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Redneck Whole Hog Cooking! Smoked Pig Roast Above the Ground
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Jan 22, 2025
Printable recipe below! This is a fun episode with our DIY pig cooker and smoking a whole hog above the ground! Used in this video: Rubber gloves https://shorturl.at/HINW4 Kent's Rib Rub https://www.kentrollins.com/shop Cowboy Apron https://www.kentrollins.com/shop Fresh Chile Co. https://freshchileco.com/ Smokey Woods https://smokeywoodsbbq.com/ Chefstemp use code cowboykent30 for 30% off thru 1/1/24 https://bit.ly/3prT4Bm Mesquite wood whisk https://www.kentrollins.com/shop Rode wireless Go 2 mic: https://amzn.to/3seAQ7X Cowboy Hat: Chazhatz.com ARIAT Clothing: Kent’s Favorite Ariat products - https://bit.ly/3LdR2gn Save 10% off your first Ariat order: http://bit.ly/3JXvfst
View Video Transcript
0:01
[Music]
0:03
you want to make a grand entrance to the
0:05
Pig party well me and Orville going to
0:07
show you how to do a cowboy roasted pig
0:10
above the
0:11
[Music]
0:19
ground I am so excited cuz we having a
0:22
cowboy Pig picking party today we going
0:25
to go up town it is going to be good
0:28
y'all have not met Orville well you did
0:30
see him hanging out the window there
0:32
we'd went for a little drive he want to
0:33
see the SES before he come over this is
0:35
one of the to me the Premier Classics
0:38
that you can have if you're having a big
0:40
party and to begin that process we
0:42
really need to have an an injectable
0:44
marinade that we're going to put in
0:46
there so we'll get to making it I'll
0:48
meet y'all back here in just a
0:50
second we got us some water one stick of
0:53
butter some apple cider vinegar no apple
0:57
juice Shen apple juice about yay much
1:01
some
1:02
woar some kro syrup some brown
1:08
sugar let me guess about that much about
1:10
that much is pretty close we're going to
1:12
get us some kosher salt we're going to
1:14
use a rib rub cuz we really want to get
1:17
that flavor way down deep in that hog
1:20
and this is what we put on all our ribs
1:23
sometimes brisket sometimes it's got a
1:25
childproof label you can't get
1:28
in but you use whatever is your favorite
1:31
hog rub put this back over here on Old
1:34
Bera to where everything gets
1:35
Incorporated well and the butter melts
1:38
while that's taking place we're going to
1:40
spay that hog out so he can get ready to
1:42
lay on the fire glove up it is time now
1:46
some of you might be asking yourself
1:48
right now where can I get a hog like
1:50
this these Hogs weigh about probably
1:51
close to 40 42 lbs Source them from your
1:54
local butcher he can tell you where you
1:57
might can get one or he can get you one
1:59
but we got to remember I told you we had
2:01
to take this hog to where we can get him
2:03
to where he'll lay flat out so go right
2:07
through that rib cage give him a little
2:10
push come on down here just a little
2:13
further in this pelvic bone area we just
2:16
want to get them hams out there where
2:18
they like that now I want this hog to be
2:20
able to lay flat glad you come in to
2:23
visit me today I can tell that you have
2:25
some problems going on here looks like
2:27
it's in your lower back so we're going
2:29
to give this a quick pop feels better
2:32
don't it okay let's get this other
2:34
side now I know you've been having some
2:37
trouble here so here
2:40
we you're in good shape and ready to go
2:43
to the fire now now you can see that
2:45
backbone is running right down through
2:47
here now if you was to split
2:50
that you'd really be really damaging
2:53
that low when that fire got that far
2:55
down there into it so I just try to
2:58
crack these rib RS right here here to
3:00
where they will lay
3:02
out it don't take much
3:08
usually then just give him a mashing try
3:10
to get him out here flat in here there's
3:13
some loose meat and some membrane around
3:17
I try to get as much of that off as I
3:19
can you know like when you're peeling
3:21
ribs that you're cooking you try to get
3:24
some of that old silver skin and
3:25
everything off of them but just trim it
3:27
up mate said I would take that bite if
3:30
you had it for
3:31
me there's a lot of moisture in here
3:34
that we really need to get rid of so get
3:36
you some good paper tiles or a good
3:38
white rag that will get this moisture
3:41
out the little injectable marinade has
3:43
warmed up the butter is melted all the
3:45
season has been Incorporated so you just
3:47
start wherever you want to but we're
3:50
going to try to get as much in there as
3:51
we can and usually when you do this
3:55
it'll try to squirt back out there at
3:56
you so don't worry about that going to
4:00
get that flavor in
4:02
there are you going to end up using the
4:04
whole marinade we will use a bunch of it
4:07
cuz we'll marinate him again after we
4:08
turn him over after he's been cooking
4:11
but you can't I don't think you can over
4:12
marinade one any at all because this is
4:15
really the only way that we're going to
4:17
get flavor down inside this hog meat so
4:21
make sure you use plenty of it but I
4:23
like to try to go along that backbone if
4:25
I can to get some into that pork chop
4:29
come in between every
4:31
rib don't forget the front
4:36
shoulders we're going to probably use a
4:38
little over half of this marinade the
4:41
first round
4:42
through because when we get him over
4:44
here cooking he's going to cook meat
4:46
side down first now you've seen me dry
4:49
this pig off to get that water and
4:51
moisture and grease off of him but as
4:53
this marinade might come out of one of
4:54
them many holes that was plugged in in
4:57
that's all right just rub that stuff on
4:59
there
5:00
we're using our rib
5:02
rub and you want to give it a pretty
5:04
generous shaking cuz we want to get this
5:07
hog coated well now try to avoid getting
5:10
any of this on the other side of the hog
5:13
we don't want any on that skin give it a
5:15
good rubbing in
5:17
everywhere let's get him turned over
5:20
here make sure he's good and dry because
5:24
that's what's going to help that skin
5:26
crisp up turn that good Rich red
5:28
mahogany color that we're really needing
5:31
I did have a guy tell me that he stole
5:33
his wife's hairdyer one time and used it
5:36
to dry it off even better but I don't
5:40
want you to get in trouble so don't do
5:42
that got him good and dry we do let's
5:45
salt him cuz what is that salt going to
5:47
do it's going to help pull that moisture
5:50
off this skin and that is what we're
5:53
wanting to do rub it in really well now
5:55
that we got that done let me show you
5:57
the redneck Cowboy way we going going to
5:59
cook this hog today I have cooked hog in
6:02
the ground wrap them in banana leaves
6:04
wrap them in toast sacks but huh I I
6:07
like this method even better because got
6:09
me two metal saw horses that I've had
6:11
forever two pieces of pipe that are
6:13
going to sit here when we get that hog
6:15
Spate out there where he's got this
6:17
rebar attached to him he will set on
6:19
this grate right here all the way across
6:21
then tin will go around the outside
6:23
edges of it we'll put coals around the
6:25
outside
6:27
edge hog is ready to go it is time to
6:30
get him trusted up to where he can sit
6:31
over there and get to cooking on that
6:32
cowboy hog cooking mechanism R neck
6:34
special over there it is but I got good
6:36
friend Heath NE and I I want to
6:38
introduce Heath to y'all uh he is a
6:40
great cook he has helped me breathe in a
6:43
lot of smoke and fire in the last so
6:45
many years but if you have a mosquite
6:47
spatula or something like that this guy
6:49
made it so it is pretty good so a lot of
6:52
people would wrap a hog in chicken wire
6:54
and then they that way they'd be able to
6:55
turn him but we sort of do that this way
6:57
cuz me and Heath used to pour some
6:59
concrete we got us some
7:01
rebar so we going to put hams
7:05
shoulders one in the middle of that
7:07
backbone certic close off that ham to
7:10
catch that Lo we'll uh get this situated
7:14
and one other thing I am going to tell
7:16
you to right here at the start if you're
7:18
going to cook a hog outside you make
7:21
sure you have 10 times as much wood as
7:23
you thought you might need because folks
7:25
it takes a lot of coals to cook him not
7:28
all at once but you're going to
7:29
generally add coals to him as you go so
7:31
bear with us as we get this hog tied up
7:33
we'll get him over and get him
7:35
[Music]
7:45
going he is trusted up and ready to go
7:47
so me and Heath going to give him a free
7:53
ride try to keep him about half centered
7:55
in everything so now remember what I
7:58
told you when you was going to cook a
7:59
hog you got to have a lot of coals and
8:01
we got Bera fired up nearly Plum full to
8:03
start off with this morning but we'll
8:05
have to keep wood burning throughout the
8:07
day to keep this hog fired to try to
8:09
reach the temperatures we
8:12
want so remember what I was telling you
8:14
about the hams and the shoulders we want
8:16
to try to concentrate a lot of that heat
8:19
right there and you think man that's a
8:21
long way from the ground well I
8:24
guarantee you that heat is getting up
8:28
there
8:30
[Music]
8:34
hey we're just going to add some to
8:36
thank the good Folks at Smoky Woods
8:38
we're going to go with some cherry and
8:39
some Oak put them directly on them hot
8:42
coals we want to try to get a little
8:44
smoke to running up there to see Orville
8:47
as you can see we got all the colds
8:49
mostly ham in shoulder in that's where
8:52
we're going to try to concentrate that
8:54
heat that is the thickest pieces of meat
8:56
on this hog little lighter going down
8:58
the center of the back there where the
8:59
loin is because we don't want to burn
9:01
that from the middle of that hog back it
9:03
off so we can go ahead and just cook it
9:05
slow and steady about a 6 to 6 and 1/2
9:08
hour cook in this method so we got some
9:10
tin cut that we can prop up around here
9:13
try to keep some of that heat centered
9:17
to that
9:19
[Music]
9:28
hog
9:31
[Music]
9:37
[Applause]
9:39
[Music]
9:41
well that hog is cooking right along
9:42
over him me and he looks so happy he
9:44
does it is time I don't know that he's
9:46
happy about it he is he was smiling when
9:48
me and Heath was talking to him while
9:49
ago and I think he even seen him wag his
9:51
tail just a little so I think he's
9:53
pretty good shape but we got to have a
9:55
mop sauce some apple cider vinegar some
9:58
apple juice we're going to go with
10:00
that we're going to have some brown
10:02
sugar in there cuz we got to have some
10:04
of it some kosher
10:07
salt which is about that much right
10:10
there some coar ground black
10:14
pepper some red pepper flakes did you
10:18
try this sauce yes okay and then we're
10:20
going to add some of this rough chopped
10:23
onion right here to
10:24
it and I'm been thinking to myself if we
10:28
only
10:30
had some hatch dried chilies to put in
10:34
here it would make it even better and
10:36
look what we got just hanging around
10:38
here in the kitchen I like that one hey
10:40
you know what um chil started doing
10:43
freeze dried yes they did freeze I think
10:46
that would be yes amazing so these here
10:51
used to be green chilies till they dried
10:53
we thank the folks at the good fresh
10:55
chili company for getting this for us
10:57
shake them seeds out of here
11:00
and then just throw them in there cuz
11:01
these are going to rehydrate give us a
11:03
good stir we'll put it over on Bera let
11:05
it cook down till everything is good and
11:07
tender then we going to mop that hog
11:09
with it give him some of that
11:11
flavor can you give me a van of white
11:13
Pig
11:16
Poe horrible well we've been on 45
11:19
minutes the mop sauce the little has
11:21
made its stuff it is really getting
11:23
after it so we need to turn this pig
11:25
over and get him mopped down so take the
11:29
ENT off of him look at all this moisture
11:32
that's coming out of that hide right
11:34
there
11:38
yeah I want you to look in there that
11:41
would be the great finished color to
11:42
have but we ain't near there yet so what
11:45
we're going to do is back them coals off
11:47
the sides a little more go ahead and
11:49
keep some heat pretty good concentrated
11:51
on the HS and the shoulders but we're
11:53
going to get him mopped going to inject
11:55
him a little more refire and let her go
12:08
I think I'm going to do this and like
12:09
the dentist used to say me you're going
12:11
to feel something but you won't feel it
12:12
much and then they job it in there they
12:14
don't even tell you what's
12:16
[Music]
12:26
happening I have cut a lot of wooden my
12:29
life but I have never used a better
12:31
smoking wood than this wood from Smoky
12:33
Woods be sure and check them folks out
12:36
they got every flavor you might
12:38
[Music]
12:43
imagine we've been on about an hour and
12:45
40 minutes and y'all seen me when we
12:47
uncovered this wall ago and turned him
12:49
over we was looking really good on color
12:51
but I want to check that make sure it's
12:53
not getting any darker because if it is
12:55
we may have to put some foil on it or
12:56
rake them coals off a little further so
12:59
we'll get the pup tin off of
13:01
[Music]
13:07
him that's about as dark as I want to
13:10
get right there we're going to mop him
13:12
one more time and then we're going to
13:14
fold him up and uh we going to turn him
13:17
back over here in a little bit let him
13:18
cook some more looking at the watch here
13:21
we have been
13:23
on about nearly three three hours a
13:27
little close to that hams have got up to
13:30
the temperature that I really need to
13:31
turn them over and we'll go to working
13:33
on that what temperature is that well I
13:35
like to get them to a temperature
13:37
between 130 and 140 and then turn them
13:39
hems over and we'll finish that on the
13:41
hide
13:43
side ain't that a pretty side it is I'm
13:46
looking in there thinking oh my gosh I'd
13:47
eat me some of that we going to base him
13:50
a time or two let them hams go ahead and
13:52
finish cooking them in the front
13:54
shoulders and then we're going to pull
13:55
that hog off and let him
13:57
rest
14:12
[Music]
14:45
total time cooking right about 5 hours
14:47
and 30 minutes uh we ended up flattening
14:50
out some of that ENT on top so we could
14:52
get a little more heat to them shoulders
14:54
and that hams but keep that skin really
14:57
good and crisp get that great color that
14:58
it had and when you have a party like
15:00
this you don't have to invite people
15:02
they just show up because they can smell
15:04
it but it is a good this is what it's
15:06
meant to be is to bring people together
15:08
with food and family but as always and
15:10
it is with great pride privilege and
15:12
honor I tip my hat to all our service
15:13
men and women and all the veterans who
15:15
have kept that old flag of flying we
15:17
appreciate and commend you all we do
15:19
rest of you get on up in here cuz I'm F
15:21
to pick some
15:22
pig God bless you each and every one and
15:25
we'll see you down the cowboy redneck
15:27
Pig picking Trail
15:29
he's so he looks like he's smiling I'm
15:31
sure he's thrilled to be here uhhuh so
15:35
[Music]
15:39
dumb no oh come on he even looked at you
15:46
that
15:49
H there there oh that's
15:57
perfect she beat
16:01
herself film it Shan film
16:06
it he's getting
16:13
heavy stun
16:15
gun he was a white Pig see here white
16:19
hair it's probably Chester White or
16:21
Poland
16:22
China do you know your breeds of hog Mo
16:26
dur Rock Hamshire birkshire bacon pork
16:30
chop
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