whole hog roasting

[racer_81]

A work buddy of mine has an annual luau with this year being #5.

The first two years he roasted a pig in the ground with coals, stones, burlap, banana leaves, etc.. It worked, but the gulf coast area here has a tendency to have Hugh Jass Rains from time to time and they fill holes.

The second two years he smoked pork butts. One of those years was at my place - the infamous Mt. St. Helens Bandera Grease Fire.

This year he wants to cook a whole hog but not in the ground.

One option is this: http://www.lacajachina.com/

It'll work, but it'll do only up to a 100lb pig. It's fairly low maintenance too.

A thought he had was to build a cinder block pit and cook the hog on a spit, but can't find a slowly rotating rotisserrie.

What experiences do we have with roasting whole hogs (100lb +/- 20lb or so) out there?

Any suggestions on cooking techniques and/or build it yourself hog cookers?

Thanks in advance, Brethren and Sisteren.

 

[Bigmista]

Just a few of the things I found on the internet.

http://www.bigjohngrills.com/HTRoastPig.html
http://www.ezqueinc.com/
http://www.barbecuen.com/faqsnew/200poundpigintheground.htm
http://www.barbecuen.com/faqsnew/hogoverabedofcoalsorwood.htm
http://www.belson.com/rbqs.htm

 

[Kevin]

I built a rotisserrie pit that would do 225 pound pigs with a fuel barrel. Used an industrial gear reduction box salvaged from work and a 1/2 hp motor. It might still be sitting out in the grove at my buddies farm. I'll run out there this weekend and get a pic if possible.

 

[thirdeye]

Bigmista,

There is nuthin' like a good old fashioned pig pickin. Whole hogs are fun to cook and the presentation is outstanding. The plywood box cookers are cool, but there is no smoke flavor, only the injecting juice. Besides you miss the party atmosphere. But they are quick!!

You won't need a rotisserrie. Here is a site that is a good guide to construct a cinder block cooker and has some good tips too.

Make sure not to get one too big. A good size is around 90 pounds. I know these guys mention not to cut the skin and this is no chit. This is no joke either, as far back as I can remember, the hogs always were given a name.


Whole Hog Cookin



We'll expect to see a photo essay!!!

 

[ZILLA]

Build up a pit with concrete blocks stacked as high, long and wide as you need for the pig you have. Cover with coragated metal.

 

[HoDeDo]

Send an email to [email protected] , or PM him here - He owns BBQ Bonanza, and sells several different kinds of cookers. I believe his handle on the Brethren forum is Gator.

I dont know if he sells the one pictured below or not, but he would know where you could get one -- They are designed for hogs. You could put the spit over a pit, or you can get (or make) one of these pits like we use for the chickens I am putting a pic of below. They have this large wooden spit (pictured) and a stainless one - both will hold hogs. The picture below is of his, loaded with chickens at the GAB last year.

Hope that helps...

 

[Wayne]

Your friend might also contact some of the local meat packing plants. A lot of the local meat packers have big time smokers and they will do some mighty big hogs that taste like you would want your last meal on earth to taste like. I have attended several weddings west of Wichita that served whole smoked BBQ hogs and they did a wonderful job. I know your friend probably wants to cook his own, gut this is just an alternative.

Your friend could also get a couple of small pigs and rent a big trailer smoker that will hold them. Smaller pigs will cook faster and the meat will be done at the same time. Unlike beef you cannot slice pork well done on the outside and rare on the inside and get away with it.

Lastly, if your friend got good results in a covered pit then I would stick to that method. Take the chance on the rain and go for what has worked with in the past.