ChileRelleno 7,071 Posted October 26, 2014 Report Share Posted October 26, 2014 (edited) We went to a hog roast for dinner tonight, been awhile & I forgot just how divine, pit roasted, whole hog is. I made sure to get all the crispy bits of cracklin skin & fat with seasoning on that I could, & outside cuts with a good sear on it. I'm drooling again typing this, still stuffed from earlier, but I'd eat more right now if I could. Ya ever get a chance, don't pass it up. http://i152.photobucket.com/albums/s190/ChileRelleno/th_VID_20141025_164854787_zps83gtfwi0.mp4 Edited October 27, 2014 by ChileRelleno Quote Link to post Share on other sites
YOT 3,743 Posted October 26, 2014 Report Share Posted October 26, 2014 Ass before cheeks? I don't understand. 1 Quote Link to post Share on other sites
Big John! 2,062 Posted October 26, 2014 Report Share Posted October 26, 2014 Yummy! Quote Link to post Share on other sites
ChileRelleno 7,071 Posted October 26, 2014 Author Report Share Posted October 26, 2014 Ass before cheeks? I don't understand. I asked for one cheek & got the whole thing, the guy who cooked the pig got the other. Most people wanted ribs & hams. 2 Quote Link to post Share on other sites
U.S. Pratorean 1,234 Posted October 26, 2014 Report Share Posted October 26, 2014 Next time instead of open flame, Take the pig, apply generous dry rub inside and out. Then load him up internally with potatoes, carrots , onion , garlic and lemons then wrap and tie so it all does not fall out. Now cacoon him in tinfoil, nice and tight and place in a hole you have dug roughly twice his size. Sandy/ loam earth or relatively loose workable soil is the best. While you have been preparing porky at the same time you should have also been preparing a large cache of coals either in a 55 gallon drum or earth pit, lay a good bed of coals in the hole you have made, put in porky and cover him with the coals and then shovel the remainder of earth in completely covering everything. Now go drink beer or shoot or whatever for 6-8 hours. Remove from earth pit, chow down , falls off the bone, drink more beer , have a fine cigar. Remember to have a way to remove the pig, we usually after wrapping in tin foil wrap in chicken wire with wire leads that can be wrapped to a pole for easy removal and you pull him out en masse and if you can use mesquite wood that is also a plus. 2 Quote Link to post Share on other sites
Cobra 76 two 2,677 Posted October 26, 2014 Report Share Posted October 26, 2014 Love me a good pig pickin' and the ones cooked the old school way in the ground are the best. 1 Quote Link to post Share on other sites
Lomotil 1 Posted October 27, 2014 Report Share Posted October 27, 2014 JAG has the method down to a science... That's the only way I've ever had wild hog, and it damn near made me cream in my shorts whenever it was cooked like that. Quote Link to post Share on other sites
U.S. Pratorean 1,234 Posted October 27, 2014 Report Share Posted October 27, 2014 (edited) JAG has the method down to a science... That's the only way I've ever had wild hog, and it damn near made me cream in my shorts whenever it was cooked like that. Out at the ranch in Texas this is the easiest most expedient way to do this. The big pigs get quartered and roasted on the leftover coals for my dogs. They are quite pleased and happy as the proverbial " pig in a poke". There is a never ending supply of them and are shot on sight. Usually trying to get in the deer feeder paddock enclosures. We don't pit cook anything over 120-150 lbs. About 120 is just about right or several piglets. This way we can do what ever it is we do during the day and supper is always ready in the evening from the earthen crock pot. Edited October 27, 2014 by JAG 2 Quote Link to post Share on other sites
sccritterkiller 473 Posted October 27, 2014 Report Share Posted October 27, 2014 (edited) About 120 is just about right or several piglets. The"whole roasters" are my favorite. I recommend 3 to 6 for a good pickin, your mileage may vary depending on size of piglets, crowd, and amount of free beer on hand. Edited October 27, 2014 by sccritterkiller Quote Link to post Share on other sites
Lomotil 1 Posted October 28, 2014 Report Share Posted October 28, 2014 No offense, but fuck y'all for making me hungry for wild hog... Quote Link to post Share on other sites
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