Re: Off topic Pig Roast

Posted by P.K.Ouellet on August 16, 2005 at 19:02:41 from (66.222.88.148):

In Reply to: Off topic Pig Roast posted by Robert E. Smith on August 16, 2005 at 17:16:46:

Sounds as if you have the makings for a great reception. I am certain that you want this shindig to go very well. I have some things for you to consider. Since this is something new to you I would consider Harley's advice first, talk to someone locally that has done this or does this occasionaly. You might even consider hiring someone or having them on an electronic leash (cell phone) for advice as you go. When seasoning your hog take into consideration the tastes of your guests. A lot of salt additives may turn them off. Be gentle with your herbs and spices and have plenty of those condiments available for those that like to enforce the flavor prior to eating. You have received a lot of great advice but remember their tastes may not be the same as your guests. I understand you intend to use propane, which allows you to control cooking temperature easier than with wood (for amateurs anyway). That is a good decision for you. You might also consider as someone else mentioned, to add some hickory or other local hardwood to add smoke flavoring. I would suggest having several cooking thermometers on hand to ensure you cook fully, but not overcook your hog. If you intend on stuffing your hog with other meats or vegetables remember that this will add cooking time. You might also consider having several (quite a few for your hog) throwaway aluminum baking pans to place your cooked portions of meat into. You may have to slice some of the hog up as it cooks and place it into these allowing the rest of it to cook. Remember some portions will cook faster than others. Ask a local what special potion they use (normally sprayed on the meat) during the cooking process to prevent drying the meat. The best way to prevent that is slow cooking but it can be difficult if this is new to you. Which again, I recommend Harley's advice. Good luck, and I hope you have a wonderful time. This has got my taste buds working overtime and I believe the least you could do is provide us with a photo or two of this event.

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