whole hog cooking

[cowgirlone]

I'm not very good at posting pictures, so I'm not sure how this will turn out.

We usually keep back at least two pigs to cook each year.
This is a cinder block pit we use.

[cowgirlone]

We marinade the pig overnight.


Add the pig and cover with tin.

[cowgirlone]

During the cooking process, we add coals about every hour and 1/2 by removing a cinder block on the end.


Here is one that's ready.

[cowgirlone]

You want to locate your pit in a spot that has no grass.

Also, Line the pit with tin or foil to channel the grease away. I also use drip pans ( these are filled with apple juice/garlic and seasonings).

[cowgirlone]

The pit is two cinderblocks high with a rack layed across the top. Then another layer of blocks goes around the top and we use tin to cover the whole thing. (30 blocks, 9 on two sides and 6 on each end)

We use charcoal and start with about 2 1/2 lbs (split a 5lb bag) on each end. The coals are only at the end of the cooker, as close to the edge of the cooker as you can get them.
We remove a block on each end to add more coals. You don't need to have them lit, the heat from the old coals will light them. You need to add 15 or so coals on each end every 1 1/2 hrs, or eyeball it.

We put marinade on the pig and covered it with bags of ice, (unopened).
We used a plastic sheep waterer (new) to chill the pig in and covered it with a sheet of plastic. You need to keep it in a safe place overnight, we use the garage.

We have cooked pigs this way and skipped the marinade with much success. Dry rubs, brown sugar, apples and onions work great.

If you don't want to marinade the pig, chilling it in a barrel lined with plastic and filled with ice water works great.
We butcher our own and we like to chill them before cooking.


The pig in the picture was around 140 live weight and took 7 hours to cook. I forgot to say......this one took 40lbs of charcoal. It's hard to tell how long one will take, ( I've had smaller ones take 10 hours in colder weather)...it's easier to test the temperature of the meat when you think you are getting close to being done........also, it's a good idea to let the pig sit for at least 30 minutes to let the juices equalize before serving.

[cowgirlone]

Here's another smaller pig cooked with the skin on and without the extra row of cinderblocks and tin cover.

[cowgirlone]

For larger hogs we like to cook them in an underground pit.

First you dig a hole that will hold the hog and a 6 to 8 inch bed of hot coals.




Burn enough wood to make a bed of hot coals (6 to 8 inches deep)

[RickyBobby]

Very nice. Made me hungry.

[cowgirlone]

We season and wrap the hog in foil and chicken wire so it will be easy to get out of the pit.




Place a sheet of tin on the hot coals

Put the wrapped hog on the sheet of tin...




Place another sheet of tin on the whole thing and bury with dirt.

Make sure the dirt covers the edges of the tin so no heat will escape.

[cowgirlone]

Originally Posted by RickyBobby

Very nice. Made me hungry.

Thanks RickyBobby, I'm not very good at posting pictures! Hope I'm not making these too big!

[cowgirlone]

We let the hog cook overnight and unwrap it in the morning.
We usually cook a large hog from 10pm to at least 10am

[milkinpigs]

Would you adopt me? pretty please???

[cowgirlone]

LOL.sure!!
I have more pictures of my offset cooker if I can find them.........


edited to add.......sorry folks with dial up....hope this doesn't mess up your screen!

[Shazza]

Most informative thankyou very much.....

[susieM]

In Hawaii, we pretty much use the earth pit, with a fire built on lava-rock...you can use river ricks, but be sure that they won't explode..but put chickens and red-hot rocks into the belly cavity. We put banana stumps onto the hot fire, then the pig, then more banana, then dirt or sand. Yummmmmmy!

Who gets invited to your BBQ's? In Hawaii these are called luau's.

[Firefly]

Wow. WOWOWOW!!! The pics are great. Especially that last one, I want to dive right in!! LOL

How many people do these feed? Why do you chill the hog first? What kind of wood do you use? Do you like it better skin on or off? I can't tell if the head is still on the big pig. Do you ever cook them with it still on or is it not worth cooking?

[americanbulldog]

I love the post I would always be concerned that I either was cooking it too hot, not hot enough, or not long enough (or too long).
How do you know it is done?
Don't parts of the pig get overdone (ribs, etc.)by the time the big hams are done?
I am not trying to be a party pooper. Like I said I love the post I am just not sure about some things.

[savinggrace]

PARTY AT COWGIRLONE'S PLACE!

I'll bring beer

Looks awesome, I am going to show these photos to my husband!

[cowgirlone]

Thanks folks.

We usually have from 25 to 50 people. Sometimes we do this for family gatherings and sometimes it's just for friends.

Susie, this must be the redneck way to cook hogs LOL! Some of the oldtimers like to wrap the hog in wet burlap before burying it, I just use foil, it's easier to come by.

The hogs in the pit still have their heads on, the jowel meat is so tender and good. My offset cooker will hold a 75lb hog, but we have to remove the head to get it in there.
Sometimes we skin the hogs and sometimes we scald and scrape. (old bauldy works great for this) It just depends on how we feel when we are cleaning it.

One of my favorite parts is the crunchy, crispy skin........especially cooked on the cinderblock pit. LOL I guess it's probably not the healthiest thing to eat, but I can't help it!

Firefly, we like to use hardwoods, but at times we've had to use cottonwood. A small amount of fruit wood, or mesquite or hickory etc. adds a nice flavor, especially in the horizontal pit. It doesn't take much though!
I forgot to add.....we like to chill the meat after butchering. We don't have a large enough fridge or cooler to do this so we use a large barrel lined with plastic and filled with ice and water.

Sometimes we use a sheep waterer......it's about 4 ft long x 3 ft wide and 2 ft deep. We are able to lay a butterflied hog in this and cover it with ice.

IMO the ice water not only chills it, but helps remove any remaining blood.


Americanbulldog, In the underground pit, everything seems to cook evenly. At times we season and wrap turkeys, briskets and venison hind quarters and throw them in the pit at the same time..........they all come out tender and juicy the next morning.

In the cinderblock pit, the hot coals are only placed at each end where the hams and shoulders are....I've had to cover the middle ribs with foil when they start looking like they are going to be finished sooner.....I also do that on the horizontal pit.

I use a thermometer to check the temperature in the hams and shoulders when I think it is done.......some people think 160 is done, I go for 175. The hog needs to set for at least 30 minutes before serving to equalize the juice.

Hope this makes sense! LOL! Let me know if not.

Savinggrace, come right on over we always have plenty for everyone and the leftover meat freezes well.

[cowgirlone]

I found a picture of our horizontal pit........it will do a 75lb hog (not butterflied and head and feet removed).