hey there!
things in NZ are great.
We're hoping to roast a whole pig in the next few weeks, and you're
the guy I'd turn to for advice on such a front. Anything you could
pass on would be great, even if it's just email addy's to bother other
than your own.
It's for an after harvest BBQ party kind of thing, and one of the
other interns volunteered to cook for it (He went to CIA after
graduating college, and from what I've seen he's a really good cook).
So please! Any advice (like edible meat yield v. weight when
purchased, cooking times, etc) would be wonderful! Thanks!
--
robert
--
Hey Robert - Sounds like you're having a great time. A bunch of us a living vicariously through you, you should know. ;-)
We always buy about a 100# fully dressed pig for Island Pond. With all the sides we put out it easily feeds 75 people (with plenty leftover for the next few days). Of course we also have those hot dogs, but that should give you a sense of what size you need to get. Generally 1# per person.
We typically rub it with my pig dust (recipe attached) 28-30 hours before we want to eat and then put it on the smoker and start the fire. We do our best to maintain 250-300 F throughout the cooking process. I have a gallon on apple cider vinegar on hand that I infuse with even more pig dust (a cup or two with the gallon) and poor over the pig throughout the cooking process.
We pull it off the fire one hour before we want to eat and let it rest. The pickers need heavy dury rubber gloves (that sucker is hot) and it takes a combination of six pickers and runners (get empty steam pans and move full ones to the table) to get it all done.
Serve with Singy Jim's Northern Gold BBQ Sauce and you're good to go! ;-)
I've also read of people who cook a whole hog in a box and/or butterflied, but I haven't tried either of those. Either of these methods could cut the cook time dramatically.
http://tinyurl.com/6brr7z http://cuban-christmas.com/pigroast.htmlI think that should get you started. Good luck!
Jim
