Great barbecue can be cooked
right on your own back deck
on a grill from
You don't have to cook a whole
pig to make great barbecue. You
can make great barbecue with
several different cuts of pork. I
normally use a Boston butt, a
small pork shoulder, and a pork
loin roast. You can even prepare
your barbecue on Friday night and
chop it up for the big game on
The first thing you have to do is find a grocery store or meat market that can provide a
whole pig. I always like to cook pigs between 90 and 110 pounds.I like this size because
you can pretty much count on a lean pig without very much fat. A little fat is good in that it
keeps the pig moist while she's cooking. Most suppliers of whole pigs can have one
waiting for you with a minimum of 3 days notice. Make sure that the supplier you are
dealing with provides government inspected pork.
Getting Her Home
If you don't plan to cook your pig right away be sure you have a large enough cooler to
keep her cool until you are ready to cook. The first thing you should do when you get
home is preheat your grill to about 250 to 275 degrees, especially if you are cooking with
wood or charcoal. I typically cook with gas because I can keep my temperature exactly
where I want it for 6 to 8 hours.When cooking with charcoal you need to be careful
because its easy to burn one up when you are first getting started. When using charcoal,
start with 20 pounds and add about 8 to 10 pounds an hour. I normally do not add charcoal
until after the first 2 hours. I also like to start the charcoal I plan on adding to the grill
about 15 minutes before it's time to add them to the grill.
It does not matter whether you cook on gas, wood or charcoal. Craig's Sauce makes any
pig taste great. Be sure to keep your temperature consistently between 250 degrees and
275 degrees. I like to split my coals in half and push them to the right and left like
splitting the sea. This allows me to cook the hams and shoulders with a little more heat
and a little less heat to the body where there is less meat. BE PATIENT!
Putting Her On the Grill
When you pick up your pig, to place her on the grill grate, you will see that she has been
split down her belly and all her innards removed. You should open her up and place her
belly down in a spread eagle position. If you are cooking alone, it is lot easier to cut the
pig in half right along her back. It is easier to load the pig on the grill and also to flip it
when the time comes. It is not quite as pretty cooking on the grill but does not affect the
Depending on the temperature( 250 to 275 degrees) of your grill, you should cook the pig
belly down for 6 to 7 hours and then flip her over on her back for a couple of hours. You
should try to keep your temperature less than 300 degrees at all times. Most likely you
can flip her over after 6 hours. I like to keep a gallon of apple cider vinegar handy and I
rub down the pig's back with some vinegar and an old cloth about once an hour. I also like
to put some black pepper and paprika on her back as soon as I get her on the grill. Be
sure to cover it all over!
After turning the pig plan to cook her about an hour and a half to 2 hours on her back and
be sure to keep the temperature around 275 degrees. Be sure to sauce her after you flip
You can tell when a pig is done by placing a towel or heat resistant glove on her foot and
trying to twist the leg bone . If the leg will rotate, then you are about ready to eat. The
longer you cook a pig on her back the greater chance you have of drying out the meat. An
hour and a half or less normally works for me at around 250 to 275 degrees Fahrenheit.
Never put sauce on a pig until you roll her over on her back and only put it in her belly!
Pull the ribs up and douse her good with your favorite sauce underneath the ribs and a
little sauce on all 4 shoulders.
|This pig weighs 107 pounds and should
feed 75 to 80 people when done!
|A gallon of Craig's Pig
Sauce is the perfect
amount for a 100 pound
|Let us cater your next backyard barbecue!
|8352 Six Forks Road, #203
Raleigh, NC 27615