Pig Roast

Burnie Moore Guidelines for a Pig Roast

Regards the pig:
1. get pig from Gold Kist or local butcher; about 100-125 pounds; usually comes as whole pig, with/without head, skinned and flat out so that it can be placed on racks for cooking
2. set up fire pit and cooking pit (two separate but close by sites); build fire with hardwood for making coals, also get several bags of charcoal; set up cooking pit with rectangle of concrete blocks, 2 high, closed end for controlling draft
3. locate racks for placing pig and being able to turn/flip pig to cook on both sides
4. start fire 2 hours before beginning to cook so as to have lots of coals for cooking
5. pig cooking takes about 2-4 cases of beer and 10 hours; run heat up to 165 degrees (check with meat temp guage) for 20 minutes toward end of cooking time;
6.baste pig with vinegar/salt solution then top off with bbq sauce last hour
7. chop up of leave on large plate (or board with cover) for "picking the meat"

Need helpers to flip pig about every 15-20 minutes for even cooking and basting thus reason for BEER to keep helpers happy and loose; stories told and helpers keep each other from falling into fire pits; lots of fun; some helpers are wasted by the time pig is served so there is more for everyone else. Place wasted helpers near tree for sleeping and so that they are not trampled during the feasting.

Total cost estimate about $150 for pig, $50 for charcoal; $10 for basting liquids; $60 for beer; $10,000 plus for burned up sheds, buildings, and disturbances to nearby neighborhoods (depends on tolerance of neighbors and proximity to out building).