Page 1 of 2 12 LastLast
Results 1 to 13 of 27

Thread: PIG ROAST

Hybrid View

  1. #1
    Join Date
    Jan 2007
    Location
    Chicago land area 60181
    Posts
    103

    PIG ROAST

    OK I got sucked into my neighbors pig roast. He getting a 60# pig, I have only done this once and I just put slits in the pig an inserted garlic. My thought was to just do a dry rub, or maybe stuff it with fruit or hole herbs, bast it with apple juice or in a pan to add moisture, what do you think? The roster is a rotisery that uses charcoal wood chips, low and slow was my thought with apple wood.

  2. #2
    Join Date
    Mar 2010
    Location
    Missouri
    Posts
    46

    Hog Roast

    Quote Originally Posted by Litchmo View Post
    OK I got sucked into my neighbors pig roast. He getting a 60# pig, I have only done this once and I just put slits in the pig an inserted garlic. My thought was to just do a dry rub, or maybe stuff it with fruit or hole herbs, bast it with apple juice or in a pan to add moisture, what do you think? The roster is a rotisery that uses charcoal wood chips, low and slow was my thought with apple wood.
    A hog roast is awesome, a lot of work but the end result is normally pretty good. I roast about 6 or 7 a year on a cooker that I made. Now the only thing is mine is not a rotisserie but all the same concept. I make up a big pot of stuff that I inject in the meat a few hours before I put it on. I use apple and hickory wood, I keep my temps at 225 for the most part. The last one that I did was 270# just did the 2 hams and 2 shoulders that was about 120#s of meat. Got the fire going at 1800 on Friday night and put the pig on at 2000, it roasted until 1600 the next day. Pulled apart awesome.

    I use a mix of this stuff for my injector juice.
    -1 qt apple juice
    -1 qt pineapple juice
    -lea and pearins say 1/4 cup
    -garlic alot of garlic
    -season salt
    -a little bit of wine say 1 cup
    -about 1/4 cup of Italian season (the cheap stuff)

    I inject it until it wont hold any more. put it on and watch out.. you will get hooked.
    I got a site for you to look at as well, watch out you will like it.. it is
    http://www.bbq-brethren.com/forum/

    For the rub I just take all the seasonings out of my cabinet and mix with about 2 cups of brown sugar and rub it down..

    keep us informed with the outcome. if you have any other questions I will be more than happy to help. Also got to produce the PRON.. if there is none it did not happen... (PRON = Pictures)
    Chad

  3. #3
    Join Date
    Jan 2007
    Location
    Chicago land area 60181
    Posts
    103
    I Will keep you posted with pics. Some where I have pics of the roster if not I will take more it needs to be picked up this week. The roast is on the 17th. Ill get picks of start to finish.

  4. #4
    Join Date
    Sep 2009
    Location
    S.C.
    Posts
    1,281
    A 60 pound pig will feed about 12 to 15 people. I stopped cooking pigs or 1/2 pigs because there's so much waste. I use to pay around .90 a pound for a 1/2 or .95 to a 1.25 for shoulders or hams. My preference is hams. After you do one, you'll see what I'm talking about. I'm sure it will be really tasty!

    I'm a rub man. You can buy it but mixing it is best and I make my own sauce! Yummmmm.
    Yes, I know I Shouldn't But I Just Can't Help Myself...

  5. #5
    Join Date
    Jan 2009
    Location
    Indiana
    Posts
    3,228
    agree on the wast...me and a few friends used to do hog roast for people we knew...they would cover the cost for fuel and the pig..we would end up getting a few $$ our selves but mostly all the beer we could drink. Depending on the size we would start it at 10pm or midnight then cook it all morning..usually Finnish it about 3pm...the butchering is a complete mess. u would end up with about 15-25 lbs of fatty slime. These where FAT tender Indiana hogs. Meat would fall apart on its own, not much pulling needed. The mess was horrible..about two hours to clean up just from cooking and pulling the pig.


    we would not use a rub but stuff that beast with aromatics...whole herbs and quartered apples, oranges and onions.

  6. #6
    Join Date
    Sep 2009
    Location
    S.C.
    Posts
    1,281
    Quote Originally Posted by yellowirenut View Post
    agree on the wast...me and a few friends used to do hog roast for people we knew...they would cover the cost for fuel and the pig..we would end up getting a few $$ our selves but mostly all the beer we could drink. Depending on the size we would start it at 10pm or midnight then cook it all morning..usually Finnish it about 3pm...the butchering is a complete mess. u would end up with about 15-25 lbs of fatty slime. These where FAT tender Indiana hogs. Meat would fall apart on its own, not much pulling needed. The mess was horrible..about two hours to clean up just from cooking and pulling the pig.


    we would not use a rub but stuff that beast with aromatics...whole herbs and quartered apples, oranges and onions.
    Don't know if any of "ya'll" have ever heard this one but my pal says that his boys Fight over the Pig Skin. They take it, scrape all the Crap/Fat/Muck out and deep fry it into the best Pork Skins you ever ate. I have never done that. I normally won't feed my dogs the muck that's left since it's so greasy.

    Hey, I like the fruit idea. The other thing I normally do is, I'll get a whole sirloin and cook it with the hams (or pig). Man-O-man the sirloin takes missing before the Pork hits the table.
    Yes, I know I Shouldn't But I Just Can't Help Myself...

  7. #7
    Join Date
    Jan 2009
    Location
    Indiana
    Posts
    3,228
    we would eat a few pieces of the crispy skin, the cheeks are good also...there is just so much "muck" as u put it that u just want to get it cleaned up as soon as possible. I would think a dog would have the runs if it was given that nasty stuff.

  8. #8
    Join Date
    Jan 2007
    Location
    Chicago land area 60181
    Posts
    103
    Well it is the day after and here are some pics


    Name:  P1010069.jpg
Views: 245
Size:  48.9 KB

    Name:  P1010070.jpg
Views: 213
Size:  64.8 KB

    Name:  P1010071.jpg
Views: 202
Size:  50.6 KB

    Name:  P1010079.jpg
Views: 218
Size:  64.1 KB

    Name:  P1010081.jpg
Views: 214
Size:  50.9 KB

    Name:  P1010091.jpg
Views: 281
Size:  72.3 KB

  9. #9
    Join Date
    Dec 2002
    Location
    Kyle, Tx
    Posts
    536
    Or, you could just do this!

    Don't redistribute my wealth,, redistribute my work ethic!

  10. #10
    Join Date
    Jan 2010
    Posts
    97
    Hey Litchmo. I'm building a tiki bar on my deck and was wandering what you used for your roofing material. Thanks.

  11. #11
    Join Date
    Jan 2007
    Location
    Chicago land area 60181
    Posts
    103
    Quote Originally Posted by REECHMAN View Post
    Hey Litchmo. I'm building a tiki bar on my deck and was wandering what you used for your roofing material. Thanks.
    It's a flat shed roof 1/2 plywood with rolled roofing. The same is on the front. In this picture it has table skirt from the party store. I have replaced it with cider shacks the grass was high maintenance.
    Name:  P7110019.jpg
Views: 72
Size:  86.9 KB

    Name:  P7110022.jpg
Views: 76
Size:  66.2 KB

  12. #12
    Join Date
    Jan 2010
    Posts
    97
    Quote Originally Posted by Litchmo View Post
    It's a flat shed roof 1/2 plywood with rolled roofing. The same is on the front. In this picture it has table skirt from the party store. I have replaced it with cider shacks the grass was high maintenance.
    Name:  P7110019.jpg
Views: 72
Size:  86.9 KB

    Name:  P7110022.jpg
Views: 76
Size:  66.2 KB
    Thanks, I found a couple places that sell the palm thatch mats, I think I'll go that route. P.S. Come on July!

  13. #13
    Join Date
    Jan 2007
    Location
    Chicago land area 60181
    Posts
    103
    Well here we go again another pig roast on Saterday. Will pick up the roster today from storage. Hope all goes well.

Page 1 of 2 12 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
Comfortech Show Promo Image

Related Forums

Plumbing Talks | Contractor Magazine
Forums | Electrical Construction & Maintenance (EC&M) Magazine
Comfortech365 Virtual Event