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Smoky's Faq's
Well, you asked for it. Here, Smoky takes the time to answer the most commonly asked questions from out readers. Count on him to be direct, honest and offer an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer in the FAQ's you are seeking, feel free to contact him directly at the email address shown below. He answers all questions . . . . . . .
FAQ Subject: 200 pound Pig in the ground
Hi Smoky:
I am confused! I have read too much I guess on the art of Pig in the Ground!
I am going to cook a 200 pound Pig in the ground for about 150-250 people! It is going to be the first time to do this! I want for you to send me instructions on what Smokey would do in this type of situation!! It has to be right or I will never win Governor of Oklahoma!!! How long should it take and give me your definition of instructions to make this successful!!
Respectfully:
Joe Bill Moad
Hi Joe Bill,
You got a better chance of making Governor shoeing horses than serving up boiled pork - which is what you get with a pig in the ground. Might want to consider if you have been out in the sun too long.
Sure is a lot easier and turns out tastier meat to cook that thing over a bed of coals rather than buried in them.
However, if you must, here's how.
You need a pit about 2 feet deep and 4' x 6' (W. & L.) (Hope you have a back hoe.)
Start a fire in the bottom and stack hardwood logs up to about 3' above ground level.
Wrap the hog in two layers of heavy duty aluminum foil. If you choose, throw in a dozen onions, coarsely chopped, 10 cloves garlic chopped fine, 2 bunches of celery coarsely chopped, 8-10 carrots, likewise, 3-4 bunches of green onions in the cavity and salt and pepper. Lay it out on a 6-7' length of 5' fencing covered with burlap - to keep the foil from puncturing.
When the wood is reduced to coals, remove half of them and cover with 1/2 the dirt removed or sand. Lay on the hog, properly sealed, and cover with burlap, then with the removed coals, then the remainder of the excavated dirt.
Then just go away for about 24 hours, you might want to get some mental counselling. Then you come back, uncover the hog, pick it up using the fencing as a transport and take it to the serving table. There will be lots of juices, so open carefully.
Personally, if I were ever so deranged as to do this, I would have a couple of digital thermometers with remote probes and stick one through the foil into the ham and one into the shoulder. That is the only way that you can monitor the cooking progress. Depending upon circumstances, the hog could be done within15 hours.
Have fun,
Smoky
© by Smoky Hale Smoky
C. Clark Hale
8168 Hwy 98 E.
McComb, MS 39648
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'Smoky's FAQ's ' is © by C. Clark Hale
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