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Whole Hog?!

post #1 of 9
Thread Starter 
Hi All-

I'm catering a b-day party featuring a whole 60# suckling pig. I've rented a big propane rotisserie grill for this, but I'm not sure how to procede, as digging a pit is not an option. My questions:

1. How much time/temp. should a 60 pounder take?
2. How do I prep the pig? (slits, cleaning, salting, trussing??) It will come to me clean, as in hairless.
3. Marinades? Basting? Apple in the mouth???
4. Carving??

I know it's a lot of questions, but I have never received a menu request such as this in my catering experiences.

Thanks in advance for the help!
post #2 of 9
Follow THIS LINK and then do a search on that board. There has been a lot of discussion of all your questions there. Also try looking at the General Food discussion board.

Hope this leads you to your answers. :D
"Notorious stickler" -- The New York Times, January 4, 2004
"Notorious stickler" -- The New York Times, January 4, 2004
post #3 of 9
Normally 12 hours, but you can do the whole hog in 6 hours easy and yes, it should come nice and clean. The apple in the mouth is for show only and will disintegrate as soon as you start cutting it up. Here's the "trick" to catering a hogroast. When the insides come up to temp you take it off and start cutting it up. Then you put it in your foilpans with some of the juices and water and put it back on the grate to get tender! Make sure people see that you have had a whole hog on there because that's part of the allure.

After cutting it up and putting it on the grates, you then setup your other stuff, coleslaw, beans, corn, bbq sauce, buns, etc. Don't forget to bring a turkey fryer to boil up your corn.

Good luck!
post #4 of 9
Thread Starter 
Thanks for the link and the help.

The slits part has me confused. I've read NOT to slice the skin in any way, but also have heard the advice of "slicing". Seems like an important part....

Since it is on a propane bbq with an electric turning rotisserie, I am going to tie the legs together with wire, foil the ears and tail, and wrap the hog in chicken wire while it turns throughout the day.

Oh, another question or two...?

1. If the hog comes from the meat joint with lungs, aorta, kidney, etc. do I have to clean these parts out of the hog if I'm not going to use them for sausages/scrapple, or can I just roast away?

2. Saucing/No saucing during roasting time?

post #5 of 9
Slits helps to get some seasoning flavor into the meat but most of the time the stuff is going to be slathered in bbq sauce anyway. If you you want you can throw some extra seasoning in your foil pan. The hog will come fully dressed! Don't worry about the lungs and stuff! Just give it a good rub inside and out with whatever bbq rub you choose and go from there.

I normally keep a baste (or mop) of vinegar and spices if I'm slow cooking, but you're actually quick roasting so you don't really have to baste it or anything. Here's the deal, the meat will finish getting tender in your foil pans with the little bit of extra liquid, which means it will also be moist.
post #6 of 9

cochon de lait

i haven't done one of these in a while,,, used to cook whole pigs all of the time while working for john folse. our method was over a hearth, and it took about twelve hours like kuan said,, you had to tend to it every hour or so turning and flipping to get the pig to roast evenly. for a propane rotiserie i would also agree with kuan that six to eight ours should cut it. first off,our pigs used to come fully dressed except for the kidneys, i always cut them out as they are useless to a whole roasted pig. i make SMALL slits deep into the thickest parts of the pig and shove them full of whole garlic pods. then rub inside and out with seasoning( salt, pepper,garlic,crushed red pepper and a bit of dry herbs) of course if you are going more bbq style shoot for more of a rib dry rub type seasoning. i would guess in the rotisserie you should keep the temp right arround 200 degrees, the slower you can cook it the crispier and prettier the skin will get(mmmm, cracklins). i don't know how you are serving this, but i always carve them while on the buffet, the customer usualy appreciates more of what went in to cooking it when they see you cut directly into a whole pig. especialy the vegitarians!!! just playin guys. hope this helps.
post #7 of 9
p.s.. i forgot,,, as far as your quesiton of basting, pigs are a very juicy and fatty animal, you shouldn't bother basting, especialy considering the rotisserie method self bastes the meat for you.
post #8 of 9
This is such a timely post, I have had two calls recently from people wanting pig roasts... One is building a new home and wants it as a welcoming party. the other is an hour away and I just got a vague e-mail////it will be interesting to see what is wanted.
cooking with all your senses.....
cooking with all your senses.....
post #9 of 9
I just cooked one on Sat. for a banquet we had. We stuff our w/ onions, garlic, peppers and spices along w/ additional pork. Our pig was 81# before stuffing close to 100 w/ and it took all of 12 hrs. Our presentation was on a board w/ banana leaves, coconut halves and mini pineapples went over very well. for service we cut a semi-circle flap along the back to the shoulder and the thigh works well
Enjoy Life ~ Eat out more often
Enjoy Life ~ Eat out more often
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