View Full Version : Hog cookin
A couple of weeks ago we talked a grilling babyback ribs. Here is the way I do it.:D :D :D
I've been cooking hogs about 25 years this way. They come out good.:cool:
http://img.photobucket.com/albums/v465/GSP/hog1.jpg
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http://img.photobucket.com/albums/v465/GSP/hog2.jpg
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http://img.photobucket.com/albums/v465/GSP/hog3.jpg
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http://img.photobucket.com/albums/v465/GSP/hog4.jpg
Lil Gsp
06-07-2005, 12:39 PM
He forgot to ENJOY:p cause it was gooooooood:D :D :D
C.L.Button
06-07-2005, 04:13 PM
I like that BIG Spatula !!! :D Looks good to me,, WHEN is the next one ??? I would be glad to help guard it with the Pup :D
Great post GSP. I love the detail.
You could at least got a setter to guard the pit/meat while you were off drinking! :D
quackrstackr
06-07-2005, 09:10 PM
I haven't seen a cooler show up at my door yet...:rolleyes:
:D
C.L.Button
06-07-2005, 10:36 PM
GSP what is the average weight of those Pigs you are doing ?
I generally end up getting 115 to 125 #'ers. HOWEVER I do mine on a spit with a fire to the side.
Never tried stuffing the cavity with Butts. Sounds like a great way to keep the middle from drying out. THANKS for the idea. Have you ever tried stuffing Chickens or any other kind of meat in them ? IF so what was it ?
I inject mine with marinade several times during the 12 hr cooking time. Seems to help the process along with the steam from the juice once it is hot.
That hog was a 175# hanging weight, split in half and 40# of Boston butt in each side. Drying out is never a problem, just started doing because butts are cheaper than whole hog.
I have done 350# sluaghter sows (live weight) and as many as 3 at a time with no problem ( I have seen as mant as 6 done). By adding the butts, it's as same as pouring more water in the soup! Helps you compensate for extra mouths.:)
You can pick up butts around $1.90 a pound. Almost all eating meat.
I have done chickens AFTER the roast on the same fire. Wrap them up the same way in foil with a little water, stoke the coals and toss in.
C.L.Button
06-07-2005, 10:57 PM
I appreciate the info. I am going to give it a try with the stuffing deal soon.
THANKS !!!
Great post GSP. I love the detail.
You could at least got a setter to guard the pit/meat while you were off drinking! :D
Setters will not watch the pit and they will tell others where your beer is!:mad: :D
AteUp
06-07-2005, 11:04 PM
Setters will not watch the pit and they will tell others where your beer is!:mad: :D
Beagles will dig out the hog and eat until their stomachs burst.
http://www.jesseshunting.com/photopost/data/500/17026baileysleep.JPG
quackrstackr
06-07-2005, 11:17 PM
You need something to gaurd that pit, I'll let you borrow a real dog.... but his owner must come with him to oversee things...:D
http://img.photobucket.com/albums/v688/quackrstackr/100_0084.jpg
There you have it! Don't trust hounds, setters or anyone that didn't bring their own beer to watch the pit!:D
We had plenty of them duck dogs down there! The Central KY Hunting Retriever Assoc. brought their pack down and did a field trial foe us. Them boys have some good dogs.:cool:
Lil Gsp
06-08-2005, 12:39 AM
We had plenty of them duck dogs down there! The Central KY Hunting Retriever Assoc. brought their pack down and did a field trial foe us. Them boys have some good dogs.:cool:
That was a show to watch! If yall havent seen them you should cause I usually dont brag 'bout no other dogs but mine but man I would love to own one of their's!
Sir, I mean no disrespect, but did you leave some beer for the dog? Mine will not work without a few sips. He doesn't like it cold either. I am sure that with all the detail and work you went thru that the dogs was rewarded with some fantaboulous bones, and a few puppy size beers. However, never let your dog stand guard too long, after too many beers, it seems they start howling. They also want to go see other dogs in the middle of the night, when they should be home. Hah.
On a serious note. I used to hunt a ranch back home where we were expected to all work 2 days the week before opening day. My work was to kill some hogs. I usually did. The Monday before deer season started a gentleman would show up from West Texas. He was a wildcatter that got rich and came to deer camp to cook. He didn't even hunt. The BBQ rig he pulled was huge. He put a 1/2 hog in one side of it, and usually some doe, or part of a butchered steer, in the other. He would cook them for 36 hours sometimes and about 160 to 170 degrees. He only used oak in the fire box. (We had to bring a lot of wood in). When hunting started, for lunch we had smoked beef, venison, and pork. There was a huge pot of beans, and fresh biscuits made every day. For breakfast we ate fresh pork/egg/cheese fajitas. Supper was more BBQ and I never got tired of it. Sometimes extra ducks were dug out of the ranch freezer. High stakes and low stakes poker games at night. (The high stakes games were serious, with expensive whiskey, I drank beer and lost a twenty here and there) Man, those were the days.
Tex, that dog was tended to well, I promise!;) Heck, that ain't even one of my dogs.
I posted those up because I had some folks from a year or two ago ask if I had some pixs. The basic principle to this is unlike a spit. This creates more of an oven/ crock-pot effect. You seal the foil air tight as the guys on the Baby Back post say to do and throw it in a 1000 degree oven that drops rapidly. It hits probably 400-500 quick, a few hours later it drops to the 300 range. few hours later the 200 range and holds. It settles in then to steam bath of lard (which is a good thing).:)
handgunner
06-09-2005, 11:51 PM
The hog was a great meal for the end of a great day. Thanks to all that helped.
aceoky
06-17-2005, 04:24 PM
Rick; great post(and pics)!! I like the detail(even I can now do this) :D
There is nothing like good food/drink with good friends(and family); makes life worthwhile IMHO!
Redfishman
06-18-2005, 04:17 PM
Great pictorial!! Curious do you add alot of seasoning-red pepper/garlic/onions?
If we dug a hole down here it'd fill up with water in no time!! Couchon de lait bon apetite
Great pictorial!! Curious do you add alot of seasoning-red pepper/garlic/onions?
If we dug a hole down here it'd fill up with water in no time!! Couchon de lait bon apetite
Thanks Redfish,
I just use the black pepper and salt. I would love to "kick it up a notch", problem is we are serving between 250-450, from young kids to blue haired ladies. What we (not me, my wonderful help) does, is shreads the meat apart, applies BBQ sauce that has been heated to the serving pans. We then have the extra hot sauce on the side.
Y'all want the try this down there in the swamp land, dig ya a hole bout 4' deep, set you a wash tub or a cut off drum in it.
The set-up we have now is nice. Before I had to use just dirt to cover it up and it works if you have the coal base.
Give it a try starting small with about 40 pounds of Boston butt. I'll bet you boys can crank up some spices. Might have to drive down to sample.:D
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