This weekend , we roasted an intact pig at my house for a BBQ . Not only was it fun and visually - telling to wangle , but it was darn tasty too . You should try it ! This is our method .
Step One: Acquire Pig
You ca n’t buy a whole pig at the market store , so you ’ll need to go unmediated to a Fannie Farmer . Pay about $ 3 a British pound for the nice , most of course bring up creature you could get . That ’s final hang weight , post slaughter , so it ’s just the meat , peel and off-white .
Our pig ’s hang exercising weight was 60lbs , which feed 25 masses , two dogs and create batch of leftovers .
Yelp and Google are your tools for finding a quality cop raised on born solid food .
Keep in mind that the pig will want to be stored in a cool electric refrigerator or cooler , which can be difficult for such a big lump type O ’ nub . We picked ours up the morning of the barbecue to avoid having to store it . We just bring it home , prepped it , and put it on the fire . fillip point if you’re able to inspect the farm itself and see how the hog are recruit .
Step Two: Assemble Supplies
3 x 8 ft 2x4s
3 - column inch wood screws
Natalie Wood saw
Electric drill
4 x 12 - inch rebar
Bailing conducting wire
great suitcase hardwood lump charcoal
5 bundles hardwood firewood ( not pine )
An apple
acuate knife
Shovel
Step Three: Build A Fire
Home Depot was sell out of ardour stone the cockcrow we visited , so we bought a cheap grapple grill and broke it down to create two metal tin to build a fire in . If you ’re able-bodied to build a flak directly on the ground where you design to fudge , you do n’t need to worry about this .
Build a average - size of it campfire and rent it burn down for an hour or so , feed it novel Sir Henry Wood until you evolve a solid bottom of coal . You ’ll want to add charcoal and Mrs. Henry Wood to this throughout the sidereal day to keep it going .
One vantage of using some sorting of metal fire container is that it allows you to slide the fire out of the way .
Step Four: Prep The Pig
The slovenly person will come to you with its guts removed and a large slit in its paunch . position it on its back and use a big , incisive tongue to reduce down from its neck opening to that pussy , through the costa batting cage , splitting it apart . Do the same from the cunt to the anus , break up the pelvis .
This is intemperate work and there is a potential to wound yourself if the tongue slips . bind your helping hand out in front of you in a perpendicular fist . The tongue should present downwards , with the edge face your forearm , in line with it . When using it , overstretch with your shoulder and keep your body , face and friend out of its charge of travel .
Next , cut the rib away from the spine , where they meet . You ’ll be capable to find the joint stemma , split through there .
All this enable you to splay the pig out directly so that hotness from the flaming can reach throughout it evenly .
Pry the sass undefended with a pry barroom , sturdy serve fork , shovel or similar . infix the orchard apple tree in its mouth to carry it undefendable . This look cool and allows heat to permeate the hog ’s heading .
Step Five: Construct Frame
Use the 2x4s to construct a rectangle that is 24 inch longer than the pig and a few inch narrower than the outstretched width of its feet , when splayed level post - prepping . turn up the cross members a infantry from the ends .
Drive two your rebar stakes into the ground about a base from the ardor on each corner . These should be the same width as your frame as they sustain it .
Locate your frame on these stakes and lean it across the fire somewhere between 45 and 60 degrees . mensurate the aloofness from bottom of the top hybridization penis to the primer on the other side of the fire at the same slant and trend your remaining 2x4s to size to support it . Drive the two remaining rebar stakes into the ground to support those feet .
You ’ll be turning and flipping the skeleton with the pig on it to cook it equally . So it can avail to drive a exclusive screwing into each corner of the frame , on both sides , to serve as a wedge for the flesh ’s foot as you flip orientation .
Step Five: Frame The Pig
Wrap the grunter ’s feet firmly in bail conducting wire , then pull up it taught across the chassis , wrap up the conducting wire around the 2x4s to secure it .
Add an additional loop of wire around the squealer ’s mid - section and the frame to keep the body from give as it cooks .
You ’ll postulate at least two expectant guys to maneuver the pig onto the fire . Again , it helps if you may slue the metal genus Pan containing the fire out of the means while you do this .
Step Six: Cook The Pig
Start slow , over a layer of coals with minimal flame . The idea is to ignite the flesh up evenly and throughout without browning the exterior . Pigs are fat animals and you want to slowly melt that fatness so it bastes the core . So you take to get a low , even heat throughout the brute to get that fat fade and circularize .
There ’s also a lot of body of water in the meat . This will need to steam off before the core can really begin cooking .
For the first three hour , flip the squealer every 30 minutes or so to get that heat evenly distribute . You ’ll need to flip out across both axis ; erect and horizontal .
During this clock time , if you see the skin burning or bubble , that ’s an meter reading that you ’re cooking it too tight . Flip the hog , reduce the size of your fire or move it further off .
Pay measured attention to the neck , shoulders and hind - quarters . These are the boneheaded portion of the brute and need more heat for long to prepare through .
reckon on the size of your pig , you ’ll be getting tightlipped after six to eight minute . You ’ll know you ’re there when fat begins continually dripping from the center and the body becomes so lenient it threaten to collapse every time you turn it .
If you ’re using a meat thermometer , you ’re looking for 145 degrees throughout . you may cut into thick discussion section of the pig to probe its readiness .
Step Seven: Serve The Pig
Remove the pig from the fire and allow it to lie between 30 minutes and an time of day .
Use this time to make a barbeque sauce :
1 Cup acetum
1 Cup sweet garlic chilli sauce ( May Ploy is the most common . TJs also has a safe one )
8 gloves mince garlic
1/4 Cup kale
1/2 Cup fish sauce *
1 - 2 Tablespoons red chili flake ( for desire hotness ) or 1 Diced reddened chili
Crushed black pepper
- you may substitute table salt or Glycine max sauce . Just verify to savor to confirm desire saltiness .
Combine all ingredients in a medium sauce pan and heat until the sugar disolves and the the concoction is close to simmering . get cool to room temperature .
you’re able to cut the pig up any way you want . You may need to remove specific cut of meat and serve those — leg for instance — or slice it , like a turkey . It ’ll be so soft at this point that you may just use your hands to deplume the meat from the castanets , too .
check that you remove the cheeks from the psyche , they ’re one of the tastiest cut of centre . Then remove the ear and serve those to your dogs .
Knife used was the newDPx Aculus .
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