Pig Pickin'

[MotherOfGizmo]

For those of you not from the south, here's some pictures of how we cook a pig! These are from my mom and dad's pig pickin party this weekend.

This one went on the grill at 5:45 am and we ate around 4pm

[sadie147]

I've been to pig roasts in the past..but never seen one cooked on a grill like that! only on a rotissere.

I love it my only problem was i could'nt go up and get the meat myself..when i saw the pigs face it put me off. LOL i can only eat it as long as i don't look the pig in the eye.

Do they have that grill year round? do they cook anything else on it? looks really neat. What's in the pan beside the pig...is that the meat mixed with something?

[MotherOfGizmo]

Dad usually leaves the grill up all year. We don't use it for anything except cooking pigs. That stuff in the bowl is what the meat looks like after they remove it from the pig, they chop it up and put a secret sauce on it. Cooking them this way is about the only way they do it in this part of the South.

The only part of the meat that you go up and get yourself is when the ribs are ready, if you don't get one for yourself real quickly, you will miss out! After all the meat is gone they crisp the skin as you can see in the last picture, that's pretty much home made pork rinds!

[mrslee44]

I's starvin" fo" sum goot cooked poke on dey grill.

Yum Yum Yum...I wish the pictures were scratch and sniff!

Robin

[MotherOfGizmo]

LOL Mrslee. It was tasty!

[illinitailgater]

WOW!!

I'm cooking a pig on the rotisserie for the first time on Father's Day, over our firepit. I hope my attempt comes out tasting half as good as yours is looking!

[MotherOfGizmo]

How big a pig will your rotisserie hold tailgater?

[2big4mysize]

dang I needed one of those. we had to manually rotate the fricking pig for the cookout.

So you got dad to do pig was he low carb.

[MotherOfGizmo]

Yep, NC Style Pork BBQ is low carb, no sugars or other yucky stuff in our sauce!!

They have to flip the pig mannually too, but you only have to do it once, so its not that big a deal, unless of course they drop it! That didn't happen this year, but I've seen 'em go right in the dirt! :no

[illinitailgater]

I don't know how big a pig I can hold on my rotisserie. I got the heavy-duty one, with a heavy-duty motor, the rod is 36" long and about 5/16" thick, I think. The guy who put mine in has one, and he tells me he cooks a suckling pig on it all the time. I imagine that's what's in your pictures, although maybe you've got a big guy there. I'll let you know how it goes, maybe I better get burgers too, in case! I imagine I'll have to cook mine longer than yours, since mine will be open flame, and not covered. I better order more wood, and maybe atart about 3 days earlier!

I'll take pictures and post 'em if I can figure out how to do it.

[MotherOfGizmo]

I don't know how big a pig I can hold on my rotisserie. I got the heavy-duty one, with a heavy-duty motor, the rod is 36" long and about 5/16" thick, I think. The guy who put mine in has one, and he tells me he cooks a suckling pig on it all the time. I imagine that's what's in your pictures, although maybe you've got a big guy there. I'll let you know how it goes, maybe I better get burgers too, in case! I imagine I'll have to cook mine longer than yours, since mine will be open flame, and not covered. I better order more wood, and maybe atart about 3 days earlier!

I'll take pictures and post 'em if I can figure out how to do it.

No, that's no suckling LOL, that is 112 pound pig that the guys did! I have no idea about a suckling, I think the smallest one I've seen done is like 75-80 pounds or so. I don't know a whole lot about rotisserie, I'm interested to see how it goes! Please take pictures to share!

[2big4mysize]

They have to flip the pig mannually too, but you only have to do it once, so its not that big a deal, unless of course they drop it! That didn't happen this year, but I've seen 'em go right in the dirt! :no

so did they use the 5 sec rule LOL

Sucklings are very very small babypigs you could fit 5 or 6 on your pit there.

We did whole hogs andthe cooks spent the night outside taking turns slowly rotating the pig and basting it with sauce. Took from 4Pm to noon the next day to get our hogs ready for the gang. I never volunteered to do it again. This is one time you want to be sure and use a meat thermometer so you know the whole thing is cooked hot enough to kill all the bacteria and parisites.

[MotherOfGizmo]

LOL, yes I believe they did, thank goodness it fell skin side down so dirt didn't get all in the meat!

I knew what a suckling was, I've just never had any experience with them, I've only ever seen them in movies w/ apples stuck in their mouths!

Dad gets up at about 4am to get the fire started, he keeps the hot coals in a seperate pit and they scoop them out from there all thru the day and put them in the pit w/ the pig. Yes, You definatley need a meat thermometer! And be sure and stick it in the thickest part of the pig, the ham!

[2big4mysize]

LOL I've got a fresh ham cooking right now and your pics are becoming scratch and smell right now LOL Can't wait for it to get done

[MotherOfGizmo]

Yum. You know I got so tied up in socializing that I forgot to bring home a doggie bag! :anger