Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Whole hog or rather piglet

I’ve been wanting to cook whole hog (or piglet) for some time. I was at Costco the other week and noticed they had whole piglets in the frozen section. Many times I’ve seen something cool at Costco, came back a few weeks later and they are sold out and won’t be getting more, so I stuck it in the cart and figured my son’s High School graduation would be as good of an excuse as any to cook it.

Then I got to thinking, I don’t think my grill is big enough to fit it, now WTF do I do? I’m thinking of building up a concrete block grill and going that route but any suggestions are greatly appreciated. I’d prefer not to whack it down to fit my grill or oven, if that was the case I’d just get a couple of butts and do this again.

Just make a temporary cinder block pit. Check out Man, Fire, Food or BBQ by Franklin tv shows or just google some.

Four walls with an opening, grate on the third layer of cinder blocks, more on top, and a cardboard lid.

I've seen those shows and saw one where they did about exactly that.

Doesn't a Fire member have one like that? Thinking kaywoodie built one like that. ??

2 blocks high, I use sand on the bottom, line with foil, rebar across. Third row of blocks on top.

Wire pig in racks and set on rebar. Lid on top.

I build small coal fire in each corner. Maybe a 1/2gallon to a gallon of coal in each pile. Replenish as needed.

Mines been going just about every weekend this spring!

Thought that would taste funny. miles

Shoat I did last week. Slow and low heat and smoke for about 2 or so hours, and then I wrap in aluminum foil for another 4 or 5 hours. Depends on size. Mebbe longer.



Before pic!

LOL! I knew what he meant!

I just build a small fire in front (see above photo with Basil my BBQ mitt) and feed a little wood to it as needed. Depends on what I'm cooking as to wood. Or what kinda heat I want.

You would be surprised how many charcoal manufacturers add coal to their briquettes.

I know I probably cook my meat too long for some folks. But I like it falling off bone tender! My teeth are all falling out and I can chew it easier! 😂

Thats why with my ribs, pig, or even a brisket; I smoke them for appropriate amount of hours and then I wrap in aluminum foil and put back on low and slow heat. Let the meat kinda steam cook in its own juices. Everything comes out like pull apart pork.

Cuts up easy and most of all it's easy on my choppers!! Everybody here seems to like it!

You all are making me hungry

I figured most would. Was hoping for a report back from them that didn't.

Yeah! That's what I'm talkin about!

Notice his attention to detail !

I retired out of QC so I know what I'm talkin' about.

Good man,... er ah dawg.

A whole piglet is about as good as there is.

Thanks for the input. I need to get a couple pallets of retaining wall blocks so will probably just use those to make a pit.

Madmooner

never mind.

Already covered

Google Cajun Microwave - there are all sorts of variations on how to build one but they are cheap to make and always cook good. I've NEVER had a bad meal cooked on one.

Well I roasted miss piggy yesterday for my son's HS graduation party. It was a huge hit. 37 pounds and roasted it for ~ 9-1/2 hours and it came out nice and tender. My wife filled up the memory card on the camera taking pictures at graduation so waiting for friend who took pics of the finished product to send them. I got a good fire going with alder and birch, let it burn down for an hour to get a bed of coals and then would add some more wood and a bag of charcoal every couple hours.

I don't see me spending all day cooking that often in the future, but it was a nice centerpiece for a pretty big crowd a real hit.