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chrisrapp
Newbie
Joined: 20 Aug 2011
Posts: 33
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 Posted: Apr 16 2012 Post subject: Whole Hog Question |
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| Going to be cooking a couple of Whole Hogs in the next month. What if anything do you coat the outside of the hog with? Last time we did one I rubbed her down with cooking oil and it turned her black by the time she was done. Thanks for any advise. |
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Mr Tony's BBQ
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Joined: 01 Aug 2010
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Location: Fredonia Wi
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Harry Nutczak
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Joined: 01 Mar 2007
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Location: The Northwoods
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| Posted: Apr 16 2012 Post subject: |
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I do nothing on the skin and get golden brown end product
What will turn them black is having a fire that is not burning correctly, the soot in the smoke from a fuel-rich fire condenses on the cold skin of the pig, and you get a shiny black pig at the end.
I get my pit hot, like 300 degrees hot, then I load the pig and lower the temps to a more suitable cooking temp after the first hour.
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corndog
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Joined: 02 Dec 2006
Posts: 1209
Location: Zebulon, NC
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| Posted: Apr 17 2012 Post subject: |
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Kosher salt and olive oil...makes it crispy...
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Kevin "Corndog" Cameron
Dang it boy, that's some mighty fine eatin'!!!! |
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ham_bbq
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Joined: 09 Jan 2012
Posts: 91
Location: east, ga
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| Posted: Apr 17 2012 Post subject: |
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Just some hog glaze at the end. Good luck
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daddywoofdawg
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Joined: 22 Jul 2008
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Location: Starkweather,ND
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| Posted: Apr 19 2012 Post subject: |
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| corndog wrote: | | Kosher salt and olive oil...makes it crispy... |
I've heard of that,what percentage of each?
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chrisrapp
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Joined: 20 Aug 2011
Posts: 33
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| Posted: Apr 19 2012 Post subject: Thanks |
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| Thanks for your input. I agree it was probably something with the fire. We use white oak and hickory wood. We built a new smoker since doing the last one last summer. I will try one with olive oil and one bare to see what works the best for us. Thanks again |
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Mr Tony's BBQ
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corndog
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Location: Zebulon, NC
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| Posted: Apr 25 2012 Post subject: |
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DWD wrote:
| Quote: | | I've heard of that,what percentage of each? |
No real percentage...just get some oil and rub down for a good base, and then rub salt on it...not too thick, but "just enough" It might take you a time or two to figure out what "just enough" is though...
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Kevin "Corndog" Cameron
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