Last weekend we catered an event and cooked a whole hog, 2 cases of butts, 20lbs of smoked sausage and 20lbs of BBQ bologna.
I think the guys we cooked this for had more of a turn-out than they were expecting because within 90 minutes EVERYTHING was gone… some lady even came and wrapped up the Hog’s head and took it with home with her.
We love doing catering jobs like this at this time of year because it lets us dust off our smokers and start getting ready for BBQ Season. The first contest is only a few weeks away and we are itching to get started.
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Love it. I do backyard Memphis Tradition BBQ out here in California. (I’m from Memphis)
What’s your pit/rig to cook that on?
I have several. I have a couple Backwoods water cookers, a custom whole hog cooker, 2 Ole Hickory CTOs, a Yoder YS480 and a couple UDS smokers in the backyard.