Pig/Hog Roast, help!

#1
ratherfly

ratherfly

Darn Yankee!
Joined
Apr 27, 2010
Messages
287
Likes
0
#1
I'll admit it, I've probably taken on a challenge that might leave me crying.

My son graduated High School yesterday. Next Saturday, we are having his graduation party.

A pig roast.

For those who don't know me, I live in New England. Born and raised in Massachusetts, now residing in Connecticut. NOT your BBQ capital of the world. Lobster bake, sure. Hog bake, not so much so.

Okay, so we have the pig. 75ish pounds. The roaster. Charcoal.

Now what? Wood for smoke? Or leave it be, pure piggy.

I'm thinking a variety of sauces. Bourbon based, vinegar based and mustard. Rolls to go with, of course.

But what else? Baked beans? Cole slaw?

Dishes need to hold in the potential warm weather.

Recipes anyone?

Thanks,

Tina
 
#2
#2
Sorry, I meant to answer you on the other strng. Aerospace tech was my major, relative passed away, joined the family business and never pursued it.

Have to use hickory on the grill.
The best pork I've ever had was from a pit dug in the ground.
My Dad has done that on the 4th for a long time.

If you're interested, I'll get the details.
Posted via VolNation Mobile
 
#3
#3
VOODOOVOL said:
Sorry, I meant to answer you on the other strng. Aerospace tech was my major, relative passed away, joined the family business and never pursued it.

Have to use hickory on the grill.
The best pork I've ever had was from a pit dug in the ground.My Dad has done that on the 4th for a long time.

If you're interested, I'll get the details.
Posted via VolNation Mobile
Click to expand...

Pig in the ground and some beer on Ice!:)
 
#4
#4
oh i could not look at a whole pig roasting there. All I would think about was its face looking at me and saying "murderer...oink..."

Whoa I never realized how close I am to becoming a vegetarian until I typed that!

edit:

Sounds good though...maybe if I just got someone to bring me a plate and never saw the pig...yea I could handle that!

Congrats on your son graduating!
 
#5
#5
We usually put sunglasses on the pig. That helps out with all of the squemish guests.
 
#7
#7
images
lipstickonapig.jpg
 
#8
#8
Stuff it with Watch Hill Oysters, Rub it down with Fennel and wrap it with capers in aluminum foil. Let it sit until room temp. then grill. NEVER grill it straight from the fridge.
 
#10
#10
Guess it would be in poor taste to post pics of a poor little chicken uh.:)
 
#15
#15
Rub yellow mustard on it, then a generous amount of dry rub (chili powder, brown sugar, paprika, garlic powder, onion powder, cumin, salt, black pepper, cayaenne), toss it on the smoker with hickory or mesquite wood that you've soaked in water. Keep your temp constant as mentioned before. You can spray it with apple juice as it's cooking to keep the meat ultra moist.

Low and slow is the key.
Posted via VolNation Mobile
 
#17
#17
Behr1213 said:
While I agree with you, after about two hours I can't help myself.:drool:
Click to expand...

I hear you there. I love, even with just a regular charcoal grill, to open that top and get a blast of heat, dry rub, Worcestershire and everything else right in your face.

Weird part is that smell will get into my hair and I'll smell it that night/next morning with a shower. Nice way start off a monday morning.
 
#19
#19
VOODOOVOL said:
Sorry, I meant to answer you on the other strng. Aerospace tech was my major, relative passed away, joined the family business and never pursued it.

Have to use hickory on the grill.
The best pork I've ever had was from a pit dug in the ground.
My Dad has done that on the 4th for a long time.

If you're interested, I'll get the details.
Posted via VolNation Mobile
Click to expand...

Hickory... got ya. Talked about that tonight, what type wood to add.

No pit, sorry... we're novices here. The pig comes with a roaster. Charcoal not included.....
 
#20
#20
VolGal423 said:
oh i could not look at a whole pig roasting there. All I would think about was its face looking at me and saying "murderer...oink..."

Whoa I never realized how close I am to becoming a vegetarian until I typed that!

edit:

Sounds good though...maybe if I just got someone to bring me a plate and never saw the pig...yea I could handle that!

Congrats on your son graduating!
Click to expand...

Thank you dear, he did quite well for himself.

Has a couple friends who are vegetarians. I'll keep them away from the roaster. I like the sun-glass trick, I'll be sure to find metal rims and not plastic. <lol>

I figure, if we were meant to be vegetarians, meat wouldn't be so tasty.
 
#21
#21
pantone151 said:
Rub yellow mustard on it, then a generous amount of dry rub (chili powder, brown sugar, paprika, garlic powder, onion powder, cumin, salt, black pepper, cayaenne), toss it on the smoker with hickory or mesquite wood that you've soaked in water. Keep your temp constant as mentioned before. You can spray it with apple juice as it's cooking to keep the meat ultra moist.

Low and slow is the key.
Posted via VolNation Mobile
Click to expand...

This is a winner IMO.

TIFWIW
 
#25
#25
pantone151 said:
Rub yellow mustard on it, then a generous amount of dry rub (chili powder, brown sugar, paprika, garlic powder, onion powder, cumin, salt, black pepper, cayaenne), toss it on the smoker with hickory or mesquite wood that you've soaked in water. Keep your temp constant as mentioned before. You can spray it with apple juice as it's cooking to keep the meat ultra moist.

Low and slow is the key.
Posted via VolNation Mobile
Click to expand...

Yellow Mustard? Really?...... the dry rub I can buy into...

second vote for hickory so we'll go with that.

Now I'm in a quandary. How do I spray it with apple juice and NOT open the roaster?

Glad I asked a week in advance... I now have a week to get a real headache.....

:)
 
New posts
You must log in or register to reply here.
Advertisement

Back
Top