TEXASBOARS.COM

sam lawhon · Posted: Sun Nov 06, 2011 2:20 pm Post subject: Cooking whole hog recipes?

I am going to be cooking some small whole hogs but I have no idea what I am doing lol. So how do you cook your whole hog?
_________________
God Bless Our Troops!!!!!

Burt · Posted: Sun Nov 06, 2011 2:41 pm Post subject:

Umm, 5 gallons of gas and a hand grenade ? Razz

_________________
Ban guns to eliminate crime ?
Let's ban cars, to eliminate drunk driving.
Makes as much sense.

David K · Posted: Sun Nov 06, 2011 2:51 pm Post subject:

watch some video's, probably give you some ideas:

https://www.google.com/search?q=cook+whole+hog&tbo=p&tbm=vid&source=vgc&hl=en&aq=f

Billy F Hillgartner · Posted: Sun Nov 06, 2011 3:09 pm Post subject:

What type of cooker are you gonna use, Sam? C'ya Smile

_________________
Billybird
"The size of your kill don't matter at all. Just as long as you make 'em fall."

sam lawhon · Posted: Mon Nov 07, 2011 2:08 am Post subject:

I will be using a big smoker to cook them Billy.
_________________
God Bless Our Troops!!!!!

Billy F Hillgartner · Posted: Mon Nov 07, 2011 5:12 am Post subject:

I'm thinking that your planning to cut your hogs into sections rather than Hawian style lu aua. A buddy of mine did an 80#er (in sections), marinated it in Dr. Pepper overnite, put it in the smoker bout 7 am, pulled it out 'bout 3p. (when then internal temp on the biggest chunks reached 165). Was so good and tender it made your toes curl! Might check the recipe forum on this site for other suggestions. C'ya Smile

_________________
Billybird
"The size of your kill don't matter at all. Just as long as you make 'em fall."

s10goes10s · Posted: Mon Nov 07, 2011 8:08 am Post subject:

I've found lots of good info on texasbbqforum.com

sam lawhon · Posted: Mon Nov 07, 2011 4:54 pm Post subject:

Paul Burkett · Posted: Wed Nov 09, 2011 2:46 am Post subject:

Has any one done small ones like these in a turkey fryer? About two gallons of peanut oil and deep fry it. We've done turkeys and they are the best turkeys I have ever had. (Sorry Mom, but it's true).
_________________
2012- 11 pigs Down.
2 Deer Down.

Billy F Hillgartner · Posted: Wed Nov 09, 2011 2:54 am Post subject:

Guess who just got cut out of Mom's will. Laughing

But that does sound like something that should work. Deep fried pork. Hummmm, Give 'er a try Paul. Cya Smile

_________________
Billybird
"The size of your kill don't matter at all. Just as long as you make 'em fall."

April Reyna · Posted: Tue Nov 15, 2011 8:29 pm Post subject:

I thought you had to be from Texas or Louisiana to deep fry stuff like that. LOL

Chuck Davis · Posted: Wed Nov 16, 2011 1:30 am Post subject:

I believe in NC they chicken fry pork tender loin and are crazy about it.I shot a turkey up with a rifle and chicken fried the remainder of the breast ,it was super. I am crazy about frying foods. Chuck
_________________
Chuck Davis

Clint Liles · Posted: Wed Nov 16, 2011 1:55 am Post subject:

There ain't no other way to cook food here in Texas other than fried. Oh, I forgot about Barbeque.

stoeger9

armdcitizn
NRA Member
_________________
Retired Ranch Owner-Vernon, Texas

"THE MORE I SEE OF SOME PEOPLE THE BETTER I LIKE MY DOG"

FrankT · Texasboars Legends Club Joined: 05 Jun 2011 Posts: 1754

I did one in a propane stand up smoker, it was great! I had to break it in 1/2 at the spine next time I will smoke 3 hrs then wrap in foil and finish cooking. This one the tenderloins and back strap melted in your mouth. 20lbs in the grill 40-50 on the hoof.

Billy F Hillgartner · Posted: Wed Nov 16, 2011 3:19 am Post subject:

FrankT · Texasboars Legends Club Joined: 05 Jun 2011 Posts: 1754

April I am from TX, I love to fry everything, trying to teach these FL people!

Paul Burkett · Posted: Wed Nov 16, 2011 3:43 am Post subject:

Fried foods is international, we all do it, smoked or BBQ is too but more so in the south.
Welcome to TB April.
_________________
2012- 11 pigs Down.
2 Deer Down.

Keith Dienelt · Posted: Wed Nov 16, 2011 9:18 pm Post subject:

Paul Burkett · Posted: Thu Nov 17, 2011 12:11 am Post subject:

I smoke a lot of the meat using the 3-3-2 method at 225° and it is so juicy and delicious.
_________________
2012- 11 pigs Down.
2 Deer Down.

Billy F Hillgartner · Posted: Thu Nov 17, 2011 1:59 am Post subject:

OK Paul I'll bite. Whats the "3-3-2" plan? C'ya Smile

_________________
Billybird
"The size of your kill don't matter at all. Just as long as you make 'em fall."

Paul Burkett · Posted: Thu Nov 17, 2011 2:43 am Post subject:

Three hours in smoke, three hours wrapped in foil soaking in juice, apple or what ever you have available and then two hours back on the grill with a little smoke or sauce. Always at 225°F. The time in foil or a pan soaking up the juice makes it drink in the sweet flavor and re-hydrate the meat. I learned it here. http://www.smokingmeatforums.com/
_________________
2012- 11 pigs Down.
2 Deer Down.

sam lawhon · Posted: Thu Nov 17, 2011 4:51 pm Post subject: