Going to my 1st Pig Roast This Weekend

[redsfann]

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.

More hogs than people in Iowa so hog roasts are very common in these parts, too. We usually bury ours, but its not uncommon to see them on a spit roasting over wood. Done right, there is not much finer eating than roast pork...:toast:

 

[Cie]

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

5 hours? Did they nuke it?? Good grief....

I'm with you. Smoking a butt, brisket, chicken and dogs is all good, but properly roasted whole hog is so succulent, that you must try it at least once.

 

[Cie]

More hogs than people in Iowa so hog roasts are very common in these parts, too. We usually bury ours, but its not uncommon to see them on a spit roasting over wood. Done right, there is not much finer eating than roast pork...:toast:

tru dat:toast: