Question QUESTION: I am turning a 180Lb (hanging wt) hog in a couple weeks and can use any help with any of it. ( mops, rub or not , cooking temp ect...) I will be using a custom made pit that is fully enclosed w/rotisserie. I have been BBQing for 15 yrs but this will be the first time I have used the rotisserie. It is both wood and propane fired. I have a good general understanding of BBQ but have no Idea on a hogs ( low and slow vs grilling temp) thanks for the help. Pignout
ANSWER: Hi KD,
Your grill sounds awesome I would really love to see a picture of it!
I won't bother you will the small stuff since you are already experienced. With a pig that size if it were me I would butterfly the pig (slit it up the backbone to allow it to lay flat) and secure it really well using heavy wire and making sure the pig is secure on the rotisserie. Remember if its not secured properly as the pig cooks pieces of it will fall off so using wire really helps and if you have it butterfly you can use use two wired panels and sandwich the pig between them.
I usually butterfly mine the day before and use a dry rub to season it. Then use wet mops while I am cooking it.
Slow cooking a pig at between 200 and 250 degrees F and monitoring it often is a good idea. Remember a pig of that size is going to take at least 8 to 10 hours to get done to 160 degrees internal temperature.
My other suggestion would be to use as many hands as you can to help you carve the pig when its done. I usually cover one table in heavy duty foil and haul the pig over there to remove it and hand people knives to help cut it all up.
Remember that with mops if its a sugar based one it will caramelize the skin. If you are using sugar based mops use them twords the end of the cooking process or the skin will over burn.
If you choose not to use a mop which is fine too you can just offer bottles of sauce for people to put on their pork after the cooking.
If you have any more questions please feel free to ask.
I am sure you will do well with your huge hog!
Happy Grilling
Regards,
Misty
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QUESTION: Misty, thank you for your help. Im not sure how to attach hog after butter flying but will check it out. I als built an adjustable basket for the skewer. Also, around here all shops skin there pigs ( Seattle). will this change cooking time and any ideas on mops( ingred). will send pics of my pit later. Thanks again. Pignout
Answer Hi Again,
I only use commercially prepared sauces when I am fixed for time or via request of who I am cooking for.
There are allot of sites on the web with sauce recipes. It all depends on what flavor you are going for. Because peoples tastes can be so different I may make up different batches of different types of sauces to serve with the meat. I put it in those squeeze type ketchup bottles so its easier for them to use.
Sometimes its just fun to use your own creativity. Think pork and the types of flavors that can go with it and use a basic BBQ sauce recipe and add your own flair to it. Spicy with peppers to sweet with pineapple or apricots.
I am guessing your butcher will skin it and trim the fat down to 1/4 inch which is pretty common. Personally I like to cook them with the skin on because so many people in my area love the cooked skin and there never seems to be enough of it.
The skin on skin off debate really doesn't change the cooking time. Its not an exact science so you will have to keep checking it at intervals to see how fast or slow its getting done. I would mop it with a sauce at least every hour until its done.
When done remove it and let it sit awhile before attempting to cut it.
Here is a site that has 10 of the most popular BBQ sauce recipes. Remember there is room to change any of them to your liking.
I really liked the bourbon as a flavor and it was popular with the crowd I was serving. This is a tangy sauce over a sweet sauce if you want it more sweet just add more sugar. Remember that sugar based sauces will caramelize over the meat and can easily burn so I usually suggest to use the mop twords the end of the cooking process to get a nice crispy crust without it burning.
If there is a specific flavor you are going for feel free to ask me and I will see if I have a recipe.
