Pig Roast

[hammersavage]

It's Lake George cabin season. And this summer, we are gonna try to have a pig roast.


I have absolutely no idea how to go about it.


Anyone want to explain it if they have experience? Or some pointers?



I apologize to Roseblood in advance.

[Marc with a c]

no clue about how to do one, but a pig roast is a glorious event. i want to come.

[Judge Smails]

We had a Luau last summer. I went down to our local Portuguese restaurant and ordered a whole cooked pig. No fuss. No muss. And no one complained that I didn't make it myself.

[mikeyboy]

A pig roast would be fun if Marc wasn't there.

[Ogre]

It's Lake George cabin season. And this summer, we are gonna try to have a pig roast.


I have absolutely no idea how to go about it.


Anyone want to explain it if they have experience? Or some pointers?



I apologize to Roseblood in advance.

Do you have a cooker or a smoker ? I've smoked a hog or two in my day. If you would like to PM me I'd be glad to talk you thru it.

Most important thing, don't be in a hurry. You need at least 10-12 hrs for a hog.

[disneyspy]

seems like a mean thing to call MLC

[Gvac]

If you're going to do it, do it right. You have to bury the pig with the hot coals for about 24 hours.

Anything else just isn't the same and tends to dry the shit out of it.

[Freakshow]

Most important thing, don't be in a hurry. You need at least 10-12 hrs for a hog.

Mod quote?

[Coach_Mac]

There is an amazing grilling book I bought recently called How To Grill by Steven Raichlen (I know it's a terrible title. It might as well be called an idiot's guide to grilling) but it's actually a great book and has recipes, steps, and pictures for just about everything imaginable to grill or smoke- including a whole pig.

[boosterp]

If you're going to do it, do it right. You have to bury the pig with the hot coals for about 24 hours.

Anything else just isn't the same and tends to dry the shit out of it.

That my friend is called a Cajun oven. You dig a hole that is as deep as the pig is long, 2' wider than the pig and square.

Using oak the night before you start a huge fire in the hole, drink a bunch of beer, and let the fire die out in the morning.

As that fire is dying out you start another near the hole using solely oak. Throw a piece of tin down onto the coals in the hole, season the pig, shove a bunch of apples in him, and put him in the hole. Place a piece of tin on top of the pig.

With the fire you started next to the hole you continuously shovel coals on the top most tin, drinking more beer in the process for the next 8-10 hours. The internal temp of the pig should reach 180 using a remote thermometer stuck in the pig's thigh.

Once done, eat. The pig will be so tender you will likely not get the whole thing out of the hole intact so just serve like that.

Did I mention you need a lot of beer?

[spoon]

no clue about how to do one, but a pig roast is a glorious event. i want to come.

Did you forget Hammer is gonna be there?

[spoon]

That my friend is called a Cajun oven. You dig a hole that is as deep as the pig is long, 2' wider than the pig and square.

Using oak the night before you start a huge fire in the hole, drink a bunch of beer, and let the fire die out in the morning.

As that fire is dying out you start another near the hole using solely oak. Throw a piece of tin down onto the coals in the hole, season the pig, shove a bunch of apples in him, and put him in the hole. Place a piece of tin on top of the pig.

With the fire you started next to the hole you continuously shovel coals on the top most tin, drinking more beer in the process for the next 8-10 hours. The internal temp of the pig should reach 180 using a remote thermometer stuck in the pig's thigh.

Once done, eat. The pig will be so tender you will likely not get the whole thing out of the hole intact so just serve like that.

Did I mention you need a lot of beer?

This is indeed the process, beer is the key.

[Coach_Mac]

That my friend is called a Cajun oven. You dig a hole that is as deep as the pig is long, 2' wider than the pig and square.

Using oak the night before you start a huge fire in the hole, drink a bunch of beer, and let the fire die out in the morning.

As that fire is dying out you start another near the hole using solely oak. Throw a piece of tin down onto the coals in the hole, season the pig, shove a bunch of apples in him, and put him in the hole. Place a piece of tin on top of the pig.

With the fire you started next to the hole you continuously shovel coals on the top most tin, drinking more beer in the process for the next 8-10 hours. The internal temp of the pig should reach 180 using a remote thermometer stuck in the pig's thigh.

Once done, eat. The pig will be so tender you will likely not get the whole thing out of the hole intact so just serve like that.

Did I mention you need a lot of beer?

You just made me want to go kill a pig.

[boosterp]

You just made me want to go kill a pig.

If you want to come to texas I have nearly 80 acres infested with pigs.

Although, trapping them, killing right before you season and cook makes them even more tender.

[hammersavage]

Did you forget Hammer is gonna be there?

i am the party my friend

no clue about how to do one, but a pig roast is a glorious event. i want to come.

if you can make it to Lake George in 2 weekends, come by

[silks]

If you want to come to texas I have nearly 80 acres infested with pigs.

Although, trapping them, killing right before you season and cook makes them even more tender.

I have always wanted to hunt boar. One of these years.

Here in NJ they were actually allowing deer hunters in southern parts of the state to take feral pigs because they were becoming such a problem. They are very invasive.

Oh, as far as the roast, save me some skin - the best part!

[bigtim666]

It's Lake George cabin season. And this summer, we are gonna try to have a pig roast.


I have absolutely no idea how to go about it.


Anyone want to explain it if they have experience? Or some pointers?



I apologize to Roseblood in advance.

where at the lake you going ? one of the landings?

[boosterp]

I have always wanted to hunt boar. One of these years.

Here in NJ they were actually allowing deer hunters in southern parts of the state to take feral pigs because they were becoming such a problem. They are very invasive.

Oh, as far as the roast, save me some skin - the best part!

The wild ones are mean bastards that you have to be careful around. They have a thick frontal skull so sometimes if you hit them head on you just piss them off. Also, those fat fucks can run, out ran me when I could run a 4.3 40. I love hunting the fuckers, it is a challenge.

I can not eat store bought pork, other than a certain brand of bacon because to me it tastes like shit after growing up on the real thing.

[Coach_Mac]

Also, those fat fucks can run, out ran me when I could run a 4.3 40.


4.3 ? I always assumed that was your pic in your avatar but I must be mistaken, you look white.

[Marc with a c]

4.3 ? I always assumed that was your pic in your avatar but I must be mistaken, you look white.

he must mean forty feet.

[Snoogans]

How can you be in 60K of gambling debt and afford all this stuff?

[Snoogans]

4.3 ? I always assumed that was your pic in your avatar but I must be mistaken, you look white.

Maybe he is Don Beebe

[Coach_Mac]

he must mean forty feet.

I'd still be impressed.

[boosterp]

4.3 ? I always assumed that was your pic in your avatar but I must be mistaken, you look white.

I had to gain 2 pounds to make the Army's minimal weight.

I was faster than most on our HS football team, the coach clocked me but I was not allowed to play because I was to thin. All I ever did as a kid was run.

[hammersavage]

How can you be in 60K of gambling debt and afford all this stuff?

i'm up two hunny this week.

[Marc with a c]

I was faster than most on our HS football team, the coach clocked me but I was not allowed to play because I was to thin. All I ever did as a kid was run.

a 4.3 makes yo faster than most nfl backs and recievers.

[Stuft]

We had a Luau last summer. I went down to our local Portuguese restaurant and ordered a whole cooked pig. No fuss. No muss. And no one complained that I didn't make it myself.

What place did you use? I've actually been looking online for a few weeks now to find something for a Luau themed party in August. The results, so far, haven't been very impressive.

[King Hippos Bandaid]

find pig, then roast it on an open fire



you're welcome sweetie

[boosterp]

a 4.3 makes yo faster than most nfl backs and recievers.

I am almost certain it was a 4.3, then again it was 18 or so years ago.

[Marc with a c]

I am almost certain it was a 4.3, then again it was 18 or so years ago.

it wasn't.

[Stuft]

find pig, then roast it on an open fire



you're welcome sweetie

Wtf am i gonna find a pig? You free the first weekend in August?

[EddieMoscone]

What place did you use? I've actually been looking online for a few weeks now to find something for a Luau themed party in August. The results, so far, haven't been very impressive.

Daisy May's in Manhattan does half and whole roasted pigs with sides.

[Judge Smails]

What place did you use? I've actually been looking online for a few weeks now to find something for a Luau themed party in August. The results, so far, haven't been very impressive.

I'm in East Brusnwick so I went to this place in South River called Ria Mar. But if you're in Northern New Jersey you have much better Portuguese places to choose from. We used to go to Segovia in Moonachie and there are tons of places in the Ironbound section of Newark.

Keep in mind we had Portugese pork, but my friends wouldn't know the difference between Portugese or Hawaiian. It was just nice having the pig there to complete the theme. Yeah, it was the lazy man's solution but I didn't have a day (or the proper equipment) to cook a whole pig.

[ToiletCrusher]

Check this out. (http://stanford.wellsphere.com/parenting-article/how-to-cook-a-pig-in-the-ground/438741)



This is an easy way to do it.

My cousins have a pig roast every year but they built a permanent in ground pit.

[ANC]

Check this out. (http://stanford.wellsphere.com/parenting-article/how-to-cook-a-pig-in-the-ground/438741)



This is an easy way to do it.

My cousins have a pig roast every year but they built a permanent in ground pit.

Samoans, is there anything they can't do?

[Stuft]

I'm in East Brusnwick so I went to this place in South River called Ria Mar. But if you're in Northern New Jersey you have much better Portuguese places to choose from. We used to go to Segovia in Moonachie and there are tons of places in the Ironbound section of Newark.

Keep in mind we had Portugese pork, but my friends wouldn't know the difference between Portugese or Hawaiian. It was just nice having the pig there to complete the theme. Yeah, it was the lazy man's solution but I didn't have a day (or the proper equipment) to cook a whole pig.

I'm actually in northwest jersey - Mendham area, so not a whole lot of choices around- but the party is actually gonna be in the west central jersey area - Flemington-ish- so i'm basically looking for anyone GOOD, at this point, to cook and deliver the pig. *lazy man's solution* indeed but we can't dig a pit to cook the pig in. Plus, that's a damn lotta work! I'm gonna have to check out the place that you used. Thanks!

Check this out. (http://stanford.wellsphere.com/parenting-article/how-to-cook-a-pig-in-the-ground/438741)


If the venue was right and we could do it this way, we would. They make it look rather simple.

[Judge Smails]

I'm actually in northwest jersey - Mendham area, so not a whole lot of choices around- but the party is actually gonna be in the west central jersey area - Flemington-ish- so i'm basically looking for anyone GOOD, at this point, to cook and deliver the pig. *lazy man's solution* indeed but we can't dig a pit to cook the pig in. Plus, that's a damn lotta work! I'm gonna have to check out the place that you used.

Ria Mar is just a mom and pop type place. I'm almost certain that they don't deliver.

[boosterp]

it wasn't.

FYI: called my best friend who I went to HS with and he said I am crazy, it was somewhere in the 4.7 or 5 range. He laughed and said I had maybe had too much beer since then.

[biggirl]

I had to gain 2 pounds to make the Army's minimal weight.

I was faster than most on our HS football team, the coach clocked me but I was not allowed to play because I was to thin. All I ever did as a kid was run.

Hi! My name is Forrest, Forrest Gump.

[boosterp]

Hi! My name is Forrest, Forrest Gump.

:lol:

[sr71blackbird]

Make sure you cook it low and slow. Looooooowwwwww temps for a looooooong time.
The longer you cook it, the more done it will be deep inside and the meat will fall off the bone and be much must tastier.

This looks cool, and I like it because it uses charcoal. I bet its expensive though:
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This is how its suppose to look when it is done, nice and brown and shiny.

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This China Box looks cool, but its very fast and part of the idea is to make it into a all day event and spend time with friends and family while the pig cooks.

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[sailor]

If you're going to do it, do it right. You have to bury the pig with the hot coals for about 24 hours.

Anything else just isn't the same and tends to dry the shit out of it.

you should try cleaning it out first.

[hammersavage]

where at the lake you going ? one of the landings?

Diamond Point. About a mile or two west of the actual lake

[Snoogans]

i'm up two hunny this week.

what a degenerate

[CofyCrakCocaine]

Get the Maoris to do it for you. That's what you should be doing as a white man. Insert local indigenous primitives adjacent to your current locale if Maoris are lacking in quantity for the consummation of your desired sacrificial feast.

[Coach_Mac]

FYI: called my best friend who I went to HS with and he said I am crazy, it was somewhere in the 4.7 or 5 range. He laughed and said I had maybe had too much beer since then.

That sounds better. Michael Vick ran a 4.33. Deion Sanders ran a 4.2. Now I run a 3.9 but I'm a little bit of an athlete.

[Bill From Yorktown]

if you have the $ this is the way to go - low and slow - http://www.seriouseats.com/2008/05/la-caja-china-box-pig-roast.html

[hammersavage]

This looks cool, and I like it because it uses charcoal. I bet its expensive though:
<object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/Veote75jiDk&hl=en&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/Veote75jiDk&hl=en&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>


This is how its suppose to look when it is done, nice and brown and shiny.

<object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/pRkGwPNQ3l8&hl=en&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/pRkGwPNQ3l8&hl=en&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>




This China Box looks cool, but its very fast and part of the idea is to make it into a all day event and spend time with friends and family while the pig cooks.

<object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/hpzEqmh-VKk&hl=en&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/hpzEqmh-VKk&hl=en&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>

we're doing it in the ground, like men.

[hammersavage]

So here are the instructions I made up from various sources: a few people here, a few videos, and a few websites.

Pig Roast: Hole should be about 1 foot longer in every direction, so about 3 feet deep by 5 feet long.

Start fire in hole with logs. When the fire is going well, place the rocks on the fire (its what cooks the pig). Ideally, you should use river rocks but you can use garden rocks.

Start to prep pig: remove tags or hooks. Rewash the pig removing any dirt or blood. Make a couple slits in the pigs shoulders and rump, placing hot stones from the fire in the slits. Rub the pig inside and out with the seasoning. Shove apple in mouth and fruit in other orifices. Tie arms and legs together. Wrap the pig twice in heavy duty tin foil. Wrap the pig in chicken wire. Once the rocks are white hot & the wood begins to turn to ash, remove the wood and just leave the ash and rocks. If you are using plain old garden rocks versus true river rocks, add in some charcoal briquets just to be sure that you have enough heat going on in the pit. Place the pig in the roasting pit. Make sure the hot rocks and coals are evenly distributed. Even some rocks on the back of the pig. And hot coals on top of the pig. Find as many cardboard boxes as you can. Soak them good & wet with a garden hose. Completely surround the pig and completely fill the roasting pit with wet cardboard boxes. Place wet canvas over entire area, then a piece of large plywood. Cook for about 7-8 hours for a pig this size. Remove all cardboard and plywood and remove the pig using the chicken wire. The internal temp of the pig should reach 180 using a remote thermometer stuck in the pig's thigh.


anything I'm missing?

[boosterp]

That my friend is called a Cajun oven. You dig a hole that is as deep as the pig is long, 2' wider than the pig and square.

Using oak the night before you start a huge fire in the hole, drink a bunch of beer, and let the fire die out in the morning.

As that fire is dying out you start another near the hole using solely oak. Throw a piece of tin down onto the coals in the hole, season the pig, shove a bunch of apples in him, and put him in the hole. Place a piece of tin on top of the pig.

With the fire you started next to the hole you continuously shovel coals on the top most tin, drinking more beer in the process for the next 8-10 hours. The internal temp of the pig should reach 180 using a remote thermometer stuck in the pig's thigh.

Once done, eat. The pig will be so tender you will likely not get the whole thing out of the hole intact so just serve like that.

Did I mention you need a lot of beer?

So here are the instructions I made up from various sources: a few people here, a few videos, and a few websites.



anything I'm missing?


You have to cook the pig on both sides, so if not using sheets of tin then you need to not only layer the bottom with rocks, but also layer the top of the pig. Then you continue to dump coals on top. I had never used charcoal, only oak coals. This requires a long fire first in the hole and then a second very near to the hole. The main thing is that the coals should not come in direct contact with the pig. I did read what you posted, just needed to reiterate this point. I would not cover with plywood due to it smoldering and most plywood is pine and/or glued layers so this can seep into the flavoring of the pig.

The apples add moisture, screw the mouth, it is important to put them through out the cavity of the pig (where the guts and stuff were), you can also ass potatoes for something to eat other than pork (they will have a great flavor).

Third, have a bucket of water on stand by to cool the coals if the pig is getting to hot, use a remote thermometer.

Do not use chicken wire, it is galvanized and can cause bad flavor as well as cause stomach upset. I would not use foil either, that's what the rocks are for. Use chef's string or there is a product for cooking that is similar to chicken wire but is stainless or aluminum. It is safe for cooking.

[hammersavage]

The apples add moisture, screw the mouth, it is important to put them through out the cavity of the pig (where the guts and stuff were), you can also ass potatoes for something to eat other than pork (they will have a great flavor).

I knew there was something weird about you

[boosterp]

I knew there was something weird about you

Shit, I edit to add information but failed to catch that typo. It should read "...add potatoes..."

[boosterp]

I forgot: I would not slit the skin anywhere as this will let the moisture from the underlying fat to seep out.

[hammersavage]

All materials including the actual pig have been secured. It goes in the ground Saturday morning. Pics will be taken.

[Marc with a c]

save me a piece.

[hammersavage]

i'll swing thru PA on the way home. It's totally on the way from Lake George

[Marc with a c]

thanks.

[boosterp]

All materials including the actual pig have been secured. It goes in the ground Saturday morning. Pics will be taken.

Looking forward to hearing how it goes and seeing the pics.

[hammersavage]

Looking forward to hearing how it goes and seeing the pics.

worst case, we feast on side dishes. Macaroni salad for everyone!

[Marc with a c]

worst case, we feast on side dishes. Macaroni salad for everyone!

i hate to disagree with ya, bvt that is really really far from the worst case scenario.

[hammersavage]

worst case, we feast on each other. Human organs for everyone!

[Marc with a c]

save me a piece.

[hammersavage]

THE PIG

http://i433.photobucket.com/albums/qq57/hammersavage/Cabinpaluau014.jpg?t=1248061032


How did it turn out??? Tune in tomorrow after I get some much needed sleep

[hammersavage]

So instead of digging the pit and prepping the wood on Friday night, we all got completely wasted. Really, quite shocking. Add in the fact that it poured Friday night from about 8 o'clock til the sun came up, spirits were down.

I wake up at 5 after passing out 2 hours earlier and gameplan with my two cooking partners in our group. At this point, my confidence is at about 5%. No hole dug, no wood, raining, 5am and drunk with a days work ahead of me. Talks of putting it off til that night and trying to have it for breakfast the next day are thrown around. But something in us snaps and we realize all the work we went to just to get as far as we had and we begin our journey. I am informed that in fact, at 3am in pitch black, 4 of these drunk idiots went outside and dug a hole in the pouring rain. I go out and am amazed by how good of a job they did. Probably a little bit bigger than we needed, but good enough.

So, we spent the next hour traipsing thru the woods collecting faggot. We needed plenty of faggot. I mean, arm fulls and arm fulls of faggot. This might have been the most miserable moment of the weekend. Working on a couple hours sleep, walking thru the wet woods being bit by thosuands of mosquitoes (the wet spring made them almost unbearable). We spend about 45 minutes trying to start this fire, but it was all in vein, the wood was too wet.

Hit the road and go to Walmart at about 6:30. Buy a bunch of bags of charcoal and some lighter fluid. An easy way out but there was no other way. Get back and dump a couple bags into the pit, even the charcoal had a real hard time lighting. But it finally caught and then the wood was piled on top. And slowly it turned into an actual fire. Rocks went directly in and we let it burn for a couple hours.

We prepped the pig some more, filling it with a few apples and rubbing her down. Wrapped her in heavy duty tin foil twice and again wrapped her in chicken wire. Brought her out to the pit, lined up some rocks for her to sit on and layed her down. Put some rocks on top of her and on her back. It smelled like pork immediately. Draped soaked burlap over the top of her and filled the rest of the hole with soaked cardboard. Filled in the sides with dirt, placed a piece of plywood on top.

And that was that, at least for a few hours. Put her in a little after 11am. We had come pretty far, but I was still about 60% confident that it would turn out ok. Enough heat in there, to much heat in there??? Needless to say, plenty of side dishes were prepared so no guest would go hungry. Cornhole and drinking to kill time.

About 6, the shovel goes back in the ground to dig her up. Some smoke was seeping thru the dirt. I started to think that maybe it was too hot and it will all be burnt. But we get down further and remove the cardboard and burlap and it looked ok. Grabbed her by the chicken wire and placed her on the table. Unwrapped her and took a look and............................................... ..success!!! Some on the skin was burnt from the sauce (I said to only do a dry rub) but the insides were perfect. I immediately took off a piece from the back and bit in. So moist and delicious.

We took off a ton of meat that we wouldn't have been able to eat in a weekend, let alone a night. But we all feasted. Just an amazingly fantastic meal. Later that night, countless number of beers in, we take the head out of the fridge and see what else we can eat.

I ate a piece of the tongue, which was fantastic, a bite of the snout, not bad, and the brain, pretty disgusting consistency-wise. Then pulled pork for lunch the next day.

So the journey started as a stupid idea a few weeks ago, tried to learn how to pull it off thanks to the internet and some fine people on here, secured the pig, prepared for cooking and actually pulled it off.



I showed you the before, here is the after for lunch the next day:

http://i433.photobucket.com/albums/qq57/hammersavage/Cabinpaluau068.jpg?t=1248102737

[Aggie]

Congrats on pulling it off, it looks delicious. I might have to go get a pulled pork sandwich for lunch now.

[hammersavage]

Congrats on pulling it off, it looks delicious. I might have to go get a pulled pork sandwich for lunch now.

I'll ship you some along with that $10 I owe you for being my 2,000th visitor

[boosterp]

You did good HS, I must pat you on the back and hold a beer up in your honor.

[Stuft]

http://i433.photobucket.com/albums/qq57/hammersavage/Cabinpaluau068.jpg?t=1248102737

Absolutely awesome that you were able to pull it off, w/ a few drunken hitches. Congrats!!!:clap:

I'm on the jealous side, cuz i would really LOVE to cook the pig ourselves, for my occassion, but it's just not possible.

I found a great caterer in Bound Brook (Russo's Catering) that is going to do exactly what i want, for exactly the price i want.

I'll report back and say how happy/disappointed i was - but they come highly recommended so im looking forward to everyone being pleased.

[torker]

I remember going to my uncle's in jersey for a pig roast
the kids broke the hammock and at some point my dad went after
his brother with a carvinmg knife

http://www.carolinapigjig.com/images/2009/chinese-box-2009.jpg

i need a chinese box

[Chigworthy]

I thought this was the thread where we brag abou how fast we run short distances.