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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-19-2013, 12:49 AM   #1
nrm
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Default My Bday Pig Roast

I decided to spit roast a pig for my bday and invite a few friends. Picked up the pig (51lbs) on Thursday for the cook Saturday. Here is the pr0n.

Cleaning and inspecting the pig.

I don't like how they cut through the chest plate, just more to sew up PIA.


Fire pit setup.


Saturday morning ~0800 letting the pig come to room temp.


Tent and tables for the party.


Another fire pit pic.


Spit stuff.


Started the fire @ 0900, a few logs of Kiawe.


~1030 pig on the spit ready to go.




Coals ready to go.


Pig on the fire @ ~1115




@45 minutes


@1.5 hrs.


@1.5 hrs


@2.5 hrs


@3 hrs

Done and resting






The spread. Roast pork, fully loaded potato salad, Guamanian red rice, white rice, guacamole, chips, dip, and watermelon. Plus a bunch of desserts.


A few friends to celebrate with.


This is the 5th pig I've done and still trying to get that golden crispy skin. Don't get me wrong the pig was great and everyone loved it but I want a better presentation.

I am thinking of doing a nother for the wife's bday in October.

Hope everyone had a good weekend!
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Old 08-19-2013, 01:13 AM   #2
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That looks awesome mate, that's a quick cook ? 3 hours ?
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Old 08-19-2013, 01:18 AM   #3
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Quote:
Originally Posted by AussieTitch View Post
That looks awesome mate, that's a quick cook ? 3 hours ?
I was thinking the same thing as I am working up to a very small first pig.
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Old 08-19-2013, 07:29 AM   #4
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I am also on a quest for the perfect skin presentation. On my last pig (which is cooked on a rack indirect, not rotisserie), I foiled the pig for the first 3/4 of the cook. I also used canola oil and a little rub on the skin versus olive oil. I got a nice red color but still a bit uneven across the pig. My guess is that my cooker is cooking unevenly and I need to fix that first before I can get the perfect mahogany skin.

Great looking pit and great looking food. Thanks for sharing.
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Old 08-19-2013, 07:44 AM   #5
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Great post!
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Old 08-19-2013, 07:59 AM   #6
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Nice looking pig!

Thanks for the pictorial!
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Old 08-19-2013, 08:20 AM   #7
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Happy Birthday!!! What a way to celebrate!
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Old 08-20-2013, 12:41 AM   #8
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Thanks all, I had a great bday cooking and seeing friends. Twitch/Voodo yes 3 hrs is fast but thats what I was trying for this time in hopes of getting golden crispy skin (hotter so it cooks faster). The other pig roasts I have done have usually cooked between 5-6hrs. On the longer cooks the meat usually falls off the bone pulled pork like where this one I was able to carve the meat. I'm looking for the balance to get golden crispy skin throughout. My wife is from Cebu PI, so she knows good lechon.

I'm going to keep trying and post my next attempt.
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Old 08-20-2013, 05:32 PM   #9
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Looks great! Makes me miss K-Bay.
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Old 08-20-2013, 05:59 PM   #10
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That's Great Sir. Looks like a good time was had by all. Happy Birthday!
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Old 08-20-2013, 06:02 PM   #11
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Quote:
Originally Posted by nrm View Post
Thanks all, I had a great bday cooking and seeing friends. Twitch/Voodo yes 3 hrs is fast but thats what I was trying for this time in hopes of getting golden crispy skin (hotter so it cooks faster). The other pig roasts I have done have usually cooked between 5-6hrs. On the longer cooks the meat usually falls off the bone pulled pork like where this one I was able to carve the meat. I'm looking for the balance to get golden crispy skin throughout. My wife is from Cebu PI, so she knows good lechon.

I'm going to keep trying and post my next attempt.
Thanks mate.
My Stepmum is from Cebu .We might be prick relations
now I know where I have seen that style of pit before, turned by hand
Agree with the pork slice as compared to pull.
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Old 08-20-2013, 06:03 PM   #12
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Hope you had a happy Birthday.
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Old 08-20-2013, 06:14 PM   #13
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Looks good.

Sometime try a shoulder with skin and baste it ever 20-30 with saltwater for a test to see if you like the flavor/results. It will crisp the skin nicely. That is how we do the lechon around my way.

forgot to add: I pull the skin and scrape the fat residue off the inside and let it rest. It gets really crispy after a short rest.


Man I love that crispy skin.
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