How to Roast a Whole Pig - Page 14

alemonkey · 05-30-2009, 02:22 AM

I see the pig you cooked has had the hair removed....do you buy it that way?

My parents are farmers and even though they don't raise pigs any more, they have neighbors that do. We could get a pig from a neighbor and gut it ourselves, but not sure how to go about removing the hair. Would it be bad to leave the hair on and just let it burn off?

**Cape Brewing** · 05-30-2009, 04:13 AM

Quote:

Originally Posted by gratus fermentatio

Cape Brewing: I'd like to know where you got your spit motor & what brand it is, I'd like to spit roast a lamb/goat on the cheap & the motor is the only thing I can't DIY. Regards, GF.

I'll have to dig it out of the garage and check it out. I know I got it off of Ebay. IT was specifically listed for "large pig roast spits" It was listed as being able to spin a 225lb pig (obviously once properly balanced) and then it was geared down to only spin something like 2 or 3 times per minute. If memory serves me correctly... I THINK I paid something like $65-$75 for it.

I got it a few years ago and to be perfectly honest, I've never used it. Once I got the pit done, I never looked back. I have kicked around the idea of rigging up a motorized mash rake with it but... not sure that's going to happen REAL soon.

**Cape Brewing** · 05-30-2009, 04:17 AM

Quote:

Originally Posted by alemonkey

I see the pig you cooked has had the hair removed....do you buy it that way?

My parents are farmers and even though they don't raise pigs any more, they have neighbors that do. We could get a pig from a neighbor and gut it ourselves, but not sure how to go about removing the hair. Would it be bad to leave the hair on and just let it burn off?

Wow... I have NO freakin' clue. I didn't even think these pigs HAD hair. They come smooth as a babies bottom. Since I didn't known they even had hair I'm probably the wrong person to ask about getting it off... but... I definitely wouldn't just leave it on and let it burn off while it was cooking. I don't think "burnt hair" is a flavor you want to bring out in the pig.

alemonkey · 05-30-2009, 08:36 PM

Well, all pigs have some hair. Not a lot, but it's there. I'm guessing the guy you get it from boils the hair off. Not real practical if you're going to butcher it yourself. Maybe it could be singed off ahead of time over an open fire?

gratus fermentatio · 05-31-2009, 06:43 AM

Quote:

Originally Posted by Cape Brewing

I'll have to dig it out of the garage and check it out. I know I got it off of Ebay. IT was specifically listed for "large pig roast spits" It was listed as being able to spin a 225lb pig (obviously once properly balanced) and then it was geared down to only spin something like 2 or 3 times per minute. If memory serves me correctly... I THINK I paid something like $65-$75 for it.

I'm a complete spit motor n00b, so please bear with me. Is your motor a chain/sprocket setup to drive the spit, or is it an external set of gears & a shaft? Regards, GF.

**Boston** · 05-31-2009, 11:37 AM

Maybe I missed it, but what is the date of the pig pickin' this year? We're coming home late July-early August and I would LOVE to attend.

Shwagger · 05-31-2009, 05:16 PM

Amazing idea!! Never thought of digging a hole in the ground. We do it in Florida where we build a brick enclosure, put hot coals in the corners, wrap ole boy in foil and squeeze him between chain link fences, butterflied open, and placed over enclosure. He is marinated and wrapped in mojo, garlic, herbs etc

Here's one I did in April on a smoker. Started at 7 AM, done around 4 pm. I tended it and mopped it all day, and was kaput at 5 pm lol. All oak

@ ~11 am

done. 1 hour in cooler

he fell apart. amazing pig

Matt Up North · 05-31-2009, 05:18 PM

I just read this entire thread and it made me stay up till 1am last night slowly smoking some chili and corned beef. Not the same as a pig, but a step in the right direction.

Here is my humble grill, gas on the left and charcoal on the right. I used old wine barrels for the smoking and cooked around 250* for four hours for the chili and for 6 hours for the corned beef.

Chili on the left and top, corned beef on the right.

**MeatyPortion** · 05-31-2009, 06:52 PM

If we catch/buy an Iraqi goat I am going to attempt this method of cooking with it.

**Cape Brewing** · 06-01-2009, 01:30 PM

Quote:

Originally Posted by Shwagger

Amazing idea!! Never thought of digging a hole in the ground. We do it in Florida where we build a brick enclosure, put hot coals in the corners, wrap ole boy in foil and squeeze him between chain link fences, butterflied open, and placed over enclosure. He is marinated and wrapped in mojo, garlic, herbs etc

Here's one I did in April on a smoker. Started at 7 AM, done around 4 pm. I tended it and mopped it all day, and was kaput at 5 pm lol. All oak

Yeah, I've done it that way as well. My HBC does one every year like that. it's GREAT eatin'. I'm just way too lazy to stay up all of that time. Like you said, you were kaput by 5 with starting at 7AM... try starting at 7AM the PREVIOUS morning. Heck with that.

I'm pysched because my neighbor and number one customer at my bar just told me that he's got about a thousand brand new bricks in his back yard that he doens't want there (left over from driveway and walkway paving)... and that if I want them to just taken 'em... So... I think "the pit" is going to get a nice makeover this year.

I'm going to pull all of the bricks out, mark off the dimensions exactly and then double stack em into actual staight walls for the pit as opposed to how I have them now.. which is just tossed in (I was in a hurry).

That'll be taking place over the next few weeks so I'll probably update a pic or two.

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