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  1. squealin_bob

    Whole Hog

    I just got a 200 lb pig currently at the slaughter house.  I am having it scalded scraped and the head left on.  I have never cooked a whole hog.  I am thinking of stuffing it with something, not sure what yet.  Also on the outside should I leave the skin expsed or wrap the whole pig in...
  2. squealin_bob

    Been several years since I've been on here

    Hey Everybody out there in BBQ World!  My name is Bobby.  I own a restaurant called Squealin' Bob's 2nd Act Deli in Sparta,Tn.  I've been smoking meat since i was 12 years old 13 years now I'm 25.  I mainly do large scale catering and own 2 Southern Pride Smokers.  An SPK-500 mounted on a bumper...
  3. squealin_bob

    New Guy in Sparta, TN

    Hey Everybody great site here. I started smoking Boston Butts when I was 13 and did I start big. Two weekends a month we did fundraisers in several areas of Middle TN cooking at the least 250 and the most 425. We used mostly 8-footer pull behinds at the time. When I was a year and a half...
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