Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday? Check out our Easter Menu. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps & Carrot Cupcakes. Lastly, if you’re having company, our Pinterest page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!



The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

OT Whole Hog

Phoenix824Phoenix824 Posts: 243
edited September 2012 in Off Topic
Has anyone done a Hog Roast - My church is planning one next weekend.     I am hearing you should plan to cook it one hour per 10lbs.     Does anyone have any experience?
Steve Van Wert, Ohio XL BGE
·

Comments

  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 12,303
    edited September 2012

    ·
  • Mike8itMike8it Posts: 468
    edited September 2012
    Do you have a pig cooker. The egg is not going to handle a whole hog (I'm sure you know this). One hour a pound is about right. We get a whole dressed hog through it on some coals (mixed charcoal and hickory or oak) at about 300-325. First half of the cook we cook it skin up then flip it skin down. I will poke holes in the skin with a knife to let some of the fat drip through. Some people will ice down or foil the hams and loin to not over cook them. Nothing like a pig pickin!!!!!!
    ·
  • Phoenix824Phoenix824 Posts: 243
    edited September 2012
    Yes,  Have a pig cooker.     Planning charcoal and hardwoods with some apple for smoke.   I am assuming you are saying an hour per 10 pounds sounds right because an 150 lbs hog would not take 150 hour I am planning 15 hours.
    Steve Van Wert, Ohio XL BGE
    ·
  • Mike8itMike8it Posts: 468
    edited September 2012
    It's really a easy cook and an hour a 10 lbs pound is typical. I also will sauce it some during the cook with a eastern nc vinegar sauce. Just saw I said an hour a pound, you are correct with hour every 10 pounds. I love typing on a phone :)
    ·
  • TjcoleyTjcoley Posts: 3,422
    edited September 2012
    Did one a quite a few years ago.  Used a propane pig cooker (shame on me - before I knew better).  325 pounds before being dressed.  Cooked for 25 hours, and some of the best pig I've ever had. I've heard "If you don't have pics it didn't happen" so here you go.  We had to cut off its legs to fit it on the smoker.

    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
    ·
  • Mike8itMike8it Posts: 468
    @TJ - Damn thats a beast. Around here they are usually 100-150 lbs.
    ·
  • TjcoleyTjcoley Posts: 3,422
    We paid $20 bucks for it as a piglet, and a friend at the hospital who owns a farm raised it for free.  Named it Little Johnny, after a world famous heart surgeon we worked with.  
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
    ·
  • Mike8itMike8it Posts: 468
    Did you cook the hams that where cut off?
    ·
  • TjcoleyTjcoley Posts: 3,422
    Mike8it said:
    Did you cook the hams that where cut off?
    Cut the legs off at the knee, so hams were still attached.  In the head shot, you can see 2 of the cut off legs holding the beer.  We cooked everything.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
    ·
  • Thanks Mike

    Looks good TJ

    Steve Van Wert, Ohio XL BGE
    ·
  • I've done it yearly for a while now. I did 130lber for mothers day this year. Good luck. I've done piglets on my LBGE. Always good stuff.
    Boom
    ·
  • Mike8itMike8it Posts: 468
    Have fun Phoenix and get some pics!! Let us know how it turns out.
    ·
  • Man, I'm jealous. This is something that I have never done although I would love to try! Great pics.
    ·
  • bertscampersbertscampers Posts: 136
    edited September 2012
    Here is what I have to cook pigs up to 80 lbs.  My grandfather was a millwright and he this was the last he made.  Recently passed away but will be remembered.  It works on propane.  Its just easy and the skin crisps up nicely.  There is a lid that covers what you are seeing.
    ·
  • Mike8itMike8it Posts: 468
    Bert- nice looking setup and very cool that your grandfather made it. Whole hog is hard to beat.
    ·
  • Mike8it said:
    Bert- nice looking setup and very cool that your grandfather made it. Whole hog is hard to beat.
    Thanks.  It just part of the bbq experience.  Roast lamb is the best.
    ·
Sign In or Register to comment.