I am looking for an entire pig ready to smoke for the tailgate for the Arkansas game this year.

Any ideas where to get one and how much it would be?

where do you live?

http://www.mcreynoldsfarms.com/

and i want payment in pork for using google for you

[This message has been edited by who?mikejones (edited 7/28/2010 3:38p).]

I guess I didn't google hard enough, and you are more than welcome to come by the tailgate.

There's an Asian market in Garland that sells smoked entire pigs. They have 3 different sizes. I can't remember the exact prices but I think they ranged from $150-$350??

Sorry I can't be more specific - I know it's not too far from Garland Road and it's in a big white building in a shopping center.

surely a butcher could give you one

I had a Cochon de lait party many years ago. I called Andrew Ormsby catering for help locating a suckling pig and they referred me to a supplier near downtown Dallas.

David's meats provided my friends with a full hog just on fourth of july.

David's Meat Market

Email him and ask him about custom orders. Really nice guy. Say Ken referred you and he might be nicer since we get meat from him every sunday for our cookouts.

David's Meat Market
4010 N. Jupiter Road
Garland, Texas 75044
972-495-8315
david@davidsmeatmarket.com

just to give you an idea... we got a #2 pig (which means something was wrong with it: in our case it was missing a left hoof) and it was half the price per lb. of a perfect pig. Ours was about 70lbs. Can't give you the price because we got a deal bc we use him every week.

Killing a cop is a serious consideration. I would suggest you go talk to a counselor.

David's is great! We got there quite often for tenderloin!

How exactly are you planning on going about this? I have 3 tailgate spots and plan on doing something big as well. Whole pig did cross my mind.

As mentioned above, get a #2; no one will notice and you will save $$

A) Taking the grates out of my trailer smoker
B) Building a cinder block oven

keep us updated, I would really like to see how this is done.

Im glad this is asking for a pig to smoke and not a pole.

FYI: we used the La Caja China (it was featured on Bobby Flay's Throwdown) to roast the last pig and it was great.