FAQ's
Why Woody's?
Good Question. We know you have many options for catering your party, there are a lot of BBQ guys out there too. We learned to cook whole hog in Raleigh NC, from some of the best in the business. Our pigs come out perfect every time, and are sublime in their flavor.
At Woody's, our goal is to help make your party great. A great party is memorable for all of the right reasons; excellent food, fun, friends, entertainment, and most of all, the hosts have to have a great time at their own party.
While we can't help with your selection of friends, we can help with everything else. Leave it to us and your party will be one that is fondly talked about for a long time.
Will I like the pork?
Do you like pork ribs? Do you like pork chops? Have you ever enjoyed pulled pork shoulder? If the answer is yes to any of these questions, you will probably LOVE our whole hog! The flavor of the pork is sublime and not overpowering. Our sauces are just the right mix of spices to let the flavor come through.
How is the pig served?
After cooking, the pig is carved, and then the meat is usually chopped and mixed together with a delicious NC style BBQ Sauce, Hawaiian Pineapple Teriyaki Sauce, or Cuban Mojo sauce. This is the perfect way to eat the meat alone on a plate, in a sandwich, or in tortillas as a soft taco.
Where did you guys learn to cook a whole pig so well?
We learned to cook whole hog in Raleigh, NC. We learned from the Mitchell Brothers, Ed and Aubrey, who are known far and wide for their whole hog. We are proud to bring their traditions to your party.
This is the best BBQ I've ever tasted, why don't you guys have trophies like a lot of other BBQ'ers?
The short answer is that to win trophies, you have to compete... and we don't compete.
The long answer is that we don't compete for several reasons, just a few of which we'll relay here.
First off, Our weekends are important to us. If we aren't cooking for a party, we're going try to to spend that time with our families. BBQ is work to us, and while it is work we love, it is still work. We'd rather work for paying customers instead of a trophy and bragging rights.
Second, We're just not competitive people. We'd much rather let our customers decide if we have the best BBQ rather than some judge at a contest. And we LOVE barbecuing, but feel that there is no better way to lose that love than to make it a competition.
Third, Unfortunately, BBQ contests aren't about making the best tasting BBQ. They just aren't We've helped out our friends teams in the past, and became very disillusioned with the contests. A drop of sauce on the outside of the container loses you points, or sometimes disqualifies you depending on the governing body of the contest. It isn't uncommon to hear a judge say something like "This is a great tasting rib, but not a great competition rib" HUH??!?!?!? Well, that has to do with the acceptable appearance and tenderness and taste scores that a judge may give. We want to make the best tasting BBQ. We let our customers decide.
How much space do you need to cook the pig?
Generally, a 10x10 foot area is plenty. Anywhere you can put a Charcoal BBQ grill will do, so no fully enclosed areas, or indoor areas. Our cookers are just the right size to cook a 100 pound pig and can fit almost anywhere.
How do you cook the whole hog?
We use specially designed BBQ pits that excel in cooking whole hogs. These pits simulate the old fashioned way of cooking hogs. Back in the day, the pitmaster would come and dig a big 'ole pit fill it with about a half face cord of oak, let that burn for hours down to smoldering ashes. Then, they place rocks on the ashes, the pig on the rocks, a tarp or cover on the pig, and cover that back up with dirt. Many Hawaiian luaus still cook the pig this way. It works very well, but you end up with a big hole in your yard, and it takes a huge amount of labor, wood, and time.
Our pits simulate this setup very well by putting the hog in the cooker and building the fire on top of the cooker. Some people call these pits "Cajun Microwaves" because southerners started using this method to cook their hogs in a much faster and easier way.
We can also Spit roast a hog for your party. It is a fantastic show. It is really something to see a 200 pound pig spinning over an open fire. Additional charges apply for spit roasting.
Do I need any special permits to cook a whole hog?
Maybe, it depends on where your party is being held. Generally speaking, you do not need a permit on private property unless we are spit roasting a hog instead of pit roasting (that one little letter changes a lot). We'll get in to spit roasting below. If you are having your party on public land such as a beach or a park, you may definitely need a BBQ or fire permit. Some parks only allow charcoal fires in their own grills, some do not allow charcoal fires ever, and some don't allow it during dry times. It is YOUR RESPONSIBILITY to obtain all permits and permissions for your party. We'll gladly advise you if we can. If your venue does not allow fires, we can always cook the pig or any other dishes off site and deliver it hot and fresh. We will absolutely NOT violate any rules in order to cook the pigs.
What is the difference between Pit Roasting and Spit Roasting?
We can cook your pig in a pit or on a spit. The pit is basically a large box the pig cooks in, like an oven, but that smokes the meat also. A Spit is a rotisserie over a large open fire. Spit roasting is a far more impressive show. It stops traffic when people see a 200 pound pig spinning over an open fire. Both pigs come out delicious, but the spit roasted pig cooks for many, many, more hours.
The pit uses regular charcoal and can be used anywhere you can use a charcoal BBQ grill. The spit uses an open fire that you may need a permit for. We'll advise you where we can.
How big of a pig do I need?
A good rule of thumb is a pound of pig per person. So if you are having 100 people to your party, a 100 pound pig would be ideal. Call us, and we can help you decide on a menu that will satisfy all of your guests, including the vegetarians!
How long does it take to cook?
That varies depending on the size of the pig, but generally 4 hours or so. We'll arrive in plenty of time to set up, light the fire, cook the pig and serve it at the time you desire. Usually we arrive about 5 hours before serving time, but that could change depending on the location. Spit roasting could easily take 18 or more hours.
Do you cook everything on site?
No. We only cook the whole hogs, chicken, hot dogs and hamburgers on site. Cooking Pulled Pork or Brisket takes 20 hours or more! Our ribs take 6 hours or more, plus prep time.
We slow smoke our BBQ and take great care to keep it hot and fresh for your party.
Good Question. We know you have many options for catering your party, there are a lot of BBQ guys out there too. We learned to cook whole hog in Raleigh NC, from some of the best in the business. Our pigs come out perfect every time, and are sublime in their flavor.
At Woody's, our goal is to help make your party great. A great party is memorable for all of the right reasons; excellent food, fun, friends, entertainment, and most of all, the hosts have to have a great time at their own party.
While we can't help with your selection of friends, we can help with everything else. Leave it to us and your party will be one that is fondly talked about for a long time.
Will I like the pork?
Do you like pork ribs? Do you like pork chops? Have you ever enjoyed pulled pork shoulder? If the answer is yes to any of these questions, you will probably LOVE our whole hog! The flavor of the pork is sublime and not overpowering. Our sauces are just the right mix of spices to let the flavor come through.
How is the pig served?
After cooking, the pig is carved, and then the meat is usually chopped and mixed together with a delicious NC style BBQ Sauce, Hawaiian Pineapple Teriyaki Sauce, or Cuban Mojo sauce. This is the perfect way to eat the meat alone on a plate, in a sandwich, or in tortillas as a soft taco.
Where did you guys learn to cook a whole pig so well?
We learned to cook whole hog in Raleigh, NC. We learned from the Mitchell Brothers, Ed and Aubrey, who are known far and wide for their whole hog. We are proud to bring their traditions to your party.
This is the best BBQ I've ever tasted, why don't you guys have trophies like a lot of other BBQ'ers?
The short answer is that to win trophies, you have to compete... and we don't compete.
The long answer is that we don't compete for several reasons, just a few of which we'll relay here.
First off, Our weekends are important to us. If we aren't cooking for a party, we're going try to to spend that time with our families. BBQ is work to us, and while it is work we love, it is still work. We'd rather work for paying customers instead of a trophy and bragging rights.
Second, We're just not competitive people. We'd much rather let our customers decide if we have the best BBQ rather than some judge at a contest. And we LOVE barbecuing, but feel that there is no better way to lose that love than to make it a competition.
Third, Unfortunately, BBQ contests aren't about making the best tasting BBQ. They just aren't We've helped out our friends teams in the past, and became very disillusioned with the contests. A drop of sauce on the outside of the container loses you points, or sometimes disqualifies you depending on the governing body of the contest. It isn't uncommon to hear a judge say something like "This is a great tasting rib, but not a great competition rib" HUH??!?!?!? Well, that has to do with the acceptable appearance and tenderness and taste scores that a judge may give. We want to make the best tasting BBQ. We let our customers decide.
How much space do you need to cook the pig?
Generally, a 10x10 foot area is plenty. Anywhere you can put a Charcoal BBQ grill will do, so no fully enclosed areas, or indoor areas. Our cookers are just the right size to cook a 100 pound pig and can fit almost anywhere.
How do you cook the whole hog?
We use specially designed BBQ pits that excel in cooking whole hogs. These pits simulate the old fashioned way of cooking hogs. Back in the day, the pitmaster would come and dig a big 'ole pit fill it with about a half face cord of oak, let that burn for hours down to smoldering ashes. Then, they place rocks on the ashes, the pig on the rocks, a tarp or cover on the pig, and cover that back up with dirt. Many Hawaiian luaus still cook the pig this way. It works very well, but you end up with a big hole in your yard, and it takes a huge amount of labor, wood, and time.
Our pits simulate this setup very well by putting the hog in the cooker and building the fire on top of the cooker. Some people call these pits "Cajun Microwaves" because southerners started using this method to cook their hogs in a much faster and easier way.
We can also Spit roast a hog for your party. It is a fantastic show. It is really something to see a 200 pound pig spinning over an open fire. Additional charges apply for spit roasting.
Do I need any special permits to cook a whole hog?
Maybe, it depends on where your party is being held. Generally speaking, you do not need a permit on private property unless we are spit roasting a hog instead of pit roasting (that one little letter changes a lot). We'll get in to spit roasting below. If you are having your party on public land such as a beach or a park, you may definitely need a BBQ or fire permit. Some parks only allow charcoal fires in their own grills, some do not allow charcoal fires ever, and some don't allow it during dry times. It is YOUR RESPONSIBILITY to obtain all permits and permissions for your party. We'll gladly advise you if we can. If your venue does not allow fires, we can always cook the pig or any other dishes off site and deliver it hot and fresh. We will absolutely NOT violate any rules in order to cook the pigs.
What is the difference between Pit Roasting and Spit Roasting?
We can cook your pig in a pit or on a spit. The pit is basically a large box the pig cooks in, like an oven, but that smokes the meat also. A Spit is a rotisserie over a large open fire. Spit roasting is a far more impressive show. It stops traffic when people see a 200 pound pig spinning over an open fire. Both pigs come out delicious, but the spit roasted pig cooks for many, many, more hours.
The pit uses regular charcoal and can be used anywhere you can use a charcoal BBQ grill. The spit uses an open fire that you may need a permit for. We'll advise you where we can.
How big of a pig do I need?
A good rule of thumb is a pound of pig per person. So if you are having 100 people to your party, a 100 pound pig would be ideal. Call us, and we can help you decide on a menu that will satisfy all of your guests, including the vegetarians!
How long does it take to cook?
That varies depending on the size of the pig, but generally 4 hours or so. We'll arrive in plenty of time to set up, light the fire, cook the pig and serve it at the time you desire. Usually we arrive about 5 hours before serving time, but that could change depending on the location. Spit roasting could easily take 18 or more hours.
Do you cook everything on site?
No. We only cook the whole hogs, chicken, hot dogs and hamburgers on site. Cooking Pulled Pork or Brisket takes 20 hours or more! Our ribs take 6 hours or more, plus prep time.
We slow smoke our BBQ and take great care to keep it hot and fresh for your party.
For Great selection and prices on Decorations, Luau supplies, and lots more, please visit our PartyMart.
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