We used to do big parties like yours and they are a lot of work, before and after. We had them on the Saturday of Labor Day weekend and we did chickens over the pit and everyone brought a dish to pass. It grew so big that we didn't know many of the people. Lotsa' fun!!
Yea, it is a ton of work. I had this party on saturday, I always took Friday off work to prepare! it was fun but I burned out after 4 years of doing this. Maybe i'll start again one day!
A Guy back home that cooked for the whole community...7 hogs at one time...told me how to cook a pig. He cooked skin up first 2 - 3 hours and then turned it over and cooked it skin down the rest of the time. He said you lose the juices if skin is up during the last part of the cooking. He also said that if you have to "chop" it with a knife, it is not done. He did not use thermometers so I don't know the exact temperatures he did. We shredded the meat with 2 forks and the skin was crisp.
your skin up/down sequence makes sense! I'll have to do that next time if i do this again. The pig was plenty moist though, thanks to all the marinade i injected into it the day before.
We take a spray bottle with salt water and spray the skin as it is cooking to crisp the skin. That is our favorite part. Like you said its like a potato chip. Great video and so much fun.
I been cooking whole hog BBQ since I was a teenager and I've never seen anyone use pallets. I use hickory white oak and cherry also my hog is so tender it falls apart. I have to say I've never seen it done that way
As you can see in the video the pallets were only used to heat up the pit in the beginning, and for a minute at the end to make flames to crisp the skin. Charcoal was used for cooking.
I think you should put salt and seasoning inside and begin the cooking with the bones side down. When the heat pass thru the meat and the skin is hot then flip the pig and then cook until the skin is crispy. In total not less than 5 hours. At least that's the way we do in Argentina.
I have seen some Argentineans use galvanised chain link fencing to sandwich a butterflied hog. I know the argument that the temp doesn't get hot enough to have the galvanise gas off. Some of the cubans use the same technic. Tastes great though. Do you use chimi churi on your hog.
Good video. Just a hint for next time. Pork is done at 165 internal temp but if you want it pull apart tender, it needs to cook till 200 in the hams and shoulders. Keep most of your coals under the hams and shoulders to keep from overcooking the loins and ribs. Your pig is done when the leg bones turn and pull out easily. You shouldn't need a knife to cut it off the bones. It should fall off! Keep your pit temperature between 275-300 no hotter unless you want to crisp the skin at the end. Every pig you cook will get better and better.
You were the first person I saw post that actually knew the finish temp for pulled pork. I actuall only take it to 190° myself but it probably finishes off around 200° by the time it stops cooking.
Great stuff y'all! Could almost smell the roasting all the way down here in India! You guys put up such a great gig, right folks, right food, and the right music - who could ask for more? Keep posting more such stuff guys - and a huge thank you too!
Thanks! Glad you enjoyed. To answer your question though, apparently you can ask for a lot more if you listen to all the "experts" that have commented here! too bad i'm not as perfect as them! thanks for watching!
If you wish to make a hog pit, PLEASE think ahead and use heat resistant mortal in your joints to build the thing. Keep in mind air flow is not your best friend if you cannot control it, and you can pour sand into the voids of the block to help you with insulation/heat control. Enjoy.
Try not flipping it, we add the sauce to it while it's cooking, cut slits in the thick parts of the meat, low and slow for around 12 hours, the meat will start pulling off real easy you won't need a knife and you can let the meat soak in the sauce. I like the charcoal idea it simplifies the heating method, we burn wood in a barrel and put a light amount of coal under the shoulders and hams periodically, not under the ribs or it will burn
The big problem with using a (Rusty) metal plate to cover the pit is that the heat from the fire will cause the rust from the metal plate to fall into the meat and that's not good for consumption.
However he easily could have hit the sheet metal with a wire brush on a drill, then coat metal with a little vegetable oil, just like seasoning cast iron. Clean the metal a little after cooking, re oil and it will be fine for next cookie g
I never saw so much horrible knife handling and carving in my life. One guy with NO GLOVES cuts a leg towards his other arm with the knife hacking away. Twisted wrists and poor knife positioning,, hacking ,, and literally destroying this pig. The lady takes the tenderloin and hacks it up like she is about to feed it to the dogs.
I believe this is the first time i have ever seen anyone cook with meat down first then roll to skin up.. I cook my pigs skin down all the time.. Never rolling them and my pigs usually turn out so tender that you can just run tongs through the meat and it falls apart. No pulling or chopping..
This is making me hungry looking at this video, pig looks cooked real well, fantastic looking. I'm going to try this method come the summer. And might I add excellent barbecue and great choice of music. Ireland gives a big thumbs up to this video
butterflying the hog like this really reduces times. for this 65lb pig, i think it took about 7 hours with a temp inside the firebox of about 180-220F. Make sure to properly prepare and marinate the pig beforehand (i have a video of that too, it's Part 1). enjoy!
Thanks for all the info. Roasting a pig in a similar set up. One difference is that it will probably be winter here, so there is a good chance we will be doing it in the snow. :)
lots of salt, some other spices, apple cider (not vinegar), few other things I can't remember. I inject it with a marinade injector. I detail this in part 1. Thanks for watching!
Thanks for the video, I really enjoyed it. Although I cringed every time I saw how the blocks were laid, with out offset. That can lead to a weak and unstable wall. I guess it all worked out and didn't end up on the grass. All the best.
you're totally right about the incorrect block layout, but this is how everyone seems to do it if you look at other how-to's online. I made sure the base was perfectly level, so nothing went wonky as i laid the blocks. it comes out as a good size this way, too. If i were to make this permanent, i would definitely stagger the blocks.
Great video... Thank you ! I've been wanting to do a pig roast, and I think you've given me some great ideas on how to do this. The guy with the Stag Party story is hilarious !
Pallet wood to start the fire. works great, kiln dried and burns well. charcoal after that. Funny, though, i don't remember you being there, so you have no way of knowing how well it turned out.
@@themadmailler he is correct, using knives to cut the meat off the bone is unheard of, you should be able to use a good pair of gloves and just pull it all off from the skin, knives are only used to chop meat up, you are cooking to fast or something, and the whole do not puncture skin makes no sense
if you watch the whole video, you'll see that I only preheat the pit with pallets, and then use them briefly at the end to crisp the skin. That is not an issue, because pallets are not treated wood.
Down South we would say"Bless your hearts" cause this looks like your first time doing this. Cook bone side down so fat cooks thru meat, then skin side down. Should of started about midnight for lunch or 6am for supper.
@@themadmailler I haven't done a pig yet, in the works one day, but I cook with mesguite, were surrounded with it. You should try, I'm gonna try out a build project for smoker kinda like yours. Great video
Did he say he cut up a pallet for fire 🔥? When it comes to roasting, smoking, grilling, or barbecuing. The type of wood used is just as important as the rub, and sauce. I only use hardwood, oak, pecan , mesquite, mixed with charcoals. The pallet wood is normally treated or pine wood. Not on my grill!?😠
Question...why would you use evergreen wood to cook on?? That is what pallets are made from! Evergreen wood has sap in it that is not good to burn under your food. You should never use it. Use "hardwoods" like oak, alder, apple, pear, cherry....
Awsome good time,down to earth good people! Family n friends being together without drama is the best fun on the planet,that and some roasted pig mmmm ,take care God bless :)
Wow that’s a solid az house ... Very nice. And the pig turned out amazing to tell you the truth. It was funny to hear my brother singing the songs on your video standing behind me watching lol good stuff! 🤙🤣
themadmailler JUST ENJOYED THE VICARIOUS EXPERIENCE OF YOUR PIG ROAST, WATCHING FROM NYC. WHAT STATE ARE YOU IN ? THE LAYOUT OF YOUR PROPERTY REMINDS ME OF POUGHKEEPSIE NY, AROUND WAPPINGERS FALL. LOVED THE BIG BACKYARDS THERE ; GREAT FOR GARDENING PRODUCE, PUMPKINS, MELONS, GOURDS, MUSTARD, KALE, COLLARD GREENS, SWISS CHARD, SQUASH, ZUCCHINI, TOMATOES, EGGPLANT, ONIONS, HERBS ETC. ALSO ENOUGH SPACE FOR SETTING UP A COMPOST HEAP TO MAKE YOUR OWN SOIL FOR PLANTING AND FERTILIZER.
ua-cam.com/video/xL3xUuxXJok/v-deo.html This link here shows the proper was of cooking a pig... So people can enjoy what their eating... Not just salt.... Body.... That's what it seems in your rookie cooking video boss... 😀
Once our pigs are done we just pull meat off, kjives are only used to chop meat up, you should be able to pull meat off leaving just the skin, which is then put back on To crisp up, how long did you cook it
I have roasted a few pigs along with family and the only concern I would have is putting the cooked pig on the black plastic. Potential melting scenario?🤔
I don't know, from the rusty sheet metal, using pallets for smoke and cutting it up on plastic sheeting, looks a little sketchy to me. Plus I would never use my knives around the rebar rack. As with a comment below, another 5 hours would have rendered better results. But at least we've learned something.
Metal was rusty on top, greasy and smoky on the bottom just like any other bbq grill. If you can find me a pig sized cutting board, go for it! otherwise, a plastic sheet over a table is fine. And yes, the lower and slower on the heat is better.
I can't believe I seen him throw those pine pallets in there first barbecued pig I ever seen flavored with pine no thank you I don't want any I would never
Use a meat probe connected to a remote thermoometer so you don't drop the heat and stop the cooking process every time you check the internal temp......and when the meat is done right you can just pull it off the bone.....you shouldn't have to be cutting things up like that.
To all of the comment complainers , it's to dry , it looks tough and don't use pallet wood , it might be from China ! Let me tell you from my experience , sorry you missed it !!!
Ooh... Yeah! although the rusty metal sheets did not touch the pig directly, still, could contaminate it through moist that circulates inside the smoke chamber, even if it's not really rusty on the inside part it does not make any sense for those health conscious, so, find a better one for the comfort of your viewers! Ha ha ha ha!!! LOL...
I know lots of people like that stuff, but i'm not a fan. I find it burns inconsistently because the size of the pieces in the bag range from dust to half a tree trunk.
I like the pork lechon method from Philippines. Stuff the hog with garlic chili peppers sage rosemary thyme, brush on soy sauce and continue to baste. Beer added to soy would be nice though
Wow that pig looked fantastic and the party looked like a blast as well. I can't wait to have one this summer. Thanks for sharing. 👍👍👍
We used to do big parties like yours and they are a lot of work, before and after. We had them on the Saturday of Labor Day weekend and we did chickens over the pit and everyone brought a dish to pass. It grew so big that we didn't know many of the people. Lotsa' fun!!
Yea, it is a ton of work. I had this party on saturday, I always took Friday off work to prepare! it was fun but I burned out after 4 years of doing this. Maybe i'll start again one day!
that hog looks amazing. not mention the ambient and music just perfect ! simply pleassures of life are the best
The Doors in the background and Ten Years After :D Great!
A Guy back home that cooked for the whole community...7 hogs at one time...told me how to cook a pig. He cooked skin up first 2 - 3 hours and then turned it over and cooked it skin down the rest of the time. He said you lose the juices if skin is up during the last part of the cooking. He also said that if you have to "chop" it with a knife, it is not done. He did not use thermometers so I don't know the exact temperatures he did. We shredded the meat with 2 forks and the skin was crisp.
your skin up/down sequence makes sense! I'll have to do that next time if i do this again. The pig was plenty moist though, thanks to all the marinade i injected into it the day before.
195° for pulled pork. Getting the skin crispy is an art.
@@themadmailler you should do it every year. what a great tradition! We do this for Christmas Eve and it has been years and years of memories.
Nice...I was NOT expecting the FABULOUS classic rock. It's not a party without GREAT tunes !!!!
Yea, we had a great DJ!
We take a spray bottle with salt water and spray the skin as it is cooking to crisp the skin. That is our favorite part. Like you said its like a potato chip. Great video and so much fun.
I been cooking whole hog BBQ since I was a teenager and I've never seen anyone use pallets. I use hickory white oak and cherry also my hog is so tender it falls apart. I have to say I've never seen it done that way
As you can see in the video the pallets were only used to heat up the pit in the beginning, and for a minute at the end to make flames to crisp the skin. Charcoal was used for cooking.
themadmailler I think you would like the outcome better if you used wood coals from good hard wood. It gives it a better flavor
Very nice. I love when Family and friends get together but the best part is seeing the 🐖
I think you should put salt and seasoning inside and begin the cooking with the bones side down. When the heat pass thru the meat and the skin is hot then flip the pig and then cook until the skin is crispy. In total not less than 5 hours. At least that's the way we do in Argentina.
Watch my first video where I detail marinade injection to ensure a juicy tasty pig! This pig cooked for about 7 hours. nice and slow.
@@themadmailler looked for the first video didn't find it, twice.
@@torinbrown8196 ua-cam.com/video/LH3nxRwLxig/v-deo.html
I have seen some Argentineans use galvanised chain link fencing to sandwich a butterflied hog. I know the argument that the temp doesn't get hot enough to have the galvanise gas off. Some of the cubans use the same technic. Tastes great though.
Do you use chimi churi on your hog.
Good video. Just a hint for next time. Pork is done at 165 internal temp but if you want it pull apart tender, it needs to cook till 200 in the hams and shoulders. Keep most of your coals under the hams and shoulders to keep from overcooking the loins and ribs. Your pig is done when the leg bones turn and pull out easily. You shouldn't need a knife to cut it off the bones. It should fall off! Keep your pit temperature between 275-300 no hotter unless you want to crisp the skin at the end. Every pig you cook will get better and better.
Best post on here!
You were the first person I saw post that actually knew the finish temp for pulled pork. I actuall only take it to 190° myself but it probably finishes off around 200° by the time it stops cooking.
Great stuff y'all! Could almost smell the roasting all the way down here in India! You guys put up such a great gig, right folks, right food, and the right music - who could ask for more? Keep posting more such stuff guys - and a huge thank you too!
Thanks! Glad you enjoyed. To answer your question though, apparently you can ask for a lot more if you listen to all the "experts" that have commented here! too bad i'm not as perfect as them! thanks for watching!
I did this back in 2008, exact setup, 105lbs hog, best ever, I marinate overnight in a large cooler.
I'm glad I have a Caja China to grill my pigs. It looks like everyone had a good time.
I love this type of get together and hog roast make it better.
If you wish to make a hog pit, PLEASE think ahead and use heat resistant mortal in your joints to build the thing. Keep in mind air flow is not your best friend if you cannot control it, and you can pour sand into the voids of the block to help you with insulation/heat control. Enjoy.
Try not flipping it, we add the sauce to it while it's cooking, cut slits in the thick parts of the meat, low and slow for around 12 hours, the meat will start pulling off real easy you won't need a knife and you can let the meat soak in the sauce. I like the charcoal idea it simplifies the heating method, we burn wood in a barrel and put a light amount of coal under the shoulders and hams periodically, not under the ribs or it will burn
The big problem with using a (Rusty) metal plate to cover the pit is that the heat from the fire will cause the rust from the metal plate to fall into the meat and that's not good for consumption.
ProVersion Source it's iron
However he easily could have hit the sheet metal with a wire brush on a drill, then coat metal with a little vegetable oil, just like seasoning cast iron. Clean the metal a little after cooking, re oil and it will be fine for next cookie g
Pig looked great and a great video!!
I never saw so much horrible knife handling and carving in my life. One guy with NO GLOVES cuts a leg towards his other arm with the knife hacking away. Twisted wrists and poor knife positioning,, hacking ,, and literally destroying this pig. The lady takes the tenderloin and hacks it up like she is about to feed it to the dogs.
This video deserves more views!! Informative, great neighbours and a wicked playlist in the background. Had fun watching it!
Thanks! glad you enjoyed it. I had fun doing it!
......... not recommended for the Muslim community !!
It looks very nice and delicious. But I'm just curious if pallets are toxic or not to use as fire wood? Much better to use non treated wood for fire 🤔
pallets are not treated, just kiln dried.
GREAT MUSIC SELECTION, old boy looking for the stag party sounded like a good time.
Right on! He is a riot and always a good time.
I believe this is the first time i have ever seen anyone cook with meat down first then roll to skin up.. I cook my pigs skin down all the time.. Never rolling them and my pigs usually turn out so tender that you can just run tongs through the meat and it falls apart. No pulling or chopping..
Nice job, well done. I hope it is still a yearly event.
This is making me hungry looking at this video, pig looks cooked real well, fantastic looking. I'm going to try this method come the summer. And might I add excellent barbecue and great choice of music.
Ireland gives a big thumbs up to this video
Obviously you don't know what.a.cooked.hog looks like. They should be able.to pull that pork off with just there hands..It didn't cook long enough!!!
did you use pallets for fuel the whole cook? or did you use other wood?
charcoal and some apple wood. clean pallet wood just to build a big fire to heat up the pit and make flames at the end to crisp the skin.
How long did the pig actually cook in total? Planning on doing this in a few weeks and I need to get my time frames down.
butterflying the hog like this really reduces times. for this 65lb pig, i think it took about 7 hours with a temp inside the firebox of about 180-220F. Make sure to properly prepare and marinate the pig beforehand (i have a video of that too, it's Part 1). enjoy!
Allow extra time
Thanks for all the info. Roasting a pig in a similar set up. One difference is that it will probably be winter here, so there is a good chance we will be doing it in the snow. :)
Not using pallet wood and that hoochie mama coming over with her flock is a home wrecker...😂😂
Yeah! I want to know too
We use crushed peppers and apple cider Vinegar and salt.
lots of salt, some other spices, apple cider (not vinegar), few other things I can't remember. I inject it with a marinade injector. I detail this in part 1. Thanks for watching!
apple cider
vinegar wakes up and enhanced any other flavor when added to any BBQ marinade.....
Thanks for the video, I really enjoyed it. Although I cringed every time I saw how the blocks were laid, with out offset. That can lead to a weak and unstable wall. I guess it all worked out and didn't end up on the grass. All the best.
you're totally right about the incorrect block layout, but this is how everyone seems to do it if you look at other how-to's online. I made sure the base was perfectly level, so nothing went wonky as i laid the blocks. it comes out as a good size this way, too. If i were to make this permanent, i would definitely stagger the blocks.
Great video... Thank you ! I've been wanting to do a pig roast, and I think you've given me some great ideas on how to do this. The guy with the Stag Party story is hilarious !
Thanks! I'm glad you enjoyed it. Make sure to see part 1 where i discuss marinading.
Heyyyy i enjoyed this video...lots of fun that's what it's all about. But I'm black so can i come to the next one?😂😂😂
LOL
Where was the seasoning on the pig. We rub seasoning on the pig
Pallet wood ? Wow , man I have never had a pig come out as tuff looking as yours . mine always falls apart. Just wow
Pallet wood to start the fire. works great, kiln dried and burns well. charcoal after that. Funny, though, i don't remember you being there, so you have no way of knowing how well it turned out.
Didn't have to be there to see it was tough , besides soon as you start cutting you say , " it is a little tough "
HAAAA!!! GOTTT EEMM!!!!! HAAAHH!!!
@@themadmailler I think you done an awesome job everyone is gonna be a critic no matter what you do
@@themadmailler he is correct, using knives to cut the meat off the bone is unheard of, you should be able to use a good pair of gloves and just pull it all off from the skin, knives are only used to chop meat up, you are cooking to fast or something, and the whole do not puncture skin makes no sense
My good man you have alot to learn
The pig, the atmosphere, the amazing backyard...ohhhh man thank you for sharing.
Clean hostess and hostess. They look like their goal succeeded. Imagine if someone complained
Look at some of the negative comments on this video... I'm glad they weren't at my party!
Cooking with pallets? Damn processed wood.
if you watch the whole video, you'll see that I only preheat the pit with pallets, and then use them briefly at the end to crisp the skin. That is not an issue, because pallets are not treated wood.
@@themadmailler well said
This is certainly, at least, one way to go about roasting a pig...
I dont use a plattet instead lump wood. Meat taste better using hard wood.
I cooked the pig with charcoal.
Nothing like dropping a rusty sheet of metal to give it that GOLDEN sheen. Tinfoil would have been nice.
Down South we would say"Bless your hearts" cause this looks like your first time doing this. Cook bone side down so fat cooks thru meat, then skin side down. Should of started about midnight for lunch or 6am for supper.
you must not have watched the video, since everything you said is what i did!
I just fell in love with this method of roasting pig. I love it. Neat and sweet.
Thanks! glad you enjoyed the video.
Curios question, can you taste the wood pallet? Nice concept btw
no, it's just plain wood.
@@themadmailler I haven't done a pig yet, in the works one day, but I cook with mesguite, were surrounded with it. You should try, I'm gonna try out a build project for smoker kinda like yours. Great video
Is easier to season the pig before clamping between those racks, just a suggestion
yup, watch part one where I detail marinade injection the day before.
You need to take the shoulders to 195 to 198, and hams to about 180 you wouldn’t have to cut it, it would just shred
Should have cooked it longer so instead of cutting it up it would pull apart just with their hands.
I totally agree!!!.They're yankees!!.They don't know.any better!!!😂😂😂😂😂
@@dorothyrenne674 different technic.
Is it me or there is rust used as seasoning....
Cancer flavoring
Why they used pallets that is wrong wood for grilling
Did he say he cut up a pallet for fire 🔥? When it comes to roasting, smoking, grilling, or barbecuing. The type of wood used is just as important as the rub, and sauce. I only use hardwood, oak, pecan , mesquite, mixed with charcoals. The pallet wood is normally treated or pine wood. Not on my grill!?😠
These dudes fired up the pit with boards and drywall. 😂😂😂
nope, just clean wood from a pallet to heat up the pit, and charcoal to cook.
Pallet wood lots of time is pine wood which is not good for you.
Great job my friend
Some Fleetwood Mac in the back ground..... Looks like so much fun...
Good job, it looks delicious, that's how we do it in Cuba thanks for the video
thanks, glad you enjoyed it!
Should not have to use a knife when the pork is done
For real!! They.should've left it on longer!! You should be able.to just pull it off with your hands!!!
Thinking same thing
Question...why would you use evergreen wood to cook on?? That is what pallets are made from! Evergreen wood has sap in it that is not good to burn under your food. You should never use it. Use "hardwoods" like oak, alder, apple, pear, cherry....
Pallets are not made from softwood, and I was not using them to cook. I was using them to preheat the pit.
All that rust dust is cooking into the pig.
That is good season
Dallas Sorensen he also smoked it with treated wood.
This guy dont no shit
Dude if he used treated wood they’ll get sick 😷
@@jasonbradley8114 I bet he knows the difference between no and know.
Awsome good time,down to earth good people! Family n friends being together without drama is the best fun on the planet,that and some roasted pig mmmm ,take care God bless :)
Looks great!
I’m planning on doing a pig roast this weekend!
I have a 50 pound pig. How long u guys think will take to cook?
This pig was 65 lbs and it took about 7.5 hours to cook. Good luck!
rusted metal sheets is that safe ?
well look like a good cook and drunk guy didn't die by the spinning wheel
Should have faced camera up a little towards the end! Wanted a glimpse at the one in black!!🤪
That's is some nasty wood to use for cooking
nope, it's nice clean wood that was used to heat up the pit and charcoal was used for cooking.
Right you so right about the palette wood all the bad chemicals coming from it w.t.f
@@themadmailler yea nice clean pallets....im sure its clean....im sure it isn't the reason why the video got so many thumbs down
I totally agree. even the tie wires
@Ranorky YT (Elon Musk voice) is that a joint?
I love the music the food and the comadary?.....excuse the French or the spelling
Stevie Nicks, right?
I like to take the meat or fish out half an hour before I cook so it’s not cold inside or so it cooks more evenly.
Man that's NICE!!!!
Good times family food friends can’t ask for more
Forget temperature checking out how hot is meat would be dry when it cook Watching from Oregon USA 🇺🇸🇺🇸🇺🇸originally from philippines 🇵🇭Lechon best !
Wow that’s a solid az house ... Very nice. And the pig turned out amazing to tell you the truth. It was funny to hear my brother singing the songs on your video standing behind me watching lol good stuff! 🤙🤣
thanks!
themadmailler
JUST ENJOYED THE VICARIOUS EXPERIENCE OF YOUR PIG ROAST, WATCHING FROM NYC.
WHAT STATE ARE YOU IN ? THE LAYOUT OF YOUR PROPERTY REMINDS ME OF POUGHKEEPSIE NY, AROUND WAPPINGERS FALL.
LOVED THE BIG BACKYARDS THERE ; GREAT FOR GARDENING PRODUCE, PUMPKINS, MELONS, GOURDS, MUSTARD, KALE, COLLARD GREENS, SWISS CHARD, SQUASH, ZUCCHINI, TOMATOES, EGGPLANT, ONIONS, HERBS ETC.
ALSO ENOUGH SPACE FOR SETTING UP A COMPOST HEAP TO MAKE YOUR OWN SOIL FOR PLANTING AND FERTILIZER.
Glad you enjoyed! We're in CT.
I think you need to salt that pig down before you begin to tie that pig down. You need to cut slits all over it and rub the salt inside of it
I Was thinking the same thing... Were are the other ingredients? Be side the Salt. 😒😒😶 ??
ua-cam.com/video/xL3xUuxXJok/v-deo.html
This link here shows the proper was of cooking a pig... So people can enjoy what their eating... Not just salt.... Body.... That's what it seems in your rookie cooking video boss... 😀
Its also dry
If you watched part one, you would see where I injected a brine/marinade into the pig that made it very juicy and tender.
Hawaiian Eye agree🇵🇭🇵🇭🇵🇭
Talking over the food. Hush spit flies
Where is this?
Once our pigs are done we just pull meat off, kjives are only used to chop meat up, you should be able to pull meat off leaving just the skin, which is then put back on To crisp up, how long did you cook it
I have roasted a few pigs along with family and the only concern I would have is putting the cooked pig on the black plastic. Potential melting scenario?🤔
it had cooled enough that it wasn't an issue.
I don't know, from the rusty sheet metal, using pallets for smoke and cutting it up on plastic sheeting, looks a little sketchy to me. Plus I would never use my knives around the rebar rack. As with a comment below, another 5 hours would have rendered better results. But at least we've learned something.
Metal was rusty on top, greasy and smoky on the bottom just like any other bbq grill. If you can find me a pig sized cutting board, go for it! otherwise, a plastic sheet over a table is fine. And yes, the lower and slower on the heat is better.
@@themadmailler A new sheet of untreated plywood is what I use to cut pig up. Works great.
@@danmatherlee136 yup, that's what i used. it's a pig roast, not a surgical operation!
2:42 when she sees you pull out your money
I can't believe I seen him throw those pine pallets in there first barbecued pig I ever seen flavored with pine no thank you I don't want any I would never
where did you get that pig did your harvest it yourself if so in what state I have always wanted to go pig hunting LOL
Notepad of pallet use some hard wood like ash or oak ,pallet is made from pine wood not so great for barbecue
*Next time
They were hard wood, and they were only used to get the pit hot in the morning and char the skin at the end. briquettes were used for the cooking.
looks like a blast Im going to start doing a yearly pig roast!
It sure is fun!
that looks amazing. you've definitely inspired me to build a pit
great! thanks for watching!
That is awesome pig 🐷 roast . Thanks for sharing your party with us in u-tube
Thank you!
Smack a case of beer on the pig And sweet corn
Richard Jimenez $9
I feel like after watching this there is no wrong way to cook a pig not so sure id ever us a pallet though lol
Use a meat probe connected to a remote thermoometer so you don't drop the heat and stop the cooking process every time you check the internal temp......and when the meat is done right you can just pull it off the bone.....you shouldn't have to be cutting things up like that.
I want to be invited next year, it looks really good.
I wish I had smell-a-vision.
Monte Q
Really enjoyed this video
ya ampun enak banget .. aku suka bagian pas dagingnya di suwir.. so yummiieeeeee
To all of the comment complainers , it's to dry , it looks tough and don't use pallet wood , it might be from China ! Let me tell you from my experience , sorry you missed it !!!
Finally a positive comment! Thanks!
No issue in using rebar, hmm not sure about using galvanized steel, but hey what do I know. Looks good
no, rebar is steel just like what your BBQ grate is made out of. definite no-no and galvanized though.
They said in the video it was ungalvinized rebar
I would have rigged the pit with one side open to add fire amber
It takes what 12 hrs to cook that thing?
one cinder block in each corner is sideways, so i can feed coals through the holes.
it took 7 hours to cook this 65 lb pig.
It will taste much better if you used apple tree or cherry tree fire wood it gives amazing taste
Hey! were those rusty metal sheets which used as cover, yummy yak! Ha ha ha ha!!!! LOL...
they're not touching the pig, not rusty on the inside, and are made from steel just like every BBQ grill out there.
Ooh... Yeah! although the rusty metal sheets did not touch the pig directly, still, could contaminate it through moist that circulates inside the smoke chamber, even if it's not really rusty on the inside part it does not make any sense for those health conscious, so, find a better one for the comfort of your viewers! Ha ha ha ha!!! LOL...
a charcoal grill is made from plain steel and rusts as such. No one complains about that, and no one gets sick.
Ha ha ha ha!!! Ok, good for yourselves!!! LOL
Some people just dont have patience ...You should not ever ever ever have to use a knife, except for holding the crowd back.
Nice music, ten years after - id love to change the world 11:06
Sorry but that's not beer. It's American watered down lager. Pig looked great.
Muito bom 👏👏🇧🇷🇧🇷🇧🇷
Man that looks soo good!!
if you are going to use charcoal, at least use lump charcoal. Better yet, use hickory. JS
I know lots of people like that stuff, but i'm not a fan. I find it burns inconsistently because the size of the pieces in the bag range from dust to half a tree trunk.
I use it in my Big Green Egg. perfect for that. What you need is some real Hickory for flavor and lots of coals.
Fuck the haters bro
Wow! Charcoal?
it seams that the meat is dry
They made pork jerky
@@getchasome6230 it's a different technic than most know about but turns out moist.
Next time stuff the pig with garlic ,and brush it with lager beer from outside.You will like it.
Watch part 1 where i discuss my marinade injection technique that produces a very moist, tender finished product!
I like the pork lechon method from Philippines. Stuff the hog with garlic chili peppers sage rosemary thyme, brush on soy sauce and continue to baste. Beer added to soy would be nice though