jillelaine
Well-known member
I am assuming they want to make a whole pig Hawaiian style. Thank you!
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ISO: ISO: A friend called and wants to roast a pig..I thought I saw a recipe here but cannot find it.
- Thread starter jillelaine
- Start date
In Search Of:
Not T&T, one i want to try one day
How To Cook A Whole Pig
If you are planning a really big celebration, you may be interested in knowing how to cook a whole pig, Georgia style. This method was developed by Bennett Brown of LowCountry Barbecue, Inc. He recommends that you recruit one to two co-cooks to assist in this 16 hour barbecuing ritual.
The first point to consider is the pig itself. The ideal porker is one which has been state inspected with a dressed (gutted, without head and feet) weight of 100-120 lbs. It should be butterflied (split down the belly) so that the pig will lay flat on the grill. Be sure not to cut the pig in two or puncture the skin of the back when butterflying the pig. Trim away any excess fat that lines the inside cavity near the ribs, then liberally salt the inside of the pig.
The second point to consider is what type of pit to use in barbecuing your pig. An easy and inexpensive pit to build is one made from cinder blocks. The pit should be built so that the inside dimensions are approximately 6 feet long, 4 feet wide and 3 feet deep. Fabricate two cooking racks out of metal that will be strong enough to support the pig's weight while cooking and when turning. The cover for the pit can be a large piece of heavy duty cardboard which can be found at furniture stores that sell bedding. You will also need enough sand to provide for a 2 inch layer on the ground inside the pit. This sand will help to absorb the liquid grease that is produced from a cooking pig and will also help to retain the heat from your coals.
The third area to cover is the actual cooking process. You will need about 1/3 of a cord of seasoned hardwood such as pecan, hickory or oak which will produce the coals needed for cooking. Position your fire fairly close to your pit so that it will be convenient to transfer coals from the fire and into the pit. Light your fire 1 hour before the desired start time so that you will have a good surplus of coals to preheat the pit and begin the cooking process. Place the pig on the grill rib side down. Arrange the coals around the outside perimeter of the two shoulders and hams. You can spread a small amount of charcoal directly under the pig's midsection during the first two hours of the cooking process but after that keep the coals around the perimeters of the hams and shoulders. Once the pigs really start to "cook" they will render or drip grease and, as any good cook knows, liquid grease and live charcoal spell fire. You should plan on stoking the pit about every 45 minutes. It is important to keep a steady temperature of 250-300 degrees F. in the pit at all times. It is a good idea to have a basic oven thermometer on hand to let you know your cooking temperature as well as a meat thermometer to gauge your cooking progress. Be sure to visually monitor your cooking progress every once in a while by looking at the underside of the pig, making sure you're not burning or cooking it too fast.
After about 10-12 hours your pig should be ready to turn. Place your second cooking rack on top of the pig (sandwiching pig between both racks) and with a co-cook carefully flip pig over. Once turned, the pig needs constant attention because this is when the "back fat" of a pig will begin to liquefy and accumulate in the middle rib area. In order to ladle out this grease, you can separate the ribs about midway in the rack which gives you the space needed to get a ladle or spoon in the "puddles" of grease. It is important to render out as much of this grease as possible which will help to produce a lean product.
During the last 3-4 hours, baste the pig with a barbecue sauce, preferably a thin vinegar base sauce. A thin sauce will not "burn" on the meat as easily as a tomato or mustard base sauce. When most of the back fat has been rendered out of the pig which takes 4-6 hours, the pig should be fully cooked. Pork is considered cooked when the internal temperature of the meat at its thickest point (i.e.: hams) is 170 degrees F. I recommend you barbecue your pig until the internal temperature reaches 190-200 degrees F. It is at this temperature that you are able, with your co-cooks and friends, to pick the pig. The meat will fall off the bone with very little effort allowing you to "pull" the pork.
I prefer the process of "pulling" the meat rather than slicing or chopping the product because it allows you the ability to pick out and discard the undesirable parts of pork (i.e.: the fat, skin and gristle). A dressed pig with a raw weight of 100 lbs. when barbecued and pulled properly should yield approximately 25 lbs. (100-4 oz. servings) of great barbecue.
How To Cook A Whole Pig
If you are planning a really big celebration, you may be interested in knowing how to cook a whole pig, Georgia style. This method was developed by Bennett Brown of LowCountry Barbecue, Inc. He recommends that you recruit one to two co-cooks to assist in this 16 hour barbecuing ritual.
The first point to consider is the pig itself. The ideal porker is one which has been state inspected with a dressed (gutted, without head and feet) weight of 100-120 lbs. It should be butterflied (split down the belly) so that the pig will lay flat on the grill. Be sure not to cut the pig in two or puncture the skin of the back when butterflying the pig. Trim away any excess fat that lines the inside cavity near the ribs, then liberally salt the inside of the pig.
The second point to consider is what type of pit to use in barbecuing your pig. An easy and inexpensive pit to build is one made from cinder blocks. The pit should be built so that the inside dimensions are approximately 6 feet long, 4 feet wide and 3 feet deep. Fabricate two cooking racks out of metal that will be strong enough to support the pig's weight while cooking and when turning. The cover for the pit can be a large piece of heavy duty cardboard which can be found at furniture stores that sell bedding. You will also need enough sand to provide for a 2 inch layer on the ground inside the pit. This sand will help to absorb the liquid grease that is produced from a cooking pig and will also help to retain the heat from your coals.
The third area to cover is the actual cooking process. You will need about 1/3 of a cord of seasoned hardwood such as pecan, hickory or oak which will produce the coals needed for cooking. Position your fire fairly close to your pit so that it will be convenient to transfer coals from the fire and into the pit. Light your fire 1 hour before the desired start time so that you will have a good surplus of coals to preheat the pit and begin the cooking process. Place the pig on the grill rib side down. Arrange the coals around the outside perimeter of the two shoulders and hams. You can spread a small amount of charcoal directly under the pig's midsection during the first two hours of the cooking process but after that keep the coals around the perimeters of the hams and shoulders. Once the pigs really start to "cook" they will render or drip grease and, as any good cook knows, liquid grease and live charcoal spell fire. You should plan on stoking the pit about every 45 minutes. It is important to keep a steady temperature of 250-300 degrees F. in the pit at all times. It is a good idea to have a basic oven thermometer on hand to let you know your cooking temperature as well as a meat thermometer to gauge your cooking progress. Be sure to visually monitor your cooking progress every once in a while by looking at the underside of the pig, making sure you're not burning or cooking it too fast.
After about 10-12 hours your pig should be ready to turn. Place your second cooking rack on top of the pig (sandwiching pig between both racks) and with a co-cook carefully flip pig over. Once turned, the pig needs constant attention because this is when the "back fat" of a pig will begin to liquefy and accumulate in the middle rib area. In order to ladle out this grease, you can separate the ribs about midway in the rack which gives you the space needed to get a ladle or spoon in the "puddles" of grease. It is important to render out as much of this grease as possible which will help to produce a lean product.
During the last 3-4 hours, baste the pig with a barbecue sauce, preferably a thin vinegar base sauce. A thin sauce will not "burn" on the meat as easily as a tomato or mustard base sauce. When most of the back fat has been rendered out of the pig which takes 4-6 hours, the pig should be fully cooked. Pork is considered cooked when the internal temperature of the meat at its thickest point (i.e.: hams) is 170 degrees F. I recommend you barbecue your pig until the internal temperature reaches 190-200 degrees F. It is at this temperature that you are able, with your co-cooks and friends, to pick the pig. The meat will fall off the bone with very little effort allowing you to "pull" the pork.
I prefer the process of "pulling" the meat rather than slicing or chopping the product because it allows you the ability to pick out and discard the undesirable parts of pork (i.e.: the fat, skin and gristle). A dressed pig with a raw weight of 100 lbs. when barbecued and pulled properly should yield approximately 25 lbs. (100-4 oz. servings) of great barbecue.
here is link to thread on Hawaiian method
http://www.finerkitchens.com/swap/forum1/16115_Ode_to_Kalua_Pork
http://www.finerkitchens.com/swap/forum1/16115_Ode_to_Kalua_Pork
hallie-in-fla
Well-known member
Here's a great website with step by step for a whole cuban pig roast. I've tried recipes from
their cookbook and I really liked them.
http://cuban-christmas.com/pigroast.html
their cookbook and I really liked them.
http://cuban-christmas.com/pigroast.html
We've roasted a whole pig several times and is always perfect...Cuban style
The Cubans in the Miami area told us how to do it. We ordered a whole, dressed, head on pig and then stuffed it with halved citrus fruit...oranges, lemons etc. Then we sewed it up and made small slits all over the pig and put a whole clove of garlic in each hole. We rented a very large electric rotisserie to put the pig on and then basted it in beer all day until it was done. Always turns out fantastic!
The Cubans in the Miami area told us how to do it. We ordered a whole, dressed, head on pig and then stuffed it with halved citrus fruit...oranges, lemons etc. Then we sewed it up and made small slits all over the pig and put a whole clove of garlic in each hole. We rented a very large electric rotisserie to put the pig on and then basted it in beer all day until it was done. Always turns out fantastic!
jillelaine
Well-known member
Thanks everyone for your help....I emailed her all links and info.
olga_d_ont
Well-known member
RECIPE: Bulgarian Style Barbecued Suckling Pig
BULGARIAN STYLE BARBECUED SUCKLING PIG
A suckling pig tastes best when 4 to 6 weeks old. Be sure to handle the pig gently, so as not to tear the skin.
1 suckling pig, 8 to 10 pounds
1/2 cup olive oil
1 pound butter (divided)
1 cup chopped onions
1 cup chopped celery
6 pork sausages, sliced
1/2 pound bacon, cooked, drained, and crumbled
6 cups crumbled corn bread
1 cup chopped walnuts
1 teaspoon sage
1 teaspoon thyme
1/2 teaspoon nutmeg
6 eggs, beaten lightly
Salt
Freshly ground black pepper
1 bottle steak sauce
Sponge pig with olive oil.
Melt 4 Tablespoons butter in a skillet; sauté onions and celery 10 minutes, stirring frequently. Remove from pan. Brown sausages and drain.
Mix together sautéed vegetables, sausage, bacon, corn bread, walnuts, sage, thyme, nutmeg, eggs, and salt and pepper to taste.
Stuff the pig loosely and close opening securely with skewers. (Bake surplus stuffing, if any, in a greased casserole for 45 minutes in a 350 F. oven.)
Insert spit rod through opening of pig, being careful to balance properly. Place the smaller prongs in the body and bolt securely. Arrange the revolving spit over the coals and drip pan beneath.
Melt remaining butter and stir in steak sauce. Roast the pig 25 minutes per pound, or until no pink shows in center, basting frequently with sauce. Serves 8-10.
The Great International Barbecue Book
BULGARIAN STYLE BARBECUED SUCKLING PIG
A suckling pig tastes best when 4 to 6 weeks old. Be sure to handle the pig gently, so as not to tear the skin.
1 suckling pig, 8 to 10 pounds
1/2 cup olive oil
1 pound butter (divided)
1 cup chopped onions
1 cup chopped celery
6 pork sausages, sliced
1/2 pound bacon, cooked, drained, and crumbled
6 cups crumbled corn bread
1 cup chopped walnuts
1 teaspoon sage
1 teaspoon thyme
1/2 teaspoon nutmeg
6 eggs, beaten lightly
Salt
Freshly ground black pepper
1 bottle steak sauce
Sponge pig with olive oil.
Melt 4 Tablespoons butter in a skillet; sauté onions and celery 10 minutes, stirring frequently. Remove from pan. Brown sausages and drain.
Mix together sautéed vegetables, sausage, bacon, corn bread, walnuts, sage, thyme, nutmeg, eggs, and salt and pepper to taste.
Stuff the pig loosely and close opening securely with skewers. (Bake surplus stuffing, if any, in a greased casserole for 45 minutes in a 350 F. oven.)
Insert spit rod through opening of pig, being careful to balance properly. Place the smaller prongs in the body and bolt securely. Arrange the revolving spit over the coals and drip pan beneath.
Melt remaining butter and stir in steak sauce. Roast the pig 25 minutes per pound, or until no pink shows in center, basting frequently with sauce. Serves 8-10.
The Great International Barbecue Book