How to Roast a Whole Pig (Version 2.0) - Page 6

**the_bird** · 12-14-2010, 05:13 PM

.... that's Cape's way of saying "get out the chapstick and kneepads, boys!"...

SpanishCastleAle · 12-14-2010, 05:31 PM

Quote:

Originally Posted by Cape Brewing

I'll have to start considering a small number of non-club member invites for this year.... as long as this thing doesn't start getting TOO big.

I'd almost consider becoming a Pats fan...

...but nah.

What is a good ratio of whole pig weight to number of people fed? With leftovers, seems a shame to do this and not have lots of leftovers.

**Cape Brewing** · 12-14-2010, 06:09 PM

Quote:

Originally Posted by SpanishCastleAle

What is a good ratio of whole pig weight to number of people fed? With leftovers, seems a shame to do this and not have lots of leftovers.

Well... this past year (which is not the video on this thread), I roasted a 240 lb pig and we had a solid 125 or so people. And there was freakin' NOTHIN left. I didn't even have a ziplock sandwich bag of meat left. Pig comes out of the ground about 3:00ish and it goes pretty quick... but then, once the day goes on and beers flow, Round Two and Round Three ends up coming around as the night goes on and if there's anything left after the initial chow-down, it completely goes before the last person falls down.

And that seems to be how it goes every year.

I think if you do about 2 lbs per person, you might have a little left over.

This year, we also went through something like 40 hamburgers, 36 hot dogs, something like 10 lbs of sausage... a ton of sides, etc.

Damn... I hang out with fat people.

**paulthenurse** · 12-15-2010, 01:44 AM

I'm wicked pissed that you would refer to Rick like that. I bet you have 50 pounds on him.

PTN

**paulthenurse** · 12-15-2010, 01:47 AM

As far as the pounds per person ration goes... the bigger the pig the more edible meat per gross pound but once you get over 100 #'s figure 1 1/2 to 2 pounds per person. If you have a bunch of rookies figure on the light side, if youhave people who have been to a few pigroasts before figure on the higher end. Pigroast rookies tend to be a little apprehensive at first and eat more sides. Repeaters know who the star of the show really is and eat accordingly.

PTN

**homebeerbrewer** · 12-15-2010, 11:58 AM

Quote:

Originally Posted by paulthenurse

I'm wicked pissed that you would refer to Rick like that. I bet you have 50 pounds on him.

PTN

Maybe when he has a bunch of rocks in his pockets. But, I'm willing to bet that you have Cape and I by 50 pounds, combined. With no rocks in your pockets.

**paulthenurse** · 12-15-2010, 12:12 PM

That's not a rock in my pocket, and I'm never terribly happy whenever I see you.

PTN

bierhaus15 · 12-15-2010, 03:59 PM

How's the pig skin turn out with this "pit" method of cooking? Does it turn really crispy and caramelized, or not so much?

**Cape Brewing** · 12-15-2010, 05:38 PM

Ummm... varied. Parts of the skin (usually the parts that are facing the heat) get nice and caramelized and crispy. That IS one of the negatives of this method though. You don't get anywhere near the amount of skin to munch on as you would other methods. I admit it's a trade-off and it's one I'm willing make to get the meat to come out the way it does and have it be as little work as it is.