Comments on: Pig on a Spit

By: Anonymous

Anonymous — Sat, 29 Jul 2006 23:04:00 +0000

We’ve been doing pig roasts for several years..some times a couple a year, but on our local pork butchers recomendations always do two full haunches rather than the full pig. You pay way more for the suckling pig than the haunches off a big pig. We made the spit ourselves for the first one in a hurry…it worked so well we’ve been using it for around 7 years now. We manually turn the spit every little while…half the fun is sitting about roasting and drinking all day

By: Kim Goodfriend

Kim Goodfriend — Fri, 14 Jul 2006 19:14:00 +0000

yeah, I know all about industrious friends (mine are currently digging a firepit and constructing an elaborate grill rack to hold a giant paella pan). I would highly recommend renting the spit. It makes it much easier and frankly if you are going through the trouble and expense of roasting a whole pig, you want it to be done right. As for two small vs one large, I’d probably go for the small beasts if you can fit them both on the spit. Yum! When’s the party?

By: berkeleygrocer

berkeleygrocer — Thu, 13 Jul 2006 17:07:00 +0000

Some friends and i are planning a pig on a spit event at the end of the month and I need to talk to someone who really has it together. I’ve looked at a few sites and have scraped together some info, and have also talked to some Greek friends, also getting some good advice. It seems to me that if I can rent a spit, then by all means we should do so. However, some of my more industrious friends are hell-bent on fabricating one out of old pinball machine parts and duct tape. In the sake of fun, I would never suppress good old creativity and gumption, however a contingency plan would be nice. Also, logistically, is there an argument for several smaller pigs over one big mother? We’re sixteen days away from the event, so any information you’ve got would be much appreciated!

By: keo

keo — Fri, 07 Jul 2006 06:05:00 +0000

Hi,
Just “surfed” on the site and was wondering why it takes a half a day to do a hog. I been doing “huli-huli” pig for many decades and a 150 lb hog takes no more than 6 hours to have it cooked to perfection. It is all in how the fire/coals are placed and whenever a “hotspot” appears under the skin I use plain water to cool it down. I just built another motorized spit that turns a bit over 4 rpm.

keo

By: Randy D. Pfeifer

Randy D. Pfeifer — Sun, 07 May 2006 17:11:00 +0000

I’m very excited, I have been talking about roasting a whole pig for several years. This year my wife is coordinating my 40th birthday party and ordered the pig, found a friend of a family member with a HUGE home-made BBQ with rotisserie. The BBQ is 5’ long, 5’ high and is built like a diesel truck. I have been researching all the right techniques like what rub to use, BBQ sauce that sounds good and of course the cooking methods. I was in the restaurant business for many years prior to my current career so I feel like I have a good base knowledge of cooking. But after reading many postings and stories about the over-cooked and under-cooked results I have reason to worry. Since this isn’t a piece of meat that is going to feed 10-12 people but a whole pig that we anticipate 60-75 I need to make sure it’s right. I plan on posting my results after the event and supply pictures (good or bad) to hopefully help anyone like me who needs to satisfy their whole pig roasting desires. Now my only real worry is what beer to serve after my home-brew is all gone. I love making beer, but that is a much larger crowd to please than the 10 gallons I am trying to keep on hand for this event.

By: Anonymous

Anonymous — Fri, 23 Sep 2005 18:06:00 +0000

I so want to do this! Can anyone tell me where to rent the spit?

By: Anonymous

Anonymous — Thu, 08 Sep 2005 13:08:00 +0000

I am a chef in the So Cal area, my thoughts are roasting whole beast is the only way to go. I did one two weekends ago for the brew club I serve as the chef for, 11 hours on the spit later and HEAVEN on a plate was achieved!!! I did my culinary apprenticeship in Italy and Germany, two places where roasting whole beast is VERY popular, so I had seen it done on a few occasions (Oct-fest, Feast of San Gennaro, etc) but on an untested rig in a national forest fire pit, still great. The roasting rig is the trick, no more than 1rpm for the speed of the turn and baste constantly, pay close attention to your fire and go man go…
Chef

By: Anonymous

Anonymous — Thu, 18 Aug 2005 12:59:00 +0000

The whole Day was a Fantastic Success beyond all expectations.
Th Pig was cooked to perfection and there wasn’t a morcel left.
Remove the Crackling move on to Carving, starting from the leg and working your way up the loin to shoulder.For more information, or to host your own Pig on a Spit just E mail on Ultans@eircom.net
Thanks all

Thanks All

Ultan Kiely

By: Kim Goodfriend

Kim Goodfriend — Tue, 09 Aug 2005 21:55:00 +0000

I believe it was around $100, but contact Golden Gate Meats where the pig was purchased if you want a more accurate price.

By: fisilaumali

fisilaumali — Fri, 05 Aug 2005 22:38:00 +0000

how much was the pig?