Expert: BBQ Woman - 7/22/2008

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

---------- FOLLOW-UP ----------

QUESTION: oops!!!! forgot one thing. I would NEVER use bottled sauce. :) :)

Answer
Hi
I wanted to give you a couple more sauce recipe ideas.
http://www.copykat.com/component/rapidrecipe/?page=viewrecipe&recipe_id=1130

http://www.copykat.com/component/rapidrecipe/?page=viewrecipe&recipe_id=1420


and add one more thing...I usually substitute when a recipe asks for apple cider vinegar I prefer to use a red wine or the red wine vinegar instead.

I hope this gives you some good recipe ideas!