Going to my 1st Pig Roast This Weekend
- Thread starter Sportsaholic
- Start date
Open pit from what I understand................:shrug:
Do you usually peel off your own meat off or do they usually chop up the meat and serve?
The ones I've been to it's laid out and chopped.
Pick up a plate and grap what you can!
Does it matter much where you grab the meat from.........opcorn2
Pulled pork is some damn good eats! Best pork sammiches you will ever eat! :0074
Boy that was disappointing...................The Pig cooked for over 10 hours and still wasn't done, they ended up slicing chunks off, dry & flavorless.....
The Red Hot Dog weren't bad, plenty of Ketchup :0008
The Red Hot Dog weren't bad, plenty of Ketchup :0008
No, but my son was so disappointed we did let him get a burger at Micky D's on the way home................I have a Vanilla Shake :0074
Sounds like you were involved with some rookies.
Pig roasts are a big thing in these parts. It's a celebration, not a meal. We call it cochon de lait. Cook time of 12 hours is normal for the hogs we use, which are on the smaller side. The skin is crispy. The meat is tender and succulent. I've seen them cooked underground beneath coals, over coals on a pit (covered) and in a wooden box called a cajun microwave.
We might need to do a Louisiana madjacks gathering. Golf can still be played, but we could also do a cochon de lait or crawfish boil (only if early in summer). We could also head out on a couple of fishing charters out of venice for an overnight tuna trip or we could keep it closer to the mainland and do some snapper fishing at the rigs less than a mile offshore, then head home to prepare a feast.
Pig roasts are a big thing in these parts. It's a celebration, not a meal. We call it cochon de lait. Cook time of 12 hours is normal for the hogs we use, which are on the smaller side. The skin is crispy. The meat is tender and succulent. I've seen them cooked underground beneath coals, over coals on a pit (covered) and in a wooden box called a cajun microwave.
We might need to do a Louisiana madjacks gathering. Golf can still be played, but we could also do a cochon de lait or crawfish boil (only if early in summer). We could also head out on a couple of fishing charters out of venice for an overnight tuna trip or we could keep it closer to the mainland and do some snapper fishing at the rigs less than a mile offshore, then head home to prepare a feast.
I thought the timing was odd.............They said the last Pig cooked in under 5 hours.............My Briskets I cook go 12-15 depending on the size...........Turned me off either way, rather have Brisket, Pork Butt, Chicken on the smoker with Beans & Mac & Cheese :0074
