3 thoughts on “Whole hog”

1. To be honest with you, we don’t ever cook whole pigs in contests, so I am not an expert on it. If I ever do cook one, I’ll be sure to do a newsletter on it.

   Thanks,
   Bill Anderson

2. Jim;
   I have cooked about seven whole hogs over the years and really enjoy this very much. My son and I spend the 24 hours togehtert which gives us father-son tine. I take about a 140 pounds dressed hog, wash real good, and season to my taste. I use the indirect method of heat (brother in law uses oak coals under this hogs) with a very large grill. I place hog breast plate down on teh grill and cook slowly abot 225-250 degrees. Once the shoulder or legs can be wiggled when twisted, I thurn hog over on his back. This is when I put any type fo sause, etc in his cavity and cook for another 3 to 4 hours. Hope this helps.

3. Jim; type cochon de lait ( roast pig ) into google, it will give you bunches of recipes. rickpaul