Another hog roast in the books

Discussion in 'Food Preparation, Camp Cooking and Recipes' started by BigPete, Oct 9, 2020.

  1. BigPete

    BigPete 10 pointer

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    Last weekend we had our annual Hog Roast.

    Evening Before I injected the hog, coated the inside with Mustard, and put a Heavy coating of Rub on the inside.
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    We lit the fire at 3:00am
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    Temp was ready by 3:20 and the hog went on.
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    Breakfast with Sausage, Bacon, And Jowl Back from a hog we killed and worked up.
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    Chickens were put on at 1:00pm, Hog and Chickens reached desired temp about 4:30 and we uncovered them.
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    Roasting a hog is not nearly has hard as you may think!
     
  2. jblack1

    jblack1 10 pointer

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    ALL of it looks good!!!!
     
  3. barney

    barney 12 pointer

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  4. Munson

    Munson 12 pointer

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    Wow! Looks as good as it taste I'm sure
     
  5. Dark Cloud

    Dark Cloud 12 pointer

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  6. bondhu

    bondhu 12 pointer

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    Very Very Nice !
     
  7. carnivore

    carnivore 12 pointer

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    I dont imagine any of your neighbor’s homeS are for sale. Between this and the crab boil i may be looking to relocate.
     
    Last edited: Oct 9, 2020
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  8. xbokilla

    xbokilla 12 pointer

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    Good call. I need to move out of Lex. Find a house for my clan too. We’ll just invite ourselves! Looks great!
     
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  9. kyoutdoorsman

    kyoutdoorsman 12 pointer

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  10. Dark Cloud

    Dark Cloud 12 pointer

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    Just wondering Pete ,did you have to guard the bears off of that meat ,while it was cooking
     
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  11. rcb216

    rcb216 12 pointer

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    I’m so jealous.
     
  12. Rancher

    Rancher Fawn

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    That looks phenomenal!
     
  13. claynut69

    claynut69 6 pointer

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    I'd say the bears know they would on the fire quickly.
     
  14. Bee

    Bee 10 pointer

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    BP:""
    Roasting a hog is not nearly has hard as you may think!""""

    Heck no. Not when you got that custom roasting pit put together like yours!!

    Looks like a great set up and fine work. You mind Telling us how that fire is made and controlled? It almost looks like charcoal in corners and maybe a sawdust bed under the pig itself? Do you mind describing the heat process and the layering by contents? And is that a electronic temperature gauge on the side of the box? Thanks.
     
  15. BigPete

    BigPete 10 pointer

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    Super simple setup.

    Hog Pit is just Dry Stacked Concrete blocks, two runs of 8” with a 4” cap block on top. At each end I have the blocks sideways with middle part of block cut out, there is where I add more charcoal throughout the cooking process. I keep these areas covered with another block when not adding charcoal to hold in heat. As you can see, on top of concrete cap Blocks blocks I put 8” wide boards, this just provides space for the hog, you can see the rebar rack resting on the cap block. I cover the pit with a piece of 1/2” plywood during cooking, it sets on top of the 8” wide boards and we put a few screws in it to hold it down flat. In the plywood I put two thermometers so I can keep an eye on internal pit temp.

    As far as cooking goes, I keep the temp inside the pit right at 250*. I put digital meat thermometers in the hams and shoulders, I shoot for a temp of at least 205* to be done. Once the temp gets up, it’s really easy to keep it close to 250*

    No charcoal goes under the hog itself, just in the corners. We always keep a couple chimneys going with coals and add as needed. It worked out this time that I added a chimney of charcoal about every 30 mins, I put half a chimney on each end. Took about 75-80 pounds of charcoal to cook it.
     

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