(no subject)

[bzarcher]

Hmmm.

According to a guy on the Ring, "If you can do ribs, you can do a hog and be just fine."

His "recipie"?

4 bags of lump charcoal, wood chunks, rub, injection marinade, and time.

They rub and inject the pig and put it into a cooker not much bigger than mine.

Dump the first two bags of charcoal into a wheelbarrow, use a torch to light it. Hey, I've got a wheelbarrow and a torch!

When it ashes over, shovel it into the cooker and add a few chunks of wood. Keep it at 250-275 until the heat starts to drop (about 3 hours) and shovel in the other two bags of charcoal and some more chunks of wood. Cook until the hog's at around 190, pull it, rest, and serve. Probably looking at 6-7 hours of cooking, all told.

I'm kinda thinking. We'd have to find a whole hog and make sure it could actually fit inside of the cooker. Charcoal would be about $50. Pig's probably $100.

BUT.

If we did this.

And people came over.

And we had ourselves a thing.

It'd be pretty damn grand, wouldn't it?

To help with the costs, I'm thinking that if people could kick in $10-15, and since there'd probably be more food than we all can eat, people would also be able to take home a freezer bag of leftovers. (Pulled pork freezes very well, from what I have been told.)

What do people think?

Comments

[bzarcher.livejournal.com]

Yeah, that sounds about right. The guy on the Ring got a 100lb. hog for about $120, but he also is in farm country and bought right from the farm it was raised on. For one of the local butchers to sell me a hog, I'm guessing it'll be $1.50-2.50 a pound.

The other thing I will have to do is making sure it actually fits in my cooker, though at worst I suppose a suckling pig would work, too, and probably take less time to cook.

[ardaniel]

You're not gonna go ace your own hog? :D

[bzarcher.livejournal.com]

No good places I know to hunt wild ones here, and while I may go to a local farmer if that's the best solution, I -do- have a pretty good relationship with the guys at Carfagnas', and they -did- just buy up a pretty good chunk of 4H and FFA hogs at the State Fair last week. :D

[kores-rabbit.livejournal.com]

Wild hogs tend to taste mighty mighty gamey, too.
:P

[bzarcher.livejournal.com]

I could probably adjust the rub and injection marinade for that, but point.

[flying-landon.livejournal.com]

If it didn't fit you could put on a most entertaining show involving you, the pig, and a chainsaw.

[bzarcher.livejournal.com]

Chainsaw?

Dude, this clearly calls for a sawzall.

[flying-landon.livejournal.com]

Sawzall is for weaklings. Real men use gas powered equipment for the work of pig slaughter.

[bzarcher.livejournal.com]

I want ACCURACY and PRECISION.

Or a battle axe.

[flying-landon.livejournal.com]

The truly great achieve accuracy and precision with the tool of champions. The rest puss out and use a sawzall. Are you great or a puss.

No one can decide for you.