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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Keeping a whole hog warm.

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Old 08-06-2011, 07:04 PM   #1
jmp138
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Default Keeping a whole hog warm.

So today I cooked my first whole hog, it was 120 lbs and has come out just perfect. The problem is, in my fear of having 60 people arrive and not having the hog ready, it's done about 3 hours ahead of time. Just wondering what the best plan is, I could cover in in foil and turn off the heat or just let it roll at about 150 for a few hours.

Thanks for any quick help!

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Old 08-06-2011, 07:55 PM   #2
TMet
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You could go ahead and chop the meat and put it all in a cooler. But I'm guessing presentation is a big part of doing a whole hog. How did you cook it?

Don't forget to put the head on a stick

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