Hi,
I’ve got a KJ classic (18â€) and want to mimic a whole hog cook for chopped bbq.
got any ideas on what cuts to include for this, keeping in mind the grill size? For sure there’s a shoulder, but what else? I was thinking belly and loin (or ham). Something with skin would be nice too.
Picnic will have some skin, I prefer not to mess with it. Loin goes up to 145-ish, so have fun on the cook times with a much thicker ham and a 203 internal butt. May have to stage later cooking on the loin and ham while the butt rests.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
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He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
I just tried this last weekend. The results were tasty but I'm still weighing whether or not I will repeat the same cook.
I did an 8 lb pork shoulder, 2.5 lbs pork belly, 8.5 lb rack of whole spare ribs, two tenderloins, a 3 lb ham, and two ham hocks all at appropriate cook times so as not to overcook anything. That was all about $65 in pork making it more like the cost of a brisket than cooking pulled pork :-)
I think if I do it again I'm going to increase the pork belly and increase the ham and that I would leave out the tenderloins and the ham hocks.
The chopped/pulled pork I served was really well received by my guests, but I'm not sure what I did was worth the trouble/expense in the end.
Good luck and let us know how it goes!
Last edited by mrteddyprincess; September 28, 2022, 06:13 PM.
John "JR"
Minnesota/ United States of America
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Suckling pig is the only thing I can think of that will really mimic a whole hog cook on a smaller scale. And, I guess you are actually doing a "whole Hog".
I, for one, have never been able to do these........too much time around them baby pigs.
I do like the idea posted by mrteddyprincess that is a fun way to attack it. Mix and match and pick your favorite cuts.
I have eaten whole hog BBQ at a few places in South Carolina, and I like just the Butt better. Are you just after the experience of cooking it, or are you just wanting to see what it tastes like? I would think there should still be some whole hog places in North Carolina or plan a trip to Rodney Scott’s in South Carolina if you just want to taste it.
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