I have been asked to roast a pig Labor Day and it's been a LOOOOONNNNGGG time since I did one. Was wondering about all aspects. Probably going to be 80-90 ibs. Rubs, stuffing, grill or pit .
I have been asked to roast a pig Labor Day and it's been a LOOOOONNNNGGG time since I did one. Was wondering about all aspects. Probably going to be 80-90 ibs. Rubs, stuffing, grill or pit .
just cooked one last weekend,first thing i did was rub olive oil over entire skin area,get cooker temp on 250 degrees,put pig belly down(skin side up)cook for 2 hrs,then flip pig over on back and cook for 4-5 hrs,get temp up to 275 after flippin pig,i used Georges BBQ sauce,fill rib area good wid sauce and every so often take a rag and soak all of pig wid sauce,and also the olive oil on skin makes the skin get a golden brown color,mmm...dayem makes me want to cook another one,let me know how it turned out
Yeah, I seen dat cooker in the yard.....kept waitin' for my phone to ring but...........
Greg,didnt know your ph#but anytime sumpin going on here you got an open invitation brother
What kind of cooker did you use gas or other? And how big was your pig?
I used gas cooker and pig was 125lb and it ended up perfect
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