Big Daddy Walter`s Whole Hog

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Big Daddy Walter`s Whole Hog
Hickory wood
Basting Ingredients
1 qt. Apple cider or juice
2 sticks butter
3 tbs. Tabasco sauce
1 tbs. garlic powder
2 tbs. Red pepper

Mix basting ingredients in pot and heat on stove, do not bring to a boil just heat to melt butter and blend seasonings together.

Put Hickory wood, a small limb from a Hickory tree will smoke longer . Heat grill to 250 degrees, as meat warms, grill temperature will rise, level temp at 275 degrees. Rinse hog, salt and pepper generously. Put hog on grill SKIN SIDE DOWN, yes SKIN SIDE DOWN, find lowest point in rib cage and cut a small hole to drain excess grease. Mop hog with basting sauce and close lid. Every 45min. to 1 hour baste until done. 150 # hog should take app. 6 hours, at 4 1/2 hours flip hog where skin side is up and baste skin. Meat temperature should be 170 degrees when done, always check temperature in thickest part of the hams.
To finish cooking skins, remove meat from grill, turn skin fat side down. Heat on high and let cook for 30 to 45 min. or until crispy.
#1 - February 25, 2008, 05:28:29 am
Walter Brooker
Pit Master Team Squeel Appeal
Master Judge South Carolina BBQ Association

2- 22 1/2 INCH WSMS

Mike (AZBarbeque)

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Walter, great recipe, I have always wanted to cook a whole hog and one of these days soon, I'm going to go for it.

I know that Force does them quite a bit as well.

Great info, keep the recipes coming...
#2 - February 25, 2008, 05:32:57 am
Michael J. Reimann
Realtor - Clients First Realty (Real Job) -
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering -

If God wanted us to be Vegetarians, why did he make animals out of meat??


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