- HOME - FORUMS - GARAGE - ARTICLES - CHAT - CLASSIFIEDS - VIDEOS - TECH - STORE - SPONSORS -
- REGISTER - CALENDAR - SITE HELP - ARCADE - STAFF - MEMBERSHIP - GET A QUOTE - CONTACT US -

Welcome to the Ford Powerstroke Diesel Forum, the fastest growing Ford Diesel Community on the internet!

You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!

If you have any problems with the registration process or your account login, please contact contact us

Go Back   Ford Powerstroke Diesel Forum > Specialty Forums > Off-Topic > Cookin it Up!
Active Topics Register FAQ Members List Calendar Search Today's Posts Mark Forums Read

Cookin it Up! Chili, steak marinades, desserts, cookout favorites, etc....FOOD!!!

 
       

Reply
 
LinkBack Thread Tools Display Modes
  #1 (permalink)  
Old 10-14-2008, 12:03 PM
bigcountrysg bigcountrysg is offline
duct tape & zip ties
 

Join Date: Jul 2006
Location: Willis, MI
Posts: 9,641
Send a message via Yahoo to bigcountrysg
Pig Roast



Ok how did I cook the pig some have asked.


Ok pig hanging wieght was 127 pounds. That is after being completely cleaned and ready for cooking.


Ok the roaster is homemade by me. I used an old fuel oil tank cut it open. Then I took some 1/8 inch thick 2inch angle iron to make the rack.

For the center of the rack I used 3/8 inch expanded metal. The measurement of 3/8 inch is the spaces between the wire of the metal.

I cut some vent holes around the bottom on the sides so the fire could breath.

I use hard woods, hickory, oak, maple, and Apple Wood for flavoring. Then place 4 20 pound bags of charcoal on top of the wood to keep the flames down.

Once the heat was up to 500 degrees using an infared thermometer. I placed the pig on the rack with help from a buddy.

I let it cook for 2 hours, then wearing welding gloves I flipped the pig on its side for 1 hour, then onto the other side for another hour. Then back on the belly for the last 2 hours.

During this time the pig was basted with beer and beer only. Beer brings in moisture and makes the meat real juicey.

After 6 hours of cooking, I check the temp using a meat probe. Check the thickest parts of the pig, rear hams, front shoulders. When the temp is at 180degrees I cut it open at all four corners and check the meat. Which was completely cooked through.

At that time I started carving the pig up placing the meat into tin pans.

Place on table and serve.

Some tips on cooking this.
I do cook at 500 degrees, this allows you to cook the pig of this size in roughly 6 hours. Beats cooking it all night.

The heavier the pig the more fat you get. If your going to do a pig roast you are better off to have 120-130 pound pigs. Which will easily feed up to 60 people. You will loose about 15-20 pounds from fat and bones during cooking. So a 120-130 pound pig will provide you with about 100 pounds of meat.

I will talk about the roaster in a different thread when I take more pictures of it.

If you have any questions please ask.
Reply With Quote
Sponsored Links
  #2 (permalink)  
Old 10-14-2008, 12:12 PM
TxPSD9673 TxPSD9673 is offline
Compression Ignition Addict
 

Join Date: Apr 2007
Location: Houston, TX
Posts: 1,776
dang you big country you got my mouth watering now i gotta go get something to eat
Reply With Quote
  #3 (permalink)  
Old 10-14-2008, 02:49 PM
kingchip kingchip is offline
Premium Member
 

Join Date: Jun 2007
Location: Marble Falls, Texas
Posts: 2,325
We do something like that with smaller feral pigs. I like the 30-50-# size for ease of handling. Sear it over mesquite, lower the heat to about 180 and cook for about 4 hours. Salt and Pepper only. Cooks more like a brisket.

Looks good!!
Reply With Quote
  #4 (permalink)  
Old 08-19-2009, 01:55 PM
bigcountrysg bigcountrysg is offline
duct tape & zip ties
 

Join Date: Jul 2006
Location: Willis, MI
Posts: 9,641
Send a message via Yahoo to bigcountrysg
Once again this is on the menu this Saturday. My buddy is having his Annual Hillbilly party as he calls it. Guess who was asked to cook the pig again. Yeppers me.

You Michigan Members if you want to come let me know. There will be Pig, and plenty of other food to eat. As well as Country Music DJ'ed by me. Bon Fire and who knows what else will go on.
Reply With Quote
  #5 (permalink)  
Old 08-19-2009, 02:02 PM
Justin M Justin M is offline
<<<<Dreams Come True!!!!
 

Join Date: Jul 2007
Location: Huntsville/La Porte Texas
Posts: 3,635
Quote:
Originally Posted by kingchip View Post
We do something like that with smaller feral pigs. I like the 30-50-# size for ease of handling. Sear it over mesquite, lower the heat to about 180 and cook for about 4 hours. Salt and Pepper only. Cooks more like a brisket.

Looks good!!
oh yeah....thats the way i cook
Reply With Quote
  #6 (permalink)  
Old 11-05-2009, 08:34 PM
mas360 mas360 is offline
Powerstroke.org Fanatic
 

Join Date: Sep 2009
Posts: 99
You did not skin the pig in the picture. What did you do to get the hair off before roasting it?
Reply With Quote
Sponsored Links
Reply



Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


All times are GMT -8. The time now is 03:38 PM.

Powered by vBulletin® Version 3.6.8
Copyright ©2000 - 2009, Jelsoft Enterprises Ltd.
LinkBacks Enabled by vBSEO 3.0.0
vB.Sponsors