BBQ'ing whole pig??

[BEL]

Later this year I am going to try my hand at a whole pig BBQ. I think the best way to do this is with a rotessiere(sp?),probably hand crank operated. Anyone out there know where I can rent one or borrow one from a company? I live in Sylvan Lake but if I had to I would travel for one. Hopefully one with a BBQ attached. Failing this I would have to turn the pig over by hand, therefore, I would need to know how far above the coals the pig would have to sit? I have a homemade barrel type of BBQ which is made out of a 55 gallon barrel. Not sure how big of a pig--maybe 20 to 30 lbs. Any info would help as I am in the infant stages of this operation. Thanks in advance. BEL

[boomstick]

did one a while ago, got the roaster from abc rentals, motorized rotisary, 90lbs pig, took about ten hours to cook thru, wraped it in chicken wire on the spit. mmmmm good!

[BEL]

Thanks for the quick reply. I assume ABC rentals is in St. Albert? What kind of coals, wood, etc did you use? How about the rub or marinade you used? How far above the coals? BEL

[Slash8]

Trust me, you don't want to be rotating a 30 lb pig by hand, PM me and I'll send you some pics of my set up. I built the whole thing my self for around 150.00 and it has never failed me. I used to get my pigs from Parkland Packers, the BBQ pigs were marinated for 7 days and they would also stuff it full of cabbage when i picked it up. about 200.00 for a 90 pounder. If you build you own spit you'll always have it. I cooked mine over an open fire / coals, fantastic flavor. All we ever used was poplar and red willow.

[boomstick]

abc is in edmonton ,but a party rental company near u might have one. we got charcoal going to start , than added hot coals from my buddies huge fire pit to do the rest of the cooking . all kinds of recipes for this on the net, rubs etc. it was a huge party at his place for kinsmen club . most of the pig was gone at the end of it and alot of libasions too!

[325home]

You can rent a rotisserie from the Mad Butcher in Innisfail. (403) 227-5166. It takes all day so definately don't try to do it by hand. Give them a call and they'll walk you through it.

[trouter]

Got ours from smokin' iron farms in edmonton. Did a 75lber out camping one weekend. Came cleaned and shaved. they rent rottisseries aswell, but we borrowed on from a guy in town.

http://i820.photobucket.com/albums/zz130/tylershaw/Engagement%20Party/Aug2010117.jpg

http://i820.photobucket.com/albums/zz130/tylershaw/Engagement%20Party/Aug2010151.jpg

[bagwan]

Careful if you butcher/kill the pig yourself. I'll never forget a buddy in Cold Lake. Hauled a pig home in the back of his truck. Aimed to shoot it between the eyes. Got a little high bullet bounced up and wham out went the back window. It wasn't Ford tough. Mad Butcher will set you up with the pig as well.

[BallCoeff.435]

Another way to do it (I've seen this done, and enjoyed the meal) is to dig a pit in your backyard and line it with a thick layer of rocks. Then build a fire in it, rake out the ash, and put the pig in. Cover, let sit for several hours, and presto. Luau'd pig.

Only thing is that you'll have to find some equivalent for tropical leaves to line the pit and cover the pig.

[tullfan]

This was from 2004, the July before we moved to Alberta. Built the spit, trailer assy from bits and bob sand left it with my folks when I moved. I Use standard charcoal mixed with some hardwood, or apple wood The pig is about 65lbs, then I have it stuffed with loose sausage, and it takes about 7 hours.It's about 85-90 lbs on the spit.
It's alot of fun.
Tullfan

[sandmandrms]

We did this a few times years ago, with the rented motor driven type in Calgary .
90 lb pig worked great.
We did not wrap the pig for the first few hrs. After a few hrs there is a gap between the hide and meat (as all the fat drips off). The hide breaks off in sheets and the meat can brown better. After the hide was off we tied snare wire to one leg and as the thing was rotating it wrapped itself.
We had to shorten the legs after mounting the first one. They hit the BBQ on the way by. Also slow heat at first until the fat has dripped away or big fire.

[buckmaster]

Got ours from smokin' iron farms in edmonton. Did a 75lber out camping one weekend. Came cleaned and shaved. they rent rottisseries aswell, but we borrowed on from a guy in town.

http://i820.photobucket.com/albums/zz130/tylershaw/Engagement%20Party/Aug2010117.jpg

http://i820.photobucket.com/albums/zz130/tylershaw/Engagement%20Party/Aug2010151.jpg

Now thats making me really hungry!!!

[berjerkin]

have done this a few times. easy to do and cheap to set up.

http://cuban-christmas.com/pigroast.html

[roadkill]

My in-laws do a boar every summer. Built a big motorised spit to cook it on, wrap it up in foil or something and cook. Takes forever, of course. I don't know what the put on it, some sort of rub or marinade or something. Big beasts, boar...

[AxeMan]

My in-laws do a boar every summer. Built a big motorised spit to cook it on, wrap it up in foil or something and cook. Takes forever, of course. I don't know what the put on it, some sort of rub or marinade or something. Big beasts, boar...

Do they do a boar or a gilt or barrow? Domestic boar can be a pretty bad taste depending on age of course. We have only ever done gilt weaner pigs whole. Darn good stuff.

[Alberta Bigbore]

this thread makes me wish it was summer:(

[npauls]

I think I am going to build a barrel style cooker and roast me some pigs. It shouldn't cost to much and if I can find a small electric motor I should be able to use batteries or a plug in to run it.

[Jimboy]

Got ours from smokin' iron farms in edmonton. Did a 75lber out camping one weekend. Came cleaned and shaved. they rent rottisseries aswell, but we borrowed on from a guy in town.

http://i820.photobucket.com/albums/zz130/tylershaw/Engagement%20Party/Aug2010117.jpg

http://i820.photobucket.com/albums/zz130/tylershaw/Engagement%20Party/Aug2010151.jpg

Now this just turned me off pork :thinking-006:

[Kim473]

Cant remember the name of the place but 118th ave and 97 st Edmonton. They bbq it for you. You just pick it up. Very good.

[Tracker34]

This was from 2004, the July before we moved to Alberta. Built the spit, trailer assy from bits and bob sand left it with my folks when I moved. I Use standard charcoal mixed with some hardwood, or apple wood The pig is about 65lbs, then I have it stuffed with loose sausage, and it takes about 7 hours.It's about 85-90 lbs on the spit.
It's alot of fun.
Tullfan

That's a sweet pig roaster. Similar to the one I use to use. The only thing we did different was stuff the body cavity of the pig with roasting chickens. Soooo goooood. Best pig and chicken I ever ate.

[AbAngler]

A good butcher will take care of everything for you. We have used Irricana Meat Market a couple times. He stuffs/spices and sews it up for you as well as arrange a rotisserie.

Tine consuming, but worth it!!

[BEL]

Some great ideas and comments from all of you. Thanks very much. I feel a lot better about this party coming up with all this info. BEL

[KBF]

Another way to do it (I've seen this done, and enjoyed the meal) is to dig a pit in your backyard and line it with a thick layer of rocks. Then build a fire in it, rake out the ash, and put the pig in. Cover, let sit for several hours, and presto. Luau'd pig.

Only thing is that you'll have to find some equivalent for tropical leaves to line the pit and cover the pig.

This is the best way to do it.

[Buckner]

Someone mentioned wrapping it in chicken wire. This is great advice. I've seen these suckers start to fall apart after a few hours and it's a challenge to try to wire it up while it's on the hot spit!

[.257Weatherby]

Got ours from smokin' iron farms in edmonton. Did a 75lber out camping one weekend. Came cleaned and shaved. they rent rottisseries aswell, but we borrowed on from a guy in town.

http://i820.photobucket.com/albums/zz130/tylershaw/Engagement%20Party/Aug2010117.jpg

http://i820.photobucket.com/albums/zz130/tylershaw/Engagement%20Party/Aug2010151.jpg


Nice Rig and good friends to lend...
All that pig needed was a cigar and it would be Golden ;)
Mmmm, BBQ Pork !
Rob

[jeffreys 21234]

wanting to do a pig this summer was thinking of cutting a oil drum in half and using that with some sort of spit above it does any have any info or tips on doing one like this ?

[histyle]

Another way to do it (I've seen this done, and enjoyed the meal) is to dig a pit in your backyard and line it with a thick layer of rocks. Then build a fire in it, rake out the ash, and put the pig in. Cover, let sit for several hours, and presto. Luau'd pig.

Only thing is that you'll have to find some equivalent for tropical leaves to line the pit and cover the pig.

Did this last summer at a friend's 40th. Put a rub inside the body cavity, filled him with sausage, potatoes, onions etc., wrapped him in chicken wire, then wrapped him in cheap wet bed sheets & into the pit he went. Fall apart tender, moist & delicious.

[Kim473]

Need one of these.

http://www.barbecuecountry.com/products.html?category=13&subcategory=16&manufacture=14#

[58thecat]

Careful if you butcher/kill the pig yourself. I'll never forget a buddy in Cold Lake. Hauled a pig home in the back of his truck. Aimed to shoot it between the eyes. Got a little high bullet bounced up and wham out went the back window. It wasn't Ford tough. Mad Butcher will set you up with the pig as well.

Now that's funny!:sHa_sarcasticlol:

[Rumtan]

I think it is best to let the pros do it at The BBQ House, that way you know its done and done well. Saves you the cost of renting/buying a BBQ and all the time it takes to cook a pig. Place your order and leave a deposit, its just that easy but not as much fun.

[jeffreys 21234]

Lol yea is easier to do it that way but everyone got to start some where and the work is have the fun in my eyes n a lot more rewarding in the end then just ordering one already done

[ak77]

Cant remember the name of the place but 118th ave and 97 st Edmonton. They bbq it for you. You just pick it up. Very good.

Place is called Sloppy Hoggs Roed Hus
http://sloppyhoggsbbq.com/#!/home

I have been there about a month ago. There's a menu on the site, it says - 5 days in advance, 40-45lb pig, market price. I asked back then - it was $250 if I am not mistaken...
Sounds like a pretty good deal, if you have enough ppl to justify buying the whole thing...

[Fastfred]

Here is another version of a pig cooker that a friend brought up after one of his winters in Florida. This uses an indirect heat but still cooks really well. The recipe that he did for us was Cuban Pork.

There is a Canadian distributor. Still trying to convince my wife that this is a necessary addition to the cooking tools :)

http://www.lacajachina.com/