Whole Hog

[Big Guy]

The empty roaster



184 lbs. of pork goodness



Trimmed to fit the roaster and injected with a solution of apple juice, water, brown sugar, sea salt, garlic and worchestershire sauce.



in the roaster rack



top rack bolted down



we are now cooking.



It should be ready tomorrow about 5 ish. The hocks and head will be utilized as smoked hocks and the head will be made into some cheak bacon and the rest boned out to add to the sausage pile.
More photos tomorrow.

[NCPaul]

This is going to be epic.

[Big Guy]

Up date on the hog

Spit gearing



Basket clamping detail



Here is what it looks like now



The other side, 6 hrs to go



a little closer look,rendering down nicely, the cracklin is going to be excellent

[NCPaul]

How many for dinner? What temperature are you at? I'd like a piece from the shoulder.

[Big Guy]

I don't know how many will show up for vittles and libations .
we are running about 260 F

[Big Guy]

Almost done, just to add some glaze



glazed and ready to pull



pulling





on the plate



the rest of the story

[Oddwookiee]

That is a truly gorgeous roasting rig. How do you secure the 'jaws' around the carcass?

[vagreys]

Great rig! Love that spit.

[Big Guy]

That is a truly gorgeous roasting rig. How do you secure the 'jaws' around the carcass?

there are 4 bolts that stick through the top cage, by tightening the 4 nuts it squeezes the two parts of the cage together.

[Iamarealbigdog]

Big Guy

is that your rig, if so you should come out to do a whole hog competition. Check out the Canadian BBQ association www.csbbqa.com

that looks outstanding

[Big Guy]

Not my rig Mike, I rented it for $20 for a weekend. The hog ( my first turned out good, but room for improvement, loins were slightly dry, need more injections or removed earlier the shoulders were fantastic..

[saucisson]

That's doing it with style

Was it gas or wood fired? Edit: scratch that, I just noticed the gas burner

[Iamarealbigdog]

Not my rig Mike, I rented it for $20 for a weekend. The hog ( my first turned out good, but room for improvement, loins were slightly dry, need more injections or removed earlier the shoulders were fantastic..

You can go with 2 gallons of injections and for the loind cover them with bacon or sausae 2/3 through the cook, it will keep then moist

Consider doing the hog butterfly on it's back, that how we took a 5th place for whole hog at the Memphis in May world championship. Just missed the finals by .09 of a point dang nabbit


mike