Several weeks ago, at a Willie Nelson concert, my friend Joel proclaimed that he wanted to roast a pig for my Annual Green Bean Birthday BBQ. With the help of a couple glasses of wine, i didnt hesitate before saying SURE! that sounds fantastic! i even appliqued a pig on my skirt to celebrate!
Move ahead 2 months on a Thursday evening and picture me, invitations sent, RSVP’s returned, large BBQ built in my back yard, another year older and a large, slightly bloody, dead pig in my back seat. Disturbingly it looked like a human being wrapped in plastic. i almost wished i had been pulled over, just to see the expression on the cop’s face.
Sami, bless her heart, let me vent by apprehensions and kept me laughing while we picked up the piggy and made sure she got into her bathtub of briney goodness. Lucky for us, my neighbor Loree also popped over so we had a third person to take pictures! After unwrapping the pig I salted her cavity and gently prodded the kidneys and head. It was all rather fascinating to me.
Friday…piggy in her salty ice bath
Saturday morning, Joel arrived the night before and we woke up bright and early to start roasting! Joel started the fire (no matches for this kid) and i made a nice glaze from apple cider, spices and maple syrup.
Oh yeah, and Joel butterflied the entire pig! crazy!!!!
We then carried her over to the BBQ and made a cover from foil and an old screen door.
There were a couple hours of mystery temperature fluxuations but we figured it out.
By 2 the piggy was off the grill and covered with foil and burlap.
By 6 we were digging in!
By 730 all the plumbing in my house freaked out and we had to bring in the big guns! Nothing like a minor crisis and really fantastic friends to make a party official. Thanks again guys!
Here is the quick and dirty lowdown
1 – bbq made from 3 layers of cinderblock, 4 long and 3 across with 1 grate that is NOT coated in weird chemicals, galvanized or painted.
1 – 50 lb bag of charcoal
1- pile of cured apple wood chunks
1 – fresh 75lb pig
1 – large tub
15 cups of salt
2 cups of oregano and thyme
2 bags of oranges
several bags of ice and a water
Fill the tub with water, salt, herbs, squeezed oranges and juice. Put in the pig and several bags of ice, depending on how hot it is outside.
cover with a screen door to keep out the raccoons and curious pets
TIME TO ROAST
keep the heat around 225-250 degrees. it is easy to put in too many coals so be gentle with the pile!
75 lbs of pig should take about 60 lbs of charcoal or charcoal/wood combo and take about 5 hours to cook
we let her rest for a good 2 hours before we cut into it but i doubt you have to wait that long.
This is where I found our how-tos! this site is really fantastic!
The Pig was moist, smokey and perfect! Friends brought over fantastic sides to share and i think that beside the rain, we had a fantastic time!! Joel says that the most important thing he learned from this was that he wants to do it again!! now that i have done it, i would do it too! it was fun!
Hey Joel! is that a pig tongue in your mouth?