Roasting a Whole Pig

EmersonHart13

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Jul 18, 2007
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Anyone done this?

I am looking to do one in September. 75-100 lber and planning to rent a spit. Should take 9-12 hours. Looking for some tips and tricks. So far my main unanswered question is how much Charcoal am I going to need. I see around 100 lbs. Also good places to get the pig would be handy. I don't want to overpay. Remember I live south.

This tutorial answers most of my questions: Goin' Whole Hog: What You Need To Know To Roast A Hog Or Suckling Pig but I hate relying on the internet for everything.
 

Flyn

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Watch your cooking temps. Too fast or too slow and you have problems.

Watch your seasonings. Too much or too little...

Spit going to rotate? Ideally, you can con the kids into turning it.

Get one of these... I use mine ALL the time. You may have to cut pig pieces off as it cooks so you need to know when different areas of the pig are done. One remote wire thermometer won't do this. With this gizmo, you can stick it in all over the place for instant readings.

http://www.amazon.com/dp/B002GE2XF8/?tag=tcg21-20
 

Flyn

Go ahead. I'll catch up.
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Mar 1, 2004
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I have a buddy who does it by the flip method. His pigs usually have some great meat along with some overcooked and undercooked, over seasoned and under seasoned. A whole pig is a tough item to cook.

If you get this or a similar thermometer, you can at least check the temps and trim off parts as they reach doneness. Good luck and happy eating!

EDIT: I guess I should call this video NWS. There's a lot of pig gutting.

http://www.youtube.com/watch?v=j2u-lM82wPk

http://www.youtube.com/watch?v=VBhm343P2kg
 
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