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| We use to roast hogs years ago. Neighbor had a roaster made from 500 gal fuel barrel Settup with a stoker drive from an old coal furnace, 2 baskets for the hogs, charcoal tray underneath that pulled out the back so didn't haveto open the roaster to add charcoal, plus a small furnace fan that blew air under & up thru the charcoal. From start up it took about 8 hours to cook two 200# hogs. Baskets opened up & you slipped the hog in then tightened th baskets down, didn't need to wrap with chicken wire.
We would slice pockets through the meat & fill with a mixture of minced onions, coarse sea salt, and garlic powder. When done we would pull the meat off the bones & run the meat thru a meat slicer to shred it. Did all this the day before as it would take a full day to do. Next day place shredded meat in roaster pans, pour a couple cans of beer over each pan of meat & heat. The beer cuts down the fat plus boils off so no after affects. For some reason only part of the "catfish tenderloins" never seemed to end up in the finished product. :~))
We have done Boston butts & fresh ham on a weber grill using the same stuffing mix. Quicker & not the work. While good not quite as good as a whole hog with all the different types of meat mixed together. | |
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Whole hog cooking questions
