Replies to This Discussion

Permalink Reply by Jason Clemmer on July 13, 2009 at 2:01pm

Slow and low with a good rub

Permalink Reply by Lon Matheny on July 13, 2009 at 5:30pm

Thanks Jason,
I've injected a few and rubbed a few but They just dont come out as fantastic as I would like. Maybe my expectations are just to high. Thoughts on a good rub?

Jason Clemmer said:

Slow and low with a good rub

Permalink Reply by B BQ on July 17, 2009 at 5:21am

the fact of the matter is the rub will not really penetrate the skin of the hog.. it is great for the the skin, and exposed meat, it does add a bit of flavor to those exposed parts, but the pork flavor will always be the dominant flavor.. You can inject different liquids into the hams and shoulders and loins to adjust the flavor profile of the pork meat though,, simpilest injection is apple juise... you can also add a rub that you would normally use to the apple juice to perk up the flavor a bit

Permalink Reply by Ed "Smokey" Brainard on July 19, 2009 at 3:33pm

I always toss a green pepper and a big peeled onion inside...and a handful of Vegita. It's a Croation vegtable seasoning. it's great. With pig OR lamb, I always cut a few slits here and there and stick a clove of garlic inside.

Permalink Reply by Dale McDonald on July 19, 2009 at 9:53pm

Check this website out. I followed their direction once along with some injecting and it turned out great. http://www.3men.com/bbq_whole_pig.htm I saved it on my computer I hope the site is still up.

Permalink Reply by Joe Abad on August 13, 2009 at 11:45am

I never roasted a whole hog on a grill... but have done dozens of dozens and dozens on a rotisserie. It takes between 5 and 6 hours to cook a 125 pound hog. I season with salt and stuff it with lemon grass.

Permalink Reply by andy hoffbeck on February 21, 2010 at 5:41pm

I built a grill out of a 265 gallon fuel tank put the heat down low. We have made thee hog's on it so far and one to do next week. I coat the entire hog with olive oil insde and out and the the same with my own rub. the first hog was for my daughters graduation open house. From that i did a wedding and now i have an open house anniversery part for a local taver and 5 grad parties set up so far so i must have impressed some people