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Old 06-08-2011, 08:04 PM   #1
Clonefarmer
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A buddy of mine and I are going to be roasting a 70-80 lb pig this weekend. It's not the first time either of us have been to a pig roast, but it will be the first time the two of us roast one ourselves. Any tips, tricks or warnings are welcome.
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Old 06-08-2011, 09:27 PM   #2
Airborneguy
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How are you doing it?

I have a Caja China box and roast pigs using that method twice a year. I recommend a good overnight brining. My friend is an executive chef and he does our brine at his restaurant overnight the night before. The meat is so tender and juicy you'll fall in love.
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Old 06-08-2011, 09:36 PM   #3
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On a spit over a wood fire.

I've been looking at brine recipes and would like to brine it overnight.
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Old 06-08-2011, 10:00 PM   #4
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Nice. We did a spit before the box. I actually liked the taste a little better, but it takes too long for me. One big benefit is you can baste it as it cooks when it's on a spit.

I don't know our exact brine recipe, but I believe he uses a fairly standard mix. He keeps it around 45f when it's brining.
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Old 06-08-2011, 10:24 PM   #5
Clonefarmer
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Almost forgot about basting. Any tips on what to baste with?
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Old 06-09-2011, 06:02 PM   #6
Madtown1
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+1 on the the brine. I typically use about 1 1/2 cups of kosher salt per gallon of water. If you want to add a bit of depth to your brine you can always add a bit of sugar (sugar, molasses, maple syrup...you get the idea) to it as well.
As far as basting or a mop sauce... I get raves using red wine vinegar, soy sauce and a bit of water mixed together as a mop sauce. Just remember... low and slow and have plenty of cold ones on hand... you guys are gonna have a blast.
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Old 06-09-2011, 06:29 PM   #7
Clonefarmer
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Quote:
Originally Posted by Madtown1 View Post
+1 on the the brine. I typically use about 1 1/2 cups of kosher salt per gallon of water. If you want to add a bit of depth to your brine you can always add a bit of sugar (sugar, molasses, maple syrup...you get the idea) to it as well.
As far as basting or a mop sauce... I get raves using red wine vinegar, soy sauce and a bit of water mixed together as a mop sauce. Just remember... low and slow and have plenty of cold ones on hand... you guys are gonna have a blast.
I'm stoked to roast this pig. Everything is going as planned and looking good

That mop sauce sounds tasty. This is what I came up with for recipes.

Brine:
1 c salt per gallon
1/2 cup Brown Sugar per gallon
Black pepper

Dry seasoning for any exposed meat:
Garlic powder
Onion powder
Black Pepper
Maybe a little Cayenne and some herbs as well

Baste:
1 qt Apple Juice
1 qt Apple Cider Vinegar
1/2 c Garlic powder
1/2 c Onion powder

Glaze
Honey w/ a little Apple Juice or Apple Cider Vinegar or both
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Old 06-09-2011, 06:45 PM   #8
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Looks good. I'm doing a hog roast myself Sat. I just do the whole thing in a smoker racer style. Also, doing a 10lbs brisket as well. Good luck and have a blast hog roasts are fun.

 
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Old 06-09-2011, 07:05 PM   #9
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Quote:
Originally Posted by TMet View Post
Looks good. I'm doing a hog roast myself Sat. I just do the whole thing in a smoker racer style. Also, doing a 10lbs brisket as well. Good luck and have a blast hog roasts are fun.
Cool, I hope everything goes well with your roast, too. Brisket sounds delicious. I'll have to keep that in mind for next time.

Thank you and Good luck!

BTW I like the Hand Banana avatar
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Old 06-09-2011, 10:07 PM   #10
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Quote:
Originally Posted by Airborneguy View Post
Nice. We did a spit before the box. I actually liked the taste a little better, but it takes too long for me. One big benefit is you can baste it as it cooks when it's on a spit.

I don't know our exact brine recipe, but I believe he uses a fairly standard mix. He keeps it around 45f when it's brining.
Quote:
Originally Posted by Madtown1 View Post
+1 on the the brine. I typically use about 1 1/2 cups of kosher salt per gallon of water. If you want to add a bit of depth to your brine you can always add a bit of sugar (sugar, molasses, maple syrup...you get the idea) to it as well.
As far as basting or a mop sauce... I get raves using red wine vinegar, soy sauce and a bit of water mixed together as a mop sauce. Just remember... low and slow and have plenty of cold ones on hand... you guys are gonna have a blast.

I don't know anyone who brines a whole pig. I have brined butt and picnic when they don't have as much fat as I would like, but I have never seen or heard of anyone brining a whole pig. The best and only way to get moisture and flavor into the pig is via injecting. I learned to cook a whole hog from a pro. I took a class because it is real easy to screw up while preparing and cooking whole hog especially for competition. Have a look at this video from the Carolina Pit Masters.

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