I got roped into roasting a whole hog for my wife’s cousins wedding. I’ve done a couple 100-150 pounders before,so I am excited to try doing a 240 pounder(I thought it was 224pounds originally). Here’s the start…
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That looks like fun, when you crackin the first beer?
That looks like fun, when you crackin the first beer?
That ship sailed as soon as the hog was on and lid was closed. 
you do realize that with this post you elected yourself to chief cook for the gtg this winter dont you??
looks like fun and I am sure it will be tasty !!!
gotta post pics of it when its done!
Here’s some pics when we pulled it off the roaster. Had a little scare from 3-5 am as the temp ran up to 350-400, and I’m still not sure why as I was able to keep between 200-250 most of the rest of the 16 hours. Ended up not mattering (other than some burnt pigskin) as it was still juicy and delicious!
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Do you own the grill – roaster you cooked it on? Now this would be a whole new adventure. 
Seems like something too try but not have to own and store unless it’s used enough.
I’ll take the cheeks, looks awesome
You have my mouth watering, nice job.
Do you own the grill – roaster you cooked it on? Now this would be a whole new adventure.
I don’t, but they are surprisingly easy to come by. The guy we got the hog from had a bunch of them, and rented it out for $100 and the Pig was $1/pound. The one I used previously was a friend of mines. I’d like to get one, but don’t have enough time as is, especially on weekends…
I’ll take the cheeks, looks awesome
The cheeks didn’t make it to the food service 
Super cool, thanks for sharing!
Looks fantastic.
Best whole hog BBQ I ever tasted was done by an old timer; filled the cavity with kraut and brats and sewed up the skin tight stem to stern. Put it on a rotisserie in a closed roaster and sat in a lawn chair for 12 hours drinking coffee. The result was fantastic. Kraut added a bit of flavor but wasn’t overpowering. Unbelievebably moist and flavorful.
filled the cavity with kraut and brats
Yeah, I’ve always filled with Kraut which makes the margin of error much greater due to all the added moisture. Guy we got the hog from asked if we were doing chickens in the cavity, hadn’t heard of that or brats before, but makes sense and would be good! The kraut is my favorite part as it’s full of rib meat falling off the bone.
Looks great!!!
Do you mind me asking where you get your whole hogs from?
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