whole hog help!

Cooking a pig should be no problem. Finding one to fit your smoker is another story. You can cook a suckling or a larger hog if you remove the head. When I cook a whole pig I usually season it the night before.

coffee...

Do you have any pictures of your Smoker? I love to see everyones shokers. Some day I want to convert something and make one. Also I have to design one for a Q joint in the future(retirement idea). I whas thinking of cookshacks to make the product and something visual/smokey for the customers to see. Smoke and mirrors I guess.. .

Also, I am thinking of getting a trailer to do some catering. I was thinking of putting a smokette and a 50 in there with a cooler and then I need something to reheat on for ribs and brisket, chicken. Pulled and beans and cornbread reheat would be int he smokette's.

Mornin',

Now I have participated in a number of whole hog cooking efforts,but am not sure I could be considered a help.

Some worked out well,others just fair.

Your cooker would be plenty large.

If he is wanting to have the cooked pig as show,I'd cook the smallest one possible and make up your weight with butts.

I know that in your neck o' the woods,they like to lay the whole hog out on a table and let people just pick at it until it is gone.

Here is a site that may give you some ideas as to portions,cost,etc.

Big John Hog Roaster

Konrad has been kind enough to share one of his whole hog cooks,as well.

Konrad's Whole Hog Cook

Tom is on to something but what if you cooked the small pig and butts, then put the pig out there on the table and stuffed the inside with the pulled butts?

That would look great. A PIG with a BELLY of pulled pork. OR, Stuff the inside with sausage and brisket? or all the assorted meats you could smoke. Like a pinata for the hungry.... I'll beat that pig with a stick.

Then take a squuze bottle of smokinokie's vinegar sauce and squit away on the meat.

From one belly to the other.... Try the "Belly Buster special"

thanks for the tips.... keep the coming. dm, i will send pics of the smoker later. all i am providing is a whole hog for the folks to stab with their stealy knives...haha. seems they will have everything else. about 200 people, but they only want one hog. how do you all suggest i season it, same as a butt?
i read that blistering is better with bars instead of a grate. i will have to use the grate. also have to design a carrying box. whew! dont know if it will be worth all the trouble. thanks for the sites, i will check it out,,,

holy makarel! i was checking out the prices at teddy bear catering. is this the norm? boy, i am sure cheap in comparison. havent yet figured out a price for the whole hog, but i sure didnt figure on a thousand bucks! hhmm, maybe there is something to this hog thing... i will keep you all informed of how it progresses....

They are a little pricy. But it seems to be high end service. I would be interested in seeing/tasting their gig.

I like the Smoker rig!!!

I have a problem paying $25 per server seeing ther Chef is $35. Get me some $7 - 10 help to serve. THis would turn me off a little. THee charge for the Chef is not liked either since the price is high for the food.

And, I would not pay the high proce for that weber grill. No way. And $100 when the Big bad boy is only $200, You have to be kidding!!!

These guys must be that good to stay in business. Add these extra costs and you can be to that $2500 mark very fast. I would rather use the money to buy the big smoker rig and food for that price and have something in the end when the food is gone.

I think most of you would agree.

Here is the rental/price guide non food http://www.teddybearbbq.com/catering_terms.htm#Onsite%20Smoker

You have to see this. http://www.teddybearbbq.com/calc.htm

Looks like catering is the way to go. Do one every day. Just think if a company hires you. that could be a $10,000 day

I'm on a roll here. Maybe this is due to it being 3:27 and I can't sleep but for the 5 people(4 servers & chef), hrly and Gratuity, looking at that invoice sample I get the following.

On the 2975(removing the servers hrly) you recalculate the 17% grat, you are paying a total of $910. That is 30% of the 2975. Ouch again. Unless this is a sit down and these guys are bringing the food to you that is a lot. I am not up on the cost of meet and adding in fixed costs and the hrly to prep/cook/post cook the meat but this seems high. Anyone who has a business care to comment? Is this the going rate or is this high since this may be the only business this person does and that is why it is higher than say a restaurant that also caters on weekends and holidays.

CB,

Here's a good site:

How to cook a Whole Hog in the Traditional manner

Bob's Theory on Whole Hog

The 2nd one has some interesting thoughts and unique "perspective".

At least in your part of the country, you can get whole hogs, just find a good butcher and remember bigger is not necessarily better.

I read that they cut up pieces of the skin and put it in. Not sure that would go over that well with the locals(faimly).

Has anyone done this? If you did, was it just the thin cripsy pieces
?

coffeebluff,

You are going to need a whale of a hog for 200 people.

There is a lot of waste from market weight.

They can be hard to handle.

Stay down around 100-125 lbs and you can wrap in chicken wire and move, however you need.

This means multiple pigs?

I don't remember if your cooker doors slid half or full open,or if both of them would lift.

Think of the physical mechanics of the two of you moving a whole hog.

Market hogs are running about 225-240 lbs. right now.

Some of my questionable "successes" have been with three or four of us moving a hot hog of this size.

Even with enough adult beverages,we questioned our judgement.

You can run a piece of rebar, on each side of the wire,and the two of you can turn a 125 pounder.

If he wants a 75 lb. hog and a case and a half of butts,that will give you between 1/3-1/2 lb. meat /person.

You don't want to cook the hog stuffed, because of the time it takes to reach safe temperatures on the finished product.

Keep doing your research.

well, i figured it all out, how i was going to do the hog. had a supplier ready and everything....... i guess the price scared him away. oh well, maybe next time. ha, maybe he was looking for a donation. with all the reconfiguring of my usual weekend duties he was still getting off cheap. thanks for all the help, i think i can do one now....