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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: 14,802
    edited September 2012
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • 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: 3,507
    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: 3,507
    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: 3,507
    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.
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