FREE Whole Hog Cooking Class TONIGHT at FARM CENTER

Don't miss out!

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Posted by: KFarrell
[email protected]
334-699-1475
Date: Apr 10 2015 8:12 AM

The Lang BBQ Smokers cook team has assembled some of the finest cooks and pit masters to teach this multi-part class at the Tri-State BBQ Festival April 10-11, 2015. (Cooking a whole hog relies heavily on the weight of the cleaned pig for exact cooking times.) Tentatively, we anticipate the following schedule, but will tweak it for cooking times if needed.The cooking class is free with your paid admission at the gate. ($10). There is also entertainment and food available for everyone at the festival so bring the family! 

Friday night, the Whole Hog Prep Class will showcase the necessary steps in preparing, seasoning and dressing the pig, as well as types of injections used and the overall “game plan” for whole hog cooking. This class should begin at 6:30 PM in the Lang BBQ Smokers area and there will be seating for the class under the tent. The Lang Cook Team will also be on site to answer any questions you might have about smoking meats, using a Lang BBQ Smoker, or the prepping and cooking of the hog.

The hog will go on at some point during the evening (according to the weight) and should be cooking nicely by the opening of the festival gates on Saturday morning. The hog needs to cook peacefully (without opening the door too often) because as the saying goes, “If you’re looking, you’re not cooking!” While the hog is cooking, the Lang cookers will demonstrate how to cook smaller cuts of pork on another smoker throughout the day on Saturday. On the hour between11 and 3, they will present different cooking techniques and recipes for common meals you would cook at home. These “mini-classes” will last approximately 30 minutes each.

The whole hog should finish cooking shortly after the 3:00 class, and then at 4pm the cooked, dressed hog will be presented to everyone who is assembled in the Lang BBQ Smoker tent. The different cuts of pork will be shown while inside the whole hog (Ie: this is where the bacon is, and this is where the shoulder is, etc). and after any final comments about the finished hog, those in attendance will be able to sample the finished cooked product. There is no cost to participate and receive samples, so make sure you get to the Lang BBQ Smoker area right at 4:00 to enjoy this part of the class!

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