Posted: 5/25/2009 12:26:11 PM EDT
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Actually a wannabe - and I am intimidated by it a little. So, how about a tutorial on how you cook your hogs for a good old fashioned pig pickin' as we call it here?
I am planning on using a neighbors gas cooker - he passed away last year and his wife told me to come get it and use it, but she doesn't know how. Any help is appreciated! |
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You can become a master meat cooker with nothing more than a remote digital thermometer. Also remember this, meat cooks when covered, only fish is cooked with no lid over the fire. When cooking meat seasoning is most important but any dry seasoning in your cupboard will work, the most important of which would be sea salt and cracked pepper. Throw a bunch of different seasoning together, change combos as you go.
I'd rub the meat and leave it in the fridge overnight, set cooking temp on a gas grille to 1/3 of max, insert remote thermometer deep in meat and let it sit until core temp reaches 190deg. How long it takes to get there will depend on the size of the meat and your grille's heat level but once you get there it is done. |
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Every NC 'que I ever went to was like this. Piggy split, skin side down over the pit. A few squirt bottles full of NC vinegar based sauce for continuous basting. |
Cooking a pig takes alot of beer, ALOT OF BEER. You can even put some on the pig. 
#1 dig a pit 4' x 6' x 3' deep = depending on size of the pig. #2 cement blocks ,4 each eather end of hole. #3 you need a rack of expanded medal , two each, one on top one on bottom, with the split pig inbetween. two pipes one for each side of the rack. some wire to tie the pig into the rack and the pipes to the sides. the pipes need to be long enough to sit on the blocks at each end of the pit. the rack can be ajusted up or down by removeing or adding blocks under the pipe handles of the rack, it also makes it easy to turn the pig every 2 or 3 hours from one side to another. #4 build a good size fire with what ever hard wood you like about 6 or 7:00 pm. #5 take hot coals from the fire and place in the pit under the pig. Keep the fire burning all night and keep adding coals when needed to the pit. depending on size of pig, it should be done about 10:00 to 12:00 the next day. now you know why it takes ALOT OF BEER! 
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If I use the gas cooker can I still qualify for all the beer?
Thanks for the info so far folks. Looks like low consistent heat and making sure the internal meat temp is right - around 190 F. I may start with just some Boston Butts and work my way up to a pig next. I love a good pig pickin - seems like the rage today is to pull the meat and chop it all. Thats good for large groups I guess. I like it chopped too but I love being able to pull the ribs and get some good cooked skin too. We used to go to a big pickin out on a ranch near my home when I was young. Nothing like being able to go to the cooker or pit and pick. |
| I can't comment on how to roast the pig, but the best whole roasted pig I have ever had was one that these chinese guys did. After the pig was finished cooking, they took boiling cooking oil and started ladling it over the skin and it came out just like crackins. It was great. |
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I helped my cousin with a pig a few years ago , I think i've been involved in 2 total , both went about the same.
The big thing I've realized about doing a whole pig is the time involved.....lots and lots and lots of time. From what I can tell it's not rocket science , but you need to cook it for atleast 14hrs to insure it being thorough. Get ready for some great eating though , roasted pig is amazing. |