whole hog on a large

Eggwardo · January 2010

Hey everybody, first time poster, long time reader.

I need ya'lls help cookin' something for my mom on her birthday in June. She's Filipino and they do whole hog over a fire pit with people taking turns on a hand made rotisserie deal...I know b/c I had my turns when they threw a 'Pino Party one time. That being said, I found a post with pix of someone doing a 60'ish pounder on a large but I only have the pix now and not the link to the post. (I sent the pic to my mom and my dad called me later that day saying she circled her birthday on the new calendar; "Mikey cooking Pig on Eggwardo!!") Can someone send me the URL to that post, and better yet, a 'how to'?? I remember someone near to the crew saying they cooked it mostly prior to the event and that it was " acrid smoke " but I need time, temp, prep etc. if possible. In lieu of that, an "I would do it this way" would be great!! The best ideas I use will totally get props when I post the results. Also, I'm in central NC, best place to get a good hog?? (I know there's a number of you on here that are in NC

Thanks!!!!!!! Mike

Gator Bait · January 2010

Hi Mike,

Check out the replies by Mad Max and Beli in this post.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=671120&catid=1

This was posted by Beli.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=628532&catid=1

Welcome to the forum. I hope these links help and that we get to see your post on "going whole hog."

If you have not seen it yet there is a list of very useful links that is posted and kept up dated by our friend Grandpas Grub called Recipes, Links & Tips List. There is a mountain of good information there and you may want to book mark it for future reference.

Looking forward to seeing your posts,

Gator

Richard Fl · January 2010

Some of these links may be redundant.

maybe a little monkey meat as an appetizer?? Happy Birthday MOM!

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=526568&catid=1

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=527843&catid=1

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=671131&catid=1

http://www.barbecuebible.com/board/viewtopic.php?t=14501

Monkey, Meat, Philippine Street Vendor Style "Monkey Meat"

I was stationed at Subic Bay from 1983-86, and luckily was able to gather a little info on Philippino cooking. The marinade you're looking for is 7-Up, believe it or not. Usually the meat is pork sliced thinly, "woven" onto a wooden skewer and marinated overnight in 7-Up, garlic, soy sauce or what ever other spice suits your taste. I personally like to add a little cayenne pepper to give a little "hot" to the meat. You can use monkey if you like, but it's a darker meat and you need to marinate longer to get rid of the wild taste. Barbequed monitor lizard or fruit bat wasn't too bad either. ****** Norm Corley, Athens, Greece**** It was my mother-in-law who happened to be visiting at the time. After telling me all about it, she got in the mood to do some. She used 7-up, garlic, soy, vinegar (and possibly some sliced onion--I don't remember). She put it on skewers and I grilled it. Good stuff. Jus tmake sure your grill is hot enough to brown them quickly, and get them off before they dry out.

INGREDIENTS:

Recipe Type
Appetizer, Side Dish, Snack

Recipe Source
Source: Phillipines, 2005/12/23

BGE Forum, Michael B, 2007/12/26

A friend at work says is wife, who is from Baguio, uses 7Up, coconut and palm vinegars, soy sauce, kalamansi ( Calamondin ) when she can get it or lemons when she can't, and garlic.

BGE Forum, 2008/03/02---Filipino BBQ Beanie-Bean Actually, it's pork country cut ribs sliced very thinly. The secret marinade sauce we use on it is Mama Sita's barbecue marinade, some crushed garlic, and some beer. Oh yeah, be sure to soak your bamboo skewers in water a bit before you put the meat on so that they don't turn into smoking wood on the BGE. Cook temp was 350 deg before I put the foil shield in just under where the thermo is located. Kinda have to do it by time/feel for this one--lots of rotating of the skewers to prevent the meat from turning into charcoal.

Eggwardo · January 2010

Hey Gator, this is perfect! I'll be working through it to try and figure out a game plan.

Thanks again!

Eggwardo · January 2010

Thanks Richard! I'll definitely be making my way through these links!

whole hog on a large

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