Although Memphis itself is not noted for whole-pig barbecue, if you ever attend the Memphis in May World Championship Barbecue Cooking Contest, you will be able to get a taste. At this annual event there are three professional meat categories: whole hog, pork shoulder, and pork ribs. It is, after all, billed as “The Super Bowl of Swine.” Over the years, the flavor profile of the winning pigs at Memphis has changed, with the sweet and fruity flavors overtaking the vinegar-based flavors of traditional North Carolina pigs. No one has proved this better than Myron Mixon of the Jack’s Old South cooking team, whose peach-wood–smoked pig, layered with flavors from a sweet fruity injection and sweet tomato based sauce, has consistently put him on the awards podium. Layering complementary flavors is the key to success on the competition circuit. This recipe features the same sweet, fruity, layered flavors that have historically brought home the bacon at the Memphis.

　　

Ingredients

serves 70

　　

Dry Rub

1 cup brown sugar

　　3/4 cup salt

　　5 tablespoons paprika

　　1 tablespoon chili powder

　　4 teaspoons black pepper

　　2 teaspoons garlic powder

　　1 teaspoon cayenne pepper

　　1/2 teaspoon ground ginger

　　

Injection

6 cups apple juice

　　6 cups white grape juice

　　7 1/2 cups sugar

　　3 cups salt

　　1 whole dressed pig, butterflied, about 120 pounds (see Pitmaster’s Tip, page 159)

　　1 cup olive oil

　　Memphis-Style championship red sauce (page 220)

　　

Step 1

In a small bowl, combine the dry rub ingredients. Mix well and set aside. In a separate mixing bowl, combine all the injection ingredients and blend until the sugar dissolves.

　　

Step 2

Remove the cooking grate from the indirect barbecue cooker and cover it with sheets of aluminum foil, letting at least 2 feet of excess foil hang from the edges. Rub the skin of the butterflied pig all over with olive oil. Place the pig on the aluminum foil, skin side down. Using a meat syringe, inject the meat evenly with the entire amount of injection solution. Next, season the cavity of the pig with the dry rub. Work the rub into all crevices and make sure that all the exposed meat is seasoned thoroughly. Bring the excess foil up and over the pig, wrapping it completely.

　　

Step 3

Light 10 pounds of charcoal in the firebox and add 2 chunks of wood. If using all wood, light 5 logs in the firebox of the indirect cooker. When the cooker reaches 225°F, place the hog and the cooking grate into the cooker. Maintain the cooking temperature by adding 10 pounds of charcoal and 2 chunks of wood every 2 hours or as needed. A more consistent temperature can be held if the charcoal is prelit and graying when added to the firebox. If using all wood, add 2 sticks every 1 to 2 hours.

　　

Step 4

After 11 hours of cooking, tear the aluminum foil to expose the pig. Cook for an additional 2 to 3 hours, until the internal temperature of the hams and shoulders reaches 190 to 195°F. Paint a coat of Memphis-Style Championship Red Sauce on the meat and cook for an additional 30 minutes. Remove the pig from the cooker and let it rest for 30 minutes before hand-pulling the meat.

　　

Cooking Method

Step 5

Indirect heat

　　

Suggested Wood

Step 6

Hickory, Peach, Apple

　　

Suggested Supplies

Step 7

1 indirect cooker; 80 pounds charcoal and wood chunks for seasoning or 1/4 cord of wood; 1 roll 18-inch-wide heavy-duty aluminum foil

　　Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved.Vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q, Chris Lilly oversees the two company-owned restaurants as well as their new chain of franchises.