I so agree Tommy! The comp was positive in so many ways, with awesome cooks like you guys, new ideas for vids will never be hard to find. Thanks for watching!
Thank you for sharing your knowledge and recipes with us! You have a way of making me feel like family! Thanks again for sharing your love of BBQ with us!
Thanks so.much for being here! I've been cooking fora long time and I learned so much from you!! Keep it comin' Brutha! Btw, the beard game is REAL strong!! 😆
OMGoodness guys!!!! You ROCKED this whole hog cook!!!! Tender succulent deliciousness!!! Love that it fell off the bone! The only problem, you only prepared two tacos, you should’ve made two more for your Canadian bbq sisters!!!!!🤣🔥💃🏻
That whole Hawg looked absolutely perfect! That’s been on my to do list for a while and I believe you’ve inspired me to give it a shot😎 Thanks for using / trying out my Texas Trinity on this cook! I’m going to have to try out Steve’s Shake too. 👊🏼👍🏼👍🏼
That looks awesome. You know it good when someone goes in for a second bite. When I cook something that I think is good I sit back for a minute and watch if they go back for another bite/second helping.
7:35 - Coolio Spritz Combo! 👍 9:05 - That color at the 5 hour mark! 😮 13:05 - No Sauce Necessary! 💯 14:05 - #PitMasterPrivilege 😉 15:58 - Let's go, Mama Joe! 🙌 Sounds like that Pineapple brine really shined through in the skin. Great live stream & awesome follow up video. Mad respect, CJ! 👊
I grew up as a kid cooking whole hogs with my grandfather and uncle. I have kept the tradition by cooking at least one a year. Yours looks absolutely spectacular!
I have always wanted to cook a suckling pig at home but my cookers are not large enough. Great job. Curious about how the loin meat turned out? In competition, they go through a lot of effort to protect the loin by placing bacon over it also. In a suckling maybe it is not necessary.
Thanks for watching Lady, the cook for a 40 pounder is so short in comparison to cooking an adult hog, I don't think any additional steps are necessary to protect the little loins. They were as tender and juicy as everything else.
@@mamaandpapajoe The pig turned out AMAZING. The trick of pulling the ribs and cartilage out was clutch. Some of the best tacos I have ever eaten. Thank you, I hope the new year delivers you some good karma. Merry Christmas and a happy new year.
Hey Mark! Brine - pineapple juice (7qts) water (7qts) Kosher salt (1 cup) white sugar (1 cup) Kosher salt warmed until dissolved and then chilled. unclestevesshake.com sucklebusters.com.
Simply awesome I will do this soon maybe a half because of my pit size. This takes me back to Orangeburg South Carolina where BBQ is whole hog, nothing else.
What live episode # did you show the prep? Could you attach a link to the video? New to your channel and could not find the prep video. Thank you for sharing.
To make it easy to krackle the skin, simply use some wire and secure the pig to the rack, this way when you pull it from the pit, simply flip the rack over and use a torch to make that skin crackle.@@mamaandpapajoe
Here you go Mark! 1/3 cup Mayo 2/3 cup Mexican Crema or sour creme 2 tlbs lemon juice 2 tlbs water Sriracha sauce to taste/color Great immediately and even better after overnite!
Hey Mama & Papa Jo! Thank You for the sauce recipe. Can’t wait to try it! Watching your video makes me want to try a suckling pig in my smoker!! I see U have some other videos that look pretty interesting & tasty!!! You’ve got a new fan!! Keep it coming!
Carnitas baby! Excellent Job CJ! tell Mama I said hi!
So much you can do with a whole pig Brad!
Mama says it all, Adorable!
Nicely done, looks so delicious.
Thank you and take care❤️
Yessir, Thanks for watching Ed!
15:00 that dog is just waiting for you to spill some of that pork lol
lol.... That's my road dawg Gimmee... thanks for watching!
One of many good things about that comp is I have found your channel. This cook for me was a lesson! Thanks and cheers.
I so agree Tommy! The comp was positive in so many ways, with awesome cooks like you guys, new ideas for vids will never be hard to find. Thanks for watching!
Thank you for sharing your knowledge and recipes with us! You have a way of making me feel like family! Thanks again for sharing your love of BBQ with us!
You are so welcome, MossDawg, thanks for watching.
Thanks so.much for being here! I've been cooking fora long time and I learned so much from you!! Keep it comin' Brutha! Btw, the beard game is REAL strong!! 😆
🤣🤣 much appreciated David, thanks for your support.
Papa Joe, Man you knocked the piggy out of the park.Thanks for sharing this video with us.
Glad you enjoyed it Michael, thanks for watching!
The Papa Joe Chuckle tells you when it is good! LOL Love it man! Off the hook!
Lololol.... Thanks Reggie!
I've seen 100's of smoked hogs. This one is bar none the most delicious looking one I've seen yet. Subscribed!!!
Thanks a lot Ricky!
Great cook CJ! Looked amazing 👍Always learn something watching your videos! Thanks for sharing brother, have a great one, you all stay safe!👍👊🍻
You too man, thanks for watching.
OMGoodness guys!!!! You ROCKED this whole hog cook!!!! Tender succulent deliciousness!!! Love that it fell off the bone! The only problem, you only prepared two tacos, you should’ve made two more for your Canadian bbq sisters!!!!!🤣🔥💃🏻
Thanks so much ladies. Tacos the next time you're in my neck of the woods!
So nice to you you both enjoy a great cook. Cheers Mama and Papa Joe!
Thank you Brian!
Very Nice! Perfect that skin! Thought of rubbing with Mustard before applying your SPG? The Traeger guys gotta love you!
Thanks a lot William..... mustard could definitely be the ticket!
Hey mama papa just wow. That looked too good. I need to find a small pig for the weekend now. Peace
Be sure to send me some pics, thanks for watching.
That whole Hawg looked absolutely perfect! That’s been on my to do list for a while and I believe you’ve inspired me to give it a shot😎 Thanks for using / trying out my Texas Trinity on this cook! I’m going to have to try out Steve’s Shake too. 👊🏼👍🏼👍🏼
The Trinity was excellent, cant wait to see your pig vid!
Wow great job CJ. That was an awesome cook. That hog looks TENDER!!
Thanks Eric, she was absolutely delicious!
Dang ... bring on the Tacos 🌮 and the Pulled Pork sandwiches 🥪just bring it lol 😆. Thanks for sharing my brother. Cheers!
So much you can do bro!
That looks awesome. You know it good when someone goes in for a second bite. When I cook something that I think is good I sit back for a minute and watch if they go back for another bite/second helping.
So do I Dustin, thanks for watching.
Now I'm hungry! Great video. I'm going to try this style on my Yoder YS640S.
Go for it Larry! I see no problem!
DEFINITELY looks like some serious good eating!!!! Thank you for sharing your video!!!
Thanks for watching Mike.
That is one righteous beard....glad I found this channel.
lololol... Thanks Sawbone. Thanks for watching.
7:35 - Coolio Spritz Combo! 👍
9:05 - That color at the 5 hour mark! 😮
13:05 - No Sauce Necessary! 💯
14:05 - #PitMasterPrivilege 😉
15:58 - Let's go, Mama Joe! 🙌
Sounds like that Pineapple brine really shined through in the skin. Great live stream & awesome follow up video. Mad respect, CJ! 👊
That's where that sweetness in the skin came from! That pineapple brine! U da man E!
DAMN you killed it on this hog!!! Great job.
Much appreciated Chiefetw!
So glad I found you folks!! Win for me today!
Welcome aboard Shane, we're thrilled you found us as well. Look around and be sure to let us know what you think. Thanks for watching.
Great video!!! That turned out perfect.
Thanks so much!
I grew up as a kid cooking whole hogs with my grandfather and uncle. I have kept the tradition by cooking at least one a year. Yours looks absolutely spectacular!
That is an awesome tradition Chef! Thanks for watching
That's a great job brotha...that little piggy looked delicious 😁😁👍🏿
I appreciate it Malcolm!
That looks so good. Thanks for the great video.
Thanks so much for watching Heavyset!
What a great video and that hog looks delicious. Definitely subscribing
Thanks very much Neon! Take a look around.
very nice brother CJ! mighty fine looking swine!
Thank you kindly Sir!
man u are one of the best that ever showed how to do it...From NC, i thank u...
Thanks so much for watching X!
I have always wanted to cook a suckling pig at home but my cookers are not large enough. Great job. Curious about how the loin meat turned out? In competition, they go through a lot of effort to protect the loin by placing bacon over it also. In a suckling maybe it is not necessary.
Thanks for watching Lady, the cook for a 40 pounder is so short in comparison to cooking an adult hog, I don't think any additional steps are necessary to protect the little loins. They were as tender and juicy as everything else.
Dynamite bro! Looks like a fun cook👍🏼
It was John! Thanks for watching
I am doing a 40lb pig tomorrow for Christmas. I am riding with your expertise. Thank you for the video.
Good luck Poppatapir! Be sure to let me know how it turns out! Merry Christmas!
@@mamaandpapajoe The pig turned out AMAZING. The trick of pulling the ribs and cartilage out was clutch. Some of the best tacos I have ever eaten. Thank you, I hope the new year delivers you some good karma. Merry Christmas and a happy new year.
@@poppatapir9924 You da man dude!
Pig money 💰 Tacos money 💴 great cook ! 👍🏽
Thanks Burnt Nz!
Yessir that little piggies came out great. And to turn that bad boy into some tacos. Sign me up man
Thanks for watching T. Came out great!
fire technique subscribed , love me some whole hog bbq from NC myself.
We appreciate your subscription Harris, please take a look around and let us know what you think!
MAN PAPA JOE YOU KILLED IT THAT HOG LOOKS AWESOME. GOOD EATS RIGHT THERE
Thanks Madwood, delicious and not as difficult as one might think.
I would like to see u do a whole goat..
This pig looks perfect!!!
U got love from Mississippi!
Dude you and I are on the same page. Working on getting one!
@@mamaandpapajoe yes sah... I will be on look out. Take care brotha
Great video! What's the pineapple juice brine recipe. Can you also share the names of the 2 rubs you used?
Hey Mark!
Brine - pineapple juice (7qts) water (7qts) Kosher salt (1 cup) white sugar (1 cup) Kosher salt warmed until dissolved and then chilled.
unclestevesshake.com
sucklebusters.com.
Nice video, thank you!
Our pleasure SoCa[, thanks for watching!
Love the knowledge sharing and love the beard I'm almost as white as yours 😆
Thank you so much Kelly, us bearded brothers have to stick together.
Awesome job. That's how we do them in NC.
Thanks very much for watching Thomas.
NO SAUCE! THATS WHAT I'M TALKING ABOUT! LET THE MEAT STAND ON ITS OWN! GREAT JOB PAPA!
Thanks David, "let the meat speak for itself". I LIKE THAT!
That looks So Damn delicious🤤 are those tortillas homeade?? Were gonna put this to the test this wknd..thank you for handing down your recipe!👏👏👍👍
Thanks for watching Angelina. It really was delicious. No those tortillas weren't homemade 🤣🤣. Be sure to let us know how your cook turns out.
@@mamaandpapajoe I most definitely will....and it's our 1st time cooking up one of our own pigs in this way, so wish me luck🤞🙏..God Bless to you both💕
That looks amazing. Great job!
Thank you Steve, appreciate you watching.
I LOVE this...and I LOVE no sauce! Great job. That is some PIG!
That Pig Shake is the truth Steve!
Simply awesome I will do this soon maybe a half because of my pit size. This takes me back to Orangeburg South Carolina where BBQ is whole hog, nothing else.
I want to see a video!
What's up y'all from Aiken SC?!
Yep!!! Thanks CJ
Thanks as usual John!
I admire your will power....man I would of been eating as fast as I was pulling the pork...lol
🤣🤣🤣🤣 It got crushed on the back end Barry! Thanks for watching.
Man that looks amazing..do you happen to have a link for those seasonings
unclestevesshake.com and sucklebusters.com. Thanks Cecil.
Looked amazing. I’ve been wanting to do a whole hog. It’s been a longgggg time for me.
I want to see it! Get moving! lol
EXCELLENT!
Glad you think so leadeye. Thanks for watching
Love the bacon tip!❤
Thanks for watching GG!
Dang!!! Now you got me hungry again!!
Yep! It's about time for another one too.
Damn it looks good... I've always been wanting to do whole pig.👍🤤
thanks! As long as you don't get a 200 pounder, they are pretty easy to cook.
@@mamaandpapajoe That's what I hear the smaller the better.
Gettin' Jiggy With A Little Piggy!
Thank you so much for watching Mr Garlicman.... I'm digging that handle!
I found it not sure why I didn't get the alert. ya that little piggy looked good M and P Joe
All's well that ends well Sleeper! Thanks for watching!
Good job!
Thank you Neal, we appreciate you watching.
Great job
Thanks a lot Ty!
What live episode # did you show the prep? Could you attach a link to the video? New to your channel and could not find the prep video. Thank you for sharing.
Thanks for subbing Seth, we appreciate it!
ruclips.net/video/PQbisCgBD2U/видео.html
Thank you!
You did a Dang good job
Thanks for watching Floyd!
Man Thats Nice, I been considering doing a Suckling pig on my Oklahoma Joe.
You're going to love it bro.
What size was this pig Thanks Eric Myers
About 36lbs on the grill Eric!
MY MAN THIS IS OUTSTANDING IVE BEEN WANTING TO MAKE ONE LIKE THIS BUT TO BE HONEST WITH YOU IM A LITTLE INTIMIDATED LOL
Bro! Just go for it man, even if it's not perfect, it's going to be some good eats!
@@mamaandpapajoe good eats im down for that thks bro
Looks delicious I love whole hog
I've got a small 15# in the freezer that I'm thinking about cooking for the wife's birthday next month.
@mamaandpapajoe lol my birthday is next month to the 14th
Would you remember what size pig that is I'm looking to do one for Thanksgiving but not sure orlf the size i looking for something like that
This little piggy was 40 lbs before trimming and about 36lbs after.
I love everything about that cook. Never done a whole hog, but would love too. Y'all are the real deal.
Thanks Kevin, it's easier than people think.
Looking good
Thanks very much Veronica!
Nice work…
Thank you RB! Cheers!
Man who needs basketball, the real game going on right here. Another 1 💪
Thanks for watching Lawrence...lololol
What size trager did you use. Wondering if I could get one done on my masterbuilt 1050
I cooked this on The Traeger Timberline 1300 Roderick.
Seeing bacon on the pig to protect it. I just picture Homer Simpson. Bacon up that sausage boy!
lololol.... that's too funny!
What size pig fits on the Treager Grill thanks Eric myers Richmond VA
Depends on the Traeger you have and whether it is butterflied or racer styled during the cook. This one was a little under 36lbs.
Mannnn! He topped it off with tortillas
🤣🤣🤣🤣Yessir!
What size Traeger was used. I'm looking at getting the 575, bot sure if it would fit a pig
That pig was 40lbs I used my Timberline 1300 to cook it. You can fit 25lbs on the 575!
@@mamaandpapajoe I have trager 885 ironwood what size pig you think it will cook
How many lbs was the pig and how many people would it feed?
This one was 36 lbs. It could easily feed 20 folks with side.
Look delicious
Thank you Steven 😋
@@mamaandpapajoe you welcome
Can you fry up the soft smoked skin and fry to make chicharone?
There's an idea I plan on trying. It should work well.
🔥🔥🔥🔥
My man!
😋😋😋😋😋😋😋
Thanks for watching William.
Yes love pork tacos 🌮
For sure Dan!
Yall have some good skin.
Thanks very much Consigliere.
Where did you buy the pig?
We have a chain of Mexican M4eat Markets called Culebra!
To do it cajun style, you should have flip it and try to crackle the skin with a torch of some sort. So what was the net weight of the pig?
Thanks Krazy! It started at 36lbs, not sure what it weighed after the cook.
great job. I am wanting to do one on my new pellet grill this spring.
@@mamaandpapajoe
To make it easy to krackle the skin, simply use some wire and secure the pig to the rack, this way when you pull it from the pit, simply flip the rack over and use a torch to make that skin crackle.@@mamaandpapajoe
nice cj
Thanks so much Dan!
That juice is MONEY!
So true Ignacio! Thanks for watching.
may i say sir your beard is glorious.
Well thank you very much Litso, much appreciated.
Where did you get the thing to poke the holes ? What’s it called
It's a 15 Blade Jaccard/meat tenderizer available at any Restaurant supply or on Amazon.
Wow !!👍👍👍
Thank you John! 👍
What was the weight of the 🐷
Started out bout 40#, on the grill was about 36#.
What size pig?
4o lbs!
how much did the pig weight
It was a 40 pounds Cabot.
What size
40lbs!
How big is that Grill that you cooking that pig in
I have a Traeger that pink pig is not a big enough I don't want to get me a bigger sign that's why I asking you how big is that Grill thank you
@@pedrog6127 It's the Traeger 1300, it's pretty big!
It's the Traeger 1300, it's pretty big!
@@mamaandpapajoe thank you very much
What's the price of it
I think I paid about $175 for that pig Larry.
Damn it.....ate an hour ago but now I'm hungry again.
Thanks Mak! I'm due for another one, they are delicious.
I am licking the scream!
Pure deliciousness Steven!
Would like the recipe for the sauce!
Here you go Mark!
1/3 cup Mayo
2/3 cup Mexican Crema or sour creme
2 tlbs lemon juice
2 tlbs water
Sriracha sauce to taste/color
Great immediately and even better after overnite!
Hey Mama & Papa Jo! Thank You for the sauce recipe. Can’t wait to try it! Watching your video makes me want to try a suckling pig in my smoker!! I see U have some other videos that look pretty interesting & tasty!!! You’ve got a new fan!! Keep it coming!
@@markschubert8239 Thanks a lot Mark, you can handle a suckling!
Hogs are meat animals, completely honorable thing to convert them into food.
They sure are tasty Charles!
@@mamaandpapajoe With proper seasoning, any wild sourced protein---quail, rattlesnake, has a special aura.