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Hawg Ass
PostPosted: Thu Aug 01, 2013 9:51 pm 
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Keeping Score wrote:
RUN HAWGER, RUN!!!

:lol: :lol: :lol: :lol: :lol:

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Chilli Palmer
PostPosted: Thu Aug 01, 2013 11:53 pm 
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Amazingribs.com

You're welcome.


Or I should say: YOU'RE WELCOME!!!!
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a retard
PostPosted: Fri Aug 02, 2013 9:24 am 
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The guy who doesn't tip is asking for tips?

+1 on Amazingribs.com. Lots to read but we have gotten some terrific smoking recipes from that site -- including a brisket which we did on Sunday.

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bigfan
PostPosted: Sat Aug 03, 2013 8:05 am 
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Never roasted the whole hog, but have to say if I did, the pit method would have been my preffered. Easier and assures an even cooking.

The Roto is a better show, but I think the better produces better results

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doug - evergreen park
PostPosted: Sat Aug 03, 2013 8:38 am 
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Q.Bovifs wrote:
Having a little reception after my kid's Christening in a few, and my brother and I have decided that we are going to roast a pig.

Already got the 100lb. hog ordered ($1.69/lb.), and the rotisserie reserved (just $85!).

Any tips on recipes for sauce, cooking methods, etc.? We're basically gonna wing it by reading shit on the net.


I'll ask my uncle. He's done a few of them and is doing another next Saturday.

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bigfan
PostPosted: Sat Aug 03, 2013 11:31 am 
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Also, I would just rather have smoked ribs all day that eating all other portions of the pig.

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pittmike
PostPosted: Sat Aug 03, 2013 11:45 am 
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bigfan wrote:
Also, I would just rather have smoked ribs all day that eating all other portions of the pig.


This. The whole pig is for show if you ask me. Smoke ribs and some shoulders all day.

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doug - evergreen park
PostPosted: Sat Aug 03, 2013 12:15 pm 
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Here's what he had to say:

I've only done it once before. Shawn has done a couple, too.
I think the brining and injecting the brine made it pretty moist. Used lump charcoal as much as we could along with briquets. Low and slow. I think the best thing we did was stuff the inside before we sewed it up. We used lots of oranges, and a couple of chickens and some other stuff. The chicken turned out really good. We just used a variety of store bought sauces. I pretty much used the Internet as a source of ideas too, though I thought about it for several years before I did it.
Unless you are using a cage, make sure it is bound really well to the spit. It will flop around and once it's cooking it is hard to adjust. We ran the spit inside and out its mouth. Used hose clamps to attach to the spine. With the screw exposed outside the pig, we could tighten as the meat shrunk while cooking. If you can do it in a cage I think that would eliminate a lot of the hassle. Read the info about checking the temperature in multiple spots while cooking.
Most people opt to display the head on a table with a piece of fruit in its mouth. I went with the leas traditional Head on a spear. I improvised with one of my speaker stands.

Image

Hope that helps!
8)

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Also if you fuck someone like they are a millionaire they might go try to be one.
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Hawg Ass
PostPosted: Sat Aug 03, 2013 1:26 pm 
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:cry:

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RFDC
PostPosted: Sat Aug 03, 2013 1:31 pm 
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I thought this was going to be a college football thread.

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Goggles
PostPosted: Sat Aug 03, 2013 1:56 pm 
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Quote:
I went with the leas traditional Head on a spear. I improvised with one of my speaker stands.


I love this guy!

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Dr. Kenneth Noisewater
PostPosted: Mon Aug 05, 2013 5:12 pm 
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Don't dismiss the cheek meat. Very tasty.

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good dolphin
PostPosted: Wed Aug 07, 2013 12:28 pm 
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The first thing you do is buy her a drink.

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Hawg Ass
PostPosted: Wed Aug 07, 2013 12:44 pm 
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good dolphin wrote:
The first thing you do is buy her a drink.

:lol:

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bigfan
PostPosted: Wed Aug 07, 2013 7:33 pm 
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Dr. Kenneth Noisewater wrote:
Don't dismiss the cheek meat. Very tasty.

Jowls

Get a good mop

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