Weekly Recipes

Cooking in 2012!

There is no reason for getting out and doing some serious cooking.  The weater has been mild and we look forward to an extended outdoor cooking season this year!

If you haven't done so already, be sure to check out all of our great tips and techniques as well as hundreds of barbecue related recipes!
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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .

FAQ Subject: Hog over a bed of coals or wood

Dear Smoky:

Now tell me how to do this hog over a bed of coals or wood?

I need help and can't get hold of Oral Roberts!!

Joe Bill Moad

Hi Joe Bill,

For a one shot job, stack up concrete blocks to make a 3 X 6 pit and put 3 blocks equally spaced down the center. On top of the first run, lay a sheet of heavy expanded metal or steel foot walk for a fire grate. Add 3 more courses, and insert 2 pieces of 1" angle iron crosswise, 2' from each end, placing one leg of the angle in the crack between the blocks. On each end use a strip of steel to span the gap and leave one block out on each end. Before you put the expanded metal for the meat grate, start the fire.

You want to wind up with hardwood coals about 2" deep. So burn down enough hardwood to accomplish this. Spread them then put on the meat grate and add two more courses of blocks.

Open the pig and using an axe, chop the backbone from the inside just enough for the pig to lay flat. Season him up with a mixture of 3 T. salt, 2 T each garlic powder and onion powder, 1 T. each ground bay, ground thyme, rubbed sage and fresh ground black pepper. Then lay it face down on the meat grate and lay the remote probe of a digital thermometer on top of the hog. Cover the pit with a sheet of untreated plywood, leaving about a 2 " crack at one end. Cover one half the opening on each end.

Have a beer. Shoot! Have a six pack. But after the first couple, start another fire of hardwood to replenish the coals. The temperature should level out at about 350. You can control it with the amount of air allowed in. If it is too high at first, close both ends and prop the lid open about 6" Replenish the coals from each end with a shovel, as needed.

After about 2 hours, turn the hog on its back and throw in 2-3 bunches of green onions. Close and stabilize the temp before hitting the second six pack. After about 2 hours, insert the thermometer probe in the thickest part of the ham and take a reading. You probably have about 2 more hours before this reads 160 degrees. Throw some fresh picked corn, in the shuck, on the ends. When it does, you are ready to feed. Remove the plywood and the two top courses of blocks, rake the coals to the ends, and decorate your creation with the corn, lettuce, radishes, or whatever turns you on. Then invite the guests over to admire the masterpiece.

Have fun,

The Barbecue Store

Holiday Suggestions For Your Barbecue'n Enthusiasts

20 piece Stainless Steel Master Grill Set

20 piece Stainless Steel Master Grill Set

Wireless Thermometers

Wireless Thermometers

Smokin Joe's BBQ Sprayer

Smokin Joe's
BBQ Sprayer

Burger EXPress Single with Patty Ejector
Burger EXPress Single with Patty Ejector
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