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  1. pigman jim

    Whole Hog

    I have the pig farmer open the pig and lay it out flat. To do that, he takes his hatchet and carefully chops into the spine all the way down to break it enough so the pig lays flat on my grill. Chopping the spine shouldn't go all the way through -- just enough to make sure it spreads out nicely...
  2. pigman jim

    Whole Hog

    Solar, Some rules of thumb: I plan around 1.5 to 2 lbs of pig per guest. A 120 lb hog for 30 people might mean leftovers for you. Of course that's not a bad thing (yum!), but plan on freezing or giving some pans of pork away. I usually get a 160 lb porker for 100 people and generally have some...
  3. pigman jim

    Ribs with Coffee rub

    Having not been a coffee-rub guy, let me ask a dumb question. Do you use ground coffee, instant freeze-dry coffee, or brewed coffee? I can kinda see perks (uh I think I made a funny) to each ways. Jim
  4. pigman jim

    center cut pork tenderloin need help!

    Welcome to the forum! You've got two ways to go on stuffing this -- hot or mild. Since it is a jerk marinade, I assume that will provide a nice heat kick. You can ratchet it up a notch by stuffing it with chorizo sausage which has some heat and will hold its own against any jerk marinade. Or...
  5. pigman jim

    Thursday Whole hog with pics.

    Wow, that is a great customer appreciation day!! I can feel the love from here! Yummm. Jim
  6. pigman jim

    how to order a whole pig?

    Jerseydrew, You can ask for the pig splayed out or ask for it butterflied. The common term is butterfiled. With that, the pig will lie flat on its back. To do this, the butcher will break through the backbone all the way down. Typically when I get a butterflied pig, the legs still don't lie...
  7. pigman jim

    Mopping a pork shoulder

    Sorry, I didn't know I was stepping on toes. I removed the link from my reply. Jim  
  8. pigman jim

    Mopping a pork shoulder

    CS, Yes, I usually mop the pig every half hour or hour (for a shoulder, I'd tend to do every half hour). Try to do the mopping fast so as not to let too much smoke and heat out from the uncovered cooker. If you have some thick smoke rolling across the shoulder, the mop will tend to wash off a...
  9. pigman jim

    Mopping a pork shoulder

    CS, Yes, create a vinegar-based mop! Delicious with a shoulder or a whole pig (whole pigs being my choice ). I add lots of herbs and stuff to my mop so the sharp vinegar flavor cuts through the pork. When I lived in Miami, FL, I used to love the way Cubans cooked their pork with lots of garlic...
  10. pigman jim

    First whole hog

    Hey, thanks for those photos. I'm always amazed at how a critter can be so blackened and nasty-burned looking on the outside can be so delicious and juicy on the inside. That looks like a great pig! It looks like you have some wire going around the belly. Did you stuff it with something? Jim
  11. pigman jim

    Need info on how to smoke a whole hog on a cinder block pit !!!

    I found a simple sketch of a pig on Wiki at http://en.wikipedia.org/wiki/Pork. Scroll down a ways to find the diagrams of the pig. A few pointers: The back leg is the main ham while the front leg (they call "arm shoulder") is the picnic ham. The "side" (that's the Pork Belly) is where the bacon...
  12. pigman jim

    Need info on how to smoke a whole hog on a cinder block pit !!!

    The reply by "Chef Jimmy J" should be helpful. Here's a few other things. First, you asked about the size of the cider block pit. Mine is 3 blocks wide by 4 blocks deep and 5 blocks high. You can kinda see it in this homemade video at http://www.wholepigroast.com/another-successful-pig-roast  if...
  13. pigman jim

    newbie needs guidance on whole hog...

    Sounds like you're going to have a fun 4th!!  The advice from va_connoisseur is right on the money. I do the cinder blocks and it works fine. Just leave out a lower block so the fire gets some oxygen. I use wood and cook it down to coals in a separate pit and shovel it over as needed to the 4...
  14. pigman jim

    Smoking a whole 60lb hog

    John, What a great way to celebrate your buddy's wedding!! Ok, I'll try to help with some answers and I'm sure others will be able to as well. How long? There are lots of "rules of thumb" out there but grab a reliable meat thermometer and make sure you can't find any pockets with temps below...
  15. pigman jim

    Question smoking whole hog skin side down

    No foiling for me other than the tail and ears and such for display. The one time I did foil it, to me, the meat tasted more like slow steamed pork rather than smoked. It was still good and got rave reviews anyway, but I prefer that nice smokey flavor. My smoker is lined in foil to hold the...
  16. pigman jim

    Question smoking whole hog skin side down

    The meat doesn't really get greasy (ok, it's a pig roast so the pig is already kinda greasy!). The skin isn't as crispy if that matters to your fans. I simply poke a couple of holes between a few ribs as needed to let the juices drain. Since I mop the pig as well, some of the mop marinade tends...
  17. pigman jim

    Watermelon Ribs

    Yep, those ribs look sacrilege, fer sure! Better eat the evidence real quick and deny they ever existed. And if you need help getting rid of the evidence... Jim
  18. pigman jim

    cost to process a pig?

    Roger, As others have said, there are a lot of variables in answering your question. I'll give you my experience if it helps. Our local pig farmer charges us around $40-60 to slaughter, clean and cut our pig anyway we want. That is Connecticut, USA prices when we buy the pig from him. I don't...
  19. pigman jim

    Whole Pig Ideas

    Maple Sticks, Lots of questions in there. I'll toss in my 2 cents. I've cooked a lot of whole pig and have decided there isn't any such thing as a bad pig roast! :) I do the whole pig butterflied over a wood cooked down to coals. LP would be easier to control but misses some of that wood flavor...
  20. pigman jim

    RARE OCCASION - HOG SLAGHTERING IN TENNESSEE W/Q-VIEWS

    We used to use a torch to singe and clean off any lingering hairs that the scraping process might have missed. The guy that cleans pigs for my pig roast now doesn't use a torch and I haven't found any missed hairs. Most likely he is much more thorough that we were in scraping the pig clean. Of...
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