The hog is practically maintenance-free once it’s in the cooker. Instructions. Success! We used a Phillips screwdriver to punch holes in the pig’s skin, and then we used the meat injector needle to run through the holes with the wire, using it like a needle and thread. I like to use 2 handfuls of cherry and 1 handful of hickory. Copyright Policy Close the lid. No matter the occasion, your gas grill can produce a beautifully browned bird that’s full of flavor. I then work my way to the ribs, carefully cutting out 3-4 bone segments. Finally, remove the loins and slice into medallions. Close the lid on your smoker and keep it cooking. I split the breastbone of my pigs and flatten them out as much as possible (instructions for that in the next section) before cooking to reduce the overall cook time. Place pig on cutting surface back side down and use a sharp knife to cut through breast bone allowing the chest cavity to open. The leftovers freeze very well. Finding a pig for roasting is definitely something you need to plan a little bit in advance. Pull the grill with the pig on it out of the cooker and flip the pig over onto the serving board. However, most home BBQ enthusiasts seem intimidated by the undertaking. Keep the grill lid closed. The ham needs to cook approximately 10 minutes for each pound. Before attempting this feat, find a large, covered grill. I usually share with slicing the hams, then shredding the shoulders and the cheeks. -- almost four times the weight of a fully-stuffed Thanksgiving turkey. We only open up to new members for 5 days each month. Turn it over and liberally rub salt all over the inside of the pig. Once the pig is pressed open, it’s time to trim back some of the skin of the pig. 9:00 am Have a friend help you put the pig on the grill. Set the grill to around 250 degrees and let it get nice and toasty. You can cook your pig on a roasting spit, on your grill or even in a standard-size oven. How long do you want to be cooking your pig. The problem will be that the outside will be burned … Once the ribs are out, you can shred the belly meat. I’m all about creating recipes to help you become a backyard BBQ Hero, and this fairly simple process for tackling your own smoked whole pig roast is no different. Apply glaze every half hour to keep adding flavor to the ham. This size of pig fits easily on my Camp Chef SmokePro SGX smoker. Using a syringe injector, inject the liquid into all areas of the pig. Then, I clean out any excess pieces of silver skin, tendons, and glands from the tip of the head down to the tail. Fill the grill with charcoal or wood and allow it to burn down to an ash-gray. Lay the pork leg on the grill grate. Baste the entire pig with the vinegar sauce. (Read on for his 5 steps to roast a whole hog.) As the pig rotates on the rotisserie, the clamps hold the pig in place. Figure accordingly. You can serve directly out of the smoker, but with these smaller pigs it isn’t too difficult to transfer it to a large flat surface for serving. Most smokers have hot spots, so tracking multiple locations on the pig and being able to move or adjust it makes a big difference in hitting your target final temperatures. ; 02 Prepare the A typical 30-by-24-inch grill can probably handle up to a 30-pound pig. How to Cook the Whole Darn Pig. Use fuel you trust and know. Place the pig on your smoker and close the lid. The size and preparation of your pig will determine how long it takes to cook through. Close the grill and cook for approximately 30 minutes per pound of meat, turning the pork leg once at the halfway point using a sturdy meat fork. The meat in this pig is incredibly tender and smoky from the low and slow cooking process, tangy from a simple injection, and sweet from a delicious seasoning. Bring the pig home in a strong plastic bag – some suppliers sell "body bags for this purpose. Pig roasts have been popular for years, but Southern barbecue fans and the Cuban community of Miami enjoy grilling their whole hogs. You might be familiar with the spit method, or the burying method. Keep your Pig Belly-Up If you have the option - smoke your pig belly-up. Duck meat tastes best when cooked slowly. This is not the time to experiment with a new type of charcoal briquette. Don’t skimp on the salt. Not all cuts of the pig are going to have the same fat content or texture, so injecting can ensure you get your flavor profiles AND extra moisture into all areas of your pig. Unless you are dressing and cleaning the pig yourself, you should be able to put it right on a properly prepared grill. Did we mention that it is also fairly simple? Her six children and stepchildren served as subjects of editorials during her tenure as a local newspaper editor. Keep basting with the marinade every half hour. I smoke roast my pigs at 275 degrees F on my Camp Chef SmokePro SGX Pellet Smoker. The material appearing on LIVESTRONG.COM is for educational use only. A whole pig roast takes a long time, you cannot, and should not, rush it. Mop your pig every hour for the next several hours until the internal temperature of your pig (in the thickest part of the hams and shoulders) reaches 165 degrees F. Once we hit that magic internal temperature, it’s time to wrap our pig to retain moisture and also help speed along the cooking process. I use heavy duty 18 inch foil to wrap the top portion of my pig and tuck the edges of the foil around the bottom of the pig. Smoked Pork Chops One helpful guideline to keep in mind is that the pig should cook one hour for every ten pounds of its weight; for a pig of average size, 75-100 pounds (34-45kg), this means 4 … Continue to bake the whole ham on the gas grill for an additional hour to ½ hour. Place whole duck in the grill and secure with clips. How to Cook a Whole Pig. **Optional step** Based on the depth of your smoker, you may need to remove the feet from your pig. Close the lid and smoke the pig for at least an hour before peeking into your smoker. The best way to cook a rotisserie pig is to cook it over a charcoal fire. Grilling turkey on a gas grill is becoming a popular alternative for this holiday staple. may earn compensation through affiliate links in this story. I’m all about helping you make better BBQ, feed the people you love, and become a backyard BBQ hero. It takes a couple of minutes to do, but by being precise with the shears you’ll save some energy and some time versus hacking the feet off with a cleaver. There are many different ways to cook a whole pig. Dec 3, 2016 - Pig roasts have been popular for years, but Southern barbecue fans and the Cuban community of Miami enjoy grilling their whole hogs. Twice Smoked Ham Once you've found a grill, find at least one strong friend to help you turn the beast. Cook slowly over the fire pit on the rotisserie at lower temperatures (around 250 degrees or so at the surface of your roast is ideal). 01 Allow the ham to stand at room temperature for 30 minutes to 1 hour before grilling. If the grill uses propane or natural gas, adjust the heat to between 200 F and 250 F. Lay the pig on its belly and rub oil on its back. This is the first step that often creates a stumbling block for most average BBQ enthusiasts. A whole pig roast is the pinnacle for those who love to make and eat great BBQ. Most gas grills have an igniter switch for lighting the burners. From there, you can start shredding, slicing, and serving! After smoking whole pigs in my own backyard pellet smoker AND on the finale of a Food Network show called BBQ Brawl (with Michael Symon and Bobby Flay) in a cinder block pit, I’ve compiled all the info I think you’ll need to know on whole hog cooking. Pit Building . Let the pig cook at a moderate distance from the coals. Set the pig on the grill rack, ribs down, set on the grill no closer than 12 inches from the fire. I do this with my kitchen shears. Set the gas grill to medium heat and place the Boston butt onto the rack. I do add at least an additional hour to the cook time so my meat can rest and also to compensate for any variation in the cooking process. . I try to keep it simple and stick with flavor profiles my family likes. My signature Sweet Rub seasoning is perfect to generously coat the interior cavity and exposed hams/shoulders of the pig. You’re going to need a friend (or two) for this part! If you love smoked pork, check out these other delicious recipes! A few things are required to properly grill a whole hog: A whole hog; A grill measuring at least six feet long by four feet deep – eight feet is ideal Ask the butcher or butterfly the beast yourself by cracking its backbone down its length. A retired municipal judgem Reynolds holds a degree in communications from Northern Illinois University. I use my shears or knife to remove the excess flap of meat and silver skin along the ribs. From there I have access to the interior cavity of the pig. Bring the temperature to 225 degrees, no more. This takes two people, one at the head and one at the end. Cover and cook the pig at 225 F for 6 to 8 hours, depending on weight. A 75- to 125-lb. Now check your email to confirm your subscription. Preparing The Rotisserie Pig Fire With Charcoal. I totally get it! pig can be wrangled by several people. Ryan Fleming rakes hot coals to either side of the giant grill used to roast a whole pig, to ensure low and slow indirect cooking. If you have a bigger pig, you will definitely experience longer cook times. Each turner must reach underneath and steady with a hand over the pig. The body of the pig will act like a bowl and self-marinate with the injections and the rendered fat. Before attempting this feat, find a large, covered grill. Light the grill. LIVESTRONG is a registered trademark of the LIVESTRONG Foundation. That just leaves you with the grilling. Slow Thaw suckling pig in refrigerator for 3-4 days. Cooking the Whole Hog. Spread a light coat of vegetable oil over the grill rack using a basting brush. Hello Double D no pun intended thank you for that recipe I can now cook a whole chicken on my friends gas grill when I'm house-sitting I'll be coming back and looking for more recipes you take care of brother and God bless keep on cooking. Next, I head to the interior of the pig. Pigs should be butterflied for grill cooking. -- almost four times the weight of a … 8:45 am Fire up the cooker. The LIVESTRONG Foundation and LIVESTRONG.COM do not endorse Preheat your smoker to 275 degrees F for indirect cooking. It has about 663 square inches of space on the grates (which are around 36 inches long and 18 inches wide. Pig cooking takes constant attention to avoid burning or loss of cooking heat. Terms of Use These pigs range in size from 10-50 pounds, come from great breeds like Duroc or Yorkshire and come cleaned and ready to roast. I smoke roast my pigs at 275 degrees F on my Camp Chef SmokePro SGX Pellet Smoker. Soak the wood chips in water or beer before you use them for anywhere from 30 minutes to 2 hours. advertisements are served by third party advertising companies. If you live in a rural area, your best bet may be to reach out to local farmers and livestock owners to see when they are harvesting. Have the slaughter-house clean the hog but have them leave on the head, all feet, and tail (a cap goes on the tail.) Actual edible meat will yield about 40 to 50% of the delivered weight. After the pig is on the grill, the rest is so simple that I often go take a nap. Smoking a Whole Pig. If you want to be able to shred your whole pig, cook until your temperatures in the shoulder read at least 200 degrees F and your hams read 195 degrees F. Turn off your smoker and allow your pig to rest for at least an hour (still wrapped in the foil) before slicing, pulling, and serving. Let cook covered for about 60 to 90 minutes. Cannulis Meats: Roasting a Whole Hog in Three Steps, Firepit and Grilling Guru: How to Cook a Whole Pig, King Of Pork: The Seven Secrets of Cooking a Whole Pig that You Must Know; February 2011, PARTNER & LICENSEE OF THE LIVESTRONG FOUNDATION. Follow these steps to grill a whole … It should not be Use of this web site constitutes acceptance of the LIVESTRONG.COM The size of pig you need to buy depends on several factors: For the average backyard BBQ, I recommend starting with a pig between 35 and 50 pounds. While roasting a small pig on a gas grill is not an everyday task, a roast pig makes a memorable meal for a large family or holiday event. My process for a whole pig roast is fairly simple and only really takes a few steps. Mop the sauce on the pig once very hour until the internal temperature of the hams reach 165 degrees F. Use heavy duty foil the tightly wrap the pig and tuck the ends of the foil around the edges of your pig. Press down gently on each side until pig … This creates more opportunity for the smoke to influence the meat itself and really develop flavor on those thick cuts of meat. I plan on 1 pound of uncooked pig per person. The temperature should stay at a constant 225 to 250 degrees F. Flip the Boston butt every 30 minutes to encourage equal cooking. This allows me to press the pig flat. My process for a whole pig roast is fairly simple and only really takes a few steps. Target temperatures are at least 195 degrees F in the shoulders for pulled pork, 170-180 degrees F in the thicker hams for slicing, and 165-175 F in the loins. Following my simple methods and tips will have you smoking a whole pig in your own backyard like you’re a seasoned pro. I grill a whole hog at least once a year. The cook time of your pig will vary based on the size of your pig and the temperatures of your pit. Pig heads are removed from animals to be grilled. There are a couple of key things to consider when wanting to cook a pig on a gas grill. The smallest pigs weigh about 75 lbs. Increase the grill temperature to 325 degrees F and continue roasting the pig for an additional 2 to 3 hours, or until grill meat probes or a temperature probe stuck in the pork shoulder registers an internal temperature of 205 degrees F. Prepare your pig for smoking by cutting through the backbone, cutting the ribs away from the backbone, and removing any excess silver skin from the ribs and interior cavity. Now that the prep is finished, it’s time to cook this pig! -- almost four times the weight of a fully-stuffed Thanksgiving turkey. Roast pig needs to be cooked slowly over indirect, low heat. Fill the rib cavity with a mixture of cider vinegar and brown sugar and a dash of hot sauce. The steps you take during this prep process are crucial because they will dictate how your whole cook goes and how that finished pig tastes! This allows me to add in smoke flavor while also cooking the pig in a timely fashion. Remove the tenderloins that sit along the backbone and pull the remaining meat off the carcass. So using that math, I would plan 7 hours for a 35 pound pig to cook at 275 degrees F, plus an additional hour of rest/buffer time. To make clean up easier and have everything look really nice, roll out two large sheets of butcher paper on a counter or table. A good rule of thumb is to allow 2 pounds per person. Finally, wipe down the inside of the pig with a paper towel to take out any extra liquid or bone fragments. Combine all of the injection ingredients in a large bowl. Smoked Pork Tenderloin I'd like to receive the free email course. This simple approach to a whole smoke roasted pig is a great way to cook your first whole hog! Copyright © If you want to see more of my recipes, tips, and behind the scenes action, follow along on my social channels. We're talking about doing a suckling pig for my son's graduation. The natural fat layer on the pig melts and drips away, constantly basting the meat and leaving it … Now that the prep is finished, it’s time to cook this pig! If you you're your pig running-style, all your liquid is going to drip out. There was an error submitting your subscription. Serve your pig with an extra sprinkle of the Sweet Rub seasoning and some of our signature BBQ sauces on the side. Set the metal rods on top of the blocks to … Preheat gas grill to medium temperature. remote probe thermometer with 4 different probes. If you're planning a big pig roast, chef Sean Brock is your man. I use a sharp knife or kitchen shears to split the breastbone of the pig. Baste the pig several times until its internal temperature reaches 170 F in both ham and shoulder. Especially in a whole hog roast, you will be cooking multiple pieces of pork at the same temperature for a long period of time. I typically plan 1 hour for every 5 pounds of pig. Do not try to turn a pig by grabbing its legs. Making some epic BBQ should be easy, and Hey Grill Hey is here to help! Learn how to cook a whole 60 LB pig in a big offset smoker. If you want to be able to shred your whole pig, you can take those temperatures higher and push the shoulders up above 200 degrees F and the hams to at least 195 degrees F. I use a remote probe thermometer with 4 different probes so I can track the internal temperatures of each part of my pig and make adjustments as needed during the cook time. How to Cook Whole Hogs – step-by-step process of a whole hog pig roast. Roasting a suckling pig takes up considerably less space than is needed with an adult pig. Here's my game plan and some things to think about: I know from cooking many whole shoulders that larger, whole cuts take longer to cook and get a little less smoke flavor. ... 3 Ways to Roast a Whole Pig. Use natural lump charcoal and make sure to light the charcoal with a chimney starter to get it going. Make your own pig rack by weaving heavy wire into a two-sided fence-like basket. A suckling pig can be anywhere from two to six weeks of age with a maximum weight of about fifty pounds. Instead of just salt, add chili powder, black pepper, cumin, oregano, paprika, thyme, or other combination of pork spices with garlic to make a spicy rub. Moreover, we do not select every advertiser or advertisement that appears on the web site-many of the Hosting a whole pig roast is an amazing way to feed a crowd and the presentation of a beautifully smoked pig can’t be beat. 2020 diagnosis or treatment. Whole cleaned and dressed pig (1 1/2 to 2 pounds per diner), Two or more pairs of heat resistant grill gloves. Privacy Policy Allow the pig to cook for several hours on both sides. When grilling a turkey on a gas grill you will want to use wood chips. A pig rack makes turning the pig easier and holds it together when fully cooked. Build a rectangle with the blocks so it's inside measurements are about 42" wide 50" long and 18" deep. (I’ve use D’Artagnan for other meat products in the past and the quality has been amazing). Dan Mikesell AKA DrDan. An 80 pound pig is massive and will not do well cooked on a basic gas grill, unless you have a heavy duty double rack and plenty of help to turn the beast every half hour for the 10 hours it will take to cook. I have a homemade version of this recipe online, or you can save yourself a step in the preparation process and pick up a big bottle of it pre-made with a shaker lid from my store. You may need to make some adjustments to your pig based on the size of your smoker. In planning to cook a pig, you will need to decide how large a pig you need to buy. Set the flame on your grill so that it reaches 3 to 5 inches below the grate -- medium heat for most grills. and used as a substitute for professional medical advice, An avid perennial gardener and old house owner, Laura Reynolds has had careers in teaching and juvenile justice. Close the lid of your smoker and continue cooking until the internal temperatures of your shoulders read at least 195 degrees F and your hams are about 185 degrees F if you want some sliced/chopped pork. You can put the wood chips in a smoker box or in a built in smoker box if your grill … 9. 3-2-1 Smoked Ribs. The smallest pigs weigh about 75 lbs. Use a mild hard wood like apple or hickory. If an igniter switch is not present, there is a hole near a burner to light with a match or long lighter. This will yield approximately 1 pound of succulent, juicy meat per person. I also remove the membrane from the ribs on either side. A 48-by-36-inch may take a 75-pound pig. I use a sharp filet knife to remove a majority of the skin along the hams and shoulders. Copyright © 2020 Hey Grill, Hey by Susie Bulloch // Brand + Web Design by The Girl Brand. At this point, you can introduce a mopping liquid. Before attempting this feat, find a large, covered grill. Pro Tip: Begin with a pig around … After trimming my pig and preheating my smoker, I carefully move my pig and place it directly on the grill grates. By getting between the knuckle bones, I can simply snip the connective tissues with my shears. Smoked Pork Shoulder Use a sharp knife to trim away some of the skin away from the hams and shoulders. I run a sharp knife along both sides of the backbone and through the collarbones. Dressed pigs weigh only 70 percent of their live weight. Turn on the gas at the tank, then turn one burner valve on, push the igniter button and the burner should light. any of the products or services that are advertised on the web site. Please try again. One way of building a pig cooker is to get some 8 inch stone blocks a few metal rods and a wire screen. To clean and dress the pig, trust a pig farmer who has experience preparing pigs, meat locker or a specialty butcher. Leave the pig out to start coming up to room temperature. If you live in a more urban area, there are actually great options online to have a pig shipped straight to you. The key to cooking a pig on a grill is to cook with indirect heat. When the temperature approaches 160 F, slit the skin on the back along both sides of the backbone. Once the pig is on the spit and clamped, stitch the pig up with wire. My preferred method for preparing my pig is to butterfly it open. Purchasing and Preparing Your Pig. Pig roasts have been popular for years, but Southern barbecue fans and the Cuban community of Miami enjoy grilling their whole hogs. Since the pig has several different cuts, I take my temperatures in several different places. If the pig separates along the backbone, repeat the motion with the other half. With a few people holding legs, carefully remove the pig to the flat table. Place a drip pan right in the center of the grill under the duck. Make the mop sauce by combining all of the ingredients. This allows me to add in smoke flavor while also cooking the pig … Pull the hams and shoulders off to cut up on the chopping board. There’s more than one way to cook a turkey. Check the pig's temperature in its ham – the thick hind quarter – about an hour before it should be done. Injecting your pig is optional, but I think it is a great way to introduce flavor and moisture to your meat. This helps to account for weight lost during cooking, bones, and skin and ensures each person will have as much meat as they would like. The smallest pigs weigh about 75 lbs. , Make sure that the grill is large enough for the pig. Rub the meat with yellow mustard as a base for the rub. Smoke for 1 hour before opening the lid. Keep the pig iced until time to start the fire, then lay it out to come to room temperature. Use mitts designed for whole-hog roasting and wear them when handling the grill or the hog. For a 35 pound pig, I plan on 7-8 hours of cooking at 275 degrees F. I usually plan about an hour for every 5 pounds of pig (and then give myself an additional hour as a buffer). The pig must be placed on the grill skin-side up (the ribs will be on the bottom side facing the heat). My pig injection is super simple and made up of just a few ingredients to bring sweetness and acidity to the flavor profile: Your pig is trimmed and injected, it’s time to season! Enter your email address to be notified the next time The Grill Squad is open for enrollment! I was intimidated my first time too. Leaf Group Ltd. It’s not common to find a whole pig in your average grocery store butcher. That's because there's less overall surface area compared to cutting the meat into pieces. Quickly grilled pork leads to burnt skin and dried out meat. This instructable will cover the use of the Cajun Microwave for cooking your pig, including preparation, cooking, and some notes on hosting a pig roast. Put the pig on the grill and cook it low and slow for 5 hours. Reply. Flip the pig by grasping under the ham and shoulder and gently rolling the pig over. You can find me on Instagram, Facebook, and YouTube!