My grandaughter shot her first hog a couple of weeks ago. Small about 50 LBS after I skined it. I want to BBQ it whole. I have a barrel smoker BBQ i have used for years... Never done a hog need recipies and ideas. Cook time etc. HELP... Maddog

Do a web search (Google) on "barbeque young whole hog" and you will find a number of sites incuding one with PICS in a barrel smoker.

Oday,

don't know if mad dog wants pis in his smoker.

quote:

Originally posted by nkonka:
Oday,

don't know if mad dog wants pis in his smoker.

Whoops! That's supposed to be PICS.

You might like to PM Luan who posts on the forums. He's got a fantastic recipe for bushpig which I guess would be very similar.

Mad Dog Do what the ancient chinese used to do , just put the hog inside a grass house and burn it down .

quote:

Originally posted by MADDOG:
My grandaughter shot her first hog a couple of weeks ago. Small about 50 LBS after I skined it. I want to BBQ it whole. I have a barrel smoker BBQ i have used for years... Never done a hog need recipies and ideas. Cook time etc. HELP... Maddog

Maddog,

The real key to whole hog BBQ is slooooooow cooking. 225-250 degrees over charcoal fire with wood (I like Mesquite, but oak works well). The fire should be built on either side of the pig and not directly under it. In other words you are using indirect heat.Baste with vinegar and water (50-50) and spices every hour and keep turning it, preferrably on a spit, but a 50 lb hog can be done manually. If you PM me with your address I will send you some spices from a famous Memphis BBQ place.

I get a 60cc syringe and a 16 gauge 1" needle, and inject the major muscles (about every hour) with a mixture of spices stirred into melted butter. You can also make one of the hams spicier by stuffing small pockets with diced garlic, onions, and peppers. With a whole hog, it is easy to do a spicy side and a mild side.

But first of all, as an old italian recipe book summons, take a young wild boar (originally it was take a red deer )