Maine-iac Posted October 10, 2009 Share 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 Link to comment Share on other sites More sharing options...
olyclimber Posted October 10, 2009 Share Posted October 10, 2009 I recommend fully cooking the beast. This may take some time. Add lots of pineapple. Quote Link to comment Share on other sites More sharing options...
letsroll Posted October 10, 2009 Share Posted October 10, 2009 Send me and invite Quote Link to comment Share on other sites More sharing options...
Frikadeller Posted October 10, 2009 Share Posted October 10, 2009 That much pig requires alot of Beer. A keg is a good choice. Beware though, I know I have tried, you should not try to drink the entire keg your self. Quote Link to comment Share on other sites More sharing options...
Bug Posted October 10, 2009 Share 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 Link to comment Share on other sites More sharing options...
tvashtarkatena Posted October 10, 2009 Share Posted October 10, 2009 The poi's the hard part. Quote Link to comment Share on other sites More sharing options...
Maine-iac Posted October 10, 2009 Author Share Posted October 10, 2009 The keg (quality, local beer) is as mandatory as the pig is. Next weekend will be a good one.... Quote Link to comment Share on other sites More sharing options...
Mal_Con Posted October 10, 2009 Share Posted October 10, 2009 The cheeks are the best part. Quote Link to comment Share on other sites More sharing options...
bstach Posted October 10, 2009 Share Posted October 10, 2009 Rent a 50lb pig sized bbq, with spit, electric rotisserie and a cover. +1 on the keg Quote Link to comment Share on other sites More sharing options...
AlpineK Posted October 10, 2009 Share Posted October 10, 2009 I've been to one pig roast while in France. They pretty much followed the procedures Bug describes. It was good ... Quote Link to comment Share on other sites More sharing options...
j_b Posted October 10, 2009 Share 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 Link to comment Share on other sites More sharing options...
prole Posted October 10, 2009 Share 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 Link to comment Share on other sites More sharing options...
bstach Posted October 11, 2009 Share Posted October 11, 2009 Spit is way easier than the pit if you have a motorized spit. Quote Link to comment Share on other sites More sharing options...
olyclimber Posted October 11, 2009 Share Posted October 11, 2009 If I don't get an invitation then people will be banned. Quote Link to comment Share on other sites More sharing options...
Gary_Yngve Posted October 12, 2009 Share Posted October 12, 2009 http://cuban-christmas.com/pigroast.html Quote Link to comment Share on other sites More sharing options...
Maine-iac Posted October 12, 2009 Author Share Posted October 12, 2009 Bomber site Gary. Thanks. Quote Link to comment Share on other sites More sharing options...
denalidave Posted October 12, 2009 Share Posted October 12, 2009 http://cuban-christmas.com/pigroast.html Wow, that looks tasty! Quote Link to comment Share on other sites More sharing options...
rocky_joe Posted October 12, 2009 Share Posted October 12, 2009 how much you want ppl to pitch in? Quote Link to comment Share on other sites More sharing options...
mkporwit Posted October 12, 2009 Share Posted October 12, 2009 Bomber site Gary. Thanks. Mmm, yeah, now I want to roast a pig too... Quote Link to comment Share on other sites More sharing options...
Gary_Yngve Posted October 13, 2009 Share 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. That sounds almost Luau style? Wrap in banana leaves, also put some hot stones in the pig's cavity? Quote Link to comment Share on other sites More sharing options...
Gary_Yngve Posted October 13, 2009 Share Posted October 13, 2009 how much you want ppl to pitch in? I think the best is when folks pitch in w/ appetizers/salads/desserts. Quote Link to comment Share on other sites More sharing options...
billcoe Posted October 13, 2009 Share 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. 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 Link to comment Share on other sites More sharing options...
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