Block Pit Whole Hog

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Block Pit Whole Hog

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About Meat Church BBQ:
Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!

#MeatChurchBBQ #WholeHog #WholeHogBBQ

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Nothing better than ENC BBQ. Some of the best BBQ comes out of Greenville, NC and the surrounding areas. Go Pirates!

mitch

“I think I may have drank too much whiskey last night” we’ve all been there! Incredible video and series. Thank you for sharing your passion with the rest of us good folks. Cheers🍻

bigwillie

"alright yall its late morning here"
*beer already in hand
god bless america

BlackrockLobbyist

Matt...one suggestion. Before throwing pig onto rebar, season Both sides of pig on prep table. Also, cut slits into outer carcass & stick in garlic cloves...the More the better...to add more flavor to meat. In Hawaii, we do basically the same except we dig hole in the ground & light fire w/mesquite/wooden pallets & let burn down to coals. When fire burns down 1/2 way, toss in stones, roughly soccer ball-sized & smaller, to heat up. When fire burns down to coals, remove stones, dunk in cold water to cool down & place in carcass. Close up carcass & encase in chicken wire. Again, More wire is better!-lol...Place whole carcass onto coals & thrown on burlap bags SOAKED/SATURATED in water. Cover Whole creation in plastic tarpaulin/heavy canvas, such as military canvas tent. COVER Whole pit w/dirt & let steam 7-10 hours!...VOILA....Hawaiian kalua pig!...BTW...Fire bricks can be substituted for stones. This operation involves 24-30+ people & Communication is Key!....A-L-O-H-A from Hawaii

harrymiram

Not to brag or anything but Sam Jones BBQ is about 5 mins from my house here in Winterville, NC. Makes me feel good when I see Sam and his dad Pete get the recognition they deserve. True legends in the whole hog game. Thanks Matt for all that you do for the BBQ community!

Fun fact, Sam likes to sing Karaoke.

jonathane

I can feel the hangover when the hog goes on haha

patdonovan

As an Ayden NC native I was super excited to see this video! This method is authentic ENC cooking!

Kitakaingram

Awesome. Thats what it all about at a bbq.Hanging out all day with friends, got some cold drinks and having amazing food at the end. Love it!

kaz

It’s low key weird seeing Matt on the sidelines but I love it also. It shows how open the BBQ community is.

devinesquivel

Did a whole hog (small one 47 pound) on my pellet grill. Used your hog injection, the best pig I've ever done. Thanks for putting out great products.

jimlarson

Hell yeah! Glad to see my hometown being represented! I grew up on skylight inn and love Sam Jones bbq!

natedavis

Great vid. I did this same thing last time I went whole hog. The only thing I did different was that I used a little more seasoning prior to the cook, and I tied wooden rods to the hocks ahead of time to make the flip easier. I love that simple sauce (apple cider vinegar, pete's hot sauce, salt and pepper) and will be sure to try that next time!

JohnDoe-uwin

Growing up in NC, and loving both eastern and Lexington style BBQ, I’m proud to see eastern style finally getting the recognition it deserves. My papaw had “pig pickin’s” all the time when I was a kid, and watching these guys standing around pulling meat straight off the hog brings back memories.

bparks

we are following this video guide for an 80lb pig cooking in a few weeks. building the pit now. One question, as I recall the pig releases a great deal of liquid fat. I was thinking of getting my backhoe out before building the pit to dig down a little, as a final place for the fat to go then covering it back up (got to keep the dogs our of it). Thanks for the great video.

hlanceboyd