Sunday's Guest of Honor Q-View Whole Hog

ecto1

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Feb 22, 2010

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Spring, Tx

• Apr 8, 2012

• #21

***Disclaimer*** yes there are bits of Galvanized metal I have taken a weed burner to a lot of it and the temps will be way below the smoking point of ZINC which is above 500.  This set-up has cooked more than 50 pigs at various houses and we have yet to have someone get sick.  Please lets not make this into a I would not do that post I have taken a calculated risk that I am fine with.  The coals are on Aluminum the only galvanization left is on the frame of the fence.

I start by dumping the coals in the middle of the pit.

Rake the lit coals to the corner

Place the pig on the pit.

Sit back and wait.

 

ecto1

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Spring, Tx

• Apr 8, 2012

• #22

I control temp by opening up one end if the temp creep up it is a lot of work but we enjoy the fruit of our labors.

 

chef jimmyj

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• Apr 8, 2012

• #23

Very Cool!...JJ

 

ak1

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Stoney Creek, Ontario, Canada

• Apr 8, 2012

• #24

I like it!

 

Brackness

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Dec 7, 2009

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Madisonville

• Apr 8, 2012

• #25

thats pretty neat..

 

bamafan

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Crestview Fl

• Apr 8, 2012

• #26

Looking forward to seeing the finished product. Friend of mine is going to bring me a 60 pounder to cook. Will be looking for advise on the whole hog. Uncharted territory for me.

 

eman

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• Apr 8, 2012

• #27

 

ecto1

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Feb 22, 2010

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Spring, Tx

• Apr 8, 2012

• #28

Time to Flip....

About 2 more hours we like a crispy skin...

 

bsmhaze

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Nov 23, 2011

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Killeen, TX

• Apr 8, 2012

• #29

So much for the "pure adrenaline" little piggy! Very nice...and cool setup...Me Likey!! 

 

slief

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Sep 19, 2011

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Simi Valley, Ca

• Apr 8, 2012

• #30

That's looking mighty fine! Wish I could join you! :drool

 

ecto1

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Feb 22, 2010

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Spring, Tx

• Apr 8, 2012

• #31

All Ready to eat

My wife likes a little tail...

Time to pull this pig...

 

ecto1

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Feb 22, 2010

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Spring, Tx

• Apr 8, 2012

• #32

Ohh Soo good

 

whittling chip

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Sep 18, 2011

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Largo, FL

• Apr 8, 2012

• #33

Great job!

That hog sure has pretty lips

 

ECTO1 said:

Time to Flip....

Click to expand...

 

johnnie walker

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Nov 24, 2011

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NW Ohio

• Apr 8, 2012

• #34

ECTO, that hog looks amazing. Mmm! Mmm!

 

ritamcd

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Apr 4, 2012

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Lawrence , Massachuttes

• Apr 8, 2012

• #35

Ohhh Great work !!! that looks amazing!! Thanks for sharing!

how large was it and about how long do they take to cook ?

 

aussiepete

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Oct 30, 2011

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Adelaide, South Australia

• Apr 8, 2012

• #36

ECTO1 said:

Ohh Soo good

Click to expand...

Now THAT'S a man size piece of pork crackling!!! Great job ECTO1

 

ecto1

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Feb 22, 2010

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Spring, Tx

• Apr 8, 2012

• #37

RitaMcD said:

Ohhh Great work !!! that looks amazing!! Thanks for sharing! :Looks-Great: how large was it and about how long do they take to cook ?

Click to expand...

40 pounds just about six hours to cook @ 250 small pigs cook quick it is the 80 pound monsters that take forever.

 

ritamcd

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Apr 4, 2012

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Lawrence , Massachuttes

• Apr 8, 2012

• #38

I wouldn't even begin to know where to get a piggy around here.. When and if I ever do , it would be fun to roast one up... Love your easy set up too !!

 

cdldriver

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Sep 22, 2010

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chicago IL

• Apr 8, 2012

• #39

LOOKS AWSUM     give details i am looking to do whole hog soon  for son  gad party.

 

windshield king

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Apr 30, 2011

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minnesota

• Apr 8, 2012

• #40

great job! looks very tasty