Let's get grilling

1 Open the pit and take out the grate. Bank about 40 pounds of charcoal around the inside walls of the pit in a big circle. Pour two large chimneys of hot coals around the outside of the charcoal ring. Preheat the pit to about 250°F.
2 Trim any excess fat from the inside of the hog and season the inside all over with salt and pepper. Put the grate back over the charcoal and top with the hog, close the lid, and cook overnight. With a meat thermometer, check the temperature of the hog in the hams and shoulders. The temperature should be at least 165°F, but most prefer 185° to 195°F. Serve with the sauce.
Cooking for 0 people

Ingredients


  • dressed hog, butterflied or split
    1 (50-pound)
  • salt and black pepper
  • pepper vinegar sauce
    1 gallon
Credit: From America’s Best BBQ: Revised and Updated by Ardie Davis and Chef Paul Kirk, Andrews McMeel Publishing, LLC.

Our Reviews


0 /5
0 Reviews
  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getReviews, 255.61ms
  • REVIEWS, PRODUCT
  • bvseo-msg: HTTP status code of 404 was returned;

Adventurous Eats


Take your taste buds outside their comfort zone with these unexpected twists on grilling favorites.

Background

Light your fire with all new Kingsford® products.

Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.