PIG ROAST

[Litchmo]

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.

[crego97]

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

[Litchmo]

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.

[Home&Marine]

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.

[yellowirenut]

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.

[Home&Marine]

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.

[yellowirenut]

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.

[Litchmo]

Well it is the day after and here are some pics


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[yellowirenut]

Nice looking piglet you have there. Perfect size for a small party. Great set up with the rotisserie and all that. We would have to flip ours by hand half ways threw. How was it..was there any souses served?

[HoneyDo]

Looking through old files. Noticed this nice pig on a spit.
It reminded me of when we had one...

But we called it the "hillbilly pig roast"

Made it out of an old exercise bike and other pieces parts,
That's dad with a bottle of cider vinegar.

That's how we roll...

[Litchmo]

Nice looking piglet you have there. Perfect size for a small party. Great set up with the rotisserie and all that. We would have to flip ours by hand half ways threw. How was it..was there any souses served?

yea it was a small pig. A 60# pig which is small was ordered and the butcher supplier sent him a 50# pig all and all it was very good with leftovers, served with yellow rice garlic potatoes, veggie stuffing and salad sides.
the roster was made years ago by my partner and I old kitchen line for the stainless, a old stoker motor and gear box, a shaft from a cooling tower, and a old snowmobile trailer and you have a roster. works great.

[Litchmo]

Looking through old files. Noticed this nice pig on a spit.
It reminded me of when we had one...

But we called it the "hillbilly pig roast"

Made it out of an old exercise bike and other pieces parts,
That's dad with a bottle of cider vinegar.

That's how we roll...

well the nice thing about this it is shared so storage is not bad, plus it is on a trailer so it moves.

[HoneyDo]

That's the part we missed. Once we dismantled the spit it has been in storage ever since. It's one of those things that you can't lend out b\c no one else would know how to use it! Where yours can be parked in a shed and loaned out season after season.

All in all, It was a nice cookout but the prep and clean up was a bear!!! We will not have another for a long time.

All that slime, fat and mess will make us thing twice next time.


BTW, Your pig looks like it turn out just perfect!!

[Litchmo]

That's the part we missed. Once we dismantled the spit it has been in storage ever since. It's one of those things that you can't lend out b\c no one else would know how to use it! Where yours can be parked in a shed and loaned out season after season.

All in all, It was a nice cookout but the prep and clean up was a bear!!! We will not have another for a long time.

All that slime, fat and mess will make us thing twice next time.


BTW, Your pig looks like it turn out just perfect!!

thanks yes it was
yes it is a bit of a chore but doing it a few times makes you a smarter cook and you know what you need when you need it. Knowing that makes for more enjoyable day and if you can talk some of your guests into gloving up whitewashing that fence is easier (whitewashing from Huck Fin) it is all worth it but I cant stay up till all hours any more so once a year party is OK with me.

[Green Mountain]

Nice job Litchmo.

We just did one last month. My recipe is to rub down, inside and out, the pig with ground corriander. Stuff it with cored apples. (No seeds. skins are okay because you throw them away afterwards.) Then douse it down with soy sauce.

Warp the pig in aluminum foil and then the chicken wire. Cook with apple wood. Bring the temp of the pig up 20 degs. an hour.

Now that we are old we buy a couple of large loins. And cook them the same way. To me the loins are the best part and cooking them are a lot less lobor intensive. But you lose the effect of everyone checking out the piggy.

I've cooked pigs on the a rotisserie and turning by hand. Turning by hand is easier since you only have to flip it every 15 minutes. In between beers.

[hvacker]

In NM the Hispanics call it a manthansa(sp) the ones I've gone to there is little mess as they are roasted in a hole in the ground and buried over night until done. I don't know the whole procedure. Just hot coals are in the pit. But the results are good.
I think Hawaii does something like this too.
Speaking of pork skins, in Mexican groceries these things can be huge. Two feet long.
Here too is a chicharrone. It's pork fat in a burrito. Too weird for me.
Chiech of Cheech & Chong got his name from an uncle that said when Chiech was born he was all wrinkled like a little chicharrone.

[crego97]

Well it is the day after and here are some pics


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Looks good.. how did it taste.. What would you change?
Chad

[Litchmo]

Looks good.. how did it taste.. What would you change?
Chad

It was verry good and moist. I am not so good that I could charge for my services.

[Green Mountain]

It was verry good and moist. I am not so good that I could charge for my services.

Diffinately hold out for FREE beers at least.

[Huntmastr1]

Here is one we did last year. It came out perfect. We followed the method and recipe found on the web.
Search "Three guys pig roast"