Sunday, August 15, 2010

Whole Hog !



After more than 3 years of competition BBQ, we finally entered our first Whole Hog cooking event this past weekend in Springfield. Our newest team member Jesse led the charge on the Whole Hog entry, and so we feature him with the finished product, which was good for a 2nd Place ribbon, in the photo above.

Cookin' the Whole Hog is a lot of fun, but something we definitely will need some additional practice at in order to perfect. This little guy (about 35 pounds) was supplied to us by the contest, but he was bone chillin' cold when we first picked him up so we had to get him thawed a little before we could season him and get him into the cooker.

The Springfield contest was organized well, and other than sweltering heat, there wasn't a single thing to complain about at this event, definitely one we'll be looking to do again next year.

For those that might have often wondered how a Whole Hog ends up as bacon, ribs, pork chops, etc, this video from Protein University does a pretty good, albeit dramatic, job of showing how it's done.

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