Barbequed Whole Hog
Barbeque has been around a long time and has developed into truly an art form. Nothing embodies this art form and is more luxurious than going ‘Whole Hog.’ With ribs, chicken and beef brisket you are only getting a small piece of the animal. With Whole Hog barbeque all the pieces are mixed together after smoking for twenty four glorious hours over wood charcoals. During this time by keeping the skin on the fat actually cooks into the meat, infusing flavor and tenderness.
At the local Yakima Farmer’s Market, my company Hog Wild Barbeque makes whole hog sandwiches. These delicious sandwiches are made with coleslaw, pulled pork from the hog and topped with my homemade sweet vinegar barbeque sauce. If you have access to a smoker large enough to cook a whole hog here is my recipe to do it.
Ingredients
One 75 pound Whole Hog
5 cups Rub of Choice
6 cups Apple Juice
2 cups Virgin Olive Oil
4 cups Apple Cider Vinegar
1 cup Frank’s Hot Sauce
¼ cup Red Pepper Flakes
¼ cup Salt
¼ cup pepper
1) Prepare coals for indirect fire. Add wood of choice, I prefer Cherry or Apple.
2) Season the inside of the hog, then cover inside with aluminum foil. Use toothpicks to hold the foil in place. Rub outside skin with olive oil. Cover the snout, ears and tail with aluminum foil. Place soda can in pig’s mouth so later you can place a fresh apple for presentation when the pig is done.
3) Place the hog on the pig rack or rotisserie right side up. Make sure the rear end and shoulders are closest to the hot coals. Do not place coals directly under the main body or it will overcook the ribs and tenderloin.
4) Cook and maintain temperature of 230-250 for twenty four hours. Add coals as needed, around every three hours. Throughout the cooking process take temperature in ham, shoulder and loin area to see which parts are cooking faster and slower. Every three hours spray or baste with apple juice.
5) After five hours, remove the aluminum foil from the ears, snout and tail so it will be a nice brown color when it is finished. The whole hog is done when the internal temperature reaches 170 degrees.
6) Remove hog and let rest for 15 minutes. While this is happening mix together the remaining vinegar, hot sauce, pepper flakes, salt and pepper.
7) Use clean heavy duty rubber gloves and pull the meat and mix with the vinegar sauce.
Serve the hog with a side of your favorite barbeque sauce, I recommend Sweet Baby Ray’s. It goes great with the whole hog meat. Please comment and let me know how it turned out. Subscribe to my blog and keep up to date on new articles and recipes on barbeque.
Smoked Sausage Barbeque Beans
1/3 pound White Beans
2 cups Chopped Onions
3 Tblsp Brown Sugar
½ Cup chopped Red and Yellow Bell Peppers
5 cloves Garlic minced
¼ cup Worcestshire
2 tblsp Chili Powder
1 Tbsp Dry Mustard
3 cups favorite BBQ Sauce
5 cups Canned Chopped Tomatoes
1 tsp Salt
1 tsp Black Pepper
¼ cup of Virgin Olive Oil
1 cup of good Yakima Red Wine
1) Rinse and Soak the beans overnight. Drain and fill with water two inches above beans. Bring to a boil, lower temperature to medium low and simmer for 45 minutes or until beans are tender.
2) Add oil to separate sauté pan and cook Bell Peppers, Garlic, Onions, Salt and Pepper. Cook about 10 minutes.
3) Drain the water from the beans and add vegetable sauté mix. Then add all other ingredients.
4) Bring to boil, lower temperature to low and let simmer for 30 minutes.
Please comment and let me know how it turned out. Visit my website at hogwildbarbeque.net to see more pics and info. Subscribe to my blog and keep up to date on new articles and recipes on all things barbeque.
It is Sunday morning, that special time of year known as the NFL Playoffs. It’s 6am and the Seahawks will be playing the Chicago Bears in a couple of hours. No other food goes as well with football as barbeque wings. I am a wing fanatic and I have found this to be the best recipe for anyone who loves wings as much as I do. Enjoy the game with some good friends, tasty beverages and great wings… Go Hawks!
Barbequed Wings
5 pounds large Wings and Drumsticks
Cornish Barbeque Chicken Marinade (See earlier recipe on Examiner)
3 cups Red Hook Barbeque Sauce (Recipe Below)
Red Hook Barbeque Sauce
3 cups Ketchup
1/3 cup Olive Oil
1/3 cup Apple Cider Vinegar
¼ cup Brown Sugar
¼ cup Molasses
½ cup Minced Onion
1 Tpsp Minced Garlic
¼ cup Worcestershire sauce
1 tsp Dry Mustard
2 Tbsp Liquid Smoke
2 tsp Salt
1 Tblsp Black Pepper
½ Red Hook ESB Beer
~To make the sauce, combine all ingredients in a food processor or blender. Blend well until smooth. Pour into a saucepan and simmer for 30 minutes uncovered~
- To make the marinade, combine all the ingredients except the barbeque sauce in a medium-size bowl and mix well. Place the chicken in a large Ziploc bag; pour in the marinade and seal. Shake to mix evenly with the chicken wings. Let marinade up to 24 hours in your refrigerator.
- Prepare a medium hot fire in your grill.
- Remove wings from marinade and place directly over coals. Make sure your coals are cooked down to a nice red or grey color.
- Cook wings for 7 minutes on each side, pull wings off of barbeque and into a large mixing bowl. Add barbeque sauce and mix well.
- Place back on barbeque and cook for another 10 minutes.
- Your wings are ready, grab a cold beverage and enjoy the game. If you love barbeque, please visit my website at hogwildbarbeque.net