Neighborhood pig roast - help!

[gwalchmai]

Several of my neighbors want to roast a pig in our cul-de-sac next month. None of us have ever done this before, although one of our number has a great deal of experience with smaller pork items. We are pretty sure we can get a portable smoker large enough, and we can get a dressed porker and plenty of help. I could use any advice you may offer on everything else.

Keeping the pig cool - we'll be buying it in downtown ATL and we're in Duluth, probably a half-hour drive. I'm thinking a kiddie pool full of ice in the back of a pickup. Anyone know of a good place to buy a pig in the northern burbs? We're thinking around 100 people.

Method - indirect heat overnight?

Sauce - what's your faves?

Sides - baked beans, roasted corn, and white bread, BYOB. I may add baked mac & cheese, and ask everyone to bring a dish or dessert.

Clean up - how much of a pig is left after the feast.

Anything else you can think of that might be helpful (or humorous) is appreciated.

:piggy:

[cohutt]

Don't use up all your ice keeping the dressed pig cool; you'll need at least 24 hours worth of cold beer too. ;)

I've participated in a couple of roasts years ago but didn't have anything to do with the actual cooking so that's all I can offer.

[gwalchmai]

That's a very good point, cohutt. ;)

[Pitmaster]

Keeping the pig cool - we'll be buying it in downtown ATL and we're in Duluth, probably a half-hour drive. I'm thinking a kiddie pool full of ice in the back of a pickup

The answer depends upon how long before you cook it. The pig won't go bad for a while. If kept out of direct sunlight, and covered with a white sheet the pig will easily stay safe for 3-4 hours. You most likely won't need the ice. The pig should be encased in a plastic bag. Have a blanket for the pig to lay on.

Method - indirect heat overnight?

Personally I prefer to cook hogs direct but that is both a simpler and more difficult process. I think they are easier to cook without as much risk ruining it. But there is more work involved in building the pit and burning wood. Rotisserie? Flat? Wrapped in wire? Cinder block pit" When you find out the pit design, and if you can take a photo, I can be more specific about a couple of things with that information.

Sauce - what's your faves?

All pig roasts should have a some Eastern North Carolina BBQ sauce. The sauce is great with whole hog. Here's my favorite recipe that was developed by a friend of mine from GA who has extensive pig pickin' experience.

Bob in GA Dip

2 cups vinegar
2 Tablespoons Salt
1 Tablespoon Red Pepper Flakes
1 Tablespoon Black Pepper (if desired0

Texas Pete Hot Sauce will work also.

Clean up - how much of a pig is left after the feast.

Leftovers or bones?

This depends upon a couple of things. Amount of alcohol involved by guys cooking. Too much you probably won't do even a decent job of cooking it and no one will eat it and you will have leftovers. OTOH, lots of alcohol may also lead to numb taste buds and the whole thing gets ate up.

My recommendation is that when you get done toss whatever is left away and don't give out leftovers. Your window for food safety is around 4-6 hours after you take it out of the pit. If the pig is just left out for folks to pick off of the meat will attract flies etc. So you want to keep it somewhat covered. Head, bones, and other parts will easily fit in a large garbage bad. I would not leave it our for more than 6 hours after taking it off the pit. If you do throw it away.

Sides - baked beans, roasted corn, and white bread, BYOB. I may add baked mac & cheese, and ask everyone to bring a dish or dessert.

Your covered. I will say that having light and cool salads and fruits are great to have. A cucumbers salads and watermelon are great to cut the bloated feelings. I always find that at the end of bbq'ing i want lighter food. When I'm not involved in cooking the heavier carbs are easier to tolerate.

Anything else you can think of that might be helpful (or humorous) is appreciated.

This is a trade secret that you don't tell anyone else at the party except for a hot chick who might be helping you or a guy who demonstrates the proper amount of respect to you:notworthy:. :mf_farmer:



The absolute best and most flavorful piece of a whole hog is the jowls which are located in the cheeks. People will say the tenderloin is the best but they just haven't received the Pitmaster's blessing. Tenderloin is 2nd though.



Make sure you let the pig rest for at least an hour after taking it out of the fire. This lets temperatures stabilize and moisture to reabsorb back into the meat. This is important.



Don't stuff it with a bunch of crap if you are using a rotisserie.



If cooking direct don't forget to blister the skin for cracklin's.



Don't drink too much alcohol while cooking the pig. Lots of inexperienced people burn the hogs cause they have been drinking too much.

HAVE FUN!

[gwalchmai]

Pit - thanks! We're not worthy!


Looks like we have access to one of these

http://www.pigroast.com/84pages/images/catalog_images/84delux_warmer_chargrillf.jpg

[Pitmaster]

Nice pit. I would cook a smaller hog direct and get some extra butts to cook. But I'm prejudiced on indirect cooking of whole hogs. I love them cracklin's that I can get.

[jawjaboy]

Do it up right GW.

Earth pit, whole on a rotisserie spit, and the belly cavity filled with split(halved) apples and Vidalias, then wire stitch closed. :piggy:

[gwalchmai]

Do it up right GW.

Earth pit, whole on a rotisserie spit, and the belly cavity filled with split(halved) apples and Vidalias, then wire stitch closed. :piggy:
I have had a couple folks volunteer to dig a pit in their yards, but I don't think they realize what that means. My luck we dig the pit over a gas main... :shock:

[Pitmaster]

One option is to build the pit out of cement blocks about 5 x 7 foot. After things cool down. It can be disassembled and stacked for the next BBQ.

[jawjaboy]

One option is to build the pit out of cement blocks about 5 x 7 foot. After things cool down. It can be disassembled and stacked for the next BBQ.


Yessir, that a work too. Real good. We(Eazy included) have a eat a many a meal right here at home from a throwed together ceemint block pit.

[D. Manley]

Do a little "Googling" for "Cochon du lait" and you'll get enough different ideas to O.D. on........

[jawjaboy]

Yessir...... :treerat:

[VN350X10]

If you dig the pit over a gas line, it'll tend to speed up the cooking process a bit.....:yikes2:


uncle albert

[eazylivin]

Block pit works really good and JJB is right.... many meals been ate off the one we had. I will say this,..... I know if the fire gets to hot the blocks will bust. If you do a block pit make it big enuff to keep the heat to the center and not on the sides. The only whole hog I remember doing was done in the ground and it was fun and some really fine eating. I agree with PM on alot of his comments and think it would tuirn out great. If I had a big enuff smoker mine would be done over indirect heat simply for the smoke season. Also I agree that to much of the drankin will mess the groceries up!!!! Gotta take things slow when ya doing all this cause it will take quiet some time. Best I remember it was about 15 hours, it was in the ground and covered with tin. I prolly ain't been no help what so ever but I figured I'd throw in my 2 cents worth. I hope ya cooking comes out good and post some pics. Have a blessed one !!!

[gwalchmai]

If it works out and the neighbors don't shoot me maybe I a throw a GP pig roast round November, when Congress turns over. ;)

[D. Manley]

If it works out and the neighbors don't shoot me maybe I a throw a GP pig roast round November, when Congress turns over. ;)

And I hope a few Dimocrats get roasted at the polls IN November...

[BigSlick]

Fastest and easiest way I know of is to do a cook on an oyster pit with a mesh top.

Dig a hole three foot longer and two feet wider than the pig at least a foot deep.

Cinder blocks all around the outside of the hole with two diagonally opposite corners left open a little for draft control.

Top the blocks with mesh. Oil the mesh real good on both sides with grease or canola oil.

Fire up two full chimneys of charcoal and dump in the hole you dug from one open corner. Add in enough wood to get a real nice fire going. Let it coal down real good and spread out from one end of the pit to the other. Nurse the fire as needed to keep the coals burning at about the same level. Usually get it going and toss on a log once every hour or so +/-

Throw the pig on, cavity down for about an hour. Flip the pig, fill with split apples, peppers, maybe a couple potatoes and all the whole (split) garlic cloves you can find. Tie it up to close the cavity. Lay the pig right on top of the coals broadside.

Throw on a few wet burlap sacks and go relax for 2-3 hrs. Come back, flip the pig over on the other side, go back and relax another couple hours. Soon as the apples is soft inside, take off the burlap and stir the fire.

Stay with the pig until the skin gets real crispy on both side (most of it anyway).

Spread the coals out again and let the fire die out on it's own. Let the pig cool for at least an hour flipping it once in the process.

Get everyone about 15ft back from the pig and call me... I'll handle it from here :supergrin:

[jawjaboy]

:mf_farmer:

[Pitmaster]

Bob in GA (http://pages.cthome.net/edhome/whole_hog.htm) a friend of mine wrote this about 10 years ago Eon how to direct cook a hog in the traditional Eastern NC style. Followed by my thoughts on my first visit with Bob and cooking some BBQ and includes some photos.

http://pages.cthome.net/edhome/images/BBAGA8.jpg

[gwalchmai]

;)

[creophus]

GW, I've got nothing to add, but I sure want to know how this comes out!!!

[jawjaboy]

Tell ya what Gwalch, see da expanded metal grid behind da ol bedframe 'n priceless bottles?

Good. You can have it(free) if'n ya want it. For real. It a be 62" x 29". Had it built for a olde tyme pit project back in da late 90's. Another project I never got around to. :wallbash:

Throw a few brick/block around it, ya good ta go. Offer expires in 60 days. :mf_farmer:


http://i56.photobucket.com/albums/g194/jawjaboy/IMG_0766.jpg

[gwalchmai]

JawJaw, I appreciate it, mucho, but my neighbor has dat 84" Lang smoker he gonna bring. So we good. ;)

btw, is it hot down there?

[Pitmaster]

Dang those bed frames might do a decent job too if they aren't too thin.

[jawjaboy]

Hotter'n a four balled tomcat.

[BigSlick]

Oh man, I'd make the trip to get that grid just for the hell of it.

Nice expanded metal, good frame and handles, ought last ya about 400 pigs worth ;)

[Pitmaster]

We're supposed to hit 90º plus 93% humidity. I'm gonna be sweatin'.

[Frostback]

13C and rain all day yesterday. :crybaby: First time in history the chuckwagon races have been cancelled because of the weather. Gonna have to get by on nine days of racing.

Frosty

[VN350X10]

With the heat & the hummerditty, the more miserable I am, the better my Blackberries do !
Gonna try to enter both the Lake & McHenry Co. Fairs this year, the berries are ripe a couple of weeks early, so I've got a chance.
Last Mon. night I picked almost a gallon & the next picking will be even more.
Usually average about 1 1/2-2 gallons per pick.
Our best year we got a bit over 80 gallons of berries. Average year is about 25-30.

uncle albert