ok HOGs - how do I roast a whole pig?

D

DowntownDM

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I've been itching to roast a whole pig, and while I'm a good enough cook and BBQ technician in general - neither myself nor any friends or family have ever roasted one - and before I do so and potentially screw it up I'd like a killer tried and true method.

anyone?

anyone?

Bueller?
 
I think you just stick a funnel in its butt, pour in a little thermite, then jam in a road flare. I read about it in last month's martha stewart living.
 
din said:
I think you just stick a funnel in its butt, pour in a little thermite, then jam in a road flare. I read about it in last month's martha stewart living.
Click to expand...

ROTFLMAO!! Not sure how the ol' cowboys do it around here, but could you bring some on down when it is done? :D
 
Easy! You take a 500 gallon oil drum, and cut it in half sideways with a torch. Then you clean it out real nice, and weld some hinges on the back and a handle in the front. Find some grate from an old fire escape to use as a grate, cut it to size, and weld some brackets inside your new "super grill" to hold it.

Dump a bunch of wood in the bottom of the grill and light 'er up. (Oak works fine) Let the fire burn for a good while (overnight) until you've built up a nice bed of coals, and the whole grill is uber-hot. (glowing red around the bottom)

Get a pig from the slaughterhouse, one that has already been gutted and cleaned. Chop off the head, and the limbs, and toss everything onto the grate. (that face-meat is tasty!)Wait a while, then check on the pig, baste him with some BBQ sauce, rearrange the pieces, and let him cook some more. Repeat these steps until the pig is done. This will take several hours- you can lift up the grate and feed the fire as needed. If you do it right, the meat will almost be falling off of the bone, and you'll be able to smell the goodness a half-mile away. Serve with coleslaw and pitchers of beer! :thumbup:

I've only done this once personally, but it worked like a charm, and man, was it tasty! My dad's used the grill several times since and he says it always turns out great.
 
You can dig a fire pit and bulid a spit. Build a hardwood fire, hickory preferred but oak is acceptable and apple and cherry also work well. Pine and Elm will not be edible. Slow roast it and enjoy.

I did a google search and found http://www.firepit-and-grilling-guru.com/
 
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+1 for moon. but if you are from texas or the south like me i prefer mesquite wood. this gives the best flavor and the best smell i think. but is tough to cook with. id go with a combo of oak and mesquite if you want some good ole pork. and if you are going to be cooking alot i would def get a drum and make a smoker. they work great for brisket and ribs or pork.
 
we always made a pit out of concrete blocks , hog wire, and a sheet of tin


3 blocks high

hog wire

anothr row of blocks to hold it on


and then cover with a sheet of tin

8ft long or so

so ya can still tend the fire


use as substitute to oil drum and go with rest of moons descriptions


get a keg.

start early and stay late:)

you need a big bed of coals
 
knife hunter said:
we always made a pit out of concrete blocks , hog wire, and a sheet of tin


3 blocks high

hog wire

anothr row of blocks to hold it on


and then cover with a sheet of tin

8ft long or so

so ya can still tend the fire


use as substitute to oil drum and go with rest of moons descriptions


get a keg.

start early and stay late:)

you need a big bed of coals
Click to expand...
Ditto everyting Knifehunter said but I would add, put the coals in a thin line all around the inside edge of your concrete pit so that it cooks indirect. Charcoal works well but if you build you an oak fire and add coals from the fire when the temp falls you will have become a pitmaster. Use a thermometer and keep it around 225 degrees. This will allow a long slow smoke and give you a nice pink smoke ring on the inside of the meat. Use a meat thermometer and cook until the center of the hams and shoulders reaches 195. This is the perfect temp that will allow you to pull the pork. Dont forget "the secrets in the sauce".
 
The secret to turning a pig, big or small is not to wait too late if you don't have the correct apparatus or when you grab that ham bone to flip him it just slides out in your hand. Get you a single piece of rectangular welded wire fence big enough to fit the hog completely on one end and fold the other end of the fence over the top of the hog. Some folks stitch the fence envelope with wire, coat hangers are usually available but I learned to keep a few lengths of 3/4" pipe (conduit) around then use two long pipes and two short pipes to thread through the fence fabric until you have a nice, sturdy pig and wire envelope that allows for basting, temp checks and is easier to flip even for a few drunks at dark thirty in the morning. The pit works great but I got to where I like having the pig at a convenient height to handle instead of trying not to fall on the pig while basting. Charcoal is fine but the oak burn barrel fashioned from a 50 gal drum and some well placed rebar are the trick. We 'found' a speed limit sign and beat the edges into a three sided tray which sits under the burn barrel until you knock the coals into it then you push it out to where you can get to the coals with a flat shovel and we usually just make piles of coals in the corners and if it's a big hog sometimes you have to put a small pile under the roasts and hams to get them done to the bone near the same time the rest gets done.
 
Roast a HOG?

Put him up on a stage. Call him names and tell dirty jokes about him.

I don't know what these other chumps are talking about, but it ain't rocket science. :cool:
 
knife hunter said:
we always made a pit out of concrete blocks , hog wire, and a sheet of tin


3 blocks high

hog wire

anothr row of blocks to hold it on


and then cover with a sheet of tin

8ft long or so

so ya can still tend the fire


use as substitute to oil drum and go with rest of moons descriptions


get a keg.

start early and stay late:)

you need a big bed of coals
Click to expand...


This is the way we do it as well. An above ground pit. Meat comes out AMAZING. And dont forget loaves of fresh cuban bread for sandwiches. Because by the time that babies done, your so drunk you cant deal with plates and utensils. LOL.

Oh and dont forget a big Busse to carve that baby up!!!
 
I knew you pork lovers would have some good advice. you guys rock. I'll look into all of these methods and will certainly post pics and such when it goes down in the next couple of months. awesome, awesome, awesome. thanks...
 
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