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Whole Hog

Started By Brian Zalewski, Jun 07 2007 10:13 AM

30 replies to this topic

#21 Pat Kennealy

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Posted 31 January 2008 - 09:35 AM

View PostBig Country, on Jun 7 2007, 06:13 PM, said:

So I want to try a whole hog on my smoker. Any suggestions for rubs, cooking methods, etc. would be greatly appreciated.

Het Brian, Did you cook one up? How did it go? I did one recently, thought we could compare notes.

#22 Brian Zalewski

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Posted 31 January 2008 - 10:01 PM

View PostPat Kennealy, on Jan 31 2008, 06:35 PM, said:

Het Brian, Did you cook one up? How did it go? I did one recently, thought we could compare notes.

Funny you should ask. I haven't yet, but just decided that for my traditional birthday BBQ/Memorial Day party I'm going to do one. I've got a buddy who has a La Caja China and some pig roasting skills. Thanks to a forum tip, I found hogs at Cal Poly Pomona for $1.70/lb. Really pumped...

So how'd yours turn out? Any tips or tricks you'd like to share? How about some pics? :clapping:

#23 Brian Kreisler

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Posted 02 February 2008 - 07:10 PM

Brian Z, Do you mean Big Brother Smokes. AKA Steph Franklin.

The Caja
Posted Image

Big Brother Smoke puting the charcoal on.
Posted Image

Finished Product
Posted Image


Man that pig was good.

Notice to the right of the Caja in the first pic you can see the top of the smoker attachment.

Edited by Brian Kreisler, 02 February 2008 - 07:11 PM.

#24 Shuji Sakai

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Posted 02 February 2008 - 07:40 PM

View PostBrian Kreisler, on Feb 2 2008, 07:10 PM, said:

Man that pig was good.

Notice to the right of the Caja in the first pic you can see the top of the smoker attachment.

Sucks that I have to go to work before I get to taste that pig.

Closer look at the Smoke Pistol here:
http://flickr.com/photos/professorsalt/689...57600594042315/

#25 Bentley Meredith

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Posted 02 February 2008 - 09:20 PM

View PostBrian Kreisler, on Feb 2 2008, 07:10 PM, said:

Brian Z, Do you mean Big Brother Smokes. AKA Steph Franklin.

The Caja

Big Brother Smoke puting the charcoal on.
Posted Image

Man that pig was good.

Notice to the right of the Caja in the first pic you can see the top of the smoker attachment.

It was a good pig!

But you gotta cook a pig with wood baby! WholeHog this weekend...will se if you taste a difference! Since you are one of the cooks I expect great things!

#26 Brian Kreisler

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Posted 03 February 2008 - 10:37 AM

View PostBentley Meredith, on Feb 2 2008, 09:20 PM, said:

It was a good pig!

But you gotta cook a pig with wood baby! WholeHog this weekend...will se if you taste a difference! Since you are one of the cooks I expect great things!


Can't wait to try it and taste the difference.

Bent, Are you bringing the Jello? I have to be in the same state of mind for both don't I. B)

By the way being a cook on your Pellet cooker. Dosen't that mean I just need to plug it in. :w00t:

Edited by Brian Kreisler, 03 February 2008 - 10:42 AM.

#27 Brian Zalewski

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Posted 04 February 2008 - 09:46 AM

View PostBrian Kreisler, on Feb 3 2008, 07:37 PM, said:

By the way being a cook on your Pellet cooker. Dosen't that mean I just need to plug it in. :w00t:

Ouch...

#28 Stephan Franklin

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Posted 04 February 2008 - 02:02 PM

I concur with Bent! The pig will taste better with "real wood" :aggressive:

#29 Pat Kennealy

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Posted 07 February 2008 - 03:28 PM

Hi Brian,

It came out good and went fast. Meat was somewhat bland, since we only dry-rubbed the cavity. (I am used to the dry-rub pork butt overnight process)

Doing another one in March, and plan to do one or more of the following:
1) Injection on hams and shoulders
2) Peel skin away up to the neck, like a cape. Apply generous amount of dry-rub. Lay the skin back down and tie at the ankles.
3) Split backbone and cook butterfly style.

Here's a pic






PS - Pellets are real wood....just not as sexy....LOL

#30 Kristin Meredith

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Posted 07 February 2008 - 06:41 PM

All you people eating whole hog this weekend owe me big time. Had to help load that monster on the little wagon -- fell off -- broke the legs/wheels -- had to put up with massive cursing by Bentley and then hammering and welding. Then back to heaving the monster onto the cart. That pig better be damn tasty!!

#31 Brian Kreisler

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Posted 07 February 2008 - 07:31 PM

View PostKristin Meredith, on Feb 7 2008, 06:41 PM, said:

All you people eating whole hog this weekend owe me big time. Had to help load that monster on the little wagon -- fell off -- broke the legs/wheels -- had to put up with massive cursing by Bentley and then hammering and welding. Then back to heaving the monster onto the cart. That pig better be damn tasty!!


I am afraid we still might not be eating that whole hog if Bentley did the welding. :frantics:
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