25 lb pig used as table center piece for wedding reception, June 25, 2005

Before and after pic of 58 pig cooked on 7/14/2007. 

55.8 lb luau pig, June 12, 2004

Pig for private party, Sept. 2001

Pig for my daughter's 1 year birthday party

A few tips on cooking whole hogs in an enclosed chamber... I prefer to cook hogs with the skin on. If you need info about slaughtering a whole hog, go to my links page. It's all there!

It's virtually impossible to get any seasoning through the hide of a hog so attack the inside cavity of the hog. Rub down the meat with olive oil and then sprinkle your favorite BBQ rub on liberally. It's best if you can do this early on, even the night before. If not, don't worry. The fat from the hog will self-baste the meat quite nicely, which is a wonderful flavor in its own.

Wrap that hog in chicken wire. Use hog rings to secure it so the hog won't fall out. This chicken wire will make it quite easy for two people to turn the hog when necessary. And don't worry about what you hear concerning galvanized chicken wire. It won't get nearly hot enough to outgas any harmful fumes. Cook at 300 degrees for the first 1.5 to 2 hours to help bring the carcass to temp and start rendering the fat. Cook the remainder of the time at approximately 250 degrees, until the shoulders are done. This will take about 10 - 12 hours for a 125lb (on-the-hoof) hog. A little more time for slightly larger hogs.. Have LOTS of COLD BEER on hand!

While we do butcher pigs for our own personal use, our roasted pigs are procured from a USDA approved facility.

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