[craigkoproski]

We are having my sons 1st bday party in a couple of weeks I called my butcher and asked him to order me a pig. Nothing crazy just a 20lber. I have a grill with an electric spit and was just wondering if anyone has done a pig before. I have always wanted to do a big pig roast but figured I had better start out small and work my way up. Any tips on how long to cook and at what temp also should I put an aluminum pan under it to catch drippings so my grill doesn't catch fire? Any other tips out there would be much appreciated. By the way its a gas grill not charcoal and the pig is coming whole with the head on is it better to leave the head on or take it off? Thanks in advance for any advice. Craig

 

[gebby]

i dont know but i love your style. g.

 

[wader]

You know there are outfits that will come to your house & do this for you......

 

[615342]

Craig

Leave the head on. You are going to scewer through the mouth and out the anus, (depending on your type of set up) Or you may have the prong type, that will hold the head and tail section. Secondly not sure how far away from the pit you will be roating, LMK and I will try and give you a temp idea. Also definately try and get someting set up so that you catch the grease drippings, This will eliminate flare ups which will cause charing, and skin splitting. Also going to want to have a spray bottle mixed with vinegar and water to help keep the skin wet and from cracking. Skin splitting will dry out the meat.

20lbs is a decent sized pig, How many people you have coming? or planing on eating the pig?

 

[craigkoproski]

Thanks wader

I did look into that but I don't want to blow alot of money and I don't think its very cost effective. Do you have any idea how much it costs? The pig is going to run me about 40-50 bucks I don't want the whole thing to cost me 3x's that if I can figure out how to do it myself. Thanks

 

[Brown Trout]

Keep the temp somewhat low, like 300 degrees. I think about 4 hours is a good cook time for a 20# pig for starters (pure guess!!). If you don't have one already, get a meat thermometer. When you test the temp put it into the meatiest part of the ham (hind 1/4) down to the bone where the meat will stay coldest. Once it reaches 130-140 degrees it's ready to go. Definitely use the vinegar h2o spray to keep it moist and use the pan to prevent grease fires as stated above. Try to keep the lid down as much as possible. Great idea...I'm planning the same thing for later in the year.

 

[MakoMike]

Craig,
first thing is you have to get her up on the stage Sorry, I couldn't resist

 

[624731]

ask the pros?

You might want to try some of the cooking websites and send them an e-mail about this. I also saw some recipes on Foodtv.com, (try search word: pig) but you might want to send them a specific question discussing the wt, style wanted, etc.

 

[Scalawag]

Put an apple in it's mouth, drink beer & play Led Zepplin tunes

thats it

 

[614091]

Type "How to roast a pig" in Google.
I found a lot of information on the subject. Too much to post here.

 

[craigkoproski]

I'm having a tough time on the internet

Everything on there is for either roasting the pig in your oven or building a pit in your backyard. I just want to cook this little sucker on the spit on my gas grill but there is not a whole lot of info on this type of pig roasting. I was hoping someone had personally done this and could give me a few pointers. Maybe we should have a noreast pig roast after I figure out what the **** I'm doing.

 

[STRIKERTHREE]

its going to take around 8-10hrs to roast we roast 1 every year at my firehouse BBQ there great

 

[624879]

pig roast

20 lbs may be alittle small, go 50 or 60lbs
ask the farmer how many pounds
will be needed for the amount of people that will attend. my family goes to a pig roast once a year. we have about and 80 to 120 lb pig for up to 40 people. That would be eating the pig.
we would start the pig on spicket about
5 am and cook it until 4 or 5 pm.
when the pig is turning make sure no one cuts the pig skin. the pig will go up in flames keep water on the side incase. you need a very sharp knife a someone that can carve a pig. its not hard take your time and you will have a very nice brithday. happy 1st
cooking the pig all day you will lose atleast 6 to 10 lbs of fat. take that into account. capt.tom just fish

 

[skatemaster]

If I want roast baby pig, I go to Chinatown and buy it by the pound.
Check this site out, it is hilarious

 

[Pescador248]

i have an indirect charcoal texas style BBQ that i use when im roasting pigs <also makes some good smoked fish and smoked hanburgers!> i usually get the pig cut up in 4 pieces and start it early in the morning at a low temp, then after its cooked or close to it i crank up the temp to crisp up the skin which is always everyones favorite part. i will post my times and temps when i find them. if at any point when its cooking one part looks like its getting a little too brown just cover it with a layer of foil.

 

[wader]

craige

Yeah it will probably cost more then doing it yourself but I'm thinkin' who needs the aggravation & work when I could be sucking down some beers, enjoying myself & just eat it. It maybe worth paying someone else to do it. Especially since your not sure how to do it in the first place.

 

[622158]

Vertical Pig.

Take a 55 gal barrel and fill it full of old scaggy cordwood. Shoot a few hole in it while your drinking your first six pack and light it up using charchole lighter fluid. six back an chaw a bit and then stick a piece of Rebar through the pig. (Makes a good beer drinking game if done at 20 paces.)

Put the pig in the coals and cover the barrel with seaweed. Let sit a few hours (5 or 6) until around noontime when everyboady good and hungrey but not yet passed out.

Bon Appertife

 

[craigkoproski]

What caliber do you use for that?

Will my 300 win mag go through a barrel or should I just use my .270? I guess if I am feeling adventerous I will get the bow out and see if my carbon arrows are as strong as they claim to be. I will take some pictures of how the pig comes out and hopefully be able to post them here. It should be entertaining to say the least. Thanks for all the info. and if you see any smoke in CT from the north shore don't worry its just me.

 

[psycopanhead]

thinking about a pig roast this weekend

 

[chunkster]

HAWAIIAN STYLE

LUAU