Hog Roast for 300+

speers90 · Sep 18, 2014

Getting all stocked up for this weekends hog roast at my church. Menu is pulled pork, cowboy beans and pasta salad for about 320 people. Hog will be between 100-120 lbs, also cooking another 140 lbs of pork butts.

This is what I will be using to pick up the hog tomorrow after work, pack it with ice and throw a couple sleeping blankets on top.

dwfisk · Sep 18, 2014

Oh man, I'm so subscribed up to follow this mega-cook! Best of luck:thumb:

Blanton · Sep 18, 2014

Go big or go home! That's a big cook

Stingerhook · Sep 18, 2014

This is one I will be following close.

BDAABAT · Sep 18, 2014

Excellent! Sounds like it's gonna be a blast.

Would be watchful of the pig in ice. Don't want it to get too warm or too cold. frozen hog is no fun.

Bruce

Decoy205 · Sep 18, 2014

Yeah!

IamMadMan · Sep 18, 2014

Looking forward to following your updates..

Smokeoholic · Sep 18, 2014

Very cool, take a few pic's please.

dabirdz · Sep 18, 2014

Good luck, I can't wait to see how this turns out for you and the beast!

lantern · Sep 18, 2014

Oh I shall have an eye on this badboy!!

BuddyQue · Sep 18, 2014

Best of luck sir- that's one big cook! Can't wait to hear about the updates.

cowgirl · Sep 18, 2014

Good call on the extra pork, that's a lot of folks. Sounds like a great time! Good luck to ya!

el_matt · Sep 18, 2014

I've never done a cook that big, but I'm thinking you might need more than one bag of Royal Oak!

Good luck and have fun.

Matt

gtr · Sep 18, 2014

Not sure why cooking huge amounts of meat is so fun, but it most definitely is - at least I think it is :crazy: - looking forward to seeing this - have fun!

speers90 · Sep 19, 2014

el_matt said:
I've never done a cook that big, but I'm thinking you might need more than one bag of Royal Oak!

Good luck and have fun.

Matt

I will only use one chimney full of lump to get my fire started after that it's all oak and maple splits.

TinySmokin · Sep 19, 2014

Mega Cook...oh yea

op2:

loco_engr · Sep 19, 2014

Heck of a cook! Sure hope you have plenty of help.
Good Luck!
Grab some pics, plz

speers90 · Sep 19, 2014

loco_engr said:
Heck of a cook! Sure hope you have plenty of help.
Good Luck!
Grab some pics, plz

Hey loco_engr I grew up in Sabetha, KS. How is Marysville in football this year?

bluetang · Sep 19, 2014

What a cook, def be lookin forward to the details!

speers90 · Sep 19, 2014

On cooks of this size, it helps me to setup a timeline so that I can feel a little more in control!

- 5pm fire up cooker (plan to cook between 260-300)
- 6pm ribs on for supper, start prepping hog, start boiling water to cook
pasta, put on jimmy dean sausage for beans
- 7pm hog on
- 730pm tater tot hot dish on for supper
- 8pm pig candy on for supper
- 9pm wrap and rotate hog
- 930pm supper
- 10pm - 2am any prep work that can be done
- 11pm butts and brisket on, rotate hog
- 5am wrap butts and brisket in butcher paper, temp hog
- 7am start checking hog, butts and brisket for doneness
- 730am get beans into pans and ready for smoker
- 9am all meat should be done and into coolers, put beans on cooker,
once hog finishes it will be set on a table, wrapped in foil and covered
with a couple sleeping bags.
- 11am beans done, get first round of food out ready to be served
- 1130am serving begins

Hog Roast for 300+

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