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In Reply to: Stuffing a pig posted by Scott on April 24, 2012 at 14:33:36:
Scott, I am by no means an expert but have done a few hogs. Now I have an Ole Hickory so there is no direct flame or turning involved. In my own opinion, I like them stuffed. I think the hog does not smoosh out so flat when cooked and looks nicer. Can't address the danger zone question. Just be sure to keep everything clean. We usualy stuff some homemade sausage in side of some chickens then put said chickens inside of the hog and sew it up. I cook at about 275-300*, time depends on the weight of the hog. Hope this helps.
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