pig roasting

[cannvelle]

need some help for fathers day. just got an 250 gallon tow behing grill want to try my first pig roast does anyone know a good web site or can tell me step by step what i need to do i would like to try a whole pig feeding about 50-60 people. also wheres the nearest place to richmond virginia to get a good pig from??
Thanks for any help.

[bluerunner]

there's really not much too it, depending on the size of the pig you want to cook it at least 6-12 hours, and the longer it cooks the better it gets. Get you some sauce made up, you'll need plenty. If there's a temp gauge on the grill keep it about 300-325, or if not, where you can just set your hand on the grill and then have to take it off. Start with the pig skin side up, and cook it until the skin is crispy, then turn it and sauce her up good. Take a knife and poke holes in the hames and shoulders, and anywhere else there's firm meat, go ahead and tear it up and pour sauce in to make sure it gets all the way through. Then just let it simmer in its juices with the skin acting as the pan. Keep it sauced and she'll be good to go. The ribs should come off about lunch or brunch time, depending on when you started and when you want to eat. Then when its time to serve it up, you should be able to pretty much pull all the meat off with your hands. Get the fat off, then take a cleaver and chop it up, especially the hams and shoulders. The loin is best just pulled apart and cut into manageable size pieces. The biggest thing to remember is not to let it get to hot in there, if you keep it at 325 or below you can't really overcook it, its just gets more tender the more you cook it as long as you keep it sauced and don't let it dry out.

[big brother]

you speak heresy, never over 250 degrees, never less than 12 hours for whole hog and the person doing the cooking needs to stay well lubricated. LOL
charlie

[bluerunner]

well, you know, thats is another way of doing it, but if you want to get some sleep crank it up a little. Really there's no way to do it wrong as long as you have good sauce and cook it a long long time. Just remember the lower the temp the longer you have to cook it. It all depends on how much time you have/want

[RuddeDogg]

Being that I was born in Hawaii we tend to do our pig roasts a little different, But I have to agree with bluerunner, although I would recomend reducing the temp a little. no less than 250 degs and cooking time no less than 12 hrs. That's how I do it with my grill. ;)

[HighCap56]

This belongs in the lounge guys... nuttin to do with feeshin. :rolleyes:

[bluerunner]

i figgered flea would move it when he saw it

[jlk007]

Another thing to try are the cajun injectors. I always start with at least 4 bottles of the creole butter type ( your taste may be different) Take the needle poke it in every meaty part of the hog and shoot it in until it oozes back out the holes. Then about halfway through I shoot another 2 bottles in. MMMM MMMM Good!!!.

[SALTSHAKER]

I thought this was the lounge??? :eek:

[johnnyleo11]

I saw this thing on the Food Network. BTW, it's my favorite channel behind The History Channel.

http://www.lacajachina.com/

[rattler]

250-275...and 10 12 minimum...injectors are great...don't over do it... :)