http://www.yahoo.com/adv/visa/dest/eaprweek1/
Ingredients
- pig
- grill
Directions
I don't mean to be vague but somethings are just cooked and rarely the same way twice! When we do a whole pig it's an all day, slow cooking affair, sometimes smoked sometimes not. When I smoke any pork I always soak my wood in fruit juice- apple, cranberry, cherry, raspberry or a combination of juices. It gives it a very mild fruit flavor & will color the pork pink at the edges. Grill temp. should be about 200-250 degrees. For a 75-100 lb. pig you can plan on at least 8 hr. although some parts will be done sooner and may be removed from grill.
I did do some searching for you and found a site with many links that would probably give you much better instructions including recipes for rubs, marinades and mops. ( There again I don't always use the same combination of seasonings on my meat or the same barbeque sauce.)
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Submitted 6/13/05.
Source: n/a
Submitted By: Jan
kjweld@snowhil.com
Whole Hog Barbeque