pig roast advice

“Hey Troll - every hear of a beer can stove?”

“Boy that has to be a pain to pack in.....”

“We had a roast a couple of weeks ago. It was my job to supple a sack of sweet corn and three pounds of butter. We roasted bear this time it was the first time I tasted bear.

ACTUALLY, they tell me I ate it last year, but I, uh, don't remember (à la FYAO?).

The ladies brought salads - all my buddies do most of the cooking.

This is a great thread.

Oh yes, I just finished serving 1 200 to 1 300 dogs on my shift. We cooked 2 500 dogs for the kids for the first day back - along with corn and apple pudding.

I never dropped one (I was the only kid who was never allowed to do dishes) - which is a much better record than pig.

Gotta luv the country.”

“First of all, anyone who roasts a pig is way behind the curve.


If you get proficient, you will Bar-B-Que the Hog.”

“One thing you might consider is the labor cost, if your cooking the pig 800 is way over but 800 for 12+ hours of work plus the grill plus the pig isnt that bad a price.

My neighbor has a gas roaster that can do a 100 lb pig in 4 hours....”

“A 175 pound hog (dressed) should take 24 hours.”

“Marinade and baste with Mojo Criollo (Cuban bitter orange based stuff). You won't be sorry.

Whole pigs 'round these parts cost about $1 a pound. The largest expense is in supplying the beer to the crew that's scheduled to stay awake and tend to the critter while it's cooking. We usually seem to work in shifts... a couple of guys stand next to the bbq, stay "well-hydrated", and try to keep the heat somewhat constant while the other crew sleeps off the effects of their hydration-therapy.

Use a meat thermometer to be absolutely positive of the meats' readiness. Time cooking is too variable, knowing what's happening inside the pork is key. Sometime's that's 12 hours, sometimes it's 16 or more. It's easy to keep already-cooked meat warm while waiting for guests, but it's impossible to make undercooked meat edible in short order.


Ordin
last edited: 9/03/06 7:47:03 PM”

“Dayyymmm, they grow 'em BEEEEEEGGGG in Bama. Ummm, I wouldn't even know where to begin with this...



Story, here...
http://www.breitbart.com/article.php?id=D8PBKB5G0&show_article=1&image=large”

“somebody go git Artex!”

“That thing's the size of a hippo!



Wait, the kid used a 50 caliber pistol?
last edited: 5/29/07 3:49:26 PM”

“Yep, a hand cannon.”

“That's a lot of bacon rings!”

“Methinks the boy is afar in the background. Still - he's a humdinger.

So he used a "hogleg" to down the hog?”

“Alas! poor Yoroink. I knew him well





and yes I know this is a misquote”

“She only had three weeks to go on the 'View'.”

“First things first, its called a pigpicking not a pig roast, sheeesh.”

“search "Hogzilla" in snopes. Picture is unconfirmed.”

“Ruby posted this days ago.”

“Wellllll, excuuuuuuuuuse me. I did not see it.

Apologies for the redundancy.
last edited: 5/29/07 5:28:45 PM”

“Take em out back and whip him.”

“so, hoggy hoax or piggy plausibility, anyone?”

“Lee,

5x6 -5 block high pit

wire mesh top cap

pan 4x4 non galv

half hog and wrap in glad,then foil.

fire mostly coal with 10in flame ...but not in middle.

cook time 6-7 hrs.

Btw a 70lb hog costs 100$ in fl.”

“$800 is too much. I think Karo had the best advice. Start out with pork shoulder roasts that you can buy at Sam's. One of the best pig BBQers I know does exactly that. They are reasonable in cost and the cooking time is not excessive. You can also cut them in half if you don't want to cook as much. A whole shoulder around these parts weighs about 18 lbs and takes about ten hours to cook. My friend has a very nice custom-made gas fired cooker trailer rig that he pulls around for contests and catering. He taught me how to do 4-5 lb boneless pork roasts on my home BBQ. All of his advice is applicable no matter what cut you choose or how big it is. Some of his pointers were.

1) Towel dry the roast and then put a dry rub on it. Garlic powder, onion, black pepper, cayenne pepper, and salt works fine.
2) Place on top rack of a mediumly hot grill grill.
3) Quick cook Place the roast in your kitchen oven set on 250F Broil and cook the roast until the temperature inside is 100F. Then remove the roast and place it on the top rack of your grill. If the roast has a lot of fat make a tinfoil pan to place it on. You don't want a fat fire.
4)When cooking on the average grill cooking time is irrelevant as long as the interior temperature of the roast is raised to 170 to 175F. A 4-5 lb boneless roast takes me about 2 to 2.5 hrs set on low fire.
5) After some of the grease has drained onto the tinfoil pan remove the pan. Grill until the 170-175F temperature has been reached.
6) All this time your been thinking "Yeah but I want my pig to taste of BBQ smoke. You're cooking with gas!"

Oh ye of little faith! A BBQing grasshopper can burn a lot of hickory and not get the smoke taste he desires. Here's the trick of the trade when you don't own your own personal hickory forest.

7) First and foremost DO NOT not soak your expensive hickory chips and place them directly on the hot coals or lava rocks. They will burn up faster than you can add them.
8) If you don't have hickory use dry oak twigs, dry apple, or maple i.e. any hardwood.
9) Take a good handful of the smaller chips and double wrap them in tinfoil.
10) Use a toothpick to punch a dozen or so holes in the tinfoil wrapper.
11) Place this packet directly on the coals or lava rocks. Smoke as much or little as you like.
12) Rule #12 is for new residents of South Carolina. Don't ever (unless you want your ass kicked)serve up a brotwurst (sp?)and call it BBQ.
13)NEVER NEVER ever put BBQ sauce on the meat as it is being cooking or before you serve it. That is like putting a sign on your back that says "Kick my ass hard. I'm just a carpetbagging yankee who deserves it"!
14) And finally.... All real BBQ sauce is vinegar and mustard based. All other sauces peg you as a homo or from western North Carolina!
last edited: 5/29/07 7:21:19 PM”

“Cook only the BUTT and throw the rest away!”

“This is not hogzilla.
This is a completely different animal with a whole lot more documentation than hogzilla.”

“Well the most important thing about a Pig roast is to keep Only Rosie's friends there. She gets quite confrontational when someone comments negativly on her.....(LOL)”

“cold and solitary, lee started this thread 26 months ago. It only popped up because of the recent big pig.”

“Ok, seeing as how this is old school to me, here is the drill.

Forget cooking a whole hog at this point. Go with the shoulders or boston butt.

First dig a 4 x 6 pit about 8 inches deep in the ground. Around the pit put TWO layes of concrete blocks on three sides.

Get an expanded metal grate to cover the pit.

Get hickory and apple wood in abundance. Burn the hickory to coals and get a layer of it on the ground under the pit. (If you have new expanded metal, burn it off in the fire to remeove the grease coat).

Soak the apple wood in water and put a couple chunck in the coals in the pit every time you fire it up.

You will add coals about every 30 minutes, just keep an inch or so of live coals under the meat at all times.

Use whatever rub you desire on the shoulders, but I use only Sugar Cure on mine (most people in the south will use only canning salt)

I baste the shoulders every time I fire the pit with 1/2 wickers BBQ sauce (the thin kind) and 1/2 apple juice.

I cover the shoulders with cardboard while I am cooking.

I cover the end of the pit with a piece of tin.

12 hours at this rate. The rule of thumb is that if you can hold your hand right over the grate for about 5 seconds before it becomes too warm, you have the right amount of heat coming up. Any longer, add more coals, any less, cut back.

When the grease begins to cook out of the shoulders, it will drip in the coals and bring that great smoke that makes your mouth water. I keep a couple buckets of sand handy in case I get a flare up, but it takes multiple cookings before I every experienced that happening in the pit.

Serve the finish sauce on the side.”

“Well hell, dayhiker. I shold have read the entire thread.”

“this is for real, NPR interviewed the fella that's doing the cape mount yesterday on the air.”

“I saw that after my post! Nevertheless good BBQ advice is timeless. Somebody somewhere wants to cook a pig today and we at TT should try to help them out.”

“at the end of the hogzilla article is a blurb of the current issue. Photos unconfirmed

It is an interesting co-ink-a-dink that a filmaker was in the area getting ready to do a film called "legend of hogzilla" when the boy took the beast, no?



http://www.snopes.com/photos/animals/hogzilla.asp”

“...and still nothing on snopes about the suppossed lyra/ens wedding....”

“THe local news had the taxidermist on last night. He had a plaster cast of that pigs skull next to a cast of a typical boar skull. The difference was pretty amazing.”