| Author |
Message |
    
Case
Citizen
Username: Case
Post Number: 1275
Registered: 2-2005
| | Posted on Monday, March 13, 2006 - 2:44 pm: | 
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I gave serious consideration to posting this in the 'food' section, but it doesn't seem to be a very active part of the board, so....
... how, exactly, do you roast a pig? As I understand it there's an 'open spit' method as well as a 'pit' method.
That's pretty much the sum total of my knowledge of the subject, sadly, but that needs to change in a hurry!
Anyone? |
patmich
Citizen
Username: Patmich
Post Number: 53
Registered: 3-2005
| | Posted on Monday, March 13, 2006 - 2:56 pm: |
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This might help: http://www.askthemeatman.com/roasting_a_whole_hog_in_3_steps.htm |
Eats Shoots & Leaves
Citizen
Username: Mfpark
Post Number: 3109
Registered: 9-2001
| | Posted on Monday, March 13, 2006 - 2:58 pm: |
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I don't know, but I would hurry up and do it before the Eruv gets installed. Could be one of those matter-anti-matter reactions! |
Case
Citizen
Username: Case
Post Number: 1276
Registered: 2-2005
| | Posted on Monday, March 13, 2006 - 3:13 pm: |
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Pat, that's a great website... I've been researching all day but I missed that one!
I guess what I really want to know is "has anyone here actually done it"? I'm looking for success stories, horror stories, "oh I wish I had remembered to specify a slaughtered pig and not a live one"... those kinds of things.
My goal at this point is to avoid disaster, quite frankly.
Regarding the Eruv, yeah... I didn't think of that. Maybe they'll run the line around the border of my property for that weekend? |
Buzzsaw
Citizen
Username: Buzzsaw
Post Number: 4137
Registered: 5-2001
| | Posted on Monday, March 13, 2006 - 3:34 pm: |
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I was part of one once. Looked easy. We rented this revolving spit that was over a big bed of coals. covered the thing w/ foil for a while. Then yummmmtown!
I would say that putting the whole pig on the spit was the toughest part for me.
I also remember that what looked like a huge pig did not feed as many people as I thought. |
fiche
Citizen
Username: Fiche
Post Number: 88
Registered: 3-2002
| | Posted on Monday, March 13, 2006 - 3:54 pm: |
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I also was part of one many years ago. It took from 6 a.m. until about 4:00 p.m. to cook the thing. We didn't have an electric spit, so someone had to be turning the spit all the time. This was out in middle america and one of my husband's cousins brought the pig to the reunion and slaughtered it right there. Ugh.
I don't think of myself as squeamish, but I really could not enjoy the meal. Guess I am a Yankee girl at heart. |
\2{Monster}
Supporter
Username: Monster
Post Number: 2474
Registered: 7-2002
| | Posted on Monday, March 13, 2006 - 4:38 pm: |
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mmmm pig roasts, I haven't been to one in years, I've been thinking of having one for the last couple of years but I think I would have to find someplace to have it other than my small backyard.
Perhaps we could figure something out and have a big MOL F2F Pig Roast Picnic this summer, that could be a lot of fun.
I think starting the pig around 3 in the morning is the best thing to do, that way it should be good to go for lunch. |
Case
Citizen
Username: Case
Post Number: 1277
Registered: 2-2005
| | Posted on Monday, March 13, 2006 - 5:02 pm: |
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I'm planning on starting it in the morning for a dinner serving - burgers and hot dogs for lunch, lots of beer, and then we eat Babe.
The websites I've seen so far indicate to buy 1 pound of pig per person; I'm assuming this takes things like bones into account, of course.
I'm leaning towards digging a steam pit, since that seems to be easier "on the day"... as opposed to the open-spit method.
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soresident
Citizen
Username: Soresident
Post Number: 343
Registered: 10-2001
| | Posted on Monday, March 13, 2006 - 5:21 pm: |
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http://forums.egullet.org/index.php?showtopic=26479&pid=360512&st=0&#entry360512
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eb1154
Citizen
Username: Eb1154
Post Number: 469
Registered: 5-2001
| | Posted on Monday, March 13, 2006 - 5:54 pm: |
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We have had many pig roasts back in our day. We use the electric spit method. It does take a long time to cook.
Horror story....We use to get a pig big enough to feed well over a 100 people. This required us starting the cooking process at about 11 p.m. the night before. Well, one year the spit broke and my younger brother (23 years old at the time) and my high school best friend decided they would spin the pig all night. We were glad some one was willing to step up to the task at hand. Our mistake was letting those two be the ones. When we showed up in the a.m. we found the pig completly black on one side and uncooked on the other. Oh yeah, we also found them past out on the lounge chairs next to the keg of beer or should I say the 3/4 keg of beer. Gave us some thing to laugh about for years.
Good luck. |
\2{Monster}
Supporter
Username: Monster
Post Number: 2477
Registered: 7-2002
| | Posted on Monday, March 13, 2006 - 6:28 pm: |
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Instead of digging a pit, you might want to consider using the bed of an old pickup truck, of course you would have to find one, most likely at a junkyard.
this is what they did at the last pig roast I attended.
I think it's called a Coonass Microwave, or a Cajun Microwave which you can build out of wood.
there's even an instructional CD for a Coonass Microwave on eBay
though it's for a smaller version.
http://www.shrimpshrimp.com/Advantages.htm
http://www.deltablues.net/roast.html
http://generalhorticulture.tamu.edu/prof/Recipes/Cochon/cochon.html
http://207.57.8.71/cajunmicrowave1.html
http://207.57.8.71/cajunmicrowave1.html
http://www.cajunmicrowave.com/
http://www.recipezaar.com/r/113/144
http://www.tabasco.com/taste_tent/recipes/recipe.cfm?id=23&catid=13&name=Cajun_Microwave
http://www.louisianacajun.com/main.asp?URL=http://www.geocities.com/cajunmicro&id=cha
or you could always build one of these
 |
Dave
Supporter
Username: Dave
Post Number: 8871
Registered: 4-1997
| | Posted on Monday, March 13, 2006 - 6:38 pm: |
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the horror |
Buzzsaw
Citizen
Username: Buzzsaw
Post Number: 4142
Registered: 5-2001
| | Posted on Monday, March 13, 2006 - 7:19 pm: |
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that pig is really disco
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WendyP
Citizen
Username: Meandtheboys
Post Number: 3232
Registered: 12-2004
| | Posted on Monday, March 13, 2006 - 7:21 pm: |
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O.K., I just have one thing to say here........
EW!!!
Case, will you be doing the slaughtering as well? |
Buzzsaw
Citizen
Username: Buzzsaw
Post Number: 4144
Registered: 5-2001
| | Posted on Monday, March 13, 2006 - 8:13 pm: |
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Grandpa: My Homer is not a communist. He may be a liar, a pig, an idiot, a communist, but he is not a porn star. |
CageyD
Citizen
Username: Cageyd
Post Number: 652
Registered: 6-2003
| | Posted on Monday, March 13, 2006 - 8:48 pm: |
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We have pig roasts annually, You can rent a motorized spit in Summit/Chatham, just off River Rd. As for the pigs, there are a few places to buy them in both Union and Essex counties. Call around for prices - we found that prices ranged wildly - like better than $1.50 per pound difference. Also, many of the butchers will put the pig on the spit rod for you which is really desirable (shoving a metal rod through the pig is not too fun.) Good Luck |
Case
Citizen
Username: Case
Post Number: 1278
Registered: 2-2005
| | Posted on Monday, March 13, 2006 - 9:06 pm: |
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We were actually joking about ordering a pig and having it show up alive and well in a little pen... at which point we'd eat burgers and have a greased-pig catching contest, or something.
I like the idea of getting the butcher to 'rod' the pig, too - thanks!
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Jgberkeley
Citizen
Username: Jgberkeley
Post Number: 4481
Registered: 5-2001
| | Posted on Monday, March 13, 2006 - 9:39 pm: |
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I have done both.
The pit method is the better, IMO. I've done two in Hawaii and one in Connecticut.
The Spit is ok but takes much more work, IMO.
What exactly did you want to know?
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MARSHALL
Citizen
Username: Smoked_ribs
Post Number: 53
Registered: 7-2003
| | Posted on Tuesday, March 14, 2006 - 12:02 am: |
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I have used my smoker to do a whole hog, it takes 18 to 24 hours to smoke. I use a mixture of fruit woods and ash for heat. It's a lot of work and you don't get that much meat from the hog. I can feed alot more people by smoaking 25 racks of ribs. If you have any questions send me a PM. |
Case
Citizen
Username: Case
Post Number: 1279
Registered: 2-2005
| | Posted on Tuesday, March 14, 2006 - 8:09 am: |
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This is all excellent information. At this point I think I've got most of what I need... now its time to talk to a few butchers and figure out the size of the pig.
JG, I'm leaning more towards the pit also - for several reasons.
I'll send PMs as appropriate, but thanks very much to everyone for chiming in on this subject.
And Meandtheboys... I kind of agree with you, its creepy, but these things happen! |
mem
Citizen
Username: Mem
Post Number: 5866
Registered: 5-2001
| | Posted on Tuesday, March 14, 2006 - 9:19 am: |
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Case - Will there be a pig at the party in May? |
kevin
Supporter
Username: Kevin
Post Number: 634
Registered: 2-2002
| | Posted on Tuesday, March 14, 2006 - 9:22 am: |
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You can get a roaster up to 200lbs from the Green Village Packing Company in Chatham. They are a federally inspected processor who primarily does wholesale, but will also do retail.
973-377-0915
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Buzzsaw
Citizen
Username: Buzzsaw
Post Number: 4147
Registered: 5-2001
| | Posted on Tuesday, March 14, 2006 - 9:44 am: |
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I wonder if the union pork store could also help you out.
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Case
Citizen
Username: Case
Post Number: 1281
Registered: 2-2005
| | Posted on Tuesday, March 14, 2006 - 10:18 am: |
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I have gotten burgers from the Union Pork Store, and they are absolutely on my list. I'm hoping that CageyD comes across with his suppliers, too!
And now I have to add Green Village to the list - its great to have choices. |
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