Whole hog on a spit.

Discussion in 'Pork' started by ak1, Feb 24, 2012.

  1. ak1

    ak1 Master of the Pit OTBS Member

    Well, my friends and I decided to roast a pig.

    We picked up a 53 lb'er and got it all ready for tomorrow's roast. It's all trussed up and ready to go.

    Q view is coming.
     
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I'll have a seat................

    Joe
     
  3. whittling chip

    whittling chip Meat Mopper SMF Premier Member

    I'll be looking forward to seeing how you do this.

    Do you have any "trussed up and ready to go" pics?

    I'd really love to see the entire process on how you do it so PLEASE post as many pics as you can.

    What are you going to smoke it on? I assume it's not the hibatchi. [​IMG]

    Thanks
    WC
     
    Last edited: Feb 24, 2012
  4. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Looking forward to the Qview!
     
  5. moikel

    moikel Master of the Pit OTBS Member

    x2 .Over charcoal? 53 lb is a good size for spit roast.
     
     
  6. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    [​IMG]   [​IMG]

    I am ready for this as well!

    Rich
     
  7. ak1

    ak1 Master of the Pit OTBS Member

    Here's a teaser.

    Piggie all seasoned, trussed, and wrapped in plastic, waiting for tomorrow;

    [​IMG]
     
  8. solaryellow

    solaryellow Limited Mod Group Lead

    Are we there yet?
     
  9. ak1

    ak1 Master of the Pit OTBS Member

    Almost!!
     
  10. johnnie walker

    johnnie walker Smoking Fanatic

    Oh this is going to be good! I can already smell that piggy cooking. [​IMG]

    I'll be waiting on the Qveiw .

    [​IMG][​IMG]
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    This should be a good one!
     
  12. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    AK, morning... If this is your first, I learned to slit the skin as fat pockets formed... my buddy said it keeps the skin from falling off the hog.... which is not good.... and it keeps the meat from falling off the hog as it cooks too...  we also wrapped the skin on the hog with butchers twine to keep it in place.... ain't pretty but it did the job... the twine had to be tightened up throughout the cooking process as the meat shrunk....  It was the best pig I ever ate.....  Dave

    I'm in....  [​IMG]
     
  13. AK, looking forward to the pics! Our family does at least one whole pig per year, except we lay our pig ("Lechon") flat inside of a box ("Caja China"), instead of on a spit ("Pua").

    Here's a link to our Christmas Eve whole pig roast, in case you want to check it out: http://www.smokingmeatforums.com/t/...buena-traditional-whole-pig-roast-with-q-view

    If you want to really crisp up the skin at the end, crank up the heat and brush a 50/50 mix of olive oil and vinegar to the skin. Watch it carefully, though, because it'll toast relatively quickly. When it has toasted up, break it up into pieces and pass it around while it's still hot. That's the best time to eat the skin. Personally, this is my favorite part.

    Best of luck to you on this project!!!
     
  14. ak1

    ak1 Master of the Pit OTBS Member

    Well, here we go!

    Meet "Oswald"- my son named him![​IMG][​IMG]
     
  15. ak1

    ak1 Master of the Pit OTBS Member

    Here's the spit roaster.[​IMG]
     
  16. ak1

    ak1 Master of the Pit OTBS Member

    Oswald beginning to cook.[​IMG]
     
  17. ak1

    ak1 Master of the Pit OTBS Member

    Here's Oswald, 1 hr into the cook;[​IMG]
     
  18. terry colwell

    terry colwell Smoking Fanatic

    Or those Tie Wraps holding him on?? Will they make it thru the cook if they are??   He looks great so far
     
  19. ak1

    ak1 Master of the Pit OTBS Member

    Nope! It's butcher's twine, and yes it makes it through the whole cook.
     
  20. ak1

    ak1 Master of the Pit OTBS Member

    Here's Oswald 2 hrs in.[​IMG]
     

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