Time/lb for pig on spit?

[DaNag]

Pardon the intrusion and non-response, but this discussion is too closely related to my favorite joke of all time. Must...share...

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Guy driving down the road passes a farm, and sees a farmer. Behind the farmer, in a pen, is a pig with one wooden leg. Curiosity gets the better of him, and he stops.

"Hey Mister - why's your pig got one wooden leg?"

Farmer says..."That pig - amazing pig! Last year, the house was on fire. Pig ran inside, woke us all up, and saved our lives. Amazing pig!"

"OK - but why the wooden leg?"

Farmer says..."That pig - amazing pig! Last year, tractor rolled over on me in a ditch, and pinned me to the ground. Pig ran over, pushed the tractor away, and drug me to safety. Amazing pig!"

"Yeah, yeah...but come on. What's with the wooden leg?"

Farmer says..."Well...you wouldn't want to eat a pig like that all at once!"

 

[Egon]

Don't know the time required for the roast but sure do know of a nice site to set the barbaque up at. /forums/images/graemlins/grin.gif /forums/images/graemlins/grin.gif

Egon

 

[daedong]

Robert

here is an old thread TBN thread

 

[shawnrogan]

I've helped put on a few pig roasts over the years. We always fill the cavity with small roaster chickens, potatoes, onions, sausage, venison roasts, etc.. so that the whole pig cooks evenly. This way, when the thermometer reads 160 in the hams, everything is usually done, and you get a nice sampler of all those other great meats and vegetables to boot. After we filled the cavity, we would sew the pig back up using thin wire. Then we would wrap the whole pig in regular chicken wire ( not Galvanized). Put the spit rod through and get cookin. As others have mentioned, if it is an open pit it will take forever. We made up a few stainless steel panels around the long sides and top, and wraped the short ends in heavy duty aluminum foil. We always used oak wood for the fire and started the fire at least 3-4 hours early, then supplemented the heat with a little charcoal and small wood as needed.
The most important part is cooking the meat to 160 degrees throughout. Have fun!!

 

[sassafraspete]

OK, this brought back memories. When my bro-in-law turned 40, my sister put together a surprise bday party for him. She ordered a BBQd pig from a local place that does that. My older brother and I got the task of going to pick up the pig and then keeping it warm , etc until the party. When we got to the place, we put a sheet of plastic down in the back of the pick-up and slid the pig on it ...spit and all. It seemed pretty greasy. I remember grease running down the bumper. Anyhow, got it home and set up the spit above a charcoal pit... to "keep it warm" until the party. It was threatening rain, so we set up my screen house tent over the pig. Things were looking good, so I left my brother to tend the pig while I went to pick up some folding tables ect for my sister. When I drove back to her house after picking up the tables, I knew something had gone wrong when I saw that my brother was standing by the screen tent with a water hose in his hand. One side of the vinyl screen of the tent had this big , hole in it. I guess all that fat started dripping and he had a flare up of gigantic portions, which ate the side of my tent. Well, we manage to salvage the pig ok, and by the time of the party, the pig had dripped out most of the excess fat and was actually one of the better ones I've eaten.

I can still picture my brother standing there with the water hose and can see the big hole in the side of the tent.

sassafraspete

 

[beenthere]

You are right, in that getting the grease to drip away from the fire is important.

Did one once, and had the 'open pit' style, with a trench dug to let the grease run away and into a hole dug in the dirt. There was a pretty good amount of grease from that 220 LB pig. One of the guests brought a mangy dog along which was a nuisance among guests trying to find a place to sit and eat without the dog nuzzling them.
Well, just before they left the party, I saw that dog gulping down the grease from that pit. I figured my frustration was reconciled when they were on their way home with that grease-filled dog. /forums/images/graemlins/grin.gif /forums/images/graemlins/grin.gif /forums/images/graemlins/blush.gif

 

[HillCountryDave]

Robert

I had the good fortune one time of attending a Cajun Pig Roast party. I was impressed with the way they roasted the pig on a swing set. I looked for their methodoloy and found it - I've attached the link. The article also has information of roasting time. Enjoy your BBQ - wish I were going to be there!

Dave Cajun Cochon de lait

 

[Poppa]

</font><font color="blue" class="small">( ...I saw that dog gulping down the grease from that pit. I figured my frustration was reconciled when they were on their way home with that grease-filled dog. /forums/images/graemlins/grin.gif /forums/images/graemlins/grin.gif /forums/images/graemlins/blush.gif )</font>


You know, it might be that I am just mean but I can't stop laughing about that.


Mike