pig roast

[Derek V]

anyone ever do it themselves? im toying with the idea of having one this summer, i have just about everything i need to build a spit (it wont likely be pretty but it will work) just looking for anyone with some input.

 

[skip1600]

... Anyone gunna knock this lob ball out of the park for an easy joke...

We do it once a year.. One of my buddies does machining work and he uses some chain driven abomination that weights about 400lbs.. Nearly kills us every year to get it out but good god is it ever tasty. We've done wild turkeys and other various chunks of meat ...


Don't forget to send us an invitation when you decide to do it

 

[teenahlake]

get the local grocery store to core a couple pineapples, put on the spit inside the pig, dry rub, and slow cook beside the coals" not directly over or it will dry out"

 

[Aniest]

Probably because the last couple I went to used pretty "off the shelf" direct drive onto the spit rotating motors from the Crappy Tire or something: they all crapped out from the heat after awhile (3 hours or so).

If I did it more than once a year I'd make some sort of chain driven thing to help keep that motor away from the heat.

 

[Bpower]

I've done it with wiener pigs. I notched a couple of 2x4s to rest a wooden spit in over the fire pit.. I used an alder tree about 3" in diameter for the spit, on the thicker end i cut it flat with a saw and screwed a piece of 1x2 onto it to use as a handle for turning.

 

[2tall2]

You might be able to rent a spit/roaster, if it's a one time thing.

 

[madcowbandido]

Use lump coal instead of briquettes will taste better and will not have that kerosene smell.
This is what I use as a rub inside and out: sea salt,black pepper, very small amount cinnamon. For stuffing:chopped garlic' green onions, lemon grass, bay leaves. Don't be stingy with stuffing it will make or break ur pig roast. Find a way to catch the drippings and use it to baste e skin to make it crunchy. Good luck with ur pig roast

 

[Magellann]

I have had a few of them, I built my own roaster from a 45 gal drum and use charcoal. I can only handle up to about a 65 lb pig on my machine and they always turn out great. I'll throw some oranges and lemons inside, sprinkle with salt and pepper and let it go for about 4 hours.

 

[dragansrbin]

just to chime in.....
here is a few pictures of how me and my friends do it, we prefer lamb over pig, and it is all homemade (the roasters) some on propane and some on charcoal.

if anyone has an questions, fire away.

 

[dragansrbin]

and some pigs

 

[Derek V]

what motor is that turning the lamb in the second last and third last photos? a starter? everything just looks good too.

 

[07blackwater]

Looks like a windshield wiper motor.

 

[dragansrbin]

The motor is a windshield wiper motor, and the stainless steel enclosed one is a 12V motor from princess auto

 

[Derek V]

how do you find it on battery life? do you need to be charging one while another runs and swapping multplie times or just once or twice?

 

[dragansrbin]

the battery I use is a 10+ year old one, charge it over night and have gotten 3 lambs out of it in one day on the same charge. that is 3 x ~3.5hrs, so about 10 hrs of run life out of one charge, but since it is a 12V when available we use a small wall adapter so no need to worry about anything

 

[ElkMasterC]

Look up "Lechon" or "lechon de leche". Pretty much the Filipno national dish. Stuffed with salt'n'peppa, lemon grass, onions, and garlic, it's a tasty treat that's fun to eat!

 

[silverfoxdj]

Use lump coal instead of briquettes will taste better and will not have that kerosene smell.
This is what I use as a rub inside and out: sea salt,black pepper, very small amount cinnamon. For stuffing:chopped garlic' green onions, lemon grass, bay leaves. Don't be stingy with stuffing it will make or break ur pig roast. Find a way to catch the drippings and use it to baste e skin to make it crunchy. Good luck with ur pig roast

Good tips

 

[SteelCap]

anyone ever do it themselves? im toying with the idea of having one this summer, i have just about everything i need to build a spit (it wont likely be pretty but it will work) just looking for anyone with some input.

Not sure if it was mentioned already. To prepare the pig, you need hot boiling water poured over the carcass. This helps loosen up the outer skin before shaving the hairs off. You do this after its skewered. Use a wire to tie up the front legs forward and the rear backwards.

 

[geologist]

Lechon in South America and sometimes in the Philippines is stuffed with rice and veggies. Delicious!

 

[ElkMasterC]

Lechon in South America and sometimes in the Philippines is stuffed with rice and veggies. Delicious!

Lechon in the PIs is stuffed with chooped onion or scallions, garlic, lemon grass and spices. No rice or veggies. Can't speak for S America, never been there yet. ;-)