Picking up hog today for bar-b-que tomorrow

[thatguy]

Was this an open invite to come down? If so, we need directions and what sides can we bring LO

as posted - WE NEED PICS

 

[Markcuda]

 

[jinman]

I've never done the whole hog BBQ, but after it is done, where do you start carving? Do you just give everyone their choice of meat or do you carve a particular way and particular order?

 

[cletus99]

We just picked up a breeding pair of American Guinea Hogs today we're going to start raising. Can't wait until they are old enough to breed and have some piglets and get big enough to slaughter. Here's some pictures of them.

 

[AGRIMAN]

We still cook with oak wood, I think it's taste better than gas. Don't really know until we pick it up on the cost. Will let you know.

Sent from my iPhone using TractorByNet

Are you using a in ground pit or a smoker?

 

[PMA]

Are you using a in ground pit or a smoker?

Above ground. We letting him soak in vinegar tonight and will put him on around 5 in the morning. We also put a lot of salt on him today. After we get the fire going in the barrel, we get the coals that fall on the ground and put coals around the two ends and down the middle. After around 8 hours or so, when the skin separates from the ham, we flip him over and pour the sauce on him. In SC there are several sauces, vinegar base, mustard base and a ketchup base. We kind of combine all three and just pour sauce in the hams, shoulders and in the ribbs. Let him cook for a while , the we are ready to eat.

Sent from my iPhone using TractorByNet

 

[PMA]

We call it a pig picken here. Get your plate and go to the hog and get the meat you want. The meat will be real tender.

Sent from my iPhone using TractorByNet

 

[AGRIMAN]

Yes sir, we are about the same other than I don't use any sauce during cooking. I have always used a in ground pit (my father's old method) up until last year when I built an above ground box. Same basic method and I still only use coal from and oak fire as my only heat source. The box just allows me to better control the heat, plus it makes it easier to cook around the shop without having a big hole in the ground.

By the way..... total vinegar base guy here.

 

[DT86]

Some of Dad's buddies did one back in late summer. They did theirs in a smoker on wheels. Mr Piggy was split and skin down, never turned it over. When they were done they picked him clean, chopped every thing up and put the meat back in the skin.

They used some kind of vinegar and black pepper based stuff, claimed the only place they can find it is near Charleston SC. Never had anything like it, different but good.

 

[PMA]

Some of Dad's buddies did one back in late summer. They did theirs in a smoker on wheels. Mr Piggy was split and skin down, never turned it over. When they were done they picked him clean, chopped every thing up and put the meat back in the skin. They used some kind of vinegar and black pepper based stuff, claimed the only place they can find it is near Charleston SC. Never had anything like it, different but good.

We have always cooked the sauce in the meat. I have had it where they add the sauce after the hog is done and on the table. Just seems to me cooking the sauce in the meat makes it better. Going now to start. 32 degrees outside, hogs taste better when the weather is cold.

Sent from my iPhone using TractorByNet