What method should I just? Spit roast, Hawaiian, or something else?
Which is easiest?
Anything I need to know?
Anybody here ever roast a pig?
What method should I just? Spit roast, Hawaiian, or something else?
Which is easiest?
Anything I need to know?
We had a guy in for sister's wedding?
Over coals is the best on rotisserie and also the easiest.
Putting it in a kit with hot coals and covering it for a few hours like the Hawaiians and Polynesians do is a bit more skill than most people have. That's something you need to practice
What temperature should I cook it to? I've seen some places say to cook it to 145F, like you would cook a pork loin or something, and others say to cook it all the way to 200F like you do with pork shoulder for pulled pork.
You don't ever need to cook something that big to final temp. It will keep cooking from the outside in after you take it off the coals. Anything above 145 at that point, is certainly OK.
so what's the goal for final temp then? Am I trying to get it to finalize at the minimum temp of 145 so it's safe (which I've heard is shit for pork shoulders) or am I trying to make 90 pounds of pulled pork and get the final temp to 200? Like should I take it off at 135F (so it cooks to 145) or take it off at 190+ (so it cooks to 200)?
>but a little hard to judge
that was another question I had. How do you know when to finish it with that method? With the spit roast method I can just take regular temp readings. I do have a thermometer that has a ~4-foot wire, is that long enough to leave it in the pig and bury it with the thermometer inside?
This is like a massive cultural thing for my people. I prefer just roast each cut individually as you get better control. But it is comfy shooting shit with frens while animals slowly spins over a fire.
I did one where we took turns hand cranking the spit. Don't do that. It's not fun.
>Anything I need to know?
Prep a place to rest the animal if some frickup happens like a massive grease flare up, or if you are just done so you have a clean place for the meat to rest and finish the cooking/cooldown process.
Where you hail from, friend?
God I want to spit roast a slampig do bad. DP her too
what's stopping you, though? All you have to do is buy them some cheap booze and weed and they'll get so drunk that they'll do anything you want
>t. slampig slammer
>tfw dick too small to enjoy slampigs
I like southern whole hog style best, but hawaiian is really nice too. Hawaiian is way more work, and you really need some kind of vegetation to do it right. Banana leaves can be hard to come by, but you can use corn stalks in a pinch. We don't really have the year round climate for banana, but I can get one to grow if I start it early in the greenhouse and then cut it down for the kalua cook before fall.
Hello from the Balkans.
Use good wire and make sure you secure the pig to the spit correctly. Otherwise, while the meat relaxes and juices start flowing, you can get to a point where the spit is turning, but the pig isn't.
Don't do it by hand, it's annoyingly slow.
https://www.youtube.com/results?search_query=peceno+prase+na+raznju
>turn it by hand
Is it really that bad? I know it takes a while but I was thinking just a quarter turn every 10 minutes until the last hour or so when we'd rotate it continuously.
We're planning on doing it far from electricity is the problem.
I mean... it's a process which takes hours. If you're OK with getting a bit drunk and taking turns, sure, go ahead.
Have in mind you will be sitting by the fire while doing that, wouldn't recommend it it at all, and I'm not a cooking expert but everywhere I've been the pig was rotated continuously
You can make a fully functioning rotisserie with a car battery an old wiper motor and a little bit of welding
Entire breeds of dog were literally invented to turn cooking spits.
pray tell anon where can OP find a rotisserie trained dog in the next of couple of days
Most of them went extinct or were used for something else when people discovered better ways
no chang, dog not for cooking
Find a Filipino to run it for a day. Takes a day. Make sure they don't eat it all. Also, over charcoal is superior. Don't let them eat the belly portion, it's the best.
I spit roasted your mom OP.
Every hour take some apple juice or beer or something and baste the pig with a brush. This keeps the meat moist. Failure to do this and it can turn out dry.
Not how cooking works
Your mom's quite the pig and she loves spit roasting
Shouldn't you practice on something smaller first?
Look, I know they taste alright and can be farmed pretty humanely, but god damn I couldn't do it, they're too cute.
cuy?
Yep, also it's illegal to import it in my country
How do you feel about rabbit?
I've never had it, but I'm less opposed to eating it. Maybe it's just that I perceive them more as a game animal than as a pet, there are no wild guinea pigs here, there are lots of wild rabbits.
I did the buried in coals method. I've been part of the rotisserie over a fire method. I've butchered the bastard first and done it over coals so I could do the loin and jambs late, then rearranged it on a plank like some sort of bacony turkey. Easiest if you have an automatic spit/rotisserie is spit roast. Buried in banana leaves is great, but a little hard to judge, and kind of labour intensive.
This belongs on >>>PrepHole you moron
That board just argues about fast food and whatever processed garbage from Walmart is on sale that week. No actual cooking discussion takes place apart from the odd thread where some anon creates some abomination step by step.
topics can have multiple boards you know. This could involve other DIY such as having to build a spit.
Vacuum seal it in a large bag and then sous vide it in a hot tub. You can sear the skin to get it nice and crispy after taking it out of the bag.
not that complicated
if piglet has 30 kilos, 3 hours, if 20, 2 hours
There is something very odd about the way the fire starts
>pegs not pounded as far as I would expect for the load
>fire starts and behaves oddly
>He didn't peel the bark off the spit stick
>no line of guard stones along the front of the fire
>if he was just going to use the rosemary bundle as a brush why did he cut so much of the base off
>Yes, he migh have crackling but what is the internal temperature?
>30 kilos, 3 hours
It will be raw as frick.
Butcher here, better not roast like that, it only dries out the meat and gives mediocre results at best.
If you decide to anyway, keep slathering it with butter or oil to trap moisture. Get it really hot at first to sear it and follow by low temperature (like 90°C) until your core temp reads 68°C
How would you do it?
I was planning on getting it to like 95C like you would for pulled pork. Would that work? And then just have a bunch of barbecue sauce. I'd be fine with mediocre, it just needs to not be shit even with BBQ sauce.
It's not that hard. Here is a drawing of a simple pit. I have the pig head-on and butterflied. I rub it down with vegetable oil and garlic powder. I fold chicken wire over the hog so as to be able to handle the hog. I stoke this pit with oak or hickory ashes (hardwoods only- no pine, spruce etc). I start the hog on its belly for the first few hours. You have to seal the opening well or you will have flameups because the hog will shed a lot of fat while cooking belly down. After a few hours We flip the hog on its back and finish cooking it. I monitor how done it is by feeling how tight the ham and shoulder bones are in their sockets. At the end I may stick a thermometer into the ham. Finishing this way causes the skin to form a bowl that holds in all the juice. Cook time is about 8 hrs this way
We're a small country, we roast piglets instead
hell yea brother what you need is a called a caja china
>caja china
see
Are the coals only on the top and radiating downwards?
That b***h full a coals
Seconded. You don't have to get the "Caja china" brand but you do want one. Its a Cuban thing. It means "Chinese box". Its not Chinese. I'm not sure where it came from but I know that it makes delicious roast pork. It works just like the imagine. The pig is secured with this big clip thing. The pig is basically sandwiched between two metal pans. You put the coals on top and you put the coals inside the box. The pig cooks fast, you can talk shit with your friends while it cooks, and you only need to flip it ONCE if you know what you're doing.
Whole hog is overrated, and also considerably more time consuming.
I smoke at least a couple Boston butts a month over cherry wood
I've eaten pig roasted in a pit over night a few times. Once prepared by a White guy, another by a Cuban, and the other by a Hawaiian (presumably). All were great.
Comfy DIY post OP. Well Done.