BIG pork roast bbq

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   I always wanted to cook a whole pig and decided this was the weekend to do it.  I found a butcher who sells suckling pigs and ordered one @35 lbs and left a deposit.  Went to pick it up yesterday and the sonofabitch had sold it!  So I ended up with 4 pork loins tied into a big-ass roast.  Borrowed a friends big-ass bbq that he built for his wedding.  Big enough to do two large hogs, but  I made it work for this.  Decided to cook 3 chickens since we had the room, too.

The cook went a little longer, we ate at 7:00 pm.  I started it at 11:30 and kept it at 250-275, then fired it up to 325 for the last hour, then rested it for 1/2 hour.  Internal temp 140.  Everyone loved it, but we had over 1/2 the roast left over so I sent pieces home with every couple.

It was a great way to round out the summer, seeing friends we hadn’t seen since the Covid hit.  Afterwards, the guys sat at a big fire smoking cigars and drinking vodka.  Even had a couple shots of Absinthe for the first time.

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Wannabebwana Members Profile Send Private Message Find Members Posts Add to Buddy List Cook Joined: 29 January 2019 Location: Canada Status: Offline Points: 164	Post Options Post Reply Quote Wannabebwana Report Post Thanks(0) Quote Reply Topic: BIG pork roast bbq Posted: 07 September 2020 at 08:45
	I always wanted to cook a whole pig and decided this was the weekend to do it. I found a butcher who sells suckling pigs and ordered one @35 lbs and left a deposit. Went to pick it up yesterday and the sonofabitch had sold it! So I ended up with 4 pork loins tied into a big-ass roast. Borrowed a friends big-ass bbq that he built for his wedding. Big enough to do two large hogs, but I made it work for this. Decided to cook 3 chickens since we had the room, too. The cook went a little longer, we ate at 7:00 pm. I started it at 11:30 and kept it at 250-275, then fired it up to 325 for the last hour, then rested it for 1/2 hour. Internal temp 140. Everyone loved it, but we had over 1/2 the roast left over so I sent pieces home with every couple. It was a great way to round out the summer, seeing friends we hadn’t seen since the Covid hit. Afterwards, the guys sat at a big fire smoking cigars and drinking vodka. Even had a couple shots of Absinthe for the first time.

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BrandonHarris Members Profile Send Private Message Find Members Posts Add to Buddy List Scullery Servant Joined: 03 August 2021 Location: USA Status: Offline Points: 1	Post Options Post Reply Quote BrandonHarris Report Post Thanks(0) Quote Reply Posted: 05 August 2021 at 07:10
	< ="text/">td {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}Pig roasts have been popular for years, but barbecue lovers in the South and the Cuban population in Miami like to grill whole pigs. It might help! Find a vast, covered barbecue before attempting this feat. The tiniest pigs can weigh up to 75 pounds, which is nearly four times the weight of a fully packed Thanksgiving turkey. Find at least one strong friend to assist you in turning the beast once you've found a grill. You can check some grills on https://grillception.com/how-does-a-traeger-grill-work/.

Wannabebwana Members Profile Send Private Message Find Members Posts Add to Buddy List Cook Joined: 29 January 2019 Location: Canada Status: Offline Points: 164	Post Options Post Reply Quote Wannabebwana Report Post Thanks(0) Quote Reply Posted: 12 September 2021 at 18:54
	I’m actually doing this again next weekend, but will be doing it on an Argentine Cross. Will report back with the results.

Wannabebwana Members Profile Send Private Message Find Members Posts Add to Buddy List Cook Joined: 29 January 2019 Location: Canada Status: Offline Points: 164	Post Options Post Reply Quote Wannabebwana Report Post Thanks(0) Quote Reply Posted: 19 September 2021 at 08:33
	You’ll remember the debacle from last year when the butcher sold my pig to someone else! Anyway, this year went to a different butcher and got a 56lb pig. I didn’t want to use the huge rotisserie bbq from last year, so some searching on YouTube brought me to Asador bbq AKA the Argentine or Patagonian cross. I managed to rig up a contraption attached to my ATV jack, so I could raise or lower it. It worked fine, but was a bit unstable, so I’ll get something purpose-built by a welder next year (we’re planning to do lamb then). Heat control is by building a big fire, and moving the coals close to the pig. Temp is determined by holding your hand by the pig. If you can hold it just 15 seconds, it’s hot enough. Less than that, too hot. Anyway, it worked out great. We had about 40 people and everyone had a blast. Got so many compliments on the pig and all were very interested in the bbq method.

pitrow Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1053	Post Options Post Reply Quote pitrow Report Post Thanks(0) Quote Reply Posted: 22 September 2021 at 13:18
	Interesting technique, I like it. Nice work!
	Mike Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog