The Texas BBQ Forum

Ok I've a question for you ornery hombres that have more experience than me. For my 40th birthday my Tongan friend did a pig the Tongan way over embers and hand turned for about 4 or 5 hours. The crackling was unbelievable. My 50th my wife surprised me with 40 of our friends at an Indian restaurant.
Next month I'm turning 60, and been trying to decide what to do. One of my customers has a home built pit which is enclosed with a motor for doing a whole pig. I'm thinking a 40kg??? Pig and I think there's room for a leg of lamb as well. How long would you guys cook and what temperature. Any other tips??? Stuffing in the body cavity???
Suggestions please.
Pic of pit to follow. I have to go out there to get a pic.

Russ

SIXTY dang whipper snapper - - - - OK, the first thing you have to do is watch this video
https://www.youtube.com/watch?v=k2GBQqSKl8w
and then just wait for the whole hawg experts, which we have plenty of, to come to your aid here. What is the date, Pardnah

I can only tell you what I witnessed and tasted so here it is. If my memory is correct a 40 kg pig is roughly 85 lbs ??
If so I would suggest 225/250 degrees for roughly 6 to 8 hrs.
I would also suggest having the pig split and cooking skin side down.
Again, this is just the process I watched and it worked very well but I'm sure there are other ways and techniques.
Good luck Russ, and btw...it's pig so no matter how you cook it in sure it's gonna be [THUMBS UP SIGN].

Oup, some famous peeps on the vid, I enjoyed it,.

Wv I will convert temps over, and I was going to do pig whole, how do you mean about splitting the pig. Wouldn't that make it more difficult to balance it???

Russ

Russ wrote:Oup, some famous peeps on the vid, I enjoyed it,.

Wv I will convert temps over, and I was going to do pig whole, how do you mean about splitting the pig. Wouldn't that make it more difficult to balance it???

Russ

Yup i took too many ( idiot ) pills today.
Didn't read ur post correctly, I now see it's a rotisserie​. I was thinking you were laying it down over coals.

So basically, just pretend you didn't even see my post lol

Didn't read ur post correctly, I now see it's a rotisserie​. I was thinking you were laying it down over coals
Q

Lol, I've done the same speed reading,lol.

Russ

I do a pig now annually for a friends hog hunt for clients, and am due for the next one this coming Sunday. I brined it last year in a rubbermate can of salt, water, beer, and rub for a couple days, then 12 hours in my offset at north/south of 225. Ol Porky was 57 lbs and came out smashing good. No rotisserie though

Russ, here's the old link on the pig from last year.

viewtopic.php?f=31&t=27091&p=219194&hilit=boots+pig#p219194

Read the whole thread boots, thanks so much . Mines gunna be gas fired rotisserie done. I'm thinking basting with whole block of butter and pineapple juice. This was the way my Tongan friend did one 20 years ago. Did the black of the skin enhance the taste at all??? Did it go down a treat with your friends? I went to see a butcher that has supplied pig for a couple of cooks for the people that own the one I'm borrowing. He suggested he wants to bone pig out and wrap it around the centre pole for the spit. He said he would leave a whole head on it as well for the effect. Said its cleaner and easier to use and cut up later. In two minds about it. I like the look of whole as you did. What did you use to tie pig to the pole???

Russ