I'm planning to smoke a whole 50lb ish pig killed last Friday for my guys here at the shop on Wednesday. Wanting to stuff it with all the fixings like potatoes, carrots, onions, etc... Has anyone done this before? If so please post how, I've only done half a pig w/o stuffing. Any advice is welcome!
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Originally posted by UncleBubba View PostI'm planning to smoke a whole 50lb ish pig killed last Friday for my guys here at the shop on Wednesday. Wanting to stuff it with all the fixings like potatoes, carrots, onions, etc... Has anyone done this before? If so please post how, I've only done half a pig w/o stuffing. Any advice is welcome!
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Man hit that hog with Tony Chachere's Creole Butter, & Honey Praline Ham injection, dust it with some slap ya Momma, or Nu Nu's seasoning. Once that is done, Stuff it with your favorite sausage or rice dressing. You then put some minced or well chopped onions on top of it and cover the onions with Bacon...
Quiet a few mix drinks/8ish + or - hours later take it out of the Cajun Microwave, Smoker, BBQ pit, or how ever you cooking it and check the hog.. Slice it up and serve hot.
I accept appreciations in the forms of hunting & fishing excursions, bass pro shop & Academy gift cards.....LMAOOOOOOO!!!
I hope yal Pass A Good Time "T"!!!!Last edited by Pauly G; 11-23-2020, 08:37 PM.
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Originally posted by Pauly G View PostMan hit that hog with Tony Chachere's Creole Butter, & Honey Praline Ham injection, dust it with some slap ya Momma, or Nu Nu's seasoning. Once that is done, Stuff it with your favorite sausage or rice dressing. You then put some minced or well chopped onions on top of it and cover the onions with Bacon...
Quiet a few mix drinks/8ish + or - hours later take it out of the Cajun Microwave, Smoker, BBQ pit, or how ever you cooking it and check the hog.. Slice it up and serve hot.
I accept appreciations in the forms of hunting & fishing excursions, bass pro shop & Academy gift cards.....LMAOOOOOOO!!!
I hope yal Pass A Good Time "T"!!!!
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