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SVTPerformance's Chain of Restaurants
Road Side Pub
School me on pig roasts
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<blockquote data-quote="tdschst" data-source="post: 13197492" data-attributes="member: 38000"><p>So I'm planning on having my first pig roast in about a month. I have a rental place that will rent me a grill with a rotisserie for either a 110 lb pig or 150 lb, I guess it doesn't have a lid. I could get a big grill with a lid and rotisserie but I wouldn't be able to get it into my yard. My dad told me of a meat packer that will sell me the pig for $1.39/lb, already gutted, they said a bigger one will be cheaper and smaller more expensive /lb. I will have keg in the kegerator so that is covered there. Planning on rougher 20-30 people. </p><p></p><p>I've seen a few people on here that have roasted pigs and was just looking for a bit of a walk thru. The meat packer said I can get the pig that morning or before and that there's no need to reserve, although I'll mostlikely call a few days before to be sure. Also I heard there's a pretty bad smell and a lot of flies?</p><p></p><p>How big of a pig?</p><p>How do I prep/what do I use?</p><p>How long to cook it? </p><p>What do I do while cooking it?</p><p>Anything else I'll need?</p><p>Sides that go good with it?</p><p>Clean up?</p><p></p><p>The better walk though you can give the better, remember I'm a beginner</p></blockquote><p></p>
[QUOTE="tdschst, post: 13197492, member: 38000"] So I'm planning on having my first pig roast in about a month. I have a rental place that will rent me a grill with a rotisserie for either a 110 lb pig or 150 lb, I guess it doesn't have a lid. I could get a big grill with a lid and rotisserie but I wouldn't be able to get it into my yard. My dad told me of a meat packer that will sell me the pig for $1.39/lb, already gutted, they said a bigger one will be cheaper and smaller more expensive /lb. I will have keg in the kegerator so that is covered there. Planning on rougher 20-30 people. I've seen a few people on here that have roasted pigs and was just looking for a bit of a walk thru. The meat packer said I can get the pig that morning or before and that there's no need to reserve, although I'll mostlikely call a few days before to be sure. Also I heard there's a pretty bad smell and a lot of flies? How big of a pig? How do I prep/what do I use? How long to cook it? What do I do while cooking it? Anything else I'll need? Sides that go good with it? Clean up? The better walk though you can give the better, remember I'm a beginner [/QUOTE]
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SVTPerformance's Chain of Restaurants
Road Side Pub
School me on pig roasts
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