Anyone out there know how you roast a pig? I am looking for any and all ideas and recipes ya'll got! What kind of equipment I need down to how many people you think a pig will feed. Any help is appreciated!

 

here's a site with some good information on it
http://www.tattlers.com/howto/howto.htm



and here's a little recipe i came across
http://www.recipecottage.com/marinades/adobo01.html


hope these help some! a guy in our town makes them roasters and incinerators out of old oil tanks. they are pretty easy to make if you have torches

gotta love pig roasts


chris

 

Every pig roast I have ever been to has had the job hired out to somebody that did them all the time and had all of the equipment. I have been to 6 or eight of them in 3 different states and they were all the same way. I bet you could hire somebody around there to do for not too much if you weren't planning on doing enough of them to make/buy your own equipment.

 

Get a bunch of people together around a table, get 'em half drunk, and then start telling half-true stories about the pig.


Or is that not the kind of roast you're talking about?

 

Hey Yall.
Half the fun of a cookout is sitting on the tailgate of the old Ford p/u. Talking stuff. Getting up before the sun, to fire up the cooker. Cook with wood, or charcoal, gas is easy, but the work will pay off. Keep a second grill going to make the coals that you can add to the cooker as needed. A cold beverage is required to do the task at hand. We start by ordering a pig from the butcher shop. They can tell you what you will need, and about the time to cook. We start skin side up, after a good soaking with a salt,vinager,mild pepper mixture. We then flip the cooking rack to finish the job, and make the skin crunchy and brown. Its an art and, i am still in art school.YUM YUM.

Dave Powell

 

I've roasted a few pigs in my time, and agree that the best way to do it is to hire someone else that has all the equipment, while you relax and enjoy your company.

 

>Get a bunch of people together around a table, get 'em half
>drunk, and then start telling half-true stories about the
>pig.
>
>
>Or is that not the kind of roast you're talking about?

I thought it involved having the pig appear nekkid in a men's magazine, marry an old, soon to die multi-milllionaire, then give the pig a cable TV show.......

On the serious side, I have no idea how to roast a pig, but I am available for quality control testing. And cheap too!

 

The latest issue of Maxim has a whole section on pig roasts. It's the issue with Rebecca Romaijn-Stamos on the cover.

XXL

 

>Get a bunch of people together around a table, get 'em half
>drunk, and then start telling half-true stories about the
>pig.
>
>
>Or is that not the kind of roast you're talking about?


Darn, someone beat me to it.

Chris

 

Icey, you are my kind of guy. This isn't a meal, it's a two day party.

First you need to assemble the following:

One hole in the ground, about 3 feet by 5 feet and 3 feet deep; (a friend with a backhoe is very handy here, teenage boys also work well)

One piece of corrugated tin roof material, about 4 by 6 feet

1/4 cord of hardwood

One small pig, fully dressed, about 75 lbs, (you may dress the pig any way you like, I prefer a tasteful all black ensemble, patent leather shoes and pearls).

Two old, white, cotton sheets, (rinse with no detergent a couple of times unless you enjoy your meat flavored with Tide)

Burlap sacks, and some tie wire or bailing wire

Anything you want to stuff or flavor Miss Piggy with. A few suggestions, 1/2 lb garlic cloves, onions, celery and carrots, fruit, (Hawaiian might be pineapple and onion and green peppers), herbs like Rosemary and Thyme are also nice.

Directions:

About 12 hours before you want to eat, fill your pit with wood and fire it up, start drinking beer and telling lies and continue to add your wood until you have a suitable bed of coals laid. Fill Miss Piggy with whatever you have chosen as the flavor of the day, tie her up, (no Kermit jokes here), and wrap in first the washed sheets and then the burlap. Use the tie wire to make a nice bundle and a couple of sturdy hooks to lift her back out.

Wet your package well to prevent scorching the burlap and drop her down in the pit throwing your tin over the hole. Use a few shovels of dirt and your garden hose to moisten and make a good seal around the edges. By now you will need a nice long nap to get your energy back for the party, so lie down and relax. You can also add whole chickens, turkeys, joints of beef, fish, ears of corn or other veggies or potatoes to the pit, but it is usually best to wrap a layer or two of foil before you sack them.

After your nap and cleanup, (about eight to 10 hours), remove your meat and give it a few minutes to set up, unwrap and enjoy.

Don :-X12