Roast Pig

[mjarrels]

Yep... doing it again this year, last year he was at 72 pounds, this year, maybe 52 pounds. Philippine history is repeating... I will pull the hay wagon up in the yard, wash and apply sealer and have one big party. About 100 people... Hay wagons make great picnic tables. We might make our way into the Phil/Am world again. NAS Cubi Point, Subic Bay and Clark field revisited by retired folks.

"A Marine on duty has no friends"

mark, USN Ret.

 

[hr3]

Take lots of Pic's and share

 

[MarkV]

I've always wanted to roast a pig. Do you do yours on a spit or bury in coals?

MarkV

 

[mjarrels]

Large piece of bamboo thru the pig... constant turning and rubbing with coconut milk. Takes about 5 hours and 10 bags of charcol. Best part is the chrispy skin.

mark

 

[MarkV]

Sounds good, should we bring our own beverages?:licking:

MarkV

 

[buckeyefarmer]

you want a half or whole pig?

the cooker is made from an oil tank cut in half. charcoal in the bottom, pig on top .

 

[Redbug]

Ohhh that looks GOOD!

 

[Thomas]

I'll keep my fingers cross for blue sky's..have kick back of time.

 

[brin]

you want a half or whole pig?

the cooker is made from an oil tank cut in half. charcoal in the bottom, pig on top .

I am curious buckeye, after you dressed your pig did you inject it with any seasonings like vinegar and BBQ sauce...that is the way we do it here..about 60% vinegar and 40% BBQ sauce injected before the pig goes on the grill and then again about 1/2 way through. ?

 

[buckeyefarmer]

The whole pig, I didn't do. The half pig, I helped a little, mostly by staying out of the way of those who knew what they were doing :laughing: I did help eat both of them.

to my knowledge, nothing was added.

Maybe I'll try one by myself this year for the labor day picnic I host for our church and neighbors. I've had up to 100 people here, but I usually just grill burgers, brats, dogs, chicken, and ribs, and people that come bring sides.

 

[beenthere]

Roasting works so much better when the skin is left on (scalded and scraped), and when placed spread-eagle on the grill that is covered.
Some think they need to be turned, but that isn't necessary as long as there is a cover and the cover isn't opened too often for "a look".

Keeping the grease from catching fire, and monitoring the temperature are important things to consider.

All the ones I've done are in the 200# class (dressed weight). But think the 50# size are great too. Tried injecting once, but not much gets into the meat...just spills out around the needle and floods over the meat. Basting periodically with seasoning is somewhat helpful. I prefer the meat taste, not the seasoning taste myself.

Never roasted a dog. :confused3:

 

[crusty 1]

Roasting works so much better when the skin is left on (scalded and scraped), and when placed spread-eagle on the grill that is covered.
Some think they need to be turned, but that isn't necessary as long as there is a cover and the cover isn't opened too often for "a look".

Keeping the grease from catching fire, and monitoring the temperature are important things to consider.

All the ones I've done are in the 200# class (dressed weight). But think the 50# size are great too. Tried injecting once, but not much gets into the meat...just spills out around the needle and floods over the meat. Basting periodically with seasoning is somewhat helpful. I prefer the meat taste, not the seasoning taste myself.

Never roasted a dog. :confused3:

I agree just let it roast.So darn good just looking at the pics is making my mouth water!Roasted hog,cold beer and tater salad is as good as it gets:lickingave

 

[mjarrels]

Just confirmed... 60 pounds. Leachon will be roasting next weekend. Lots of cold beer, just hope the weather is nice.

mark, USN Retired

 

[MarkV]

What time?:licking::licking::licking::licking:

MarkV

 

[Mark_in_NH]

Just confirmed... 60 pounds. Leachon will be roasting next weekend. Lots of cold beer, just hope the weather is nice.

mark, USN Retired

My girlfriend is filipino and they are supposed to be experts at Leachon. I can't wait until we can do one here. My mouth is watering at the mere thought.