Author Topic: pig roast (Read 9125 times)

black hog · « **on:** August 16, 2013, 06:09:51 PM »

I will be cooking a 205lb whole hog for a wedding just picked it up from butcher I will post pics as I go should be good

SCRUBS · « **Reply #1 on:** August 16, 2013, 06:26:50 PM »

Can`t wait to see them pic`s

Wea300mag · « **Reply #2 on:** August 16, 2013, 06:27:04 PM »

NICE!!! That's a big one for a whole hog roast.

black hog · « **Reply #3 on:** August 16, 2013, 06:55:12 PM »

ya its a big one the biggest so for I have cooked was 230lbs I will cook it for 20 hrs

Kc_Kracker · « **Reply #4 on:** August 16, 2013, 06:59:11 PM »

what was the cost? we have thought about trying a hog in the ground island style covered in large leaves etc. i ate it once it was amazing

black hog · « **Reply #5 on:** August 16, 2013, 07:13:44 PM »

I grow the pigs myself

black hog · « **Reply #6 on:** August 16, 2013, 11:41:04 PM »

pig is cooking took some pics but to dark did not turn out I will take some at daylight

Bigshooter · « **Reply #7 on:** August 17, 2013, 09:29:26 AM »

That is a huge pig for a roast. How are you roasting him?

black hog · « **Reply #8 on:** August 17, 2013, 01:26:19 PM »

i have a large bbq on a trailer

black hog · « **Reply #9 on:** August 18, 2013, 01:04:45 PM »

I am having trouble posting pics , does anybody know what I do to get pics on here?

jackelope · « **Reply #10 on:** August 18, 2013, 01:10:31 PM »

Probably easier to send them to me and I can post them for you.
I'll send you a pm

black hog · « **Reply #11 on:** August 18, 2013, 01:26:31 PM »

ok how do I send them to you?

jackelope · « **Reply #12 on:** August 18, 2013, 01:27:18 PM »

I sent you a pm with instructions where to send them.

inchtowntracking · « **Reply #13 on:** August 18, 2013, 01:36:08 PM »

I have always wanted to try this, would u mind to share the process of this and any tips.

black hog · « **Reply #14 on:** August 18, 2013, 01:38:08 PM »

I will gladly help anybody

jackelope · « **Reply #15 on:** August 18, 2013, 02:21:32 PM »

Pics.

KFhunter · « **Reply #16 on:** August 18, 2013, 09:48:01 PM »

do you butterfly the pig and dress it out or buy ready to smoke?

Greenhorn · « **Reply #17 on:** August 18, 2013, 10:35:55 PM »

Looks great, I do a 270#(alive) one every year for our town on the 4th of July. I buy it on the 3rd, butcher, scald it, inject it, tie on wire rack and then put it on the block oven about 3:30 am on the 4th and keep at 225 deg. It is 170 deg. clear through by 11:30am Take it off and let it rest for a half hour and then serve. I would sure like to try some of your 20 hr slow cook.

Dan-o · « **Reply #18 on:** August 18, 2013, 11:22:01 PM »

I want to move to your town!!!!!! (At least for the 4th of July)

gottatree · « **Reply #19 on:** August 19, 2013, 12:51:11 PM »

Hey, I recognize that cooker!! Trust me he can cook some hog!!Send me some left overs to football.

Jason

black hog · « **Reply #20 on:** August 19, 2013, 06:11:47 PM »

when I take the pig to butcher I have them split the spine but not cut through the meat I inject it with about a half gallon all over the pig I put it on belly down and I cook slow about 225 for 20 hours when done the cut up part is very easy because the pig falls apart just take the skin off the bones pull out and just serve right off the grill it is very moist and tender and feeds a lot of people

black hog · « **Reply #21 on:** August 19, 2013, 06:17:52 PM »

also if you cook this way pull the tenderloins out and eat them while your cooking they are the only part of the pig that over cook!

KFhunter · « **Reply #22 on:** August 19, 2013, 06:43:18 PM »

Do you raise large black hog?

I've been looking into this breed to raise.

black hog · « **Reply #23 on:** August 19, 2013, 06:48:31 PM »

I raise Berkshire pigs but I can get you in touch with some large blacks if you would like

KFhunter · « **Reply #24 on:** August 19, 2013, 07:04:33 PM »

There is some on CL in my area too, I'm not ready for em yet though.

CamoDup · « **Reply #25 on:** August 19, 2013, 07:06:41 PM »

Here is one we did last weekend. 75 lbs cooked for 12 hours.

KFhunter · « **Reply #26 on:** August 19, 2013, 07:08:31 PM »

I'd be interested in seeing some pics of that setup, what did you do for a motor?

black hog · « **Reply #27 on:** August 19, 2013, 07:15:23 PM »

looks good what did you fill him with

Greenhorn · « **Reply #28 on:** August 19, 2013, 11:03:26 PM »

Quote from: Dan-o on August 18, 2013, 11:22:01 PM

I want to move to your town!!!!!! (At least for the 4th of July)

Everyone is welcome, it is a potluck so bring a side dish if you can. We do it every 4th.

lokidog · « **Reply #29 on:** August 19, 2013, 11:44:50 PM »

Yum!!!!

We've thought about doing the pig raising thing as well.

Blacklab · « **Reply #30 on:** August 20, 2013, 04:01:56 AM »

NICE!!!

Whole pig is on the list of someday

black hog · « **Reply #31 on:** August 20, 2013, 05:33:36 AM »

for anyone that is wanting to raise pigs I would be happy to help you get started it is not as hard as you think pins are easy auto feeder and water a basic dog house style shelter and a couple weiner pigs 5 months later homemade bacon

KFhunter · « **Reply #32 on:** August 20, 2013, 07:51:01 PM »

weiner pig prices are pretty high here right now

http://spokane.craigslist.org/search/grd?query=weiner+pig&zoomToPosting=&srchType=A&minAsk=&maxAsk=

feed
http://spokane.craigslist.org/grd/3972179454.html

bearpaw · « **Reply #33 on:** August 20, 2013, 08:01:17 PM »

wow, I gotta do the whole hog thing someday...

black hog · « **Reply #34 on:** August 20, 2013, 08:22:49 PM »

prices are high but make sure they are wormed and vaccinated casterated if males you can more than make up for the price of the pigs buy getting the best price on feed it takes 800 lbs of grain to finish 1 pig ten cents per lb is eighty dollars per pig

carpsniperg2 · « **Reply #35 on:** August 20, 2013, 08:24:26 PM »

Looks great guys.

inchtowntracking · « **Reply #36 on:** August 20, 2013, 08:30:08 PM »

What does it cost to get one butchered and ready to cook as a whole hog

black hog · « **Reply #37 on:** August 20, 2013, 08:41:11 PM »

I charge for 70-150 lb 3.50 per lb over 150 lbs 3.00 per lb that is ready to go butchered scaled that is done at a USDA shop so it will come inspected

hornhunter1987 · « **Reply #38 on:** August 30, 2013, 06:01:52 PM »

looks good jeff.

black hog · « **Reply #39 on:** September 01, 2013, 09:41:14 PM »

thanks ben it turned out great

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Author Topic: pig roast (Read 9125 times)

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