pig on a spit
 

Figured I would ask my oso brothers here before it gets moved to bilge...

Need a good basting recipe for this hog I'm doing on Saturday....havent done one in years.I know some of you guys must have had some good success, thanks

I believe this was the method used at one I went to. Good eating http://www.adamperrylang.com/recipes...-pig-on-a-spit

Except wrap in foil

If you scald the hog to remove the hair, you can cook the hog whole with the skin on at low temperature (250 F or less). Low and slow gets it done right and no need to baste as the skin retains the fat (natural juices) and bastes it throughout the entire cooking process.

Thanks fellas. ..and wobble i had to reread yours a couple of times...and thought at 1st you were trying to kill me with the plastic wrap lol

wingnit i plan on putting it on around 8am should be ready around 5

I have used the Cuban method a number of times and it comes out amazing. Get a syringe and inject the hell out of it with Mojo and let it marinate overnight, for a 100lb pig you can inject 2 gallons.

http://www.lacajachina.com/Mojo-Criollo_a/168.htm

Also to get the skin crispy you sprinkle some white vinegar on it when it is getting close to being done.

I might be a little late with traffic and all...... :drink:

IMO that's too fast, As crazy as it sounds I like to be around 16 hrs, but have roasted up to 24hrs. My father does them for 36 hrs in smoker. The lower and slower you cook it the better the meat will be. Low heat for a long time releases all tough connecting tissues.

I brine all my pork with an apple juice, brown sugar, water and apple cider vinegar mix.

I use lump charcoal and apple wood scraps, and wet wood chips thrown on intermittently for flavor. Call a local apple orchard and see if they have wood for sale, most will give it to you for free. Burns steady and give great flavor. I use the apple wood for the fire, and hickory chips wet for added flavor.

Get an infrared digital thermometer from Harbor Freight or a hardware store, keep check of the surface temperature of the pig and move the coals around to keep the temp down (if you have the time). If you can keep the surface temp of the pig at about 200 degrees it will take about 24 hrs to cook......so get started today! I bring the temp up the last few hours to 250-275 to get things crispy.

Funny story, somewhat related..... I live in a subdivision, think 1/4 acre lots/HOA/ etc and we had a block party. Neighbor is a wildlife biologist for the state of FL and he shows up with sausage links (appeared to be). It was good and everyone was eating it and he then announced that yesterday that hog was running around out west (big nature area)......the look on some people's face was priceless! Suddenly people were considering that Ms. Piggy was alive and well yesterday and is being devoured today! :D

Some people don't consider that all of this meat was running around at some point!

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..

am i reading the method in post #2 right, they wrap in plastic and continue to cook? :confused:



man I'm get'in hungry just reading . . . . . lol

Do not sear, searing is going to seal it and keep the smoke and flavors out. Glad to hear you have a sealed smoker type. I would use the propane to get the coals going then turn it off the gas. Hard wood chunks and lump charcoal are available anywhere that sells good grills for the most part, make that your fuel and flavor.

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

ROFL :drink:

Lol
If you leave now you'll be right on time just follow the smoke....and can ya bring some warmer weather with you it's already getting cold up here...:picard1:

Google Cajun microwave.
The only way you could get a better piece of pig is if you were a boar!

You didn't say if the pig was whole (as in skin still on) or if i had been halfed (rib cage showing).

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.

Skin is on....you guys should see the exhaust stacks/ tips on this bbq..its the nicest thing on it...i thought it had merc bb in her - its one bad mofo,

Out of pure noseyness........What time did you start cooking and how much does the pig weigh?

Started it at 830 and pulled it off at 6pm...65lb and temp was 280..meat was falling apart at around 5.went quicker than i thought

'pig on a spit' I thought this was about WRINKLEFACE'S Nortech !

Slow cooking is the only way to go. Glad to hear it worked out OK. Now about that pulled pork sandwich I missed out on. Yuuummmmm! Can you send it FedEx? :D