I will be cooking my first whole hog memorial day weekend. I will pick
up the hog hog skinned and ready to cook the day prior to the party.
What preparations is need prior to placing the hog in my smoker? Does
anyone have any rubs or recioes that they find works well for a whole
hog?
Thanks

Sonny Key wrote:

I will be cooking my first whole hog memorial day weekend. I will pick
up the hog hog skinned and ready to cook the day prior to the party.
What preparations is need prior to placing the hog in my smoker? Does
anyone have any rubs or recioes that they find works well for a whole
hog?

Skinned, as in skin removed? Why would you want to let all that
terrific fat go away?

I thought that you don't season the hog meat until after it's cooked.

--
Aloha,

Nathan Lau
San Jose, CA

#include std.disclaimer

On Sun, 23 May 2004 20:40:00 GMT, Nathan Lau
wrote:

Sonny Key wrote:

I will be cooking my first whole hog memorial day weekend. I will pick
up the hog hog skinned and ready to cook the day prior to the party.
What preparations is need prior to placing the hog in my smoker? Does
anyone have any rubs or recioes that they find works well for a whole
hog?

Skinned, as in skin removed? Why would you want to let all that
terrific fat go away?

I thought that you don't season the hog meat until after it's cooked.

That was my immediate reaction - why skinned? The cracklings are my
favourite part. Season after it's done by dipping or some such thing.
It's all good.

Harry

I will talk to the farmer I am getting the pig from. i was told it
would come to me skinned. I'll check tomorro.

On Sun, 23 May 2004 22:00:12 GMT, Harry Demidavicius
wrote:

On Sun, 23 May 2004 20:40:00 GMT, Nathan Lau
wrote:

Sonny Key wrote:

I will be cooking my first whole hog memorial day weekend. I will pick
up the hog hog skinned and ready to cook the day prior to the party.
What preparations is need prior to placing the hog in my smoker? Does
anyone have any rubs or recioes that they find works well for a whole
hog?

Skinned, as in skin removed? Why would you want to let all that
terrific fat go away?

I thought that you don't season the hog meat until after it's cooked.

That was my immediate reaction - why skinned? The cracklings are my
favourite part. Season after it's done by dipping or some such thing.
It's all good.

Harry

"Sonny Key" wrote in message
...
I will talk to the farmer I am getting the pig from. i was told it
would come to me skinned. I'll check tomorro.


You want it scrapped but NOT skinned.

(Sonny Key) wrote in message ...
I will be cooking my first whole hog memorial day weekend. I will pick
up the hog hog skinned and ready to cook the day prior to the party.
What preparations is need prior to placing the hog in my smoker? Does
anyone have any rubs or recioes that they find works well for a whole
hog?
Thanks

Here's a good website on how to butterfly a pig and flavor it.

http://icuban.com/3guys/pigroast.html

(Sonny Key) wrote in message ...
I will be cooking my first whole hog memorial day weekend. I will pick
up the hog hog skinned and ready to cook the day prior to the party.
What preparations is need prior to placing the hog in my smoker? Does
anyone have any rubs or recioes that they find works well for a whole
hog?
Thanks

Recipe, use lots of herbs of your choice, and garlic, little salt, and
let that work overnight. Simple is good.

If it's not on a spit rod. you'll need a way to get it out of the
cooking chamber after its cooked without having it disintegrate with
rough handling.
I made a board long enough to support the critter covered in foil,
with 4 u-shaped handles to facilitate carying. Roll it onto the
board. . .you'll need at least 2 helpers, maybe three. Don't dump him
on the gound. Sobriety checks might be in order. He'll be greasy. .
..don't let it slide off.

Get the butcher to leave the head on. . .get your camera, some
sunglasses, cigarettes etc. for some fun with it.

Moo
Pierre