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Go Whole Hog For The Super Bowl with Cajun Mike

 

Since this is a food blog and I’m tasked with writing interesting food articles, I decided to look at the two cities that are represented in this year’s Super Bowl for inspiration.

I was hoping to come up with some similar foods so I could discuss and compare and maybe even offer to you a southern version for you to prepare for your big game guests. Here is the list that I compiled after viewing the various internet sites under cities famous foods

  • Denver: pasta carbonara, green chili, mac n cheese, banana cream pie, duck & goose
  • Seattle: salmon, coffee, beer, asian, gourmet vegan (an obvious oxymoron because we’re meat guys)

Ok. Nothing here of interest. Let’s do something a little different. After all, this is the biggest day of the year for sports. Let’s do big. After visiting with Keiran Neely and Mike LaSage of Bone Lick BBQ, we decided to help you go “whole hog.” Literally.

First off, if you live in an apartment, condo, or townhouse, this is not for you. If you have a back yard with a large smoker, wood burner, then here we go:

Step 1: Secure a hog. I order mine from Chad at Cajun Meat Co in Marietta. Better do it now. Perhaps Pine Street Market or Spotted Trotter can help.

Step 2: Get some firewood. Aged hickory, oak, or pecan. Wood is aged when the shine is gone, when it turns a little dark and grey.

Step 3: Get a couple of 18 lb bags of natural lump charcoal. NOT BRIQUETTES.

Step 4: Remember…the size of your smoker will determine the size of the hog…the size of the hog will determine time on the grill…time on the grill determines start time.

Step 5: Build fire…allow for fuel to turn ashen white. Distribute evenly.

Step 6: Place hog on heavy mesh wire, skin side up.

Step 7: Using a 100 lb hog as our yard stick, allow 8 hours of slow roasting at a temp between 220 and 250. A 100 lb pig generates about 40 lbs of meat.

Step 8: Use a long needle meat thermometer to probe in the shoulder area for internal temp. At about 160 degrees the hog will be ready.

Step 9: Removing the now roasted pig from the grill is a challenge unless done in pieces. Standing around the grill, going Cave Man style is best. In other words, pull the meat off with your hands and eat.

Step 10: This is also a great way to roast potatoes, corn on cob, whole onions, red bell peppers, garlic, and artichoke heart.

Step 11: There must be at all times during this hog roast plenty of cold beer on hand. Not for cooking with but consuming…

Step 12: ENJOY

 

Side note: you can buy a hog roaster called a Cajun Coffin or Chinese Roasting Box. Or you can build one in your back yard…easy and cheap. For info on that contact me here. CajunMike@AtlantaEats.com

 

Comments

  1. Anne-Marie:Yum! What time's dinner?