Tips please - Hog bbq Update & pics

[Hillsvale]

Too late for any advice, but if you use a smaller hog next time you could fill the body cavity with more meat. When I was a kid, we went to a hog roast at least once a year. They always had something inside the pig: sausage, ducks, chickens, even a turkey once. LOL. They also had the birds stuffed with bread stuffing, though that might be considered a no-no these days with the salmonella, etc concerns.

Sounds wonderful mama great idea but this was a pasture raised heritage pig and the whole idea was to get our customers to taste the fabulous pork that we sell from the store. All the condiments were available but we urged everyone to try the pork on its own first which they did and most didn't bother putting anything on.
Looks like a standard pink pig but trust me this fella was black before the butcher did his number on him. This pic shows the motorised end of the spit

http://www.backyardherds.com/forum/uploads/1463_pigs_011.jpg

All I can think is ouch!

I offered a tamworth to my son at New Years for he and him buddies if they could figuer out how to do a spit... yours look wonderful... the kids, they had a deep fried turkey instead.

I have only been to one pig roast and a couple of guys turned the pig manually on a spit... they were looped by the time the pig was done, good times!

 

[mama24]

I understand that, but I see you have chickens, too. You don't eat the extra boys? Bet they'd be tasty slow cooked inside a pig!

 

[goodhors]

Glad things went so well for your hog roast. Glad you had chicken wire on hand to "save the day" by holding the hog together!!

Looks like a great setup, done to a turn for eating. Hope it garners you a lot of new customers in the future.

I never heard of stuffing the pig with other things. I would also worry about them getting done enough, so deep inside the pig.

Thanks for the tips to have butcher pin the pig together for cooking, hadn't heard that either!

 

[mama24]

Glad things went so well for your hog roast. Glad you had chicken wire on hand to "save the day" by holding the hog together!!

Looks like a great setup, done to a turn for eating. Hope it garners you a lot of new customers in the future.

I never heard of stuffing the pig with other things. I would also worry about them getting done enough, so deep inside the pig.

Thanks for the tips to have butcher pin the pig together for cooking, hadn't heard that either!

They always started cooking the pig the night before. It was always a good time for the men to play like boyscouts and take turns with the pig all night while getting drunk. LOL. Oh, and usually the would pour beer over the pig, too, but that's not really necessary, I wouldn't think. Then the pig cooked all the next morning and into the afternoon. The outside got very well done and crispy as I recall, but that was always my favorite part... It wasn't skinned, either, the hair burnt off in cooking. They also cooked potatoes in the coals when the pig was about done.

 

[Royd Wood]

Glad things went so well for your hog roast. Glad you had chicken wire on hand to "save the day" by holding the hog together!!

Looks like a great setup, done to a turn for eating. Hope it garners you a lot of new customers in the future.

I never heard of stuffing the pig with other things. I would also worry about them getting done enough, so deep inside the pig.

Thanks for the tips to have butcher pin the pig together for cooking, hadn't heard that either!

They always started cooking the pig the night before. It was always a good time for the men to play like boyscouts and take turns with the pig all night while getting drunk. LOL. Oh, and usually the would pour beer over the pig, too, but that's not really necessary, I wouldn't think. Then the pig cooked all the next morning and into the afternoon. The outside got very well done and crispy as I recall, but that was always my favorite part... It wasn't skinned, either, the hair burnt off in cooking. They also cooked potatoes in the coals when the pig was about done.

Stop it Mama - your making me hungry but not for pork just yet, spuds in the fire yum.
Boyscouts us boys eh - we do like to play with fire and at the same time test our alcohol consumption levels then take all the credit

 

[Four Winds Ranch]

We have a pig roast every year too! One year our hog was hitting close to the 150lb, and yes it really did a num. to the spit! Wouldn't ya know it, the year we had the biggest pig, we had the fewest people, about 50, so I had a lot of cutting up and packaging to do!
We usually put corn on the cob in the coals just before the hog is ready to serve! Ya throw them in whole and when the husks burn off they are done! So much more flavor than the traditional boiling method!
Glad your Pig Roast turned out so good!