Whole pig and chicken

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SmokingUPnorth

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Dec 7, 2017
2,031
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Michigan UP
My brother got married Saturday and we did a whole pig and 30 half chickens for the reception. First time I’ve done a whole pig but my buddy who was helping has done a few so just listened to him. The grill for the chickens was a barrel cut the night before (at about 11pm after way too many beers. OSHA wouldn’t have approved) but it worked great. The chicken we sprayed with my brothers concoctions of mostly ACV and turned out great. The chicken was gone about 20 minutes after it was set out. Luckily we were eating as we were splitting them. When we pulled the pig off Al kinds of people came to watch and we were even able to put some of them to work pulling it so it worked out great.
-The pit my brother built and finally finished about a week ago. It ran pretty good. Temp difference was about 40 degrees across which we didn’t think was too bad. We started burning oak around 1pm Friday, and we got the pig on at 6pm to have it ready for 4pm the next day. Used Jeff’s rub all over it and injected it with ACV mixed with the leftover rub. Anyway here are all the pics I was able to snap. I didn’t get any of the chicken finished which I was mad about. But we were busy

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I've cooked quite a few whole pigs/hogs and always started them skin side up, but that's a preference and is debatable. When the hog is done, I'd flip it skin side down to crisp up the skin and pull the meat. We would stir the meat inside the skin, kind of like a stew, after pulling the ribs out...
 
Outstanding.
Some people are put off by a whole hog carcass coming off the pit.
I've done a number of whole hog both skin on and skinless. I prefer a rotisserie and skin on.
Never went 34 hours on a hog. 12 hours was the longest
Love the stretcher flip of the chicken.
Love the blue dress, uh pulling pork photo.
 
I've cooked quite a few whole pigs/hogs and always started them skin side up, but that's a preference and is debatable. When the hog is done, I'd flip it skin side down to crisp up the skin and pull the meat. We would stir the meat inside the skin, kind of like a stew, after pulling the ribs out...
That sounds like a good idea. Have to try that next time
Outstanding.
Some people are put off by a whole hog carcass coming off the pit.
I've done a number of whole hog both skin on and skinless. I prefer a rotisserie and skin on.
Never went 34 hours on a hog. 12 hours was the longest
Love the stretcher flip of the chicken.
Love the blue dress, uh pulling pork photo.
Hahaaah
All together it was in the pit for about 20 hours. We killed the fire at about 16 hours it was right around 200* everywhere and just let it hang out in there while it was cooling off and they did the ceremony
 
Nice large cook, and good that it went as you had hoped ,
Always love the smell in the air on these outdoor cooks, better than napalm in the morning ( " Apocalypse Now " reference )

Big crowd cooks always have me on edge / nervous.

As normally it is someone's special occasion, and I don't want the food to be the memory, in a bad way

You did great

David
 
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Looks like a great day. Nice job!!!!! I know who to call for caterer when my daughters boyfriends feet finally warm up, lol.
 
I know this just got bumped , but I remembered the thread because it's impressive . Can't believe I didn't leave a comment before , because it certainly deserves one .
Great work .
 
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This newbie finally had some time to do some SMF digging. I'll probably "bump" a bunch as I find time dig deeper. I hope that isn't bad etiquitte
 
That's cooking in a big way!! That chicken grill looks damn good for something you cut the night before at beer thirty!
 
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