I haven't done a whole hog in a long time. Been doing mostly butts. But, alas, my brother is getting married in December and wants a whole hog for the rehearsal dinner. I'll be cooking it at my house but don't want to pull my whole rig up there. The wedding is about an hour and 15 minute drive or so.
I'll be doing a smaller hog, around 100 pounds. I'm trying to figure out the best way to transport it and keep it at least relatively warm. I think they'd like to keep the meat in the skin to have a "pig pickin." Otherwise I'd just pull and sauce all the meat and wrap it up.
I could use a big ass marine cooler like a cambro(sp?) but I'd have to find one to borrow. Don't have a massive cooler. Thanks for any advice.
I'll be doing a smaller hog, around 100 pounds. I'm trying to figure out the best way to transport it and keep it at least relatively warm. I think they'd like to keep the meat in the skin to have a "pig pickin." Otherwise I'd just pull and sauce all the meat and wrap it up.
I could use a big ass marine cooler like a cambro(sp?) but I'd have to find one to borrow. Don't have a massive cooler. Thanks for any advice.
