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Date Posted: 23:04:56 07/15/01 Sun
Author: Mop
Author Host/IP: d226-68-254.home.cgocable.net / 24.226.68.254
Subject: Re: whole hog
In reply to: bbbrown 's message, "Re: whole hog" on 21:34:29 07/15/01 Sun

Oh, your in London?....I was just in Dorchester with BBQFAN last weekend doing a pig..
We did a 110 pounder.
We used a rotisserie, so we didn`t butterfly it..

If your using and offset, your going to need to turn the pig end to end to cook it up even.....the shoulders will be the last to be done so you`ll need to give them the most heat...Thats what I have found anyway, then temp seems like forever to reach 130º in the shoulders (bbqbob pointed that out to us at another hog job bbqfan and I did a few weeks back) but after the 130º, it seems to progress fairly fast.
Don`t know what kind of cooker you have, are you going to be able to reach in to turn the pig end to end?

Bruce should be able to help you with the question of butterflying, They lay their hogs out flat in their cookers..

Mop!

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