How to Roast a Whole Pig - Page 6

MNBugeater · 07-30-2008, 06:57 PM

Yeah, Illinois to MN isnt too bad if you are thinking Minneapolis, but we are indeed inches from Canada.

Beautiful Lake of the Woods.

**BlindLemonLars** · 07-30-2008, 07:48 PM

Quote:

Originally Posted by Cape Brewing

Thanks... it's a great time. Every March our friends start asking, making sure we're going to do it again for that year.

Hey... Toss a guys some Prosts!!!! The damn thread took me forever!!! Maybe I'll win a HBT sticker!!! LOL.

Prosted! Awesome thread, it will haunt my dreams!

farmbrewernw · 07-30-2008, 08:15 PM

I want to come to your parties!!

**niquejim** · 07-30-2008, 08:34 PM

I have the banana leaves in my front yard......woo-hoo

Then reality hits

If I dig down over 2' it fills with water. I'm 3' above sea level 1 mile from the Gulf and the soil is all sand

**paulthenurse** · 07-30-2008, 09:06 PM

Capebrew,
I know about half of the people you show in your pics, I gotta wrangle an invite to your next one. I do an annual BBQ but use my converted oil tank with an offset firebox to cook my hog. But I like the fire pit idea, very cool.

Here are a few pics of my stepdaughters graduation party last month.

Wilber just before I closed the lid for the day.

My friend Bill, my Dad, the guest of honor and the other guest of honor.

I like the look with the head still on. This sure looks appetizing to me.

Paulthenurse

**Cape Brewing** · 07-30-2008, 11:03 PM

yeah, I dunno... when I left the head on lat time in the pit, the skin shrunk up to the point where the eye sockets were about the size of my fist, the mouth all stretched open, the eyes themselves melted into the head. It wasn't good looking... at all.

Those folks are all South Shore Brew Club folks... I know I said it before but you should swing by for one of our meetings. Half of 'em are at my house.

**Revvy** · 07-31-2008, 12:11 AM

Quote:

Originally Posted by Cape Brewing

yeah, I dunno... when I left the head on lat time in the pit, the skin shrunk up to the point where the eye sockets were about the size of my fist, the mouth all stretched open, the eyes themselves melted into the head. It wasn't good looking... at all.

Those folks are all South Shore Brew Club folks... I know I said it before but you should swing by for one of our meetings. Half of 'em are at my house.

I'm still trying to come to terms with the fact that you beheaded it yourself...so what did you do with it? Head cheese (ew)? Playing pass the pigskin? Acting out your own low rent version of the Godfather?

**Cape Brewing** · 07-31-2008, 12:16 AM

Quote:

Originally Posted by Revvy

I'm still trying to come to terms with the fact that you beheaded it yourself...so what did you do with it? Head cheese (ew)? Playing pass the pigskin? Acting out your own low rent version of the Godfather?

Well it was already dead and cleaned... all I had to do is take the head off. I have a nice big cleaver and it usually comes off pretty quick. Nah, no theatrics with it. In years past, we always put it on a pole next to the pit... very Lord of Flies style... but my wife and I now have a 2 1/2 and a 1 year old. A pig head on a stake probabaly wouldn't fly too well with them.

VanWilder · 07-31-2008, 04:18 AM

I joined this board just for this thread, my bro in law e-mailed it to me.

I've been wanting to do this for a LONG time & I think this just gave me the how to & incentive....you sir, are a pig pit legend....Thanks.

PS my wife hates message boards now. I keep talking about the pig roast. God bless pigs.

**BlindLemonLars** · 07-31-2008, 06:21 AM

Quote:

Originally Posted by Cape Brewing

Well it was already dead and cleaned... all I had to do is take the head off. I have a nice big cleaver and it usually comes off pretty quick. Nah, no theatrics with it. In years past, we always put it on a pole next to the pit... very Lord of Flies style...

I've always considered myself an exemplary carnivore...many times I've plucked meat from a carcass that is looking back at me, and often tell people that the "cheeks" of any critter are the tastiest part. I've gleefully gobbled down brains, hearts, livers, kidneys, sweetbreads, tripe and other "nasty bits," (in the words of Anthony Bourdain) and come back for more. But tonight I stand humbled.

I wish I was your neighbor.