Show notes
On today’s episode of the HowToBBQRight Podcast, we introduce our guest, Mark Williams from Swine Life BBQ, to talk about cooking whole hogs and to recap our Palmer Home Event (00:22). We talk about Jay Craig from Outlaw BBQ Smokers, and his help with providing smokers to cook (01:22). This is Outlaw’s NEWEST Pit, the “Hoss” Hog Smoker (01:51). What lessons and tricks did Mark learn from cooking on the “Hoss” pit (04:24)? Mark explains temperature fluctuations and time control when cooking full hogs (06:35). You could’ve eaten the hog skin like chips… (08:08). Deboning a WHOLE pig is tough (10:55). What is a “Split Head” on a pig (12:35)? Malcom’s reactions to food are TRUTHFUL (15:12). This was the start and finish of cooking the whole hog during the Palmer Home Event (16:14). This is why you SHOULDN’T inject with Phosphates (18:11). After post-injection, Mark goes into further detail on the hog cook (21:20). We pre-gamed our guests with Bloody Marys (23:10). Let’s talk about fire boxes and barrels (24:25). How often should you run your coal between baskets (25:33)? This guy makes “NASA” level hog pits… (26:12) We provided our guests with Comp Style A-9 Wagyu Briskets from The Butcher Shoppe (27:30). Mark explains the purpose of microwave shelves on burners (30:25). We RUINED brisket for some of our guests (32:11), and Mark talks about how fast the “Hoss” can heat up (33:07). Some of our guests ate till it HURT (36:25), and the Bullfrog drink didn’t make it very long (38:54). Malcom is one with the element when around Whiskey… (40:12) Malcom is now OFFICIALLY a Kentucky Colonel (41:08). This was the ending to a great dinner event (43:18). Mark breaks down the anatomy and dissection of a pig (45:35). Thank you to our supporters, donors, and friends (47:15)! What NEW videos does Swine Life BBQ have coming out (49:08)?