Pig I roasted last Saturday.

**tony286** · 03-23-2007, 04:37 PM

man thats a thing of beauty

**J. Falcon** · 03-23-2007, 04:37 PM

Here is a pic of the grill afterwards:

**sniperwolf** · 03-23-2007, 04:39 PM

hhmm damn looks so good and yummy!!i envy you man...

**Ssv** · 03-23-2007, 04:51 PM

wow...Looks veru goog

**Scott McD** · 03-23-2007, 04:58 PM

Poor piggy...

**J. Falcon** · 03-23-2007, 05:05 PM

Originally posted by Scott McD

Poor piggy...

Yeah but it tasted great.

**stickyfingerz** · 03-23-2007, 05:16 PM

PIGGGY?????

**IllTestYourGirls** · 03-23-2007, 05:19 PM

I love a good pig roast! Good job. Have you ever roasted a whole pig?

**Spunky** · 03-23-2007, 05:22 PM

Looks real tasty

**J. Falcon** · 03-23-2007, 05:26 PM

Originally posted by IllTestYourGirls

I love a good pig roast! Good job. Have you ever roasted a whole pig?

That is a whole pig, its just cut into 6 parts (8 if you count the head that was cut in 2).

**IllTestYourGirls** · 03-23-2007, 05:52 PM

Originally posted by J. Falcon

That is a whole pig, its just cut into 6 parts (8 if you count the head that was cut in 2).

My bad, what I meant was whole as in not cut up. still YUMMY.

**J. Falcon** · 03-23-2007, 06:20 PM

Originally posted by IllTestYourGirls

My bad, what I meant was whole as in not cut up. still YUMMY.

Thats not pig, though. Thats lamb.

**TampaToker** · 03-23-2007, 06:27 PM

Originally posted by stickyfingerz

PIGGGY?????

oh my side hurts

**BigBen** · 03-23-2007, 06:48 PM

Originally posted by J. Falcon

Thats not pig, though. Thats lamb.

Mmmmm, my mouth is watering.

**IllTestYourGirls** · 03-23-2007, 06:52 PM

i need an invite to this next BBQ

nice job

**J. Falcon** · 03-23-2007, 07:10 PM

Here is a peek at the secret juice:

**After Shock Media** · 03-23-2007, 07:31 PM

Ok whats in the secret juice, you have me intrigued now.

**J. Falcon** · 03-23-2007, 07:40 PM

Originally posted by After Shock Media

Ok whats in the secret juice, you have me intrigued now.

I'd tell you but I'd have to kill you after

**After Shock Media** · 03-23-2007, 07:45 PM

Originally posted by J. Falcon

I'd tell you but I'd have to kill you after

Ahh you can give some general ideas. No need for measurements or every single ingredient.

**J. Falcon** · 03-23-2007, 07:49 PM

Actually, that sauce is simply to hidrate the skin on the pig, beacause the fire can really dry it up. It consists of: oil, oregano, pepper, curry, and a lot of salt.

**After Shock Media** · 03-23-2007, 07:53 PM

What kind of wood/charcoal you use?

I did a whole pig (cut up as well) last summer. It turned out damn good, unlike my previous attempt when it was not cut up. The non cut up one was to cooked in certain areas, dry in others, and not so well done in others even after 10 hours over slow heat.

**porno jew** · 03-23-2007, 07:56 PM

poor sleazy.

**J. Falcon** · 03-23-2007, 08:14 PM

Originally posted by After Shock Media

What kind of wood/charcoal you use?

I did a whole pig (cut up as well) last summer. It turned out damn good, unlike my previous attempt when it was not cut up. The non cut up one was to cooked in certain areas, dry in others, and not so well done in others even after 10 hours over slow heat.

To cook a pig properly (according to our tradition) you must use dry forrest wood, and you will need a lot of it. Burn the wood on the left hand side (as illustrated above) and let the embers fall to the bottome on their own. Once you have enough, slide them to your right, under what you are cooking. Repeat this process untill pig is ready to flip over (approx 4 hours)

Roasting a pig is not easy. You cannot place embers directly beneath it. The pig should go face-down first and the embers should be placed all around, beneath the quarters. You must avoid placing these embers under the middle of the animal, which is the part that cooks the fastest. Also, use less embers than if, say, you were cooking several steaks.

If you want the pig to come out perfect, take your time. Sit back and relax. I usually down a bottle of whisky with a friend and smoke several joints in the process lol. But I love being by the grill, next to the fire (and it does get hot, since this is a real, flaming fire), so I have a great time.

Once it has nice color, flip it over. Continue roasting slowly, but add more embers than before, since this is the final stretch. The pig is ready to eat once you can slice a kitchen knife right through the thickest part of the skin.

**stickyfingerz** · 03-23-2007, 08:19 PM

Originally posted by porno jew

poor sleazy.

**J. Falcon** · 03-23-2007, 09:08 PM

Originally posted by IllTestYourGirls

i need an invite to this next BBQ

nice job

You got it

**inwe** · 03-23-2007, 09:26 PM

anybody said roast pig?

**TimBlaze** · 03-23-2007, 09:29 PM

i dont mean to sound like a dick but god damn that looks nasty

maybe its just cuz ive never had roasted pig

**J. Falcon** · 03-23-2007, 09:36 PM

Originally posted by TimBlaze

i dont mean to sound like a dick but god damn that looks nasty

maybe its just cuz ive never had roasted pig

You should see it raw.

**Empress_JoinRightNow** · 03-23-2007, 11:11 PM

when i first saw it i thought it's not a pig...i thought it was a man's body...sick...sick me...

that looks so delicious...

**SomeCreep** · 03-23-2007, 11:28 PM

fuck, now I'm hungrier than a motherfucker

**Pumba** · 03-24-2007, 04:29 AM

Damn, that looks so nice. I usually cut it on smaller parts to be shure that some of them are not raw. But it looks you did a good job. Thanks for thread. I am hungry now

**digifan** · 03-24-2007, 05:12 AM

Ouch you eat dead animals? Looks like mammal's flesh... bleh.

**BVF** · 03-24-2007, 06:58 AM

They roast pics whole down here in PR, you can drive up to the roadside stand and buy it...

I think I'll take some porkchops out of the freezer now for the grill.

**shekinah** · 03-24-2007, 07:36 AM

poor pig.. but that's life, nothing to complain about it

**tranza** · 03-24-2007, 08:00 AM

Looks kind of disgusting actually.

**Antonio** · 03-24-2007, 08:18 AM

man, that'll cost you 6 months at the gym

**MissMina** · 03-24-2007, 08:58 AM

Good stuff. We had a pig roast a few years back for our going away party. We had a whole pig on a spit and just let it roast for hours. It came out to tender and yummy. Good times. Will have to do a pig roast this summer.

**J. Falcon** · 03-24-2007, 09:29 AM

Originally posted by pornopete

looks like a small one. Did you buy it or slaughter it yourself?

My father in law has some land in the country, he usually gets it for us. I've done quite a few. I really enjoy it.

This one weighed 12 kilos.

**J. Falcon** · 03-24-2007, 09:32 AM

Originally posted by Pumba

Damn, that looks so nice. I usually cut it on smaller parts to be shure that some of them are not raw. But it looks you did a good job. Thanks for thread. I am hungry now

That exactly why we decided to cut it up this time. It is much easier and cooks better.

Pig I roasted last Saturday.

Pig I roasted last Saturday.

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