Anyone In Here Ever Roast A Pig?

[yukon25008.1]

having a pig roast on 4/16, and its the first time ive ever done it. just curious if anybody has any sugestions or tricks so it comes out right.

[Black02Silverado]

Done it a few times. We cook it on it's back at 300 degrees for about 7hrs or so depending on the size. Keep from opening the cooker since that pulls the heat out. Other than that keep an eye on it and flavor with you favorite Bar-b-q sauce.

[LeoS41280]

My brother does one every summer in late June. And I have helped him a few times. We start by digging a pit about 2x2x6 feet. Burn the wood down to get a nice hot bed of coals. 3-4 hours. Then he has a tank out of a water heater split long ways that is supported by pipe over the fire and filled with water. Ya have to keep adding water as the hog cooks.

The whole hog is wrapped with chicken wire. Salt and pepper is all he uses. He has a home made electric spit that we put the hog on. A piece of corrugated steel helps to keep the heat in and it used to control the heat. The actual cooking time is about 12 hours. And lots of beer. Saturday eve everyone brings something to eat with it and we have a good time.

This whole thing takes about 3 days. One to cook the hog and eat. One day to recover from eating and drinking too much beer. And one to clean up.

[yukon25008.1]

Thanks guys, it doesnt sound that difficult im sure ill be fine. someone was saying regardless of how many hrs it cooks as long as the internal temps reach 170 its good to eat. I think the grill im getting is a 5' rotisiere/spit.

any suggestions on rubs and/or marinade?

[Nytemare]

We did it at sea a few times...We cooked it in the ships oven first for about 5-6 hrs than put it on the spit for the last hr or so. Apples, Pineapples, hickory smoke flavor, some onions and salt and pepper. If you have to spit roast it...I like the little jars of rubs you can get from Club House.

http://www.clubhouse.ca/en/products/detail...c3-5371fc36c631

 

That stuff.

 

Get it everywhere, what ever you use...inside the cavity and everything.

 

One of the best parties you'll throw for sure man...everyone loves a pig roast.

[Blue_Z71]

Have any of yall ever buried a hog? Now THAT'S some good eatin'

[Nytemare]

Have any of yall ever buried a hog? Now THAT'S some good eatin'

Went to a luau in Hawaii, thats how they cooked it....And my God it was awesome.

 

 

 

....So were the Mai Tai's....

[gnet158]

Have any of yall ever buried a hog? Now THAT'S some good eatin'

 

 

That's the only way to eat a hog! Getting hungry!

[Spurshot]

I recall one buried pig that went wrong, way wrong. The fire wasn't hot enough when it got buried. The pig spoiled and the thing stunk to high heaven. Make sure you check the temp. For a first timer, I'd recommend using a remote themometer with one of those digital readouts and a cable to the probe. After you figure out how to do it, you may not need it, but it sure is a good idea if you aren't sure.

[ShimanoFisherman]

We've done it multiple ways down here; hole in the ground, cajun microwave and a spit. The cajun microwave is a insulated box with stainless steel lining and a removable top. The top is usually stainless as well and is recessed to hold the charcoal/wood. You inject and rub down the pig, put it inside and then get the fire going above it. I can't remember what we kept it at but I think it was around 250F. Depending on the size of the pig, you may have to get rid of the ash on top and get some new coals going. We usually replace half a side of coals at a time. Obviously you'll also need to turn the pig a few times.

 

We've cooked the most in that microwave but I prefer the taste from the ground or spit. The ground is just too much of a pain but for the spit we used someone's trailer spit though we were only able to get it twice. It was a larger box than the cajun microwave with a big rotisserie at the top. I think you get a lot more flavor and you can continuously put rub/sauce on it.

 

Man, I'm getting hungry just thinking about it! Good luck to y'all!