Cooking a half pig...any advice?

[gregfender]

We are roasting a 100lb half pig next week. I am building a concrete block pit, using charcoal, and smoking/roasting for ~10 hours. Any tips, advice, recipes, etc?

 

[brin]

Someone else will help with the roasting...I have seen it done but having never roasted 1/2 or whole pig I am hesitant to say anything but this....I cook several big pork butts at one time over a 10 hr. period and I always inject them first with my vinegar based BBQ sauce...It is a big syringe and I inject the sauce heavily deep into the meat all over before grilling or smoking...it really makes a difference...We use 1/2 apple cyder vinegar to 1/2 store brand BBQ sauce...

I will add that when I gook the 40 lbs. or so of pork butts.....I keep them off of the coals...to the side and the coals on the other side...then I put the lid down and cover..If you have a digital thermometer to stick in the meat with the wire that comes to the monitor you can watch your temp...I take mine up to 170 deg...

 

[whitedogone]

inject is a good idea. Make yourself a spit from some heavy rebar. make a plate with a bunch of holes spaced around it and weld it to the rebar. that way, you can turn it a little at a time and every 1/2 hour turn it slightly. Cook slow!!

 

[woodlandfarms]

So, not to change your experience but you might want to look into how a pig is roasted for a Hawaiin Luau. A hole is dug, the pig is prepped, hot coals are thrown into the ground and the pig is buried on the coals (I believe it is wrapped but not sure as I saw the process only from a distance).

Pit Cooking - How to cook in a hole in the ground

 

[s219]

Mmm, sounds good. Can you throw some hickory chips or chunks in with the charcoal? It will really add to the flavor and aroma.

Make sure the pig is properly thawed. A lot of them seem to come frozen nowadays, and it can take a while to thaw out. That can really affect your prep and cook time.

The only problem I have heard about is when a friend was mopping with some sort of mix that contained a lot of sugar, and it flamed up real bad (he almost lost the whole pig). I stick with vinegar/cider mixes myself.

Have fun!

 

[Stick895]

When I was in Germany, the guys down at Nelligen Barracks would just dig a big ol' hole in the ground, get a good hot bunch of coals going, then spend the night sitting around, drinking whisky, turning the pig on a spit and throwing more charcoal on when they thought necessary. :licking:

 

[dcnsurvey]

I've cooked quite a few whole pigs ranging from 60 to 125 pounds. The bigger ones are difficult to handle once they're cooked.
The method I use for the pit is described here

3 Guys from Miami roast a pig! How we build hog roasters.

I don't usually butterfly the pig, preferring to have it laying upright.
It looks better for the 'viewing'. Also, better if someone gets challenged to kiss the pig.

The slow indirect heat with a good marinade gives a taste that is hard to beat.

I use a water trough with ice water in it to keep the pig cool during the marinating. The pig and marinade goes in a couple of large plastic bags. For a 80 pound pig I'll make up about 4 gallons of marinade and let him soak for at least 12 hours, turning him over periodically. Prior to cooking I'll stuff garlic cloves into the hams and shoulders and do some injection as well.
If you want to present him with an apple in his mouth when he's cooked, use a baseball during cooking and switch to the apple when complete.
cooking time is dependent on the pig and temperature. With the cinder block pit it's fairly easy to control the temperature once you've got some experience. Just don't expect to have the pig done at 6:00 sharp, relax and enjoy.


However, if folks are going to just show up, eat and leave - throw some pork buts in the oven. This is only worth it if the crowd will be there for a few hours to enjoy the smell and company.

 

[Car Doc]

I have not cooked a pig thought about plenty of times though looking forward to your report! :thumbsup:

I do competition BBQ though and if I was to do a pig it would be just like I do butts-inject with Butcher BBQ pork injection and rub with Smokin Guns hot rub then after 4-6 hours marinating cook @ 250-275 till 160 internal then foil and pull off at 205 rest 1/2 -1 hour pull apart.

Immediately though once its done pour all juices off into a container and put in fridge and once the fat congeals scrape it off and warm back up and pour over pulled meat adding rub also. ( I never ever leave meat in the juices I get rid of the fat right away then juices are great to put back on meat)

I have heard lots of guys will stuff a whole pig with butts and that gives a lot more yield for pig feeds etc fwtw. May check this out will give you ideas. http://seriousbbqs.s3.amazonaws.com/optins/How_to_Cook_a_Whole_Pig.pdf

 

[houstonscott]

We used to roast whole pigs for parties years ago in the USVI. I was in the Coast Guard. We took the pig and wrapped it in SS chicken wire so as to keep it together when its done. We stuffed the pig with quartered apples and oranges and the gut was sewed closed with meat wrap. We put he pig about 3 feet above the coals and it was slow rotated one revolution every 15 minutes. I've got to say it took every bit of 20 hours to cook. We bushed the outside with butter and olive oil to keep it moist. A small tray of water was in the coals that slowly steamed and water and coals had to constantly be added to and monitored. I am 58 now still remember how good it was on the beach at Magens Bay, St. Thomas.

HS

 

[wedge40]

I dont have any advice, but I could use your address..

Wedge

 

[Bob77064]

Which half are you roasting?

 

[tow653]

Do a search for "cajun micro -wave",do a. great job and about 1/3rd time.

 

[PossumHound]

We are roasting a 100lb half pig next week. I am building a concrete block pit, using charcoal, and smoking/roasting for ~10 hours. Any tips, advice, recipes, etc?

I reckon, given your location in NC, you want the local style BBQ? If so, you've got a good start. The charcoal heat will work though it can be a little harder to control the temperature than hot coals from a hardwood. You want to shoot for 180 - 200 F during the entire cooking time, and it may take longer than 10 hours depending on your specific conditions (pit efficiency, wind, etc.). Start the pig skin side down and do not turn it! The crisp skin will hold your final product together if the pig isn't moved during cooking. Don't forget the crispy skin itself is mighty tasty, and I like to chop some up with the BBQ before serving. Salt and pepper the pig liberally on both the skin and cut side before placing on the pit. You can add other dry ingredients to your rub if you like on the cut side (brown sugar, chili powder, cayenne, garlic). Don't baste with your liquid BBQ sauce until the last hour or so of cooking. Are you planning to chop all the meat or will your guests "pick" their meat off the pig? If you're planning on picking you may want to remove the tenderloin and loin before the guests are allowed to dig in as many experienced pig pickers will head straight for these cuts right off and leave none for folks farther back in line. Did I mention, don't move the pig while cooking, just keep that heat low and slow. Good luck and happy party!

PH

 

[PossumHound]

I forgot to mention: remove the thin clear membrane from the abdomen and thorax of the cut side before putting on the rub. The seasonings will penetrate much better that way. Just take a knife and pull up an edge of it then use a cloth towel to grab that edge and peel the membrane off. This will take some muscle, but done carefully the membrane will come off in one piece.

PH

 

[gregfender]

I reckon, given your location in NC, you want the local style BBQ? If so, you've got a good start. The charcoal heat will work though it can be a little harder to control the temperature than hot coals from a hardwood. You want to shoot for 180 - 200 F during the entire cooking time, and it may take longer than 10 hours depending on your specific conditions (pit efficiency, wind, etc.). Start the pig skin side down and do not turn it! The crisp skin will hold your final product together if the pig isn't moved during cooking. Don't forget the crispy skin itself is mighty tasty, and I like to chop some up with the BBQ before serving. Salt and pepper the pig liberally on both the skin and cut side before placing on the pit. You can add other dry ingredients to your rub if you like on the cut side (brown sugar, chili powder, cayenne, garlic). Don't baste with your liquid BBQ sauce until the last hour or so of cooking. Are you planning to chop all the meat or will your guests "pick" their meat off the pig? If you're planning on picking you may want to remove the tenderloin and loin before the guests are allowed to dig in as many experienced pig pickers will head straight for these cuts right off and leave none for folks farther back in line. Did I mention, don't move the pig while cooking, just keep that heat low and slow. Good luck and happy party!

PH

PH,
My wife is from the eastern part of NC so we are doing a vinegar based sauce (she converted me!). I plan on keeping a lid on the cooker to thoroughly smoke the pig as I cook. I will most likely turn the pig once or twice at most and I am going to shred the pig to serve. I'm going to start about 6:00am with the goal of having pig ready to go around 6:00 or so.

I will keep good notes and keep everyone informed. I appreciate the advice and keep it coming!

 

[PossumHound]

PH,
My wife is from the eastern part of NC so we are doing a vinegar based sauce (she converted me!). I plan on keeping a lid on the cooker to thoroughly smoke the pig as I cook. I will most likely turn the pig once or twice at most and I am going to shred the pig to serve. I'm going to start about 6:00am with the goal of having pig ready to go around 6:00 or so.

I will keep good notes and keep everyone informed. I appreciate the advice and keep it coming!

Greg, I have kin down east that do whole pig (split) and they do turn theirs, but they have a rack (sort of like a fish grilling rack that latches together and supports both sides) big enough to hold the hog together. I've cooked for wedding receptions (300 people) and family reunions for years. If you try to turn that side twice you will have a pig in pieces. Trust me, keep the heat low, pig skin side down and you'll be fine. I have to say also that the eastern style BBQ is my favorite for Carolina que especially the sauce. It just complements the pork rather than overpowering it as so many sauces do.

PH

 

[MotorSeven]

10 hrs might be pushing it. No one wants "pink" pig, so start a little earlier and give it more like 12-14 hrs. Any type of heat shield over the pig will keep the heat in....half of a 55 gal drum works well.

 

[gregfender]

Greg, I have kin down east that do whole pig (split) and they do turn theirs, but they have a rack (sort of like a fish grilling rack that latches together and supports both sides) big enough to hold the hog together. I've cooked for wedding receptions (300 people) and family reunions for years. If you try to turn that side twice you will have a pig in pieces. Trust me, keep the heat low, pig skin side down and you'll be fine. I have to say also that the eastern style BBQ is my favorite for Carolina que especially the sauce. It just complements the pork rather than overpowering it as so many sauces do.

PH

I'm actually using a two piece rack like you described. We are doing a whole side and not the whole pig...and wiring the rack together. I've built a shallow a-frame with plywood lined with foil for the lid...not airtight by any means, but keep the smoke and heat in. I have chunks of apple and cherry wood I will add throughout the day. Like I said earlier, I'm gonna start cooking about 6 or a shade earlier, and my muscle won't show up till around 1:00 so my first turn will be in the 7th hour or so. The plan is to turn and put the meat side down for only a couple of hours then finish with skin side down again.

I'm a middle school teacher and this is the "school's out" party for me and my colleagues...the pig is about the only thing we have been talking about this week...lol!

 

[PossumHound]

Hey! It sounds like you really didn't need any advice:laughing: That's a good plan. Hope its great time.:thumbsup:

PH

 

[tpulley]

We cook several pigs a year. We use both wood/charcoal/gas or any combination in between. I personally love the gas/with hickory wood chunks soaked for a day or so. We cook at 250- 300 and a 100# pig will be done in 5-5.5 hrs. We have also done halfs. If you want to extend the cooking time to 10 hrs you should drop the heat down to around 200-225.

I wouldn't turn it at all. We never do. What happens is the fat from the pig will render down and the meat sits there and simmers in its own juices. Cooking channel refers to this as confit. The meat will not be dry and will easily pull away from the bones and have a great flavor to boot.

If you are using wood/charcoal, smoke is your best bet to know whats going on. If a fire starts up from dripping fat you can tell it fairly easily. Lots of rolling smoke. Opening up the cooker only excites the fire and you lose valuable heat/smoke.

We serve the sauce on the side. Usually once you put the sauce on the meat it seems to wash away a lot of the goodness the hickory smoke has kissed it with.

All this talk about que is making my mouth water....

If your looking, you ain't cooking.