How do you cook hog fry?

Hog fry is a traditional Southern dish that involves slow-cooking a whole hog over an open fire or in a large pit. Here is a step-by-step guide on how to cook hog fry:

Ingredients:

1. Whole hog, weighing around 100-150 pounds

2. Salt and pepper to taste

3. Vinegar-based barbecue sauce or your favorite barbecue sauce

4. Wood chips for smoking (hickory, oak, or applewood)

Equipment:

1. Pit or large smoker

2. Firewood or charcoal

3. Tongs

4. Basting brush

5. Meat thermometer

Instructions:

Preparation:

1. If using a whole hog, clean and gut it thoroughly, removing all the internal organs.

2. Rinse the hog with water and pat it dry.

3. Season the inside of the hog with salt and pepper.

Cooking:

1. Build a fire in the pit or smoker using firewood or charcoal.

2. Once the fire is established and hot, add wood chips to create smoke.

3. Place the hog on a grate or hanging rack in the pit or smoker.

4. Close the lid and let the hog cook for several hours, basting it occasionally with vinegar-based barbecue sauce.

5. During cooking, maintain the temperature inside the pit or smoker around 225-250°F (107-121°C).

6. The cooking time will vary depending on the size of the hog and the desired level of doneness, typically around 6-8 hours.

Testing for Doneness:

1. Insert a meat thermometer into the thickest part of the hog, usually near the shoulder or ham.

2. The hog is done when the internal temperature reaches around 185-195°F (85-91°C).

Serving:

1. Once done, carefully remove the hog from the pit or smoker and let it rest for a few minutes.

2. Carve the hog into serving pieces and present it with your favorite sides, such as coleslaw, baked beans, cornbread, and potato salad.

3. Enjoy the hog fry with family and friends!

Note:

1. The size of the hog and cooking times mentioned in this guide are approximate. Adjust the cooking time and wood chip usage based on the specific hog weight and your desired level of smokiness.

2. Safety precaution: Be careful when handling hot barbecue equipment, and always wear heat-resistant gloves and protective clothing.