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Spit Roasting A Pig Photos

post #1 of 33
Thread Starter 
This weekend my family (my Greek family) had a pig roast to celebrate my brother's new house. My Dad and I spit roasted a 45# pig which took us about 5.5 hours. Here is a step by step photo album for everyone to take a look at in the ChefTalk photo gallery (which is available to all members to upload their images :)).

Pig Roast Pictures


Below is a picture of me and my Dad roasting the pig.
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Nicko 
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All About Braising: The Art of Uncomplicated Cooking
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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post #2 of 33
what a memorable way to celebrate a new home.....it'll be remembered for years to come.
cooking with all your senses.....
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cooking with all your senses.....
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post #3 of 33
Well Done!
post #4 of 33
Thread Starter 
This is our 6th or 7th time doing this and what I have found is the most difficult part is regulating the fire. This time we used Real charcoal went with a much smaller pig (45#) and it was perfect. The big pigs in my opinion then to get tough and dry out the smaller pigs and lambs are just so tender and juicy when you roast them.

The potatoes underneath the pig were absolutely incredible!
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #5 of 33
Where's the lamb? :D Sweet nice pictures. Pig roasts are great! :D And a really cool way to do the potatoes too!
post #6 of 33
Bravo, Nicko! I'll take a plateful of that crispy skin, please. :lips:

Our nextdoor neighbors were Greeks who roasted a whole lamb every year at Easter. Just smelling it was cruel and unusual punishment, because they always had a crowd and so didn't share most of the time. When we did get a taste, it was delicious and memorable.
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post #7 of 33
Thread Starter 
The lamb is next. We wanted to do a lamb but my brother and sister-n-law had their hearts set on a pig.
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #8 of 33
Do you own that spit or did you rent/borrow it? Where can I get one?

Where can I buy a whole lamb (I am in the Chicago Area, Western Suburbs) and about how much do they run?
post #9 of 33
Thread Starter 
Abe,

I own the spit and just purchased it recently for this event. I am planning on using it every summer so it seemed like a good investment. Once I get home I will post the maker of the spit (it is a company on Lawernce avenue).

You can get the pig or lamb at Halstead Meat Market. Or you can order through Pasture2Plate.com
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #10 of 33
Ef caristo poli!
post #11 of 33
Bravo Nicko :)

Great reunion, I'm sure you had a great time :)
post #12 of 33
I'm not saying this because Nicko's our fearless leader, but a picture of a pig on a spit is about the most delicious looking picture I've seen on cheftalk. :) There are nice presentations and all, but a whole pig just speaks to me in a different way.
post #13 of 33
Wow Nicko, great picture and very neat memories to make with your fam!!! I woulda liked to be there or at least been a fly on the wall...or on the pig...or on the potatoes even! :D :D :D

*drools*
post #14 of 33

Pig Spit

Where did you buy such a fine looking roaster? What did it cost and what spped does it rotate. Shure is mouth watering!!
post #15 of 33
Great pictures Nicko, you and your dad look like your having a wonderful time.

Two questions, what are the twig looking thingys in the cavity? grapevines?
And, were the potatoes inside the foil the whole time, then opened to be seasoned with the pig fat?

Must have been delicious, especially the belly :roll::roll:
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #16 of 33
Aww... Nicko's daddy.....

Nice petit cochon!!
post #17 of 33
Thread Starter 
Cape,

The twiggy looking things are fresh oregano bunches. For the potatoes I quartered them and then put them in cold water and just brought it to a boil and then off the flame. After the pig had roasted for about 2 hours I put fresh foil down, the potatoes (10#), 3 lemons, 8 heads of garlic, and about 6 small onions. And of course all the juice from the pig.
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #18 of 33
Thread Starter 
There is a company in Chicago that makes them and it is actually one of the cheapest ones I could find (believe me I have been researching on the net for a year). This one with the shield, motor etc was about $370.00

XL Manufacturing
Chicago, IL
773-271-8900

Oddly enough they have no website. :(
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #19 of 33
Couple of good-looking Greek guys.

Pig looks good, too.

Nicko- where do you chef at? (Excuse the grammar). Think I might like to come for dinner.

Mike
travelling gourmand
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travelling gourmand
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post #20 of 33
Very nice.
post #21 of 33
These pics are great. I forwarded them to a friend of mine who is planning a pig roast for her wedding reception. She'll love 'em.

She's a real beauty Nicko!

I love her little cap on her ears.

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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post #22 of 33
enough with the fancy terminology, CC. :p
Anulos qui animum ostendunt omnes gestemus!
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Anulos qui animum ostendunt omnes gestemus!
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post #23 of 33
I knew you would enjoy that Greg :D
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #24 of 33

Great Pig

Great looking pig! Ya got one of little sweet juicy ones! Those are by far the best kind. I've never seen anyone roast a lamb on a spit, I'm curious as to how it will turn out.
post #25 of 33
Great pics Nicko!!!! How'd I miss that one. Looks like a great time!!!!!
post #26 of 33
Thread Starter 
So the big question is, if next Spring I offer to roast a pig for all ChefTalkers here in Chicago, would you come?
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #27 of 33
You'd better go on a national tour with your roaster. I'd sponser that!
post #28 of 33
Yes! :bounce: What shall we bring?
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post #29 of 33
whoa...nice piggy :bounce:
EatDrinkSleep
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EatDrinkSleep
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post #30 of 33
Can I buy your Spit Roasting pig on a spit details asap please
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