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

    Sep 7, 2007
    Whitesburg, KY
    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.

    We lit the fire at 3:00am

    Temp was ready by 3:20 and the hog went on.

    Breakfast with Sausage, Bacon, And Jowl Back from a hog we killed and worked up.

    Chickens were put on at 1:00pm, Hog and Chickens reached desired temp about 4:30 and we uncovered them.

    Roasting a hog is not nearly has hard as you may think!
  2. jblack1

    jblack1 12 pointer

    Dec 13, 2005
    Science Hill
    ALL of it looks good!!!!
  3. barney

    barney 12 pointer

    Oct 11, 2005
  4. Munson

    Munson 12 pointer

    Dec 24, 2011
    Natural Bridge
    Wow! Looks as good as it taste I'm sure
  5. Dark Cloud

    Dark Cloud 12 pointer

    Aug 14, 2009
    Lawrence Co.
  6. bondhu

    bondhu 12 pointer

    Jul 3, 2015
    Battle Run
    Very Very Nice !
  7. carnivore

    carnivore 12 pointer

    Nov 17, 2007
    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
    Nock, dirtstalker, Ataulbe1 and 4 others like this.
  8. xbokilla

    xbokilla 12 pointer

    Jun 28, 2012
    Good call. I need to move out of Lex. Find a house for my clan too. We’ll just invite ourselves! Looks great!
    jblack1 likes this.
  9. kyoutdoorsman

    kyoutdoorsman 12 pointer

    Jan 19, 2016
  10. Dark Cloud

    Dark Cloud 12 pointer

    Aug 14, 2009
    Lawrence Co.
    Just wondering Pete ,did you have to guard the bears off of that meat ,while it was cooking
    Feedman, barney and jblack1 like this.
  11. rcb216

    rcb216 12 pointer

    Sep 25, 2005
    Robertson Co.
    I’m so jealous.
  12. Rancher

    Rancher Fawn

    Feb 7, 2013
    That looks phenomenal!
  13. claynut69

    claynut69 6 pointer

    Nov 14, 2007
    pulaski, co
    I'd say the bears know they would on the fire quickly.
  14. Bee

    Bee 10 pointer

    Mar 14, 2005
    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

    Sep 7, 2007
    Whitesburg, KY
    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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