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How to Barbeque a Pig
Split open the whole dressed pig and butterfly, being careful not to pierce the skin. Trim away any excess fat, excess fat will cause flare-ups during cooking. Sprinkle the cavity with salt, cover, and let pig sit overnight. Place 30 pounds of charcoal in the barbecue pit,add charcoal as needed during cooking. Pour charcoal lighter fluid on the briquettes and ignite. Let the charcoal burn just until a fine white ash covers the briquettes. Place a heavy gauge wire screen or rack about a 12 inches above the coals. Place pig on rack with the skin side up and season with additional salt. cook 7 to 8 hours or until the internal temperature of the pig reaches 170 degrees F. add charcoal as neccessary, It could take up to 3 hours to get external temperature to 200 degrees F. if temperature is too high meat will crust over . Let external temperature rise to 250 degrees. Carefully watch the temperature to maintain the 250 degrees external temperature. When done, turn pig over (skin side down) and spread with your favorite bbq sauce. Cover and cook an additional 1 hour until skin is crisp. Remove from pit. Slice the meat or allow guests to pull meat from the bones. Serve with additional bbq Sauce.
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Contributor's Note
I been cookin pigs for years, even humped e few down behind the local bar-yeehaa
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gamehog
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This intel was contributed by porko
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May, 2012
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