out smoking a pig. this gives you some wiggle room to bring the pig to the ideal cooking temperature range of 195°F to 205°F, measured at the shoulder. The thawing process is going to be at least 4 days. At 46 pounds, (ordered 2 weeks in advance from my meat purveyor), Piggy, as she is to be known, came to me frozen, bagged and boxed. If the whole hog is not getting done as fast as you like it simply kick that baby up, by stoking the fire. Have you been struggling with ways to feed a large crowd? Before you can begin the cooking process, you need to remove all of the unpleasant, inedible parts. That means a 20 pound suckling pig would yield about 10 pounds of edible meat, and a 60 pound hog would yield about 30 pounds of meat. December 31, 2013 at 2:19 pm. Thank you! Your email address will not be published. You can baste with it, in an hour. "Suckling pig is a real special-occasion dish," says Alistair Wise, "and not a bad substitute for cooking a pig in a pit. Smoking a whole hog all starts with determining the size. There are a few options when it comes to serving your whole pig. You want to plan things so that you will finish cooking hours before its time to serve the pig. If you take this approach, remember to leave bbq sauces and yellow mustard near the carcass so that your guests can immediately apply sauce after plating up some of your he prized pig. Remove pig from smoker and rest for at least 30 minutes before serving. Because pigs are available in a great range of weights, this ingredient list will not cover weights and amounts. I like to inject the cheeks also, since that’s a favorite spot too. I have read that it will take 2.5 hours one place and 5+ hours another place. Smoking a whole hog is a considerably more time-consuming challenge than smoking just a simple pork butt or pig roast. We sell whole pigs or sides of pork. Having said that, is it food safe sooner? If you do not have a pit on hand, go ahead and grab your helpers and some shovels and dig out a pit sufficiently sized for your pig. That's because there's less overall surface area compared to cutting the meat into pieces. You may also want to consider killing the heat of your smoker for an hour or two, just long enough to bring the temperature under control. Pork butts are inexpensive and really stretch a budget, and allow you to still make an amazing presentation. Basic duties during the cooking process are mopping and adding fuel as needed to maintain temperature. 10-03-2014, 11:44 AM #2. How to Cook Whole Hogs – step-by-step process of a whole hog pig roast. Serve hot … If this also proves true, call upon your assistants to help you turn the pig. Here are a few tips that you need to follow to have a whole pig that not only tastes good, but looks good enough for your presentation too. That means you’ll need a freezer with enough room for about 200 to 300 pounds of meat and bone. He has gone through the 16-hour process thousands of times—from Ocala, Florida, to rural Sweden. A 40 pounder is a fairly small pig, don't be intimidated. I said this is a gratifying process, I didn’t say it would be easy, after all, if Competition BBQ and smoking meats were easy, then everyone would do it. Well yes it is, BUT, it will not be as tender or pickable (Yes that’s a word). Your email address will not be published. Line the bottom of the pit with wood or heated charcoal and place the grate. Now your master piece is now complete, how do you dress it up and present Piggy? For the rub I suggest you mix in advance about a gallon jug worth total of your favorite pork rub. As a competitor, this one woman team, competes in both the Florida BBQ Association as well as the KCBS, is a Certified FBA Judge, Rep-in-training, and serves on the Board of Directors for Florida. Most grocery stores don’t just carry a whole pig, so you’ll want to call around to local butcher shops and special-order one. Thaw the pig leg completely before smoking. Once your pig has sufficiently cooked through. Smoking out a 40.5 suckling pig on a cheap old side box smoker with modifications. Rub the pig down and up (put it in a giant garbage bag or large plastic bin), inside and out with the kosher salt. Place the pig in a cooler or other cold holding place over night. To give your BBQ sauce some originality, smoke the pig feet, then cook them in a pan on the grill in the BBQ sauce to add a robust flavor to the sauce. Alternatively, you may want to serve your smoked pork on its back and let your guests just pull the super-tender meat directly off of the carcass. In this article, we will look at the ins and outs of purchasing and cooking a whole pig on a grill. Since each person will eat about 4 to 6 ounces of meat, you should approximate a half pound to three-quarters pound of uncooked meat per person at your party. 3-2-1 Method For Smoking Ribs: Secret Conversation Betw... Smoked Boston Butt Recipe (Smoked Pork Butt), Smoked Bacon Wrapped Alligator Meat Recipe, Beer Marinated Chicken Wrapped In Bacon And Grilled, How To Butcher a Whole Pig (Every Pork Cut Explained), Cuban Lechon Recipe (Whole Hog in a Roasting Box), Water Wheel Spit Roasted Whole Venison Recipe, Spray inside of cooker with no-stick spray, helps with clean up. 5+ hours another place the plate keep the heat away from the ribs in foil set... You answered affirmatively to any of these questions, have I got the guide for you or (! Began to prep Piggy, I know why someone might shy away from the.! Fact, once I ’ m about to pick up a 40 pounder now and brine it for ’. Store the carcass as it smokes to deliciousness will usually lose about 50 percent the! Not be as tender or pickable ( yes that ’ s pork! tasty project his... You taste a bite of the pit, do so with the of! It ready to lower the pig will usually lose about 50 percent of the biggest issues smoking! 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Meat to serving it of around 250 degrees ready to lower the pig size, smoker design also. The ears and snout with aluminum foil as well as the outer of. Combination to impart moisture and to soften its muscle fibers de résistance of barbecue lid over the.. Your inner pit master this summer cherry and pecan wood 24 ; Method: Spit Roasting ; Ingredients ” a! The Brisket pieces from underneath if any remain skin deliciously nice and crispy of service fuel... S roast Products: LUX pellet grill ; Competition Blend BBQ Pellets ; smoking a whole pig Blend Pellets! In half commence to pigging out also like to plan things so that you will need to remove all the. Go in and remove the various organ meats, stomach and so forth pig from smoker and hickory. Of quantity over quality lose about 50 percent of the biggest issues smoking! 'S legal to build a monster-truck-size fire in your backyard, then try out smoking a hog... 12, 2020 - Explore myctfocbd 's board `` whole hog pig roast less! Going with approximately 40 pound whole hog get tender, good-tasting meat place over night and! Remove pig from smoker and burned hickory and red oak thousands of times—from,! The raw weight of the fire happy smoking smoking a whole pig remember… it ’ s good!

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