Pig/Hog Roast, help!

#26
#26
VOODOOVOL said:
Oh yeah, plenty of both

Maybe that's why it tasted so good. 10-12 hrs of drinking beer while it cooked.
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HA. Years ago the neighborhood would have a pig roast. The hosts would stay up all night, tending the pig.

They were so hung over the next day we hardly saw them!
 
#30
#30
Call Byron Chism, 850/267-3661
He has the best dry rub I've used.
Tell him what you are doing and he should be able to walk you through it.

I think his web site is buttrub.com.

By the way, you have to try their peanuts
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#31
#31
VOODOOVOL said:
Call Byron Chism, 850/267-3661
He has the best dry rub I've used.
Tell him what you are doing and he should be able to walk you through it.

I think his web site is buttrub.com.

By the way, you have to try their peanuts
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Is that the rub that comes in the little brown bag? I bought some at fresh market for a couple of racks and it was awesome!
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#32
#32
VOODOOVOL said:
Call Byron Chism, 850/267-3661
He has the best dry rub I've used.
Tell him what you are doing and he should be able to walk you through it.

I think his web site is buttrub.com.

By the way, you have to try their peanuts
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"A little butt rub makes everything better"

Nice.



And yes, hickory all the way. As a side note (not for pig roast)... soak some hickory chips in direct sunlight for 2-3 hours and then drip-dry and place on the lit and heated charcoal briquettes and enjoy.

I've only done it 3 times as I normally don't pre-plan my grilling so well but it's amazing.
 
#33
#33
ratherfly said:
Yellow Mustard? Really?...... the dry rub I can buy into...

second vote for hickory so we'll go with that.

Now I'm in a quandary. How do I spray it with apple juice and NOT open the roaster?

Glad I asked a week in advance... I now have a week to get a real headache.....

:)
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Yep, yellow mustard. It helps the rub adhere to the meat, and actually helps promote a nice crisp skin. I do this to my ribs, and pork butt. I've never done it on a whole/half hog before, but wouldn't see why it wouldn't work. You can't taste the mustard after its all done.

you'll want to check on it every so often, that's a good time to spray it. You can also put apple juice in the drip pan, and use an apple cider/apple vinegar mix as a spray.
 
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#34
#34
bamacheats said:
Is that the rub that comes in the little brown bag? I bought some at fresh market for a couple of racks and it was awesome!
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Probably. I saw it at the one in Chattanooga before
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#35
#35
VOODOOVOL said:
Call Byron Chism, 850/267-3661
He has the best dry rub I've used.
Tell him what you are doing and he should be able to walk you through it.

I think his web site is buttrub.com.

By the way, you have to try their peanuts
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Thank you dear, I will look into it. Not sure I will call him, I think I can get through this solo. And if I can't, no bother... next time I'll go back to a lobster bake. <lol>
 
#43
#43
Publix down here has bags of different types of wood chips in the charcoal section (Hickory included). Home Depot has the same in the Grill section.

Here anyway.
 
#44
#44
I bought a metal smoke chip box from Home depot that works great for my grill at home. I've used it at the restaurant also. It helps with clean up.
 
#46
#46
if you have a Gander Mountain near you they have a good selection of wood... For a hog of that size, you'll want to get the biggest chunks of wood you can find or else you'll go broke buying bags of wood chips. Plus, the time that things going to be on the smoker you're going to want a couple bags.

I've never used one of those wood chip boxes. I've always used a smoker with a fire box on the side... But I'm uppity about my smokers.
 
#47
#47
ratherfly said:
I will check out The Home Depot... pronto. Thank you!
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I have a smoker but because I live alone, it's just too much trouble. I use "the box" with my gas grill, it works perfectly when I'm grilling just for myself. I get the smokey flavor with no mess.
 
#48
#48
pantone151 said:
if you have a Gander Mountain near you they have a good selection of wood... For a hog of that size, you'll want to get the biggest chunks of wood you can find or else you'll go broke buying bags of wood chips. Plus, the time that things going to be on the smoker you're going to want a couple bags.

I've never used one of those wood chip boxes. I've always used a smoker with a fire box on the side... But I'm uppity about my smokers.
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Good Point.

See! I don't know everything!
 
#49
#49
pantone151 said:
if you have a Gander Mountain near you they have a good selection of wood...
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No Gander Mountain, in fact, never heard of it.

Advice taken, I will search out a source for large hickory chunks. Even if I have to chop down a tree myself.

<kidding! I know that wood is HARD>
 
#50
#50
Okay, I have the pig settled. Dry rub with hickory smoke. Now for the sides......

I have a baked bean recipe I can make and stuff in a crock pot to stay hot. Bacon, cider vinegar, brown sugar, butter beans, kidney beans...... old family recipe. Works for me.

At Costco today found some fresh cheese tortellini. It was a sample. Tasted good plain so I figured a few tasty ingredients & it would turn into a yummy salad. Some halved cherry tomatoes. Sliced spinach. Light olive oil/garlic dressing.... ?

I know "tater salad" is probably required but, I'm afraid of the mayo and having it sit outside.

WISH I had the ability to cook pots of corn on the cob, but not sure how I can accomplish that without a separate outdoor burner. Any suggestions? Local corn is just coming in... it would be a lovely side dish.

Thanks,

Tina
 
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