04-15-2012, 12:18 AM
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#2
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Farm Team Player
Join Date: Mar 2011
Location: Kelowna, BC
Exp: 
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Quote:
Originally Posted by wooohooo
So a bunch of buddies are planning to head out to one of their cabin's and we're planning to roast a pig. Only problem we've never done it before, but we thought it would be cool to try it out.
I ordered a pig from the butcher and will probably get it the day before we leave.
Is there anywhere we can rent a spit? Preferably in Edmonton but Calgary is okay too. How about setting it up?
In terms of heat, I've only seen charcoal griller things for pigs, can we use a fire instead?
Any tips of how to do it? Brining etc?
Thanks
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Dont forget the apple. Aside from that, I have no clue how to roast it. Have fun!
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04-15-2012, 12:43 AM
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#3
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First Line Centre
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Oh boy . . .
First, don't listen to BCgirl about the apple. An apple fundamentally ruins the entire pig roast before it even begins.
Second, you need a willing 'pig.' You may think this is as easy as walking into a butcher or grocery store and tracking one down, but the truth is, if it were that easy we'd all be having pig roasts all the time.
No . . . skip the butcher, and head out on a night in the town with the guys--you'll have more luck finding one. I suggest nightclubs, maybe the U of C bar. The trick, I imagine--or 'secret ingredient,' if you will--is alcohol. You want the 'pig' to have marinated in booze for several hours, it likely will be more cooperative and willing to be roasted that way.
Once you do track down a 'pig,' you have to be quick. It spoils very quickly, and the marinating only lasts so long.
You mention "a bunch of guys." Ideally, two is all you want: yourself and another. Unless Number 3 doesn't want to participate in your pig roast . . . Not my thing, but whatever floats your boat.
Setting it up is actually quite easy. No need for a grill, coals or fire--a soft surface with warm blankets and pillows is all you need. You will need to bring your own utensils, obviously, and wrappers, because you never know who's handled your 'pig' before you. Some people are filthy.
To begin, you want to get the 'pig' on all fours. Make sure it has good position or your pig roast could be a disaster or over more quickly that you'd like. The key to a good pig roast is slow cooking, even temperatures, and that your quests are all comfortable and having a good time. Don't burn the meat.
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04-15-2012, 12:52 AM
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#4
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Lifetime Suspension
Join Date: Jun 2008
Location: On my metal monster.
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Well if you want to pig roast your going to need a partner.
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04-15-2012, 01:01 AM
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#5
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Powerplay Quarterback
Join Date: Dec 2010
Location: Calgary
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Quote:
Originally Posted by Sr. Mints
Oh boy . . .
First, don't listen to BCgirl about the apple. An apple fundamentally ruins the entire pig roast before it even begins.
Second, you need a willing 'pig.' You may think this is as easy as walking into a butcher or grocery store and tracking one down, but the truth is, if it were that easy we'd all be having pig roasts all the time.
No . . . skip the butcher, and head out on a night in the town with the guys--you'll have more luck finding one. I suggest nightclubs, maybe the U of C bar. The trick, I imagine--or 'secret ingredient,' if you will--is alcohol. You want the 'pig' to have marinated in booze for several hours, it likely will be more cooperative and willing to be roasted that way.
Once you do track down a 'pig,' you have to be quick. It spoils very quickly, and the marinating only lasts so long.
You mention "a bunch of guys." Ideally, two is all you want: yourself and another. Unless Number 3 doesn't want to participate in your pig roast . . . Not my thing, but whatever floats your boat.
Setting it up is actually quite easy. No need for a grill, coals or fire--a soft surface with warm blankets and pillows is all you need. You will need to bring your own utensils, obviously, and wrappers, because you never know who's handled your 'pig' before you. Some people are filthy.
To begin, you want to get the 'pig' on all fours. Make sure it has good position or your pig roast could be a disaster or over more quickly that you'd like. The key to a good pig roast is slow cooking, even temperatures, and that your quests are all comfortable and having a good time. Don't burn the meat.
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Do your recommend basting it?
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04-15-2012, 01:06 AM
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#6
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Lifetime Suspension
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Very carefully.
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04-15-2012, 01:44 AM
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#7
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First Line Centre
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My friend and I roasted a pig a couple years ago without experience. It turned out fine enough but it was a tough learning process. We put it in a rubbermaid tub and soaked it in tequila, orange juice, lime juice and various spices, then put soaked cheese cloth on top and turned it over every 4 hours or so for 24 hours. Before we started to roast it, we crammed the stomach full of more herbs and lemons/limes then sewed it up.
Our pit was made of cinder blocks, probably 5'x3' and 2' high. Our spit was the most ghetto thing. A stainless steel rod that we found in his basement and luckily we were able to fasten some rotisserie prongs to them. A couple of large vice grips on either end to turn it (as well as a cinder block to hold it in place.) We turned it every 15 minutes, basted it with butter and I think it took about 5-6 hours or so to cook. The crackling was amazing, and the meat itself was pretty good.
I'd do it again, but next time I'd rent a rotisserie.
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04-15-2012, 01:54 AM
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#8
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First Line Centre
Join Date: Jan 2008
Location: Okotoks
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Not sure where to rent a spit, but when friends of ours have pig roasts they use a custom made spit. They use about 5 bags of charcoal i think. They also use a metal/aluminum sheet surrounding the back of it so it keeps the heat in and cooks it evenly. I think they usually have it on the spit for about 5 hours or so. Hard to keep track of time when I usually get fall down drunk at that point. I dont think they add anything to the pig or soak it or anything like that, but im sure you could find some awesome recipes for that kind of thing.
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04-15-2012, 02:57 AM
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#9
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#1 Goaltender
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They roasted Donald Trump once.. saw it on the Comedy Network. I think you're just supposed to make jokes about the pig's hair and stuff like that. Tell me how it works out for ya.
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Connor Zary will win the Hart Trophy in 2027.
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04-15-2012, 08:43 AM
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#10
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Guest
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Why don't you look up how to roast it luau style in the ground? My parents friends used to do have a party every year in the 70's(Surprise: it was called "Pig Day") and that's how they would cook it.
But they were hippies and high as #####. So anything tastes good when you have the munchies.
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04-15-2012, 09:20 AM
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#11
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Scoring Winger
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Quote:
Originally Posted by Yasa
I'd do it again, but next time I'd rent a rotisserie.
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It's pretty expensive $165, likely more than the cost of the pig
http://www.calgaryspecialeventrental...1&key=040-0160
Depending on how big your pig is it would be cheaper just to buy a 30" one at home depot for 40 bucks and rig it up, I have one of these and it works great for chicken, leg of lamb etc. never tried it for a pig, likely would have to be a small one maybe 20lbs max.
http://www.homedepot.ca/product/heav...3#BVRRWidgetID
Last edited by Smartcar; 04-15-2012 at 09:28 AM.
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04-15-2012, 09:55 AM
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#12
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Powerplay Quarterback
Join Date: Aug 2011
Location: Neither here nor there
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^this is the way to do it.
Leave a space of about a foot between the top board and the back.
Basically acts as a big convection oven.
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04-15-2012, 10:01 AM
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#13
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Ate 100 Treadmills
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Quote:
Originally Posted by Puxlut
Why don't you look up how to roast it luau style in the ground? My parents friends used to do have a party every year in the 70's(Surprise: it was called "Pig Day") and that's how they would cook it.
But they were hippies and high as #####. So anything tastes good when you have the munchies.
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Was fortunate to partake in one of these last summer. Amazing meat. Was an overnight process though. Didn't seem overly complicated though. The big was burried in a burlap sack with some hot coals underneath it.
OP:
Watch some youtube videos.
Also, what sized pig? If it's a suckling I'd recommend getting a spit over top of the BBQ. You can buy ones that will attach over top of your BBQ for under $100. Could be good investment for cooking other forms of beef in the future. Just make sure you have a good BBQ with an even flame and the BBQ is long enough so that all ends of the pig are covered by the flame.
Anything bigger than suckling and your looking at a much more complicated endeavour. You'll need a lare pit.
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04-15-2012, 11:03 AM
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#14
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Franchise Player
Join Date: Apr 2004
Location: 127.0.0.1
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Did it about a year ago in BC. We rented a big rotiserrie unit that had a trailer hitch. Some guys came and set it up put the pig on the spit, and then came back the next day to pick it up. Worked out awesome. Ran off of a propane tank.
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Pass the bacon.
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04-15-2012, 11:35 AM
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#15
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Franchise Player
Join Date: Nov 2009
Location: Kelowna, BC
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my folks do a couple pig roasts every summer
i've never been around for the entire process... i know my dad built a 'box' using sheet metal
his rotisserie was 'manual'.... so i think he just flipped it every so often
i know he used wood and it was basically a smoldering fire.... no huge flames or anything like that
i'm not sure what kind of spices/seasoning he uses.... but it's not excessive
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04-15-2012, 03:41 PM
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#16
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Powerplay Quarterback
Join Date: Apr 2006
Location: Mahogany, aka halfway to Lethbridge
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+1 on the pit roast. Absolutely the best outdoor meal I ever had was a pit roasted pig.
The underground pit roast requires the least amount of equipment and expertise. Fairly foolproof.
There's dozens of youtube videos showing the process....
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04-16-2012, 09:43 AM
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#17
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#1 Goaltender
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Thanks for all the advice, only problem is finding a place to rent. I did see that link but it was pretty darn expensive for just one night. Think the motorized spits are worth the money?
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04-16-2012, 09:45 AM
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#18
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#1 Goaltender
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When you put the spit in, how do you avoid the problem of having the spit rotate in itself with the pig hanging there? I saw pictures of these skewers but I went to Bass Pro Shops and couldn't find any.
How about preparing the pig? Any special ways to do it? marinades? Brines?
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04-16-2012, 09:47 AM
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#19
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#1 Goaltender
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Quote:
Originally Posted by Muffins
^this is the way to do it.
Leave a space of about a foot between the top board and the back.
Basically acts as a big convection oven.
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sorry could you clarify what the top board and the back is? The back of the tin foil? Does this cook faster or more evenly?
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04-16-2012, 09:49 AM
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#20
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#1 Goaltender
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Quote:
Originally Posted by blankall
Anything bigger than suckling and your looking at a much more complicated endeavour. You'll need a lare pit.
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I tried to google a lare pit but didn't see much. Is it just a pig rectangular hole in the ground?
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