Whole Hog Qs

[squirtthecat]

I could use some input here from the experts..

Hal and I have been asked to do a whole hog for a wedding next spring (yes, they are planning WAY ahead  ), and we've never done anything like that before.     The guy said there would be around 400 people.     

So...    We have lots of time to practice.   

There is no way 1 hog is going to feed that many people.    Any ideas on the average yield from one of these things?   I think they run around 120 pounds from the meat packing place.   Perhaps smaller.   I'm sure the hog is for 'presentation', and we'll still have to delivery a metric shedload of pulled pork to feed everyone.


Any other tips?   Times/temps?   Tricks?   Gotchas?

TIA!!!
STC.

[Rummm]

I've only done 35 lb'ers and below. Desi on the ATB does big ones all the time. If it were me, the one pig for presentation and then some whole shoulders or some butts 2¢

[Sam3]

STC,

Figure a 1/2 per person if you are providing other food such as hamburgers, chicken, salads and other sides. I also include a 30-35% less yield of total uncooked weight due to in-edible parts, scraps, etc.

I do @2 hogs a year in my La Caja China. Average 85-100 lbs.

[squirtthecat]

About how long does one take in your LCC?   

So 35% yield at best?   Yikes.

Ok, we'll definitely have 'real' pulled pork to go along with the presentation pig. 

Thanks guys!

[Tenpoint5]

Squirt let me do some checking with the guy that built my big cooker

[Sam3]

About how long does one take in your LCC?   

So 35% yield at best?   Yikes.

Ok, we'll definitely have 'real' pulled pork to go along with the presentation pig. 

Thanks guys!

It's kinda of the same yield as if you butchered you own deer. Lot's of bones and such.

It takes me between 4 - 4.5 hrs to reach 160-165 IT.

I actually prefer to make a bunch of picnic's which take a little less time. If it's a BBQ and everyone is coming to see a "Pig Roast" then I'll do the whole hog. If I'm cooking for family and friends, it's picnic's all the way.

Here are a couple of picnic's I did a little while ago.

[squirtthecat]

Thanks again!

Yeah, they guy is looking for the whole 'presentation' thing.   He specifically asked "can you leave the head on and everything??".   

Umm, sure.   

[Tenpoint5]

When doing hog roasts for 400+ they would do 2 250/280 pound hogs. That would fil 6-7 electric roasters with meat. If that helps any.

[CDN Smoker]

Would like to see some pics when you do this cook

Good luck, should be fun

[squirtthecat]

When doing hog roasts for 400+ they would do 2 250/280 pound hogs. That would fil 6-7 electric roasters with meat. If that helps any.

Cool, thanks Chris!       Saw your # come across my cell, but I was on the Bat Phone dealing with something else...   

[Tenpoint5]

When doing hog roasts for 400+ they would do 2 250/280 pound hogs. That would fil 6-7 electric roasters with meat. If that helps any.

Cool, thanks Chris!       Saw your # come across my cell, but I was on the Bat Phone dealing with something else...   

Momma made a suggestion. If they want a presentation hog, then just do a small suckling pig 35-50 pounder with the apple in its mouth. Then have the rest of the meats warmed up and ready to go in roasters.  Then your not doing the pig picking right there in the serving line.

[Sam3]

When doing hog roasts for 400+ they would do 2 250/280 pound hogs. That would fil 6-7 electric roasters with meat. If that helps any.

Cool, thanks Chris!       Saw your # come across my cell, but I was on the Bat Phone dealing with something else...   

Momma made a suggestion. If they want a presentation hog, then just do a small suckling pig 35-50 pounder with the apple in its mouth. Then have the rest of the meats warmed up and ready to go in roasters.  Then your not doing the pig picking right there in the serving line.

That's a great idea.

[squirtthecat]

Yes, that is...    Sounds like the way to go.   I'll talk to this guy next time I seem him at the shop.

[deestafford]

Growing up I helped my Daddy do many  whole hogs and have done a few since I have been growed up. They were done on an open pit and took just about all night...which leads to some good comradrie among the cooks but you are tired a$$ the next day.
If I were going to do it I'd do a small, little hog as suggested and then do some "support" hogs in the La Caja China box.  They run about $300 for the size you want.  Go to their website and watch their videos...super!  It also cooks the hog in just a few hours and you don't have to stay up all night comardrietizing.    As far as how to do a whole "presentation" hog, there are some good videos on YouTube.  Alot of whole hogs are done in SC.  Dee

[Sam3]

Growing up I helped my Daddy do many  whole hogs and have done a few since I have been growed up. They were done on an open pit and took just about all night...which leads to some good comradrie among the cooks but you are tired a$$ the next day.
If I were going to do it I'd do a small, little hog as suggested and then do some "support" hogs in the La Caja China box.  They run about $300 for the size you want.  Go to their website and watch their videos...super!  It also cooks the hog in just a few hours and you don't have to stay up all night comardrietizing.  That's the next cooker I'm going to buy for my son in law fo his birthday in August...he doesn't know it yet.  As far as how to do a whole "presentation" hog, there are some good videos on YouTube.  Alot of whole hogs are done in SC.  Dee

Dee, I did a 102 lb'er in my LCC. A little bit of snapping and cracking, but it got in there. 

For anyone that does catering, it's a pretty good investment.
I have a friend (chef) that does pig roasts as a side business. It's some nice easy money.