Author Topic: pig roast  (Read 3128 times)

Offline thebigbaker

  • Brewmaster
  • *****
  • Posts: 702
  • Denver, CO
    • View Profile
Re: pig roast
« Reply #30 on: October 03, 2013, 06:52:20 AM »
Do it!  I've done it several times stuffing the pig w/ some andouille and put it in for the entire cook. 
Jeremy Baker

"An escalator can never break: it can only become stairs. You should never see an Escalator Temporarily Out Of Order sign, just Escalator Temporarily Stairs. Sorry for the convenience." - Mitch Hedberg

Offline phillamb168

  • Brewmaster General
  • *******
  • Posts: 2335
  • Lardy, France
    • View Profile
    • My Job
Re: pig roast
« Reply #31 on: October 04, 2013, 01:27:50 AM »
We just finished our 21st annual pig roast this last weekend. We always stuff the cavity with chickens and sausages for the whole cook. They come out great. We have people that come specifically for the chicken. We carve everything before the party and don't serve from the pig so if your looking for the spectacle of carving to the plate you could always pull the sausages right before service.

How do you do the chickens? Add them halfway through the cook? Great idea. Chicken fat + pork drippings = yum.
I'm on twitter: phillamb168
----
morticaixavier for governing committee!

Offline bluesman

  • Global Moderator
  • I must live here
  • *****
  • Posts: 8678
  • Delaware
    • View Profile
Re: pig roast
« Reply #32 on: October 04, 2013, 09:38:07 AM »
Do it!  I've done it several times stuffing the pig w/ some andouille and put it in for the entire cook.

Now THAT sounds awesome!
Ron Price

Online metron-brewer

  • Cellarman
  • **
  • Posts: 60
    • View Profile
Re: pig roast
« Reply #33 on: October 06, 2013, 07:42:22 PM »
We just finished our 21st annual pig roast this last weekend. We always stuff the cavity with chickens and sausages for the whole cook. They come out great. We have people that come specifically for the chicken. We carve everything before the party and don't serve from the pig so if your looking for the spectacle of carving to the plate you could always pull the sausages right before service.

How do you do the chickens? Add them halfway through the cook? Great idea. Chicken fat + pork drippings = yum.
We add them right at the start of the cook. Cooking at a little lower temps keeps them from falling apart.
Ron
White Bear Lake, MN

Offline kylekohlmorgen

  • Senior Brewmaster
  • ******
  • Posts: 1163
    • View Profile
    • The South House Pilot Brewery
Re: pig roast
« Reply #34 on: October 07, 2013, 05:01:00 AM »
My cultural insulation is deep dish pizza, sassages, and beer.  Go Bears!

Da Bears?

http://www.youtube.com/watch?v=E_55vKpLetw
@southhousebrew

Indianapolis, IN

Recipes, Brett/Bacteria Experiments:
http://southhousepilotbrewery.blogspot.com/

Offline Joe Sr.

  • Brewmaster General
  • *******
  • Posts: 2325
  • Chicago - NORTH SIDE
    • View Profile
Re: pig roast
« Reply #35 on: October 07, 2013, 06:48:11 AM »
My cultural insulation is deep dish pizza, sassages, and beer.  Go Bears!

Da Bears?

http://www.youtube.com/watch?v=E_55vKpLetw

Wow.  That's almost too much.  Almost.
It's all in the reflexes. - Jack Burton

Offline phillamb168

  • Brewmaster General
  • *******
  • Posts: 2335
  • Lardy, France
    • View Profile
    • My Job
Re: pig roast
« Reply #36 on: October 08, 2013, 01:47:00 AM »
Joe will appreciate this. There is no Bears fan bar in Paris, but there is a Packers bar. Go figure. Anyway, I have my superfans costume all ready for the Bears/Pack game in December. I will troll the daylights out of 'em.
I'm on twitter: phillamb168
----
morticaixavier for governing committee!

Offline Joe Sr.

  • Brewmaster General
  • *******
  • Posts: 2325
  • Chicago - NORTH SIDE
    • View Profile
Re: pig roast
« Reply #37 on: October 08, 2013, 06:37:55 AM »
Joe will appreciate this. There is no Bears fan bar in Paris, but there is a Packers bar. Go figure. Anyway, I have my superfans costume all ready for the Bears/Pack game in December. I will troll the daylights out of 'em.

The Pack in Paris?  Go figure.  I just started growing out my Movember 'stache.  With a Bears hat and a pair of big glasses I maybe able to be a superfan for Halloween.
It's all in the reflexes. - Jack Burton