We get asked a lot to participate in charity tasting events. They are fun and great brand builders. This one is called the Wild Beast Feast to support the Lake Charles Symphony.
What should we barbecue for this? Whole Hog, of course! In January, we went to the famous 17th Street Barbecue in Murphysboro, IL as a part of their Business of Barbecue school. I've been once before for the Barbecue MBA, and it was great. This year is the Whole Hog Extravaganza, and it was even better.
If you are considering getting into this business, or are in it already, I recommend you contact Amy Mills and go to their stuff.
Anyway, this prepared us well to do a Whole Hog for the beast feast!
My #1 Man, Sam, led the cook. 87 pound hog, smoked on our Myron Mixon 72xc. We had to fabricate a burn barrel to get coals to use for the heat. Using just logs would have made the hog very dark. That burn barrell was HOT!
Here's what the hog looked like about 10 hours in:
We transported it on the smoker grate, and slipped in one of our banners under the front. Then on came the garnish, all of which Sam led
The hog prep was cutting the backbone some, and salting the pig. We love us some dry brining, just like Meathead taught us.
We didn't prep much for the seasoning, and as the judges approached, we pulled some from the shoulder and belly, sprinkled on some rub and our sauce with vinegar mixed in, and handed it out
We should have practiced that more, lol. 3rd place!
You cut a hole on the side of the pig and reach in and pull. Fun!
The ribs were good!
Nice pig!
I'm thinking we'll do a Whole Hog night once a month. Plus parties. The hog was the talk of the room!
What should we barbecue for this? Whole Hog, of course! In January, we went to the famous 17th Street Barbecue in Murphysboro, IL as a part of their Business of Barbecue school. I've been once before for the Barbecue MBA, and it was great. This year is the Whole Hog Extravaganza, and it was even better.
If you are considering getting into this business, or are in it already, I recommend you contact Amy Mills and go to their stuff.
Anyway, this prepared us well to do a Whole Hog for the beast feast!
My #1 Man, Sam, led the cook. 87 pound hog, smoked on our Myron Mixon 72xc. We had to fabricate a burn barrel to get coals to use for the heat. Using just logs would have made the hog very dark. That burn barrell was HOT!
Here's what the hog looked like about 10 hours in:
We transported it on the smoker grate, and slipped in one of our banners under the front. Then on came the garnish, all of which Sam led
The hog prep was cutting the backbone some, and salting the pig. We love us some dry brining, just like Meathead taught us.
We didn't prep much for the seasoning, and as the judges approached, we pulled some from the shoulder and belly, sprinkled on some rub and our sauce with vinegar mixed in, and handed it out
We should have practiced that more, lol. 3rd place!
You cut a hole on the side of the pig and reach in and pull. Fun!
The ribs were good!
Nice pig!
I'm thinking we'll do a Whole Hog night once a month. Plus parties. The hog was the talk of the room!
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