Have you ever had the desire to cook a whole pig in your backyard, but you didn’t know how?
Just a couple of months ago after a successful hog hunt in Oklahoma, I wished I had this information.
Field & Stream‘s T. Edward Nickens will teach you how to cook a 75- to 125-lb. hog in your backyard.
Cooking a whole pig (in this case, a 75- to 125-pounder, butterflied and with hair removed) in a backyard pit puts the neighborhood on notice: You’re taking the party to a new level. Come hungry, y’all, and bring your friends. This D.I.Y. cooker goes up, and breaks down, in an hour tops. Check local laws about open fires in town limits, but many larger cities allow open flames as long as you’re cooking. And, brother, you will be cooking! …[continued]
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Illustration: Field & Stream
