Whole Hog Qs

[squirtthecat]

Unless we decide to sell it over the winter, this will be our hog cooker.   










I'm liking the idea of the 'presentation' piece, and then they can just buy a buttload of pulled pork from us to feed everyone with, while some poor sole is dismantling that hog.  (won't be us)


Thanks for the ideas, everyone!

[sliding_billy]

Are you planning on cutting it up for the guests or having it served "come and get some?"  I have found that the "come and grab some" method will yield better because folks won't grab as much as they would if it is already cut for them.  I am also a fan of the "pig roast" method of folks standing around the pig and grabbing, dipping and eating.

[squirtthecat]

Are you planning on cutting it up for the guests or having it served "come and get some?"  I have found that the "come and grab some" method will yield better because folks won't grab as much as they would if it is already cut for them.  I am also a fan of the "pig roast" method of folks standing around the pig and grabbing, dipping and eating.

We're just going to smoke it, deliver it, and ride off into the sunset..    They can do whatever they want after that!

[sliding_billy]

Got it.  I agree about doing a small presentation hog and then selling them the pulled (and maybe ribs).  They could do tins and "grab" that way too.  Beautiful pit, BTW.

[deestafford]

Weelllllll, I guess you could slid by with that cooker.   Dee

[bbqchef]

Sweet cooker!

[Old Dave]

You might want to consider a Pig Pickins with about a 100 pound pig and then do a bunch of pork butts to make up the difference.



A fellow needs to get the pig all dressed up and then give all the people time to give it a good look and get their picture taken with the pig.



I then prep the pig for the "Pickins".



Then you can turn the crowd loose and when the meat starts to run out, bring on the hotel sized pans of the pulled pork and place it at the end of the line.

[LostArrow]

Locally 90-120 lb pigs are all we can buy .
It will cook easily on one of your big cookers.
The Cajun  Microwave is a high temp roaster cooks fast , no smoke flavor , but very good .
With your cookers don't spend the money.
Cook one for presentation & a bunch of buts to feed the multitudes.
Put a thermometer in a ham , & shoulder & pull when gets to 190-195F
110 lb on a homemade 200 gal propane tank cooker

[squirtthecat]

Great ideas!   Thanks guys!

[bbqchef]

I agree with all of the above... I've done a few pig roasts... including one in Jamaica.

Do a presentation pig and then a boat load of butts to feed people.

[deestafford]

What skin ain't ate, save and chop small for corn bread.....uuuuuummmmm  good.  Goes on baked taters too.  Dee

[CDN Smoker]

We had snow today

I looked at that laid out piggy and I was on the breach in Mexico

Where is someone to bring me one of them umbrella drinks