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Lets Talk Whole Hog

ColtsFanColtsFan Posts: 4,445
Hi EggHeads,
I've volunteered to help SWMBO's uncle do a whole hog for the 4th of July. It's been 20 years since he's done one and I've helped friends in the past so we aren't complete noobs. My focus is going to be on prepping the pig; removing as much membrane, sinew, glands, etc. that I can. I also plan to separate the ribs from the backbone and remove some skin from the hams to expose more meat. I'll be injecting the hams, loins, shoulders with apple juice and Oakridge Game Changer.
The cook will be skin side down, no flip for the duration. I'll stage foil under the pig so that I can wrap areas if needed. Anything I'm overlooking? Tips and advice welcome.
~ John - https://www.instagram.com/hoosier_egger
1-XL BGE, 2-LG BGE, KJ Jr, Ardore Pizza Oven, King Disc 
Bloomington, IN - Hoo Hoo Hoo Hoosiers!

Comments

  • saluki2007saluki2007 Posts: 5,124
    Never done one so no help from me but here to learn.  Please post this epic cook if you can.  What are you cooking it on?
    Large and Small BGE
    Morton, IL

  • lkapigianlkapigian Posts: 6,624
    please post the event.....What Size? I use Badia Mojo foran injection , rub only the inside and stay away from sugar, plan way more time than you think, especially if not fresh.............what king of pit? Open ,closed ?

    Visalia, Ca
  • ColtsFanColtsFan Posts: 4,445
    @saluki2007 and @lkapigian it should be around 130lbs dressed. We'll be using a cooker similar to this

    ~ John - https://www.instagram.com/hoosier_egger
    1-XL BGE, 2-LG BGE, KJ Jr, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • FarmingPhDFarmingPhD Posts: 227
    Based on the pic of the cooker- I’m guessing this will not be rotisserie style?  From your comments are you breaking the hog down some into the larger chunks (ie roughly primals)?
  • lkapigianlkapigian Posts: 6,624
    ColtsFan said:
    @saluki2007 and @lkapigian it should be around 130lbs dressed. We'll be using a cooker similar to this

    Load your coals heavier in the back and front , light in the middle....will be a fun cook............what I find is everyone wants to see tee pig and you are constantly lifting the lid ( if there are people there) adds so much time so resist the urge .....130 Pounds for me in my Stumps about 12 hours, my Klose Pit , more like you have there a bit longer but that can vary greatly 
    Visalia, Ca
  • jccbone62jccbone62 Posts: 248
    Sounds interesting.  By all means, if time permits please provide pictures at various stages.
    XL owner in Wichita, KS
  • ColbyLangColbyLang Posts: 616
    Had an offset smoker/pig roaster long ago. We could do a 100# pig in 5 hours with a 180 rotation at the halfway point. Butterflied, bone side down. Man we burned some pecan in that thing and drank a lotta beer. We used to call pig roasts safety meetings. 
  • calikingcaliking Posts: 14,205

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • JRWhiteeJRWhitee Posts: 5,412
    I doubt @DMW would be able to stay awake for a pig roast. 😂
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • bubbajackbubbajack Posts: 564
    The hogs that I have cooked and helped cook....belly down for about half way....turn over and let it ride for a while and then start breaking it down and moping with a great sauce....for an hour or 2.....You got this!
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,L,M,S, MM, Mini BGE, FireDisc x2
  • alaskanassasinalaskanassasin Posts: 3,130
    @lkapigian you ain’t cooking if your looking 
    South of Columbus, Ohio.
  • speed51133speed51133 Posts: 648
    A few people on here have done it, including me. My pig was 60lbs if I recall and I did it on the XL egg, without the head.

    I soaked it in an ice bath and all sorts of rubs inside and out overnight. This added significant time to the cook since it went on the grill with a temp of about 35F. I did not plan on that and was a stupid move on my part. I think most recipes and cook times do not assume the starting temp is so low.

    Have fun with the presentation. That is about 90% of the enjoyment as a whole pig cook is kind of a novelty IMO. If you pull and separate it all before guests arrive, you may as well cook a few racks and butts instead of a whole pig and save time/money/space.
  • thetrimthetrim Posts: 10,594
    Save the sacred hole for @SGH
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • FoghornFoghorn Posts: 7,909
    I've done a few.  The worst outcome I've had was when my injection AND my sauce both were fairly high in vinegar concentration and I overdid it.  Now I use vinegar in EITHER my injection OR my sauce.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • ColtsFanColtsFan Posts: 4,445
    Well, I called a major audible today. Butcher will section the hog into 6 pieces. It should make my job easier. The crowd just won't get their "whole hog" experience
    ~ John - https://www.instagram.com/hoosier_egger
    1-XL BGE, 2-LG BGE, KJ Jr, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • buzd504buzd504 Posts: 3,159
    ColtsFan said:
    Well, I called a major audible today. Butcher will section the hog into 6 pieces. It should make my job easier. The crowd just won't get their "whole hog" experience
    Butt,  ham, ribs, jowls, belly...  loins?

    NOLA
  • ColtsFanColtsFan Posts: 4,445
    buzd504 said:
    ColtsFan said:
    Well, I called a major audible today. Butcher will section the hog into 6 pieces. It should make my job easier. The crowd just won't get their "whole hog" experience
    Butt,  ham, ribs, jowls, belly...  loins?

    Butts, Hams, Mid (belly,ribs and loins). Cheeks are going home with me :) I may break down the mids and separate loins from the ribs. Not really sure what to expect. Uncharted waters here. One thing is certain, it'll be good and fun
    ~ John - https://www.instagram.com/hoosier_egger
    1-XL BGE, 2-LG BGE, KJ Jr, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • TeefusTeefus Posts: 950
    The last whole hog I was involved in was stuffed with sauerkraut, seasoned, and wrapped in a foil cocoon. It was slow roasted over open coals for about 18 hours between two sections of chain link fence. When it was done they cut the foil open, pulled out the bones, and chowed down. Think of the most tender pulled pork you ever had. You could spread this on toast. 
    Michiana, South of the border.
  • buzd504buzd504 Posts: 3,159
    Teefus said:
    The last whole hog I was involved in was stuffed with sauerkraut, seasoned, and wrapped in a foil cocoon. It was slow roasted over open coals for about 18 hours between two sections of chain link fence. When it was done they cut the foil open, pulled out the bones, and chowed down. Think of the most tender pulled pork you ever had. You could spread this on toast. 

    How was the sauerkraut?  That sounds amazing.
    NOLA
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