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Old 08-06-2011, 07:04 PM   #1
Dec 2008
Pittsboro, NC
Posts: 328
Liked 6 Times on 6 Posts

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's Avatar
Jun 2009
Tampa Bay
Posts: 3,295
Liked 597 Times on 575 Posts

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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