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Whole Hog or Nothin!!

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Looks great. How long did it take to cook and at what temp
 
What was the weight of it to start
 
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Nice!

Do you have crispy skin?

If so, what's the secret?
 
I rub the outside with butter when I put him on and never touch him till he's done!

I hit him hard for the first hour - 400 degs then let the grill cool down to 250.

The high heat seals him and he steams from the inside.

Finger lickin good!
 
PopPop said:
 
I rub the outside with butter when I put him on and never touch him till he's done!

I hit him hard for the first hour - 400 degs then let the grill cool down to 250.

The high heat seals him and he steams from the inside.

Finger lickin good!
Click to expand...
Sounds good.  So this approach does give you crispy edible skin? :)
 
PopPop said:
 
It's not crispy like bagged pork skins..more chewy.

I would recommend removing the skin after serving the pig cutting it into strips and frying it in peanut oil.

I think that would get you what you are looking for! 
Click to expand...
Thanks for the input.  I have read about doing whole suckling pig in the oven and that to get a perfect skin you crank up the oven to 500F for 30 minutes on 20-30 pound pigs when the IT in the ham is 160F.

Was just wondering if you had done anything like this and what your experience was.  Thanks :)
 
Nice looking piggy! The other stuff ain't so shabby either! How about more pics of your pit?
 
First of all the pig looks fantastic.

But your outdoor kitchen & pit are just amazing!

Your a very lucky guy!

Al
 
Wow. That pig and outdoor set up are crazy awesome. Very well put together and planned out.
I'm still building the courage to do a whole pig. A good friend in my area does a similar high and fast then low and slow technique w good results. Do u flip over or dust inside w rub or hit in mop during the cook?
 
No... when I cook a standing pig.. there is no reason to add rub on the outside as it cannot penetrate the skin.

I inject the pig before cooking with a mixture of apple juice, apple cider vinegar, spices and a lot of butter.

I do not touch the pig after that until he's done.
 
Thanks for posting more pics it's a great setup,have you posted it before it seem familiar. Looks like a great place to hang out one way or another!Thumbs Up
 
We had a farmer that we leased some real nice hunting property in Chauncey Ga., that would smoke a whole hog for us every opening weekend of deer season, was split in half -- ( sawed down the backbone and shaved ) . made for some of the best "crackling" you ever heard of .... points ...........
 
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