I Smoked a Whole Pig in my BBQ -- Too Easy

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(words that help you find this video) #KEEPONGRILLING I Smoked a Whole Pig in my BBQ -- Too Easy

[turntogod]

Don’t know how I got here but the fact that this guy replies to a ton of comments is awesome

[rooster_saucer]

ayyyy shout out to howtobbqright! i love it when the channels i respect, respect each other.

[gunnerrain]

Love the shoutout to malcom. You two guys and guga are the best!

[CarlVandenberg]

I've lived in NC for nearly 50 years (born in TX...different kind of BBQ there). You can see why we call it a pig pickin'. And if you order it from a BBQ restaurant you order pulled pig. Lots of 55 gallon drums have been converted into pig smokers around these parts. If you see one being towed behind a pickup truck you want to follow that truck! 😏 I can't tell you how many times I've been to a pig pickin' party. Add a keg of ice cold beer on a warm sunny day and a pig pickin' is like being in heaven.

[davidsweldon]

I pull all the meat, then take the skin, cut it in small, squares, put in oven and dry it out then fry it. I serve the crispy skin with the pulled pork. Both of those on a bun with carolina mustard sauce is awesome. The juicy pulled pork with the crispy crunch. All the right flavors and textures.

[youknowelgin]

6:38 me to my wife when she wants a round 2

[gregorytracy]

I live in SC and grew up enjoying whole hog cooks over my Grandfather's pit. Still a favorite and honestly I agree, it is a science in SC. We have several hundred BBQ restaurants in SC and many different styles of sauces or methods of cooking. Thanks for mentioning us!

[jvogt]

That BBQ mopping sauce was great. I smoked a 60lb pig over applewood in my stick burner! Thank you for the video. Everyone loved it

[billholland]

Went to a “pig picking” with a buddy of mine in South Carolina in the early 1980’s. I still remember it as the best BBQ pork ever. Cut open 55 gallon drums and whole hog split open on a rack over the coals - all day and night event - great food!

[thebudda]

Something else a lot of us secretly do in South Carolina is about once an hour take a stick of butter & rub down the skin good. It adds some moisture & gets the skin crackling. After you pull the meat those crispy, buttery, juice saturated skins are a delicacy that are prized. Also, add a little Apple cider vinegar to your sauce, helps pull the flavors deeper into the meat fibers. This looked awesome, great job!

[And-unsx]

Saw Malcoms video as well....one of the best channels out there....you are one them of as well of course DutchMasterX 😋

amazing Cook

[ReineVerran]

Fantastic cook up today mate, well done!

[rooster_saucer]

“this looks barbaric”.... “i take it back.” lmao.

[nicholasmiller]

I stumbled across your channel and I’m hooked. Your videos are very entertaining and informative

[joeasy]

After all this pandemic craziness, I think you should start hosting small tourist groups at your outdoor kitchen to eat. Especially when you grill huge meats like this. I’ll definitely be there. From Houston, Texas.

[jerrybennett]

Thank you so much I've been wanting to try a whole pig for some time now I think will

[keithmarquardt]

looks really good! Great job!! keep up the great videos!!

[blingbling]

Watching this at 1 am was a bad idea I'm sooo hungry :>

[mannyedwards]

I grew up in eastern North Carolina and Swizterland. Two very different lands, both of which made pork a community affair. In Switzerland we had sausage and rӧsti smothered in brown onion gravy, and in NC we had pig pickins with vinegar sauce and hush puppies. I honestly cannot decide which one I prefer.

[kyleaukerman]

Morrison is my big fat uncle! Love watching you guys have fun and make great food!