Pig Roast

[FJRay]

The local car club is thinking of trying a pig roast for a club event and nobody has done it so we are looking for input. Anyone with experience please speak up.

 

[twowheelnut]

Kill pig. Gut pig. Roast pig 'til done. Eat pig. What's the dilemma?

 

[OrangevaleFJR]

https://www.rentrain.com/content/1/26/79

 

[juniorfjr]

Saw a thing on the food chanel. A Puerto Rican thing called a china box. Put pig on racks, put grate over pig. Cover grate with charcoals. Add charcoals every hour for 5 6 hours and presto roast pib. Check out foodnetwork.com, bobby flay throwdown.

 

[madmike2]

Ray, IIRC there are quite a number of Pacific Islanders in the PNW (Tongans, Hawaiians, Fijians, Samoans). They all have a history of roasting a pig in such a manner. You might try asking at one of their local churches or societies.

I can ask one of my Tongan co-workers this week and get back to you.

 

[radman]

Check with the local Harley Bar. There are outfits that do this, a trailer mounted BBQ and folks that know how to use it, they'll have the roasters etc. for once the pig is done. Done right, it's awesome. Done wrong, one expensive fiasco.

 

[otrfjr]

Check with the local Harley Bar. There are outfits that do this, a trailer mounted BBQ and folks that know how to use it, they'll have the roasters etc. for once the pig is done. Done right, it's awesome. Done wrong, one expensive fiasco.

This isn't a backhanded swipe at Hogs, is it?

 

[V GER]

1. Fill up the tank on your 03, place on centerstand, start and adjust for fast idle.

2. Wrap pig in foil

3. Position wrapped pig, snout between the handlebars

4. Cook until fuel level is at 1/2

5. Carefuly spin pig 180 degrees.

6. Cook until fuel is spent

7. Allow 20 minutes cooling time

You should end up with this......

:dribble: :dribble: :dribble:

 

[dcarver]

As Rad stated.. done right, ummm.

Done wrong... don't ask.

I will say this - if you are a pig roasting novice, like me, then instrumentate the pig with thermocouples and a temperature reader. They are cheap these days. As the pig cooks, the instrumentation will monitor the temperature. When the temperature hits pigalicious, pull the sucker outta the ground, no matter what the resident expert is spouting.

After 3 in the ground PiggiQ's, the first two going horribly bad, I did as as suggested above and it turned out great! Good luck - and have a backup plan. Like hot dogs and burgers.

 

[FJR_pig]

Kill pig. Gut pig. Roast pig 'til done. Eat pig. What's the dilemma?

:scare2:

 

[Geezer]

Best to have someone who has done it before.

My gun club has an annual pig roast. One year we hired a guy to do it and he cut the pig in half length wise and roasted it over charcoal on a giant grill. It was OK, but not nearly as much fun as watching the pig turn over a fire.

The past few years we have had a couple of volunteers set up a large motorized spit and roast over a wood fire. They regulate the heat by placing metal panels strategically around the fire and move them as required. It takes all day to roast. It is a lot more fun for everyone when the pig if spinning over a fire while you anticipate the meal.

Some folks use fresh hams instead of a whole pig, but again, not as much fun, and you don't get the variety of the different cuts of meat.

 

[Sherman]

Here is something helpful. I want to try this myself sometime, and it doesn't look too hard or expensive.

3 guys

Best Regards,

Bruce

 

[FJRay]

Here is something helpful. I want to try this myself sometime, and it doesn't look too hard or expensive.3 guys

Best Regards,

Bruce

Thanks Bruce, I found that one and printed it, all 28 pages. Looks like a good ******** method and simple enough not to be a large expense.

 

[Rogue]

Kill pig. Gut pig. Roast pig 'til done. Eat pig. What's the dilemma?

:scare2:

:rofl:

 

[mdisher]

I would echo what others have said... For our annual pig roast/fireworks display and what not we hire it out. Good guys aren't hard to find and won't be that expensive either.

Plus it free's you up to judge wet T-shirt contests and what not

 

[Mrs. Scab]

Have been to several Pig Roasts. Dig a big hole in the ground to cook pig in, or can cook it on a huge grill. The pig has it's eyes removed and it's belly cleaned out . The belly is then stufffed with fresh or canned green beans and small red potatoes and stitched closed. Place the pig on the grill and place an apple in it's mouth and put tin foil over the ears and nose. Usually takes about Eight to Ten hours to cook through. Plan a shift change with the guys and stay up enjoying a few beers while making sure to baste the pig aout every hour with what ever you prefer( such as butter or oil). When pig is done, cut his belly open.....serve greenbeans and potatoes with other side dishes. VIOLA! You have some goooood eatin' goin on. Enjoy!

 

[donaldb]

Two Words: Cajun Microwave

Season it, Put the pig in, put coals on top, drink lots of beer, and it does the rest...........Word!

 

[Windjammer]

Years ago I roasted a few pigs. We used to go right to the farm and buy the pig from a farmer who let us kill it and clean it right there. Then we immediately took it home, wrapped it in chicken wire and put it in one of those big roasters you can rent from the local party rental outfit. The rented roaster worked real nice, all you had to do was keep adding charocal and drinking beer. By the time you were shitfaced, the pig was done. Perfect! Considering we were total amateurs, the pigs always turned out awesome, and we had lots of compliments on the food quality. It really is not that hard if you have a little common sense.