Advice on roasting a pig
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, Jan 27 2009 01:01 PM
11 replies to this topic
#1
Posted 27 January 2009 - 01:01 PM
I've decided to splurge and buy a pig and a keg for my family during my R&R in two weeks. I've never roasted my own pig, but love to learn new things. So I was wondering if anyone had any experience doing so and would share their advice?
Beta male, and chubby incel doing what I do best...
#2
Posted 27 January 2009 - 01:35 PM
I did one years ago with some friends. If you buy it on the hoof, don't kill it before you bleed it... hit it with a sledge in the head, and then cut the throat. You'll need a 55 gallon drum to boil the thing before roasting. Build a fire around the drum; get the water hot, and drop him in. We let him boil for about an hour then skinned him.
After that, he roasted in a big ass smoker(that we rented), I'm thinking for about 20 hours. It was about 20 years ago, so the memory fades, but it was one hell of a party.
We went through 45 kegs that weekend. Live music, and lots of skimply dressed hot girls.
#3
Posted 27 January 2009 - 01:54 PM
I have no problem doing a live pig, but it is my understanding that it's not exactly pig season, whatever that means. I found a couple places that will send a frozen one for a couple hundred bucks. Figuring a way to cook the bitch is going to require some of my redneck west virgina heritage.
Beta male, and chubby incel doing what I do best...
#5
Posted 27 January 2009 - 02:17 PM
the only way ya can cook it, me thinks, is this
thank god. sorry but i hate the idea of you or anyone else doing a pig as you say. that may sound stupid cuz i eat meat but frozen meat sounds more okay.
I found a couple places that will send a frozen one for a couple hundred bucks.
thank god. sorry but i hate the idea of you or anyone else doing a pig as you say. that may sound stupid cuz i eat meat but frozen meat sounds more okay.
part of that clique
#8
Posted 27 January 2009 - 03:55 PM
I found a local farmer who can hook me up. I always try to keep it local when I can (at least when I can afford it). I think I'm going to create a roaster out of cinder blocks and use chainlink fencing to hold the pig above the charcoal. That seems to be a common method of cooking. Going to have about 25 people over, so I think a 50-60lb pig should do just fine.
Beta male, and chubby incel doing what I do best...
#9
Posted 27 January 2009 - 04:36 PM
Get a few pieces of tin roof to put over the top and it should work fine, though, turning it might be a problem. I would build a spit into the design(a few pieces of re-bar should work).
When you "said" frozen, I started thinking... you would play hell thawing the thing. You might get the best buy on one at a stock yard. I'm thinking that when we did ours a neighbor wanted 49 cents, but we got one at the stock yard for just over 40. How much are they now... $1.00?
#12
Posted 28 January 2009 - 11:34 AM
my bro does that every year...we did and lamb and a pig last summer..but we usually rent the equipment, electric turning spit..and hire one of the old european guys from down the block by my brothers house to watch the heat and fuel suppy...effing delicious
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