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Old 08-27-2007, 09:22 PM   #1
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Hello

I STUMBLED UPON THIS WONDERFULL SITE ,GLAD TO BE A PART OF THE TEAM

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Old 08-27-2007, 09:36 PM   #2
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Welcome.....
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Old 08-27-2007, 09:45 PM   #3
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thanxs uncle bob, i have read a lot of your suggestions they all sound very good,how bout some help with a whole hog thats my game not these little butts... no pun intended
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Old 08-27-2007, 09:55 PM   #4
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Sure anytime....Whats your cooking appliance?
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Old 08-27-2007, 10:00 PM   #5
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i have a pull behind gas cooker. i know the real way is with wood but for time and cleanup i chose gas, although i have used wood when avaible
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Old 08-27-2007, 10:10 PM   #6
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Well if you are in the catering business then time is money! Also it sounds as if you are an experienced whole hog cooker. How can I help?
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Old 08-27-2007, 10:22 PM   #7
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Any Basting Recipes, I Have Started Using Beer Instead Of Vinegar Based Sauce.even Though I Am From North Carolina I Dont Like Vinegar Style Sauce. Sorry But I Have To Go Now I Will Check Back Tomorrow....
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Old 08-27-2007, 10:33 PM   #8
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Basting is least effective on a whole hog since so little is exposed to the basting sauce. Most of the hog is coverd with skin. Seasoning is best added after picking, pulling chopping etc. So basting is really optional on a whloe carcass. Hope this helps!!


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Old 08-27-2007, 11:10 PM   #9
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Welcome to Discuss Cooking!! We've kept a seat at our table just for you!

Once the carcass is turned over the meat is exposed and the skin is against the surface of the grill. This is the perfect time for basting in my opinion. Here is a picture of the pig before turning.

There are a couple threads already on cooking whole hogs. The most recent one is here and would be a perfect place to continue this conversation. Our search engine would be very happy too! Might as well fill up one thread with all this great information!
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Old 08-29-2007, 09:39 PM   #10
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Well, I was going to say something about all of these people calling you the wrong name but no one mentioned your original name - so..........anyway...........meet the new and improved Pig Cooker (used to be HOG HOUSE CATERING)
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