Pig Roast at Maintenance Day

[RoadKill]

OK Don, I'll be the stupid one. I have looked all over the site and can't find the dates for Maintenance Day. Could you please post it here for stupids like me ???!!!!! If at all possible I would like to try to make it this year. Thanks in advance.

June 7th, Oberlin, OH

[Cinderella]

we had thought about maybe smoking up a cpl briskets to bring along........freeze em and reheat there...but if you're doin a pig roast......

[eagleeye]

Hey Rich, it's June 7th

 

Easy to remember----1st wifes b-day

 

Steve

[juggler]

Freebird:

 

We've done the pig roast for two years now at Venture in the Pines in Northern MN. The cooking part is easy, once on the heat and rotating, don't fuss with it. Oh, and Tie it up good so it don't flop around. There will be plenty of other cooking needs to tend to while the pigs on.

 

Some tips:

1. Have a dedicated cook to deal with the pig and other cooking items. Others usually help out, but you need one person who does nothing else but cook.
   
2. The pig costs us about $100-150? BlackOwl knows the exact price. Get money up front unless you plan to just be that generous.
   
3. It takes a good 8-10 hours to cook on a hot cooker. Even longer to slow cook on a 225º degree cooker/smoker
   
4. Have people show up with sides.
   
5. Don't let anyone leave before the cleanup is done .
   
6. 100 pounds of pig goes a long long way!

Cheers and good luck. If I see ya this week we can chat more.

 

Wil

[Double D]

My suggestion is to hire someone to do the cooking. We all have good intentions to help but with all that goes on during the day it would be worth the cost.

[Black Owl]

Don,

 

You didn't need to fly out to MN just to get some ideas on your pig roast.

 

This will be out third year running for the Pork in the Pines (aka Ventures in the Pines) and we learn more and more each year.

 

We are lucky in that Gary's boy takes charge of the cooking each year. But, as far as I am concerned, half the enjoyment of the pig roast is the wonderful aroma coming from the cooker............

 

The first year we had an 80 pounder. It went into the cooker about 7 am and it was ready to eat around 4 in the afternoon.

 

Last year we had 125 pounder. And, as Juggler said, 100 # of pig goes a long way. We always have enough for BBQ'd pulled pork on Sunday.

 

Anyway. we can talk about this more Thursday evening during dinner.

 

 

And for those who may not be up to speed on the Pork in the Pines.... This years dates are Friday, August 29 through Monday, September 1 at Grandpagak's in LaPorte, MN.

 

More info in the PIP to follow later......

[REDRIDER52]

Don

Last time was at pig roast for boy scouts had some one do it but helped prep night before cut slits in pig skin and packed with garlic and butter mix added sausage and chickens to the inside to cook at same time took bigest part of the day started around 5 AM.

[brscooter]

Don what you need is a Cajun Microwave to cook the pig. Look it up on the internet and have one of the handy people up there make one. You then put the pig and what ever else you want and leave it alone until it is ready.

 

Basically what it is is a large table that has a foot or two drawer and a top with a smaller drawer in it. The bottom part drawer and the entire top are covered with aluminum. The pig or whatever is readied and put in the bottom drawer, put the top over it and put your coals in the top drawer and fire it up. The heat is rediated down into the bottom drawer, which is your cooking area as it is completely closed up.

[brscooter]

Don try this site http://generalhorticulture.tamu.edu/prof/Recipes/Cochon/cochon.html

it show a good cochon de lait (pig in milk) or roast pig