The first time that I was involved in cooking a whole hog like this was back in the late sixties, I went with my neighbors to their grand parents who lived in Brundidge AL. We went to a hog farm a got a live hog, scalded it and scraped the hair off. We went and cut wood. Then after getting everything set up we went to Pea River and skinny dipped to clean up.
Just an idea, I cook my pig on a pit exactly like your setup but, I build my fire on the outside of the pit and shovel in coals as I need them. Every time I build a fire inside the pit, I always over cook my pig. Anyway, just a thought. GR8 Vid!
Jeff thank you for showing me how to make a grill out of those stone bricks or stone bricks or whatever they are imma watch you Grill this pig and still get hungry preciate y'all
Hey Jeff, I enjoy your cooking videos about as much as your building projects, hunting, catfish noodling with your daughter. Also, the love you and Hannah have for eachother. I appreciate all of your videos and you can bet a couple of your recipes will be tried up here in Michigan.
Living in Alabama is a great deal ! I'm loving your videos & have learned so much. Y'all warm my heart and seeing all you do together makes my day! Appreciate y'all !
Im doing a pork shoulder right now...I smoke mine at 260 deg until it reaches an internal temp of 200 Deg F. It renders the fat down to juice, and the pork is just out of this world. Everyone that tries it says its the very best they have ever had - McCormick "Sweet and Smokey" seasoning is sooooooooooo good. Just a tip from a fellow outdoorsman. God bless Ya'll
I could almost smell that cooking . You guys live the life we wish we had . Away from the hustle and the bustle , out side cooking or what ever and no one to bother you . Thanks for the vid ....
I’m a little late to the party but if you remove one of those bottom bricks you’ll get some good air flow, you can throw logs in through the hole & you can dampen those flames by pushing the coals around. Looks good man, enjoy! 🤙🏼🇺🇸
Thank you soooo much Jeff I love learning new things every day. But I eat soooo much pig cooked slow & low & basted with butter I also injected it with home made apple source just like you showed me & I hurt myself very badly.....but it was worth every second of pain my tummy. Absolutely awesome eating. Can't wait to try more new things from y'all.
Jeff or Hannah do you have a favorite Alabama White Sauce receipe you can share with us? I would love to hear your favorite version. That was a delicious 😋 video. Thanks for posting it.
Hello Jeff, my name is John from Southern Minnesota and I'd like to know if you have a recipe for channel catfish I get them from a lake where they seem to taste extremely fishy but there is so many of them and no one takes them for table fare. I bought some land by Lake of the Ozark in Missouri I eventually want to retire there I notice you used a raised foundation in Kansas would that be appropriate for a home you live in? Thanks for your videos and hope you can help with my questions. Many blessing to you my friend.
Hey, Just started watchin and enjoying Y'all adventures. I truly hope Y'all came through the Tornado ok. We're fixin to get them her in Ocala Florida sometime this afternoon. Hope Y'all are safe, Love the video's.
Thanks Jeff it's been very informative I enjoyed it but I'm not in the situation where I can pick out those little pigs like you so it's hard for me to go out on the market and buy them because I'm on the road traveling and working but you know what I can still grill when I'm on the road thanks buddy
Lucky for me I live in WKy,I'll be visiting the local pit master tomorrow for my fix,we have some of the best and just like Jeff does,low and slow,Apple wood chips is a local secret here.
Yes sir , that's the way we do it here in Lexington NC. I had a Lexington style BBQ restaurant for 20 years. That's good stuff!! Have you tried hickory wood ?
My next door neighbor who was an egg producer designed and made the best hog/pig cooker ever. It was made out of concrete blocks like yours, but he he had racks made for the sides that held the coals. On the bottom was a v-shaped piece of metal that caught the grease and funneled it down into a metal bucket that caught the grease outside of the cooker. That way no dripping grease on your coals so they couldn’t catch on fire. He made a metal top to catch the smoke. We only had to check it every 2-3 hours and baste it. We never had any fires and boy it was good! You ought to think about that and save you some work and aggregation. 🙏❤️ T
Nice. Here in western pa we have an abundance of heat oil drums made into pig roasters. Dump in a few bags of charcoal, close it up, and wire it shut to prevent people looking in and letting in too much air and the heat out.
I've cooked probably 100+ hogs this way since I was a child. Never done a smaller one like that. Nothing beats it. We always did the fire on the side and shoveled coals from it. left one side of the block wall open to add coals and rake them to even heat out/ add more heat to the butt and shoulders etc. Made life easier. Love seeing others do this. It's the best! Hardest part is not sneaking a pound of "quality control" pieces off it haha
@@rafterL78 never tried it and it's never seemed necessary. I feel it would make a colossal mess. Definitely some flare up madness. But ya never know until you try I reckon! Depending on the event we've been known to pull the shoulders and legs and take them to a table. Chop or pull everything. Put them back in aluminum pans until it's time to dig in. Hope that helps!
You should offer weekend retreats and take customers out hunting and teach them everything you know. I'd pay for a weekend of hunting and learning things I never knew. And the funny thing is I've only been out hunting one time in my life and that was 31 years ago. Not that I didn't enjoy it, I just never had the chance because I was always working.
Dang Jeff my mouth was watering and I couldn’t even smell it. My son built one of those for a guy that had a crank handle and the height could be adjusted. That thing did great job. I enjoyed the video brother and you flung a craven on me
Hey Mr. Barron, I have to say that does look like some mighty fine good eats! You done it again knocked it out of the park ( well woods in ur area ) sir I give you a round of applause 👏 thank you for sharing and hello to Hannah & Merl preciate y’all 👍
Looks great. I used to help an old friend cook for our club picnics . We would do a 80# pig, 2 - 25# beef rounds and 3-20# hams!!! I understand how good that pork is!! Nothing better!! Great video love Meral!! Now I'm hungry!! 😋😋
Our family used to roast a whole hog in a big barrel roaster with a rotisserie for a big 4July party. Was no leftovers either. Good job Jeff and Hannah.
OMG... Merle's gonna be lickin' butter off of faces tonight !! Happy dog ! Some fresh back strap right there son !! GOOD eating ! Gonna have to train that pup to fetch paw-paw a cold beer while he's pit mastering !
I live in Myrtle beach SC . We built one of these a long time ago. We do this when we have our annual poker run with the ATV . Love your videos Jeff ! Good job !
Man oh man, there should be a law against you cooking that hog in front of us, boy oh boy if I thought there was any leftovers I would be there in a minute. That has got to be some good eaten for sure. I know that had to melt in your mouth.... ( :
Been waiting for this video. Nothing better than a bacon bit pig on a open pit cooker done by a super chief, Jeff Barron and his great helper Hannah Barron. Low and slow Don't forgot the clean up helper Merle
Nice job, but you forgot to mention that that mesh fence you are using is galvanized. As a professional welder who knows the dangers of galvanized products, make sure you burn ALL the galvanization off before using for a grill. Still horror stories around about guys who used grates out of old refrigerators for barbecues.
