Doing first pig roast any suggestions?

[DIESELDAN]

Hi i'm renting a rotisserie style lp gas pig roaster for my inlaws 50 wedding annivarcy. wondered if anyone has done one and has some pointers, tips, tricks so it turns out great thanx DieselDan

[LABS4ME]

I've only done the rotisserie style once, and that was done by a 'group' not just me...

I usually do the lie flat roaster. Each time I did it alittle different, but in essence I:

- injected garlic butter marinade under the skin in many places, used close to a jar..

- dump another half jar inside the belly cavity and coat all the rib cage etc, with the marinade.

-make several slices with a sharp knife about an inch long and slide in a clove of garlic... I do these all over the pig... maybe a couple dozen

-put a couple of large cans or 'bags' of saurekraut in the cavity... keeps it moist and take on a fantastic flavor cooking inside the pig. I add a couple of Vidalia onions to the kraut cut into rings.

-on top of the kraut throw 2 dozen brats and a ring or two of kiebasa... slice up the kielbasa and serve with the kraut... the brats are nice to have around for someone not wanting pig... and mm mmm great for lunch that week.

-because I do not use the rotisserie I flip my pig after 2 hours so each side cooks evenly and the juices and flavor distribute evenly...

- I always also throw 1 or 2 turkeys on the smoker too boot. Many gals do not like to eat the pig... 'nother option for them and hehehe I get more great leftovers!

There you go in a nutshell my pig roasting run down. Do a pull or a chop to most of the meat and serve with a couple of bbq sauces on the side. You'll be a hero!

Good Luck!

Ken

[Dark Cloud]

I have had two that stood above the rest. One was stuffed with hot italian sausage, kielbasi, and sauerkraut, plus injected with garlic butter. The other was injected with a few bottles of red wine. Besided that I have had some that were really good based on the sauce that was put on the meat after it was taken off...

Sorry I dont have any tips or technique ideas. I have never done one myself...

[DIESELDAN]

Picking up pig sat pm for the roast on sunday we are supposed to eat around 2pm I thought I would start cooking the pig around 6am the pig weighs around 125lbs does that sound about right for cook time? havent been able to get any real info on cook times. Any help would be great thanx DieselDan

[LightningBG]

I would try to get as much info from the place where your getting the pig and the place your renting the cooker from.

[merkman]

Picking up pig sat pm for the roast on sunday we are supposed to eat around 2pm I thought I would start cooking the pig around 6am the pig weighs around 125lbs does that sound about right for cook time? havent been able to get any real info on cook times. Any help would be great thanx DieselDan

That is cutting it pretty close.

If everything goes right you could make it in that time.

Being a first timer I don't recommend it though.

Always give your self more time than you will need.

You don't want to have guests ariving, knowing you have a couple more hours to go.

Make sure you give yourself time for the meat to "rest" after cooking plus prep time. Are you gonna cut it or pull it, loading the pig on the spit, getting everything ready, that all takes time and it all adds up.

It is ok if it finishes early and you keep it warm with electric roasters if it is all preped or died down coals if it is still whole.

Many times people like to take "just one look" at the pig on the spit.

If it is done when the guests arive you can "let them look" and you don't have to worry about loosing cooking time.

The slower it cooks the better it is.

Biggest rule of thumb

***ALWAYS KEEP THE LID CLOSED***

General rules of thumb.

Every pig and cooker cooks different.

USE A MEAT THERMOMETER and don't serve the pig unless it is up to temp!!!

Cooker Temp 225-250

75lb pig 6 to 7 Hours maybe more depending on cooker etc

100lb pig 7 to 8 Hours maybe more depending on cooker etc

125lb pig 8 to 9 Hours maybe more depending on cooker etc

I have an awesome brine recipe and I ususally use to brine the pig for 2 to 3 days before cooking.

It takes allot of ice to keep a pig cold for that long but it is worth it.

Search the internet for whole hog BBQ and read up on hints and ideas.

I like to start mine about 10 PM the night before and babysit the pig and some beer all night long.... that is what whole hog BBQ is all about.

I BBQ a couple chickens and other food to last me though the night and into the morning. If the BBQ is goin and the beer is flowin it isn't hard to find some one who wants a little taste test.

Low and slow baby.

You will do fine!!!

[DIESELDAN]

Thanx for the help, the pig turned out great LOTS of complements took about 9 hours at 225. Flavor was great I was a little worried having 150 people relying on me for the main course when I have never roasted a pig before. But all went great!