|
Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
FAQ Subject: I'm planning a pig roast for Labor Day!
Dear Smoky,
I'm planning a pig roast for labor day. I'm not sure the best way to cook the pig--it will be about 120 pounds. We have a smoker that was made out of 1/2 of a hot water heater. It is large but not big enough to fit the pig whole. Is there a better way to cook the pig whole without using a rotisserie(I don't want it falling apart)? Should I go out and rent a pit to roast the pig in or just cut it up and use our smoker? Also, what is the best way to prepare it prior to cooking? I just found your website in the magazine Family Fun and I think it's great.
Thanks,
Mary Ann Fox
Hi Mary Ann,
Thanks for the kind words.
It would really simplify your life and you would turn out better food if you cooked your hog in pieces. Just think, you could serve the ribs and the loin separately from the shoulders, butts and hams. And I believe that you would pay less for the same amount of meat.
The ribs and shoulders should be barbecued, but the loins should be roasted to only 155° internal temp. Personally, I would not recommend cooking the hams on the grill for your outing. They will take much longer than everything else. But if you do, they should also be roasted rather than barbecued. Click into "According to Smoky" and read the "Glossary" for the distinctions in terminology. You might also want to read "Shoulders & Butts" and "Pork Ribs" while in there.
Have fun,
Smoky
|
