Maine-iac Posted October 10, 2009 Posted October 10, 2009 Anybody ever done one before? I just put in an order for a 50lb hog and was wondering if people had any tips out there. Quote
olyclimber Posted October 10, 2009 Posted October 10, 2009 I recommend fully cooking the beast. This may take some time. Add lots of pineapple. Quote
Frikadeller Posted October 10, 2009 Posted October 10, 2009 That much pig requires alot of Beer. A keg is a good choice. Â Â Beware though, I know I have tried, you should not try to drink the entire keg your self. Quote
Bug Posted October 10, 2009 Posted October 10, 2009 Dig a pit. Line the pit with rocks. Build a roaring fire in the pit. Burn it hot for 3 hours. Move the fire and embers out of the pit. Wrap the pinapple stuffed, honey coated pig in a wet burlap bag with a few sprigs of cloves. Bury the pig in ashes and embers with 3 or 4 inches of cover on top and restart the fire. A 50 lb pig will take 5 or 6 hours. Quote
Maine-iac Posted October 10, 2009 Author Posted October 10, 2009 The keg (quality, local beer) is as mandatory as the pig is. Next weekend will be a good one.... Quote
bstach Posted October 10, 2009 Posted October 10, 2009 Rent a 50lb pig sized bbq, with spit, electric rotisserie and a cover. Â +1 on the keg Quote
AlpineK Posted October 10, 2009 Posted October 10, 2009 I've been to one pig roast while in France. They pretty much followed the procedures Bug describes. Â It was good ... Quote
j_b Posted October 10, 2009 Posted October 10, 2009 (edited) Pit or spit, that is the question. I have had the spit roasted kind several times and liked it very much. Never had the buried in the pit kind but it's probably greasier than the other way. Cooking on a spit is more labor intensive (lots of basting), especially if you plan on spinning it by hand or you could butterfly it and cook it on a grill (like Puerto Ricans do it) Edited October 10, 2009 by j_b Quote
prole Posted October 10, 2009 Posted October 10, 2009 Dig a big pit in a dirt alley road Fill it with madrone and bay Stinks like hell And the neighbors complain Dont give a hoot what they say Slap that hog Gotta roll em over twice Baste him with a sweeping broom You gotta swat them flies And chain up the dogs Cookin up a filipino box spring hog Cookin up a filipino box spring hog Quote
bstach Posted October 11, 2009 Posted October 11, 2009 Spit is way easier than the pit if you have a motorized spit. Quote
olyclimber Posted October 11, 2009 Posted October 11, 2009 If I don't get an invitation then people will be banned. Quote
Gary_Yngve Posted October 12, 2009 Posted October 12, 2009 http://cuban-christmas.com/pigroast.html Quote
denalidave Posted October 12, 2009 Posted October 12, 2009 http://cuban-christmas.com/pigroast.html Wow, that looks tasty! Quote
mkporwit Posted October 12, 2009 Posted October 12, 2009 Bomber site Gary. Thanks. Mmm, yeah, now I want to roast a pig too... Quote
Gary_Yngve Posted October 13, 2009 Posted October 13, 2009 Dig a pit. Line the pit with rocks. Build a roaring fire in the pit. Burn it hot for 3 hours. Move the fire and embers out of the pit. Wrap the pinapple stuffed, honey coated pig in a wet burlap bag with a few sprigs of cloves. Bury the pig in ashes and embers with 3 or 4 inches of cover on top and restart the fire. A 50 lb pig will take 5 or 6 hours. Â That sounds almost Luau style? Wrap in banana leaves, also put some hot stones in the pig's cavity? Quote
Gary_Yngve Posted October 13, 2009 Posted October 13, 2009 how much you want ppl to pitch in? Â I think the best is when folks pitch in w/ appetizers/salads/desserts. Quote
billcoe Posted October 13, 2009 Posted October 13, 2009 (edited) Yup Gary, adding to what Keith said- start in the early AM and get the fire good and hot with hardwoods and then pull some stones out and put them inside the cavity. The other missing step that really helps in pulling it out, is wrapping the entire thing with chicken wire before you bury it in the coals in the pit (or some kind of wire to hold the thing together to facilitate pulling it out). Depending on Pig size, you might cook it longer than that if its a big one. Â ps, one of the guys who lived in this commune thing where we use to do the annual pig roast/acidtrip/band play/beer fest still has pig roast get togethers 33 years later. Even though he does this regularly, he now just rents a big metal barbecue that has a spit that is electricaly rotated over standard Kingsford briquettes. You might consider that as well. It's easier to tell when the pig is done:-) Edited October 13, 2009 by billcoe Quote
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