Replies to This Discussion

Permalink Reply by Chuck Nute on May 3, 2009 at 4:33pm

Boy, 10 hrs. seems awful fast and I understand that the size of the pig/hog has a lot to do with cook time, but I'd like to do it more in the 12-14 hr. range. I think I would flip it around the 6 hr. mark, the reason being, just because it's not top down, doesn't mean the top isn't getting any heat and not cooking. Also, with that quick cook time I would limit opening the cooker to the barest of minimums to keep the heat in the cooker.
Up here in Indiana, we call it a, "Hog Roast", and it's usually not a competitive kind of situation. They're usually done as a large party, or fund raising type thing.
I hope that helps a little, too bad you don't have a cooker with a rotisserie. Yes, they do make them that big. You run the spit through the mouth and tie the opening around it, and some even have a cage around the hog in case it begins to fall apart as they will try to do as they cook, but that's what makes whole hog cooking sooo good. The fall off the bone tenderness of the meat.
TTFN,
Chuck

Permalink Reply by Thomas Nisbet on May 5, 2009 at 10:59am

"Yeah 10 hours is fast but thats the rules of the competitions we enter. The balance I am trying to reach is between getting the juices to drip on the coals vs skin doneness. I prescribe to the theory that lots of flavor is generated through the cavity down cooking as the juices flow over the coals, so I dont want to flip too soon. I havent tried six hours, I have always done it sooner because of presentation purposes (it gets harder and uglier to flip the longer it cooks). I think I might give it a shot this weekend though, you gotta try sometime. I will let you know.

We 'pig pickins' for large parties and catering on the side for fun, but we never cook real long because we are use those opportunities to practice for competitions. I do like the idea of a rotisserie

Permalink Reply by rick mathews on May 13, 2009 at 8:42pm

I'll be honest with you, I've never tried to cook a pig in 10 hrs. though I've seen it done. Most of the time when we cook a whole hog it's for a large get together and I cook them layed out flat between two pieces of hog wire. When I hang them it's always cavity side down but I don't put them directly over the coals. I use a piece of sheet metal bowed over the fire to direct the heat and smoke from the oak fire right on the pig. It'll take about 18 hrs. for a hundred pound pig but to me it's the only way to cook one. Now around here they use a cajun microwave where the coals sit above the pig and the pig is in a closed insulated box on a spit so it can turn. It cuts the cooking time in half but I think it comes out too greasy. I always watch the pig and when those back hams fill up with fat and start to piss I'll turn the skin side to the fire and really stoke the fire up for that good dark brown crispy skin ( the best part ) and that jokers done. Sorry if I'm kinda long winded this evening but if I was cooking the way ya'll are I'd leave it be bone side down about 2/3rds of the way then stoke the fire up and flip it ( or lower my wire to get more heat on the skin so it'll crisp up ). Which ever way you go about it theres no substitute for experience. Keep at it and you'll find a way that works best for you. Everybody does something a little different but if you enjoy cooking whole hog as much as me you don't mind another excuse to "practice" HeHe. Ya'll have a good one and flip one for me...

Permalink Reply by Dale McDonald on May 13, 2009 at 10:23pm

How much does that pig weigh? 10 hours... I can hardly cook a 6-8 lb butt in that amount of time at 225-250 degrees.
I usually take 15-16 hrs with a 100-120 lb dressed weight pig. and we start him at 325-350 for the first 3-1/2 to 4 hrs then 225-250 for the rest of the duration. I guess the one that wins that competition is whoever gets the pig the closest to being
cooked in 10 hrs. Well, if you cook at 350 the whole time I guess it will be done. It might not be tender though. What are you cooking on? I think when I was in Hawaii in April at the luau we went to the guys told us it took about 8 hrs in the Imu
(under ground oven) to cook a pig luau style. The pigs they cooked looked like they weighed about 60-80 lbs. What sanctioning group sponsors your contests? I'm just curious.

Permalink Reply by Ryan Cate on June 12, 2009 at 2:59pm

We never flip our pig in competition, but that's because our sanctioning body does not judge the skin. They strictly judge meat from the hams, shoulders and loin.

Are all of your events like that 10 hours to cook a whole hog? Do you guys serve the public this meat? I would think that first timers might not get it all done in time.

Anyways I know that didn't help a bit, but this is the only active thread in here and being the new guy I wanted to let ya'll know I'm around! Hope it turned out well for you!

Permalink Reply by Jeremy Koecher on July 2, 2009 at 12:14am

my brother and neighbor built a rotisserie that i've seen him cook a 180 pound pig in 8 hours on. front shoulder meat temp to about 180. very juicy and absolutely amazing. they cut the pig in half and mount it on either side of the spit with cages and wing nuts. if i get a chance I'll post some pics. I should specify that was 180 on the hoof pig. with no skin.

Permalink Reply by Jeremy Koecher on July 2, 2009 at 9:53pm

just a correction, I spoke to my brother today and he said that was 180 on the spit pig I was thinking of.

Jeremy Koecher said:

my brother and neighbor built a rotisserie that i've seen him cook a 180 pound pig in 8 hours on. front shoulder meat temp to about 180. very juicy and absolutely amazing. they cut the pig in half and mount it on either side of the spit with cages and wing nuts. if i get a chance I'll post some pics. I should specify that was 180 on the hoof pig. with no skin.

Permalink Reply by Thomas Nisbet on July 4, 2009 at 10:06am

We do get judged on the skin. I have actially been having really good results cooking at 10 hours and flipping after 6.Pigs have been really moist and the skin has gotten better and better.

They do serve the public but at judging they review your internal temp. You get a pass if its not done. When they come back if it is still not done then they make you continue to cook til it is and you are disqualified. We serve it to our catering clients and have always had rave reviews. The pig is always moist.

I only cook with charcoal and I am trying to work on my technique so that I can cook an entire pig after only loading the charcoal once instead of maintaining constant temp. Anyone had luck trying that? There is a local pitmaster who does that and I have studied his pits and the restaurant procedures. The temp is really really high for the first while, then it goes down to normal for the rest of the time. As I have worked at reproducing this technique I have getting a better internal temp, better skin, and the meat is great too.

Permalink Reply by B BQ on August 4, 2009 at 6:12am

i believe the flip time, and the done time, will be determined by size of the hog.....no?

Permalink Reply by Joe Abad on August 13, 2009 at 11:57am

Hi Chuck... I do alot of hog roasts but not on a grill or pit. I have several motorized rotisseries and prefer to do it that way. First of all it takes 40 to 50 percent less time and IMHO the hog turns out very moist, because the cavity is sewn shut and the internal juices remains and is constantly self basting by its slow rotation.

Yes I agree with you about whole hog cooking...

joe

Chuck Nute said:

Boy, 10 hrs. seems awful fast and I understand that the size of the pig/hog has a lot to do with cook time, but I'd like to do it more in the 12-14 hr. range. I think I would flip it around the 6 hr. mark, the reason being, just because it's not top down, doesn't mean the top isn't getting any heat and not cooking. Also, with that quick cook time I would limit opening the cooker to the barest of minimums to keep the heat in the cooker.
Up here in Indiana, we call it a, "Hog Roast", and it's usually not a competitive kind of situation. They're usually done as a large party, or fund raising type thing.
I hope that helps a little, too bad you don't have a cooker with a rotisserie. Yes, they do make them that big. You run the spit through the mouth and tie the opening around it, and some even have a cage around the hog in case it begins to fall apart as they will try to do as they cook, but that's what makes whole hog cooking sooo good. The fall off the bone tenderness of the meat.
TTFN,
Chuck