Backyard Pig Roast

[jaysun29]

Doing a Pig roast in my backyard.. 80 lbs pig on the spit.. Do I smoke it.??. can I smoke it??..should I smoke it??.. what wood... want to be able to wow my guests..

Thanks!

 

[meateater]

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. 

 

[fpnmf]

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

Craig

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer
http://www.smokingmeatforums.com/wiki/tips-slaughterhouse-recipes-for-poultry
http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
http://www.educationbug.org/a/marinate-vs--marinade.html

 

[ugaboz]

hit that thing with hickory hard and brush it off with some cherry

 

[SmokinAl]

   Glad to have you with us!

Have you done a whole hog before?

 

[jaysun29]

Thanks Al.. No I've never done a whole hog before. We have this BBQ every year and I have smoked ribs and done pulled pork. We just felt this year to try something different

 

[alblancher]

We used to do whole pigs at least once a year in the old days.  The way you do it will be determined by the rig or materials  you have on hand.   I found that indirect heat is by far the best for the majority of the cooking time.  We would start the pig around 6 or 7 in the evening, let it get some good smoke from the in-direct fire over night and then pull the coals under the pig in the morning.  A good wind screen helps a great deal,  that and a keg of beer.  It's tough getting people to stay up all night turning the spit occasionally if you don't have a keg of beer.  The beer also kept the pig moist.    The ribs will finish first and the hams took a good bit longer so the placement of your fire is important.

If you have access to a rack you can open the pig up a bit and lay him flat on the grate.  I guess he'll cook faster that way but you'll need a way to flip him.

Good luck and make sure you post lots of pics.  I've been wanting to do another one for quite a while but most of my friends are getting to old to stay up all night turning a darn spit.

Al

 

[lovinspoonful]

A few friends of mine and I did a whole hog but it was quite a few years ago. Cowgirl has an awesome step-by-step for two different methods on her blog. The first is substantially similar to what we did, using cinderblock, a flattened pig, and indirect heat. The second method she covers is in a pit.

Ours turned out really well, although the vegetarian health food store next door was not very happy about the whole thing.

http://cowgirlscountry.blogspot.com/2007/03/cooking-whole-hog-on-cinder-block-pit_19.html

 

[sunman76]

 

[SmokinAl]

Keep us posted, this should be a good one to follow.

 

[roller]

Good luck...and welcome...I am going to do one someday if I can find enough people to eat it....

 

[alblancher]

Roller,

You coming down for SELA?  I'll come up to Alton to eat some roast pig any day.  I worked in W Monroe for 3 years about 20 years ago.  Sold communications equipment.  

 

[cowgirl]

Welcome to the forum Jaysun!  The block pit is really easy to use.. underground isn't bad either just a bit more work.

Do you have a smoker?

 

A few friends of mine and I did a whole hog but it was quite a few years ago. Cowgirl has an awesome step-by-step for two different methods on her blog. The first is substantially similar to what we did, using cinderblock, a flattened pig, and indirect heat. The second method she covers is in a pit.

Ours turned out really well, although the vegetarian health food store next door was not very happy about the whole thing.

http://cowgirlscountry.blogspot.com/2007/03/cooking-whole-hog-on-cinder-block-pit_19.html

Lovin Spoonful...Thanks!! :)