At the risk of digging up an old thread.... But knowing that good meat is essential to survival... And wanting to hone my caveman cooking skills.... I added another dream come true to the bucket list... Smoking a whole hog....
The BBQ smoker trailer was loaned by a friend of mine. He is the one dumping the rub on the hog. He had just received the trailer, and I was the first to use it. He is very generous. I was doing it for a father / son campout at our camp. We fed about 45 and had leftovers. We ate like cavemen, and had shrimp, and beans and poppers and mozzarella sticks all done over the fire.
We call ourselves carnivores. My sister called us that one time... Because we enjoy various types of meat in our diet quite frequently. And my doctor says my cholesterol is quite low, and my heart is in very good shape... thank you!
Hog 122# live weight
Scalded and scraped it the evening before.
Put in cooler overnight.
8 AM dried and rubbed. Inside and out.
Rubbed baking powder paste into the skin.
8:30 Poured a BBQ rub all over
Verify heat is at 225. Add wood and charcoal to firebox.
9:00 AM lifted into the smoker....
Add soaked pecan chips and wet white oak to firebox for smoke.
At 11:00 started lifting the lid every 30 minutes and spraying CHERRY Doctor Pepper all over the hog for a beautiful reddish sugar crust.
11:30 had worked up an appetite so put some T bones in the back smoker rack
11:50 eat T bones and share with Austin... even though he had not helped!
At around 4:30 it looked like this!
We started eating at around 6:30. I could share the pic, but we had moved in with knives and it was being enjoyed!
There is a Canadian company that makes a paring knife in S35VN.
