pig on a spit
09-12-2014, 12:08 PM
#11
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Wholly hell batman! I better get her on this evening then...I should have clarified to that the "spit" is a make shift pull behind trailer, it's a huge cast iron barrel cut in half, then rehinged to close like a typical bbq lid. runs on propane but you can add coals / wood chips etc
Now I know this sounds weird but can you sear the outside of a full pig without lighting the the pig, spit trailer, truck and surrounding neighborhood on fire? I totally get the slow and low angle, just seems it would dry out ( without a sear)or is there more than enough fat on a pig to keep the meat moist..
Now I know this sounds weird but can you sear the outside of a full pig without lighting the the pig, spit trailer, truck and surrounding neighborhood on fire? I totally get the slow and low angle, just seems it would dry out ( without a sear)or is there more than enough fat on a pig to keep the meat moist..
More than enough fat in a pig to keep it juicy, when my dad does the 36 hr pigs they are just as juicy as my 24 hr pigs, but his 36 hr is even more tender and flavorful.
Keep the barrel at 200F and cook it slow for 24 hrs, it won't dry out, I promise you. Let it cook and try to avoid looking at it, opening up a smoker of that size adds 30 mins of cook time each time you crack it. Hopefully you have a side pot or side door to keep the wood and coal fed without opening it up
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09-12-2014, 01:20 PM
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09-13-2014, 07:14 AM
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Wholly hell batman! I better get her on this evening then...I should have clarified to that the "spit" is a make shift pull behind trailer, it's a huge cast iron barrel cut in half, then rehinged to close like a typical bbq lid. runs on propane but you can add coals / wood chips etc
Now I know this sounds weird but can you sear the outside of a full pig without lighting the the pig, spit trailer, truck and surrounding neighborhood on fire? I totally get the slow and low angle, just seems it would dry out ( without a sear)or is there more than enough fat on a pig to keep the meat moist..
Now I know this sounds weird but can you sear the outside of a full pig without lighting the the pig, spit trailer, truck and surrounding neighborhood on fire? I totally get the slow and low angle, just seems it would dry out ( without a sear)or is there more than enough fat on a pig to keep the meat moist..
Generally, pork has enough fat to keep itself moist without a problem. If a piece of pork dryed out while cooking, it was because it was cooked at too high a heat or overcooked. Too high a heat can burn the fat off. Most cook books will tell you to cook pork to a temperature of 170F. I have found that an internal temperaure of 160F leaves the meat with a slight pink tint look. It is also very moist and juicy. If the pig is still skin on, there will be no worries about the meat drying out.
Once the pig has reached the desired temperature (and I will emphasize again 160F internal temperature), remove it from the heat, tent it in foil and allow it to stand for ~20 minutes before carving.
I never was a big fan of injecting marinades into the meat. Injecting is localized marination. I have marinated whole hogs by soaking the meat in a large cooler full of vinegar and water with my favorite seasonings (no salt). I never use salt while cooking unless it is skin on. I prefer to salt to taste on my plate. Sea salt rules! I am not a fan of storebought BBQ sauces either. I prefer a good homemade vinegar or mustard base sauce. Your mileage may vary.
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09-14-2014, 02:45 PM
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