Time/lb for pig on spit?

RobertN · Jun 10, 2005

Any idea how long it takes to roast a pig on a spit/rotisserie? I want to do a 80lb pig for a party.

Did it a few years ago for a volunteer FF picnic. Was awesome. That was a 125lb pig though. Seems it took 6 or 8 hours... It was really good. Filled the cavity with 6 red oinions coarsly chopped, 6 heads of garlic broken up, a handful of rosemary thyme sage, and some rock salt. Sewed it up and put it on the spit.

I'm thinking if we want to eat at 5pm, I need it cooking by 10 am or there abouts...

bczoom · Jun 10, 2005

So many factors.
The objective is to get the meat to 160 degrees (180 for well done).
Since it will be a long cook time, you need to assure that the air temp in the pit stays above 160 to avoid any bacterial problems.
Are you using wood or charcoal or ?? for the fire? Depending on the fuel, you may need to start the fire pretty early before starting the pig (probably a few hours if using wood). Also keep the fuel to the sides of the pit to avoid flare-ups from the dripping grease.
What material or kind of pit are you using?

OK, my guess would be 7-8 hours for an 80# pig.

beenthere · Jun 10, 2005

As bczoom says, the time will be dependent on so many factors, but the bottom line is maintaining the cooking temperature.

Do you have a spit type cooker with a lid? Or is it open spit?

I have a brother who cooks a pig about every weekend for someone, and he has a rig that cooks the pig on a big stainless steel grate, and doesn't turn it. Lays the pig out spread eagle and keeps the lid closed to maintain temperature. The continual opening of the lid delays the cooking time a lot. Something to keep in mind.

Good luck. Hope it turns out well for you.

Freds · Jun 10, 2005

I have to agree, there are a lot of variables.
A club I belonged to used to hire a guy to come in and cook the pig every year. It was an 85 lb pig and was on the spit before sunup for a late afternoon picnic. The grill was 3/4 round (1/4 open) and the wood was put in one end with the burnt down coals raked under the pig as needed. It turned VERY slowly and he used to stuff it with sausage and brush it with one of those, "I could tell you, but then I'd have to kill you" sauces.

I would look for a recipe for the type of spit you will be using and stick to it. Don't forget the digital thermometer.

RobertN · Jun 10, 2005

It is an open air spit, with a steel base/tub for the charcoal. I'll use charcoal, since it is easier to maintain and consistant(might also do something in the dutch oven on the side). I'll also use a meat thermometer to ensure the pork is cooked to proper internal temperature.

The grill/rotisserie is a rental unit. It has an electric motor.

bczoom · Jun 10, 2005

( The grill/rotisserie is a rental unit. It has an electric motor. )

Can/will/does the company that you rented the grill from provide any guidelines or recommendations? If they know the grill, they should have cooking times and techniques.

beenthere · Jun 10, 2005

Is this a skinned pig, or is it one that is not skinned, but just scalded with the hair removed?

I used to do skinned pigs, but the ones that are not skinned are much easier to cook and the rib meat is not burned to a crisp. But harder to sometimes get a pig that is not skinned.

I would estimate 6 hours of steady cooking temp will render your 80 lb pig 'done'. Just don't eat until it is done /forums/images/graemlins/tongue.gif

RobertN · Jun 10, 2005

It is skin on, hair removed. There's a place about an hour from here that has live hogs. They seperate them by weight in 25lb increments. They have them in barns in pens(the pens are what's seperated by wieght). They range from 50lb to 150lb. You go in, pick a pig. They take it in the slaughter room, slaughter/clean/de-hair it. They run about $1.25/lb. The rest is up to the buyer.

beenthere · Jun 10, 2005

That is great. My mouth is watering and hungry for some pork already.

Once I cooked a pig, and when cutting it up and serving it, we had a contingent of Japanese visitors going through the line. One came to me as I was cutting meat and quietly asked if he could trade in his pork meat he was served for the cooked skin. He was very happy, along with several others, to make that trade. At one party, one of the revelers ate the tail. Others sampled the ears.
The jowl meat was super good. Never mind me, but I am hongree!!

RobertN · Jun 10, 2005

When we did it before, we basted with beer, and garlic powder. The skin/chichorones were really good!

Many parts of a pig, or steer ect are very good. In days of old, that was all used. Now, since meat comes from the store in neat saran wrapped packages, many of those other "parts" are considered yucky. Of course, lots of folks don't read the contents on sauasage, hot dogs, chorizo where all those parts go /forums/images/graemlins/grin.gif

DaNag · Jun 10, 2005

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

---

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 · Jun 10, 2005

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 · Jun 10, 2005

Robert

here is an old thread TBN thread

shawnrogan · Jun 12, 2005

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 · Jun 12, 2005

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 · Jun 12, 2005

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 · Jun 13, 2005

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 · Jun 13, 2005

( ...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 )

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

Mike