Author Topic: Pig roast (Read 2241 times)

nova71 · « **on:** October 28, 2010, 07:09:56 PM »

I did a search and couldn't find anything on how to cook a whole pig. my son-in-law is planning a pig roast and wants to cook it by burying it with coals and cooking it that way. anybody ever do one like that? or can tell me where to find info on it/.... thanks..... Larry

Casull · « **Reply #1 on:** October 28, 2010, 07:38:06 PM »

Sorry I can't help you. But, damn, you just made me hungry. I'm sure somebody on here knows how.

nova71 · « **Reply #2 on:** October 28, 2010, 07:43:40 PM »

yep! I attended a Holloween Feast a couple years back and they had a pig done that way, man it was GOOD!!

blind ear · « **Reply #3 on:** October 30, 2010, 01:54:14 AM »

Be sure you get advise from a reliable chef. Some guys at a local college did one in the ground and when they dug it up there were only ashes and three teeth left. Good luck. eddiegjr

nova71 · « **Reply #4 on:** October 30, 2010, 03:42:03 AM »

yep, that's what I'm looking for . A reliable chef that knows what he's doing

hunt-m-up · « **Reply #5 on:** October 30, 2010, 04:06:58 AM »

You get 25 rolls of heavy duty aluminum foil...

Just kidding, but you'd probably have to somehow protect the hog from direct flame.
Sorry the ones around here are all done in cookers, sounds good though.

subdjoe · « **Reply #6 on:** October 30, 2010, 12:18:15 PM »

Here are some links:

http://recipes.epicurean.com/recipe/1596/whole-pit-roasted-pig.html

http://www.3men.com/luau_pig.htm

http://www.essortment.com/food/luaupigroasth_szga.htm

http://old.cbbqa.org/meat/pork/LuauPig.html

I searched both "pig in a pit" and "luau pig" and "luau pig in a pit", there are more sites out there. You might also search "imu pit cooking."

If you can, get a back hoe or something for digging the pit, saves on work. Don't skimp on the rocks.

FourBee · « **Reply #7 on:** November 08, 2010, 05:27:08 PM »

Several friends got together and prepared for a pig roast back in the 60's. We built a large above ground pit with concrete blocks, mounted a Spit over it. A couple of men had permission from a neighboring Hog Farmer to take a roasting size pig with a .22 rifle early that morning. Well; after they downed it, they realized it was much bigger than what they had intended to get. It took all day to roast that pig. We had to turn the spit by hand while keeping the pig basted with sauce. The heat was so intense, wet towels wrapped around the arm and hand to keep from getting blistered. The finished Roast Pig was delicious, but we never ever wanted to do it again.

BBF · « **Reply #8 on:** November 08, 2010, 06:14:04 PM »

Since TN is in Hawaii he might have some smarts on this.

Cornbelt · « **Reply #9 on:** November 12, 2010, 03:27:18 AM »

We've gotten on several. The "ground-roasted" were the best.
A (Hawaiian) friend of the family does it like so:
Get one crew to prep the hog; scraped or skinned, but skinned goes and cooks faster. Belly cavity is filled with onions, or your favorite herb and sewed, wired, or hog-ringed shut.
The other crew preps the "gravesite" by digging about 4' deep, laying rip-rap around bottom and sides, then kindling a fire which they keep going all day. By about 4:00 A.M. they lay the hog corpse to rest (by having wrapped him in cabbage leaves, -since banana trees are in short supply in the Midwest-; after the cabbage leaves comes the chicken wire to hold him all together, and is easier to do if the chicken wire is layed out with cabbage leaves, hog applied, and rolled up. Then comes the wet burlap; about three layers.)
Then the coals are pushed aside, hog buried in coals, coals buried in dirt, dirt covered with a tarp, and everyone goes off to take a nap till around noon. The ones I helped on were 150-200 lb.
Then the corpse is exhumed. (It's hot in that there grave!) Then the wire cage is pulled up and any remaining ashes brushed off. Then with a big container handy and the end cut out of the wire cage, the whole thing is dropped; bones, meat , and herbs falling apart in one big pile of gluttany. At that point, its ready for the human hogs to take over.

BBF · « **Reply #10 on:** November 12, 2010, 03:45:07 AM »

Sounds real good. I don't know where you would get the Wahine's with the mandatory grass skirts doing the hula.

Cornbelt · « **Reply #11 on:** November 12, 2010, 03:50:35 AM »

Yeah. Not many of them in the Midwest either. Maybe a dvd?

subdjoe · « **Reply #12 on:** November 12, 2010, 05:09:37 AM »

Quote from: Cornbelt on November 12, 2010, 03:50:35 AM

Yeah. Not many of them in the Midwest either. Maybe a dvd?

Just use corn husks. And you can surely find a Swedish or Polish beauty to wear it and dance.

Cornbelt · « **Reply #13 on:** November 13, 2010, 09:36:15 AM »

I know an old gal who lived in Hawaii during the war. I might could get her.
Could be she might put a new wrinkle in hoola dancing.

subdjoe · « **Reply #14 on:** November 18, 2010, 03:02:24 PM »

Nova, did you try it yet? Or is it going to be your Thanksgiving Feast?

UPDATES! We want UPDATES!

nova71 · « **Reply #15 on:** November 18, 2010, 04:29:38 PM »

the update... I was trying to find the information for my son-in-law. they do a big celebration at their shop every year between Thanksgiving and Christmas for all their friends and customers and this year they thought they might like to do the pig thing. But after all the info I have been giving them I think they might talk them selves out of it...

seems no one wants to take the lead in the project

I was sorta looking forward to it.....Larry

subdjoe · « **Reply #16 on:** November 19, 2010, 05:00:01 AM »

Quote from: nova71 on November 18, 2010, 04:29:38 PM

the update... I was trying to find the information for my son-in-law. they do a big celebration at their shop every year between Thanksgiving and Christmas for all their friends and customers and this year they thought they might like to do the pig thing. But after all the info I have been giving them I think they might talk them selves out of it... seems no one wants to take the lead in the project

I was sorta looking forward to it.....Larry

Ah! Yeah, it can be a job of work, especially if you have to dig the hole by hand. A friend who has done several told me that it is a "two case" job with four people. Once case of beer while you are digging the pit, one case while your get the fire going and the rocks hot and bury the pig. Then nap for about six to eight hours. Then uncover it and eat.

FourBee · « **Reply #17 on:** November 19, 2010, 08:35:28 AM »

Quote

A friend who has done several told me that it is a "two case" job with four people.

Exactly ! The Roast I refered to was 1/2 case job. The cook was pretty happy when it was done, even with his blistered arm.

An 86 yr old told me of the pit roast. Quite a job. Deep Pit full of coals,with dugout shelf. Wrap pig in cheese cloth or sheet, then wrap it in soaked burlap, cover with coals, lay iron rods across shelf, topped with piece of sheet iron, cover with dirt, cook all day.

Anduril · « **Reply #18 on:** November 19, 2010, 10:42:20 AM »

the process outlined above by cornbelt is pretty much how we did one last Labor Day. major difference was we skipped the cabbage/banana leaf wrap & just used wet burlap & chicken wire.
a 60 or 70 pound porker takes a smaller hole and still feeds a LOT of folks.
..

gypsyman · « **Reply #19 on:** December 01, 2010, 10:17:54 AM »

I'm pretty lucky, in that, my father had a brother that owned a machine shop. My uncle took a 6' lenght of stainless steel, about 1 1/4'' in diameter, welded up a pair of thongs that stuck in the butt and in the shoulders. And machined in flat spots on the end for a handle on one end, and I have since put a v-belt pulley on the other. Then welded up 2 stands with notch's so it could turn.
When my dad used it, the grown ups,(that was my dad's drinking buddies) usually started cooking it around midnight, and it was ready to eat by noon the next day. (A half barrel of beer was iced down to keep them hydrated!!)
I have sense updated it, bought an electric motor and wired in a reostat, to slow down the rotation. I get a wood fire going in my burn pit, and set the pig about 3-4 feet over the fire. Use stainless steel wire to tie the pig together, so the meat doesn't fall off. You could use some sort of wire fencing I suppose, as you wouldn't want any of that tasty stuff to fall into the fire as your cooking. Good Luck!! gypsyman