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08/26/11, 10:08 PM
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Join Date: Jun 2008
Location: milledgeville, ga.
Posts: 1,941
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This is one of those things to where every one has there own way of doing things. my grand father had three great love's 1) gardening 2) his pigs 3) beer
therefor as a young child I grew up with his version of whole hog cooking. It was a weekend event and all the family would come, some on Saturday for the events and some on Sunday for the food. the pig was cooked overnight and there was plenty of fun to be had by all. it started Saturday morning killing and cleaning the pig. by noon Saturday the pig was on the pit. the pit was a hole about 18' deep roughly 3'X4'. there were blocks on the four corners and the pig was wrapped in wire with hickory poles at either side to turn it with. a fire burning hickory wood was near by and coals from the fire was shoveled underneath. proper temperature was maintained buy sticking your hand between the coals and the pig palm side up. my Grandmother and aunts would make the Brunswick stew, cooked in a big black cast iron pot over coals. when my grandfather was alive this was a yearly event, normally around the 4th of July. after my grandfather died (back in 1978) we as a family had one or to whole hog events. in 2009 I recreated that event with a few modifications. I did not dig a pit. I used cinder blocks two levels high to cook under. A friend of mine had racks already made of concrete wire and angle iron to hold the pig. I bought an 80-90 lb pig from the abattoir, head removed and back bone split. cooking time was 24 hours. pig sprayed with saltwater every few hours. my one mistake was that I got it a little hot to begin with and charred the back skin some.. this makes for a nice weekend get together. now for the photo's (hope this works)
the pit
pig ready to start cooking
the fire
pig done
The stew
The night's entertainment
stew pot setup. hot coals underneath. hickory stir stick
pig ready to pull. ( the mustard and ketchup bottles were just to hole down the newspaper. there were left over from the previous nights hamburgers and hot-dogs for those that spent the night)
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Greg
Last edited by mrpink; 08/26/11 at 10:16 PM.
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08/27/11, 12:26 AM
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Join Date: Feb 2008
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Gosh people, all this pig roasting talk is making me hungry!
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r.h. in oklahoma
Raised a country boy, and will die a country boy. 
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08/27/11, 03:58 PM
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Join Date: Jul 2002
Posts: 464
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I have done the cuban pig roast method, oh my gosh how good!
http://cuban-christmas.com/pigroast.html
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You can't ride, til you get on....
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08/27/11, 09:26 PM
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Join Date: Jan 2007
Location: Colorado
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That is some fine lookin grazin! A plus is the newspaper headlines!
Havn't tried a pig roast yet, but this thread is really encouraging me to do it. Good people, good food, and cold beer, are the makings of good times.
Quote:
Originally Posted by mrpink
pig ready to pull. ( the mustard and ketchup bottles were just to hole down the newspaper. there were left over from the previous nights hamburgers and hot-dogs for those that spent the night) |
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08/27/11, 10:05 PM
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Join Date: Jun 2008
Location: milledgeville, ga.
Posts: 1,941
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lol I never even noticed the newspaper headline until now. I agree thats a plus.
you should try it little joe its lots of fun, and easy to do.
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Greg
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08/28/11, 01:04 AM
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Join Date: Jun 2011
Location: New Mexico
Posts: 302
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Quote:
Originally Posted by mrpink
This is one of those things to where every one has there own way of doing things. my grand father had three great love's 1) gardening 2) his pigs 3) beer
therefor as a young child I grew up with his version of whole hog cooking. It was a weekend event and all the family would come, some on Saturday for the events and some on Sunday for the food. the pig was cooked overnight and there was plenty of fun to be had by all. it started Saturday morning killing and cleaning the pig. by noon Saturday the pig was on the pit. the pit was a hole about 18' deep roughly 3'X4'. there were blocks on the four corners and the pig was wrapped in wire with hickory poles at either side to turn it with. a fire burning hickory wood was near by and coals from the fire was shoveled underneath. proper temperature was maintained buy sticking your hand between the coals and the pig palm side up. my Grandmother and aunts would make the Brunswick stew, cooked in a big black cast iron pot over coals. when my grandfather was alive this was a yearly event, normally around the 4th of July. after my grandfather died (back in 1978) we as a family had one or to whole hog events. in 2009 I recreated that event with a few modifications. I did not dig a pit. I used cinder blocks two levels high to cook under. A friend of mine had racks already made of concrete wire and angle iron to hold the pig. I bought an 80-90 lb pig from the abattoir, head removed and back bone split. cooking time was 24 hours. pig sprayed with saltwater every few hours. my one mistake was that I got it a little hot to begin with and charred the back skin some.. this makes for a nice weekend get together. now for the photo's (hope this works)
the pit
pig ready to start cooking
the fire
pig done
The stew
The night's entertainment
stew pot setup. hot coals underneath. hickory stir stick
pig ready to pull. ( the mustard and ketchup bottles were just to hole down the newspaper. there were left over from the previous nights hamburgers and hot-dogs for those that spent the night) |
Wow! It sounds like you know something about pigs and parties. Thanks for the pics.
Here in NM there is a custom among the rural people (mostly Hispanic), called a "matanza". Invite a bunch of people over, shoot a pig early in the morning, scald it, scrape the hair off, disassemble it into various pieces, and start handing pieces of the pig to the women. They they take it into the house (or use an old woodstove outside) and cook it up into all kinds of delicious things. Everybody from the kids to the grandparents pitch in as they want, eat, play music and games, drink beer, and BS all day. An old wood burning stove is great to have so that somebody's grandma has a place to stir up chili stew and make tortillas. There's always something good to eat. They make "chicharrones", which are chunks of the fat sliced off the inside of the skin and simmered down in a big copper "wock" looking thing, until they are crisp. Is that the same thing as chitlins?
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08/28/11, 01:45 AM
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Banned
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Join Date: May 2011
Posts: 13
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You did a great job.That's fantastic! 
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08/28/11, 01:59 AM
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Voice of Reason
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Join Date: Sep 2004
Location: Las Vegas, NV
Posts: 33,707
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Quote:
Originally Posted by Yvonne's hubby
Doing a whole hog, I always liked to cook them in the ground.
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Yes, particularly if you don't have access to heavy spit equipment, doing a pit BBQ is a good way to go.
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08/28/11, 06:12 AM
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Join Date: Jun 2008
Location: milledgeville, ga.
Posts: 1,941
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Quote:
Originally Posted by gila_dog
Wow! It sounds like you know something about pigs and parties. Thanks for the pics.
Here in NM there is a custom among the rural people (mostly Hispanic), called a "matanza". Invite a bunch of people over, shoot a pig early in the morning, scald it, scrape the hair off, disassemble it into various pieces, and start handing pieces of the pig to the women. They they take it into the house (or use an old woodstove outside) and cook it up into all kinds of delicious things. Everybody from the kids to the grandparents pitch in as they want, eat, play music and games, drink beer, and BS all day. An old wood burning stove is great to have so that somebody's grandma has a place to stir up chili stew and make tortillas. There's always something good to eat. They make "chicharrones", which are chunks of the fat sliced off the inside of the skin and simmered down in a big copper "wock" looking thing, until they are crisp. Is that the same thing as chitlins?
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thank you for the kind words but no the above pics were from my first ( and as of the current date only) whole hog cooking that I was in charge of.
using info garnered from my memory, the few elders of my family left and even from here.
what you describe would be a pig processing not a pig roast.
the "chicharrones" you speak of would be what we call "pork skins" or "pork rinds". it is left over from making lard. I have never had "chiltins" nor do I ever intend to. not sure what they are but in my mind its pork guts, I'm sure a "chiltins" person can correct me here.
my grand father also like pork brains scrambled with is eggs something else I will never try
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Greg
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