I like the way you guys just had a go despite not being sure how to cook the pig and it turned out great - wish I could have had a taste myself with a cold beer 🍺👍
I've never done a whole hog but I had my chance finally I actually started cooking it skin down but when I got back from getting more mesquite charcoal and apple wood my sister and brother had flipped it over. Mine was in before 5am and done between 2:30pm or 4:30pm the whole hog vanished nothing but bones and my other brother did drunk chickens and they did not last. Our hog weighed about 75 to 80 pounds already shot killed cleaned and gutted. Congratulations on your hog 👏😁 it looks delicious 😋.
I start the fire at ten pm, hog goes on at midnight, check the fire at 3 am and 6 am then until done. Usually takes 12 hours and I maintain between 220 and 250.
To eliminate or push through the stall temp, you need to be cooking with a temp that is probably at least 75 degrees more than your final internal meat temp.
Love doing a whole hog. We stuff them full of all kinds of citrus or stuffem full of potatoes, onions and sausage. Rotate every couple of hours. I do enjoy the videos. Thanks
Good job. The only thing I have always done differently is, I start my hogs cut side down for the first few hours and then flip it to finish skin side down. I would have liked to have been there for the long haul with all of you.
Them ears are actually good my parents use to do this at the race track we owned In cannada during the winter time in the off season about 5 times a year in the huge tech barn where cars are teched after the races. They would have 5 14 lb hogs cooked everytime and nothing was left ever 110 families can eat alot of food but man the guys who did it was so good though whole hog is the best it traps in all the flavor and juices and mousy melt in your mouth meat
Excellent Memorial Day pig roast with friends. The complete pig had great color, very juicy,and just a so nice to service to all your friends on the ranch. Love you guy’s, be safe, stay healthy, & God Bless everyone!
i often cook pigs head to freak my guests out but like me they end up loving the meat from it. i actually love the eyes, yes i was drunk when i first tried it lol
Great job for a first time hog !God bless you and thank you for sharing! Got to get back to hunting wild hogs, yall made me hungry! Lmao! Enjoyed the video and was motivated for whole hog again !
DUDE THAT'S PERFECT!!!!! There's some things in life you just cannot Rush roasting a hog is one of them. Wish I was there hanging out with you guys. AWESOME
I feel ya Mike on trying to maintain the temperature on that beast. I have the same one and had an epic fail on a couple of racks of ribs. I ended up giving up and finishing them off on a grate over my fire pit.. Looking forward to trying that Dr.Pepper bbq sauce.
Next time flip at 5 hours and add BBQ sauce and cook until done. I have cooked mostly 200 pound hogs bought from the butcher ,had him cut the head off and split the spine. this is so he will lay flat. Put hog wire down first,add pig belly down after 6 hours take another piece of hog wire covering pig,with one person at each end grab the 2 pieces of wire and flip the pig and add the sauce. This makes a BBQ pig not a smoked pig. The best grill I found was an old metal army bunk surround by concrete blocks with a piece of tin for a door to add coals. the top was covered with cardboard. 12 hours. made the coals by having an oyster roast.
Hiya , I have smoked a 300lb hog one half at a time almost 3 days of cooking it was so good and the racoon hunting association group of men and women loved it they served it for breakfast and dinner good times back then yum
Hey Mike and Syd, you guys need to build a below or above ground pit BBQ. Would make great video content for your channel and allow you to cook pigs easier/better. Send the royalties for the idea to: lol! When I lived in Hawaii in the early eighties (surfer/pothead BITD and Hawaii had the best of both back then!) we would cook pigs in a pit in the ground with hot rocks wrapping the pig in banana leaves, burlap and all the other traditional stuff that went along with it. Really delicious! However the best thing I ever ate there was Sea Turtle, OMFG! To this day I have not eaten anything better! There is a reason they are protected! lol! But the locals will still harvest them anyway as they feel it is their birth right to do so.....I don't blame them or anyone else who wishes to make a meal of what nature provides to us all. Keep the videos coming! I'll be watching.....👀
Judged BBQ Competition's for 16yrs., that piglet looks pretty damn good, I can taste it from here. Wish I was with you guys, nutn' betta than tender pork melting in yer mouth. Most people at the Comp. slow cooked their hog 80/120lbs.for almost 24yrs, and being ah judge, that first cut was heaven, whole hog with a beautiful smoke ring, from pecan, cherry, hickory, apple, etc., awe man, nutn' betta. 1st. timers, ya did good, I'd eat it, fer sure, I can tell by the way the meat pulled, it was good. 🤙🤙
That Texas crutch around the 5 something mark, we know that will bring it outta the stall and up to temp quick. I want a piece of that crispy skin, not gonna that crispy ass cheek, looking like a pork rind to me. That smoke made a great presentation, I've smoked them that way before, but I also like scoring the skin to render down that fat some. You know, fat is flavor. If you like pork cheek, absolutely smoke some beef cheek. Freaking amazing. Heard that Comifornia comment, move out here western PA, we don't play that shit here 🇺🇲🇺🇲🇺🇲👍..
Syd..........You leave me speechless. However, I often wonder while watching your video's, If you were not able to use your arms and hands, could you still carry on a conversation. You are so funny, sometimes I mute the video and just watch sign language go to work. Hilarious. Great video. I have cooked a hog in a pit, but have never tried doing it in a smoker.
We have a Berkshire hog we are dropping on the 18th for a pig picking. He will be a good bit bigger though. Half freezer half pit total weight close to 450 lbs. Y'all suck cause I was already having a hard time waiting for that wkend.
Hey Syd, did y’all feel the earthquake that took place 6/5/21? I think that was when it was. Anyhow seen where it was a 5.3 or something like that. Was felt around Chula Vista, San Diego and over around El Centro. I know it wasn’t a very big one and folks from California don’t even get rattled over these little ones. Just hope everything was alright and no damage of any kind. That looked excellent! Gonna be some good eating around there tonight!
The professional amateurs around here quarter the hogs then cook. Do not know what difference that makes. But it does cook quicker. Guess youre gonna have to cook a few more to practice to perfection. Do you use the scrap for soup beans?
I like the way you guys just had a go despite not being sure how to cook the pig and it turned out great - wish I could have had a taste myself with a cold beer 🍺👍
Thank you 😊 we love trying new things ! If you’re ever on this side of the equator we will throw another one on for you ! 🍻
Did somebody say Cold Beer? I’m in…🍺🍺
Always ! I do owe you a home cooked meal Mr. CBR
Ok
I did a porker about 1/2 the age you guys have done. I was a chef and slow cooked my porker in an alto sham..nice job..good eats, good fun.
I've never done a whole hog but I had my chance finally I actually started cooking it skin down but when I got back from getting more mesquite charcoal and apple wood my sister and brother had flipped it over. Mine was in before 5am and done between 2:30pm or 4:30pm the whole hog vanished nothing but bones and my other brother did drunk chickens and they did not last. Our hog weighed about 75 to 80 pounds already shot killed cleaned and gutted. Congratulations on your hog 👏😁 it looks delicious 😋.
I start the fire at ten pm, hog goes on at midnight, check the fire at 3 am and 6 am then until done. Usually takes 12 hours and I maintain between 220 and 250.
“Even though we’re in Commifornia!” Absolutely brilliant 😂 😂 😂 😂
A lot of hope, and a lot of prayers 😺😺😺
To eliminate or push through the stall temp, you need to be cooking with a temp that is probably at least 75 degrees more than your final internal meat temp.
Whole hog or none is the only way to go! Loved your intro. Nice to see a real woman doing things that real women do!
Thank you 😊
Love doing a whole hog. We stuff them full of all kinds of citrus or stuffem full of potatoes, onions and sausage. Rotate every couple of hours. I do enjoy the videos. Thanks
Yum 🤤
@@3MISSISSIPPI doing the beef short ribs today. From Wyoming have a great day!
Yum 🤤 now I want ribs 😂
Good job. The only thing I have always done differently is, I start my hogs cut side down for the first few hours and then flip it to finish skin side down. I would have liked to have been there for the long haul with all of you.
Low and slow is the way to go. It take time but it's worth it. When eating hot crackling Mr Mississippi always have a cold beer in hand.
Is it that warm wherever you're at that you gots to where THAT all the time....DAYUM!!!!!😚😚😚
High 90’s -100’s and 20 feet from my pool
Your channel makes me hungry!! That little hog looked good . Gordon Ramsay eat your heart out. Have a good day Crouch Ranch.
Them ears are actually good my parents use to do this at the race track we owned In cannada during the winter time in the off season about 5 times a year in the huge tech barn where cars are teched after the races. They would have 5 14 lb hogs cooked everytime and nothing was left ever 110 families can eat alot of food but man the guys who did it was so good though whole hog is the best it traps in all the flavor and juices and mousy melt in your mouth meat
Looked so good! I think I’m going to rewatch it while I’m cooking some bacon to heighten the awesomeness of the video!!
COLD BEER go's good with it too!!
Looks beautiful. Thanks for the video.
When you do anything with a little love it always turns out good
Excellent Memorial Day pig roast with friends. The complete pig had great color, very juicy,and just a so nice to service to all your friends on the ranch. Love you guy’s, be safe, stay healthy, & God Bless everyone!
Thank you 😊
You guys did a amazing job for the first time...
Thank you 😊
i often cook pigs head to freak my guests out but like me they end up loving the meat from it. i actually love the eyes, yes i was drunk when i first tried it lol
Great job for a first time hog !God bless you and thank you for sharing! Got to get back to hunting wild hogs, yall made me hungry! Lmao! Enjoyed the video and was motivated for whole hog again !
Wow girl I will never be the same now I seen you like this OUCH !!!!!!!!!!!!!
Good job guys. Looks delicious and you to sid lol. From Minnesota
You and Fergie look like twins! Enjoy the meal.
DUDE THAT'S PERFECT!!!!! There's some things in life you just cannot Rush roasting a hog is one of them. Wish I was there hanging out with you guys. AWESOME
Syd you could just stand there and smile. Absolutely Beautiful
Syd sounds about right for the ingredients should be awesome used it for forty plus years on pork and shicken'
I feel ya Mike on trying to maintain the temperature on that beast. I have the same one and had an epic fail on a couple of racks of ribs. I ended up giving up and finishing them off on a grate over my fire pit.. Looking forward to trying that Dr.Pepper bbq sauce.
The struggle was real but in the end totally worth it !
Next time flip at 5 hours and add BBQ sauce and cook until done. I have cooked mostly 200 pound hogs bought from the butcher ,had him cut the head off and split the spine. this is so he will lay flat. Put hog wire down first,add pig belly down after 6 hours take another piece of hog wire covering pig,with one person at each end grab the 2 pieces of wire and flip the pig and add the sauce. This makes a BBQ pig not a smoked pig. The best grill I found was an old metal army bunk surround by concrete blocks with a piece of tin for a door to add coals. the top was covered with cardboard. 12 hours. made the coals by having an oyster roast.
Hiya , I have smoked a 300lb hog one half at a time almost 3 days of cooking it was so good and the racoon hunting association group of men and women loved it they served it for breakfast and dinner good times back then yum
7:15 OMG its an Alien LOLOL!
😂 👽
You need a "Cuban Caja China" for that. :D
Hey Mike and Syd, you guys need to build a below or above ground pit BBQ. Would make great video content for your channel and allow you to cook pigs easier/better. Send the royalties for the idea to: lol! When I lived in Hawaii in the early eighties (surfer/pothead BITD and Hawaii had the best of both back then!) we would cook pigs in a pit in the ground with hot rocks wrapping the pig in banana leaves, burlap and all the other traditional stuff that went along with it. Really delicious! However the best thing I ever ate there was Sea Turtle, OMFG! To this day I have not eaten anything better! There is a reason they are protected! lol! But the locals will still harvest them anyway as they feel it is their birth right to do so.....I don't blame them or anyone else who wishes to make a meal of what nature provides to us all. Keep the videos coming! I'll be watching.....👀
And there’s me bout to smoke some ribs chicken and pork belly on Sunday…….looks like I need to find me a hog!!! Good cooking guys
Sounds great 👍🏻
Smokin Hot...get it..lol
Boy I bet that's yummy haven't had that stuff in 25+ yrs.i can smell it all the way up here in the wht mts 😋😂
Yassss!!!! The Flamingo bikini is Back!!!!! Thank you Syd!!!!
May I suggest you purchase a Caja China? I have 2 and they’re phenomenal- 4.5 hrs and they come out perfect every time.
You’re welcome in advance
Heck Yeah that looked great! Y'all have a great day
Thanks guys !
Love the Stars and Stripes 😍😁👍🏻👀
Judged BBQ Competition's for 16yrs., that piglet looks pretty damn good, I can
taste it from here. Wish I was with you guys, nutn' betta than tender pork melting
in yer mouth. Most people at the Comp. slow cooked their hog 80/120lbs.for almost
24yrs, and being ah judge, that first cut was heaven, whole hog with a beautiful smoke
ring, from pecan, cherry, hickory, apple, etc., awe man, nutn' betta. 1st. timers, ya
did good, I'd eat it, fer sure, I can tell by the way the meat pulled, it was good. 🤙🤙
Thank you 😊 it sure did end up tasty 😋
Yeah, perfectly done. Eaten right off the grill. Best
Yum Yum Yum!
Amazing 😉
Looking good Syd!
You had me at hello! 🤣
She’s looks awesome
He he he!
Hog!
Looks delicious 😋👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
I’ll be honest the whole hog is not what made me click this video lol
That Texas crutch around the 5 something mark, we know that will bring it outta the stall and up to temp quick. I want a piece of that crispy skin, not gonna that crispy ass cheek, looking like a pork rind to me. That smoke made a great presentation, I've smoked them that way before, but I also like scoring the skin to render down that fat some. You know, fat is flavor. If you like pork cheek, absolutely smoke some beef cheek. Freaking amazing. Heard that Comifornia comment, move out here western PA, we don't play that shit here 🇺🇲🇺🇲🇺🇲👍..
Starting to really like this channel😉😍
Holy Crap! Y'know...all it takes is a phone call...I will jump on a plane (with my guitar) and happily eat some pig cheek!
Open invite buddy !
I clicked on this vid for one reason and one reason alone
Syd..........You leave me speechless. However, I often wonder while watching your video's, If you were not able to use your arms and hands, could you still carry on a conversation. You are so funny, sometimes I mute the video and just watch sign language go to work. Hilarious. Great video. I have cooked a hog in a pit, but have never tried doing it in a smoker.
Ha ha it’s the Italian in me 😂
you guys are so cool . your making my mouth water for that pork. yummmmy.
We call it "whatsthisheresauce" lol
😂
We have a Berkshire hog we are dropping on the 18th for a pig picking. He will be a good bit bigger though. Half freezer half pit total weight close to 450 lbs. Y'all suck cause I was already having a hard time waiting for that wkend.
Great vid! Looks tasty
It is called "WASHYOURSISTER SAUCE" There that is how I pronounce it.
😂 that’s comedy
@@3MISSISSIPPI I love your videos.
Thank you 😊
Your making me hungry now.
Nice boots
Very beautiful 🌞👍😊
What a great channel......enjoyed...thank you
Thank you 😊
I have a next size larger homemade 1/2 thick wall really holds heat well now y'all going to make me fire it up 💘 y'alls channel 🍻🍻
Awesome!
Well the pig looked good but next year go get a barbecue cook from Texas .
You learn a lot .
Hehehehe
Enjoy
😂
❤️❤️❤️❤️
A classic feast. Worth all the hassles from youtube
Wow that looked really good
It was yummy !
another great video - Thanx
Awesome video Syd! Great job!
Thank you 😊
@@3MISSISSIPPI you're welcome!
I save the organ meat for my dogs. They go nuts for it.
Wow :)
i know what you guys thinking.
badass.. definitely got my sub
say it like wooster shear
I only watch for the recipes!
looked so awesome!
Ugh it was delicious! So juicy ! Give Lola and chacha kisses for me !
@@3MISSISSIPPI Nice, I wanna do a whole hog in the ground a the ranch soon! Ill give them tons of lovins per Syd!
Sounds amazing ! We wanted to do that but they couldn’t figure out the pit situation 😂
Sorry I'm late to the party but my kids have been showing pigs this size all day 🐷🐷🐷🐷🐷🐷
I love it 😻!
Jumped in feet first! I like it.
Should have put the head end near fire box not butt end
You Sid are a bad ass.
“Commiefornia” 🤣🤣🤣👍🏻
So so delicious 😋
I would have loved to been there for that
It was a blast ! If you find yourself out this way we will throw something dead in the grill buddy
@@3MISSISSIPPI that would be awesome
you just invented drool tv with that hog
It’s Wooster sauce.
nothin' like cheek meat eh Mike!
I definitely broke something Sydney lmbo
Ohhhhhh Syd. Thank you for the Bikini !!! (gettin' warm in here)
Anytime i smoke a whole hog and it stalls out flip it on its back. Within 20min it starts cooking again. But good job on the pig.
Good tip
That was awfully damn yummy looking, delicious!, what's your feeling on why so long, just the older smoker?, or something else
Too many leaks in the old smoker ... couldn’t maintain the temp
Makes sense, thanks for the tasty, fun video
I think she was talking about something, too. Not sure.
no you don't wish I was there because I would ask what are you guys going to eat lol
😂
👍👍
Hey Syd, did y’all feel the earthquake that took place 6/5/21? I think that was when it was. Anyhow seen where it was a 5.3 or something like that. Was felt around Chula Vista, San Diego and over around El Centro. I know it wasn’t a very big one and folks from California don’t even get rattled over these little ones. Just hope everything was alright and no damage of any kind. That looked excellent! Gonna be some good eating around there tonight!
Naw ... didn’t even feel it but I was climbing stacks of hay in the cargo container at the time 😂
It's called stall
Yep 👍🏻
Do you know why a pig eats so much?
He wants to make a hog of himself.
Wow that’s a ‘hot’ meal .
The professional amateurs around here quarter the hogs then cook. Do not know what difference that makes. But it does cook quicker. Guess youre gonna have to cook a few more to practice to perfection. Do you use the scrap for soup beans?
We made stock