Delurking for a bit...

My husband & I have a Brinkman Smoke'n'Pit Pro that we bought 7 years
ago. We sometimes grill on a rack in the firebox, but we usually bbq in
the "smoking chamber" Last Saturday, for his birthday, I smoked a 13+
pound packer cut whole brisket, rubbed with a mix of ground chili
pepper, black pepper, garlic powder, dehydrated onion & kosher salt; I
kept the cooking chamber at between 250 & 300 for 9 hours, with a mix of
charcoal (fired in our charcoal chimmney) and hickory wood. It was
still somewhat sliceable, but it was just at the point of falling apart.
We also smoked a dozen sweet potatoes, half a dozen white potatoes, a
pair of super-sized white onions and four heads of garlic.

Since we're the only people in his office with experience in long-cooked
food outdoors, we've been put in charge of roasting a whole hog later
this summer. Neither of us has ever done anything like that. The party
planners would like to do the whole "dig the big hole, sit up all night
drinking beer" thing.

Anyone have any suggestions for how to go about doing this? I don't
have any problem being in charge of it, I just don't want to do it blind!

Thanks!

Beth

Beth Cole wrote:
> Delurking for a bit...
>
> My husband & I have a Brinkman Smoke'n'Pit Pro that we bought 7 years
> ago. We sometimes grill on a rack in the firebox, but we usually bbq in
> the "smoking chamber" Last Saturday, for his birthday, I smoked a 13+
> pound packer cut whole brisket, rubbed with a mix of ground chili
> pepper, black pepper, garlic powder, dehydrated onion & kosher salt; I
> kept the cooking chamber at between 250 & 300 for 9 hours, with a mix of
> charcoal (fired in our charcoal chimmney) and hickory wood. It was
> still somewhat sliceable, but it was just at the point of falling apart.
> We also smoked a dozen sweet potatoes, half a dozen white potatoes, a
> pair of super-sized white onions and four heads of garlic.
>
> Since we're the only people in his office with experience in long-cooked
> food outdoors, we've been put in charge of roasting a whole hog later
> this summer. Neither of us has ever done anything like that. The party
> planners would like to do the whole "dig the big hole, sit up all night
> drinking beer" thing.
>

I don't have experience cooking a whole hog. Some here do. I do have
experience organizing an event. If your in charge of cooking, you need
to also be part of the planning process. And you cook they way YOU want
to cook. Don't let others tell you how they want it cooked just cause
your the only one experienced in long outdoor cooks. If they want in
done by the 'dig the hole type', then perhaps they should they should
do it themselves.

I am not suggesting you don't do it. I am only saying if you more
comfortable doing a long cook other ways, give that some serious
thought. Me personally, I would NOT want to deviate too much from what
I have experience in. Nothing can be worse than doing something and it
not turning out well.

But check out this site http://www.eaglequest.com/~bbq/ for more
information on bbq and this newsgroup. I am not sure if they have any
info on cooking a whole hog, but it will probably lead you to a site.

And others here experienced in whole hog cooking I am sure will give you
some tips.

Happy Q’en,
BBQ

Beth Cole wrote:
> Delurking for a bit...
>
> My husband & I have a Brinkman Smoke'n'Pit Pro that we bought 7 years
> ago. We sometimes grill on a rack in the firebox, but we usually bbq
> in the "smoking chamber" Last Saturday, for his birthday, I smoked a
> 13+ pound packer cut whole brisket, rubbed with a mix of ground chili
> pepper, black pepper, garlic powder, dehydrated onion & kosher salt; I
> kept the cooking chamber at between 250 & 300 for 9 hours, with a mix
> of charcoal (fired in our charcoal chimmney) and hickory wood. It was
> still somewhat sliceable, but it was just at the point of falling
> apart. We also smoked a dozen sweet potatoes, half a dozen white
> potatoes, a pair of super-sized white onions and four heads of garlic.
>
> Since we're the only people in his office with experience in
> long-cooked food outdoors, we've been put in charge of roasting a
> whole hog later this summer. Neither of us has ever done anything
> like that. The party planners would like to do the whole "dig the
> big hole, sit up all night drinking beer" thing.
>
> Anyone have any suggestions for how to go about doing this? I don't
> have any problem being in charge of it, I just don't want to do it
> blind!
>
> Thanks!
>
> Beth

Bob in Ga, Ginger, please help this nice lady.

Jack Curry
-Sorry I missed you at Jim's last feed-

>
> And others here experienced in whole hog cooking I am sure will give
> you some tips.
>
> Happy Q’en,
> BBQ

There have been some lengthy threads on this subject here also. Try googling
this Newsgroup.

http://pages.cthome.net/edhome/whole_hog.htm

This is the first link I turned up--

Oncler wrote:
>>And others here experienced in whole hog cooking I am sure will give
>>you some tips.
>>
>>Happy Q’en,
>>BBQ
>
>
> There have been some lengthy threads on this subject here also. Try googling
> this Newsgroup.
>
> http://pages.cthome.net/edhome/whole_hog.htm
>
> This is the first link I turned up--
>
>

The webmaster of that site is a regular contributer to this group. So
that will tell you it is very good information.

Happy Q'en,
BBQ

"Oncler" > wrote in message
...
<snip>>
> http://pages.cthome.net/edhome/whole_hog.htm
>
> This is the first link I turned up--
>
>

Here is another link that has some good info
http://www.ibiblio.org/lineback/bbq/hog.htm
browse around it, I think there are some pics of an event on there, too.

ag

We always go to a tourist luau when we're in Hawaii. Personally, I wouldn't
try to cook a whole hog in an imu (hole in the ground oven) without the
guidance of someone who had done it a few times. Instead you might round up
some extra kettle type grills on which you can cook indirect, or maybe just
buy one or two ECB's. Cook up a whole bunch of butts, picnics, marinated
legs (fresh ham), and ribs. Maybe do a hog's head as well, for show. Stay
up all night and tend the fires.

Here are some websites for cooking in an imu (google imu pig for more). At
the luau's we saw, they also cooked some yams along with the pig.

http://www.alohafriends.com/Luau2.html
http://www.hawaii.com/visit/activities/luau/imu/

----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Beth Cole" > wrote in message
...
> Delurking for a bit...
>
> My husband & I have a Brinkman Smoke'n'Pit Pro that we bought 7 years
> ago. We sometimes grill on a rack in the firebox, but we usually bbq in
> the "smoking chamber" Last Saturday, for his birthday, I smoked a 13+
> pound packer cut whole brisket, rubbed with a mix of ground chili
> pepper, black pepper, garlic powder, dehydrated onion & kosher salt; I
> kept the cooking chamber at between 250 & 300 for 9 hours, with a mix of
> charcoal (fired in our charcoal chimmney) and hickory wood. It was
> still somewhat sliceable, but it was just at the point of falling apart.
> We also smoked a dozen sweet potatoes, half a dozen white potatoes, a
> pair of super-sized white onions and four heads of garlic.
>
> Since we're the only people in his office with experience in long-cooked
> food outdoors, we've been put in charge of roasting a whole hog later
> this summer. Neither of us has ever done anything like that. The party
> planners would like to do the whole "dig the big hole, sit up all night
> drinking beer" thing.
>
> Anyone have any suggestions for how to go about doing this? I don't
> have any problem being in charge of it, I just don't want to do it blind!
>
> Thanks!
>
> Beth