pig in the ground

[robbymoore1968@yahoo.com]

    any one know how to cook a whole pig in the 100-150lbs

[old salt]

The way used to do it was to did a pit and line the pit with cement blocks get a good bed of coals, dad had made basket of steel rods to put the hog in, we would lower the  basket  in to the coals and cover with metal plate and then cover with dirt and go back 24 hours later and did it back out.
could cook a hole hog or hald a beef.

[hrayton]

One thing about this site is, for seem reason I always get real hungry reading.... can't quite figure it out......

[Hawken50]

  And dont fergit thirsty,where's my jug.......Dang nabbitt,,Badger,git back here wit my jug,Hey oldsalt trip him when he runs by an yas can have a snort...lol.

[robbymoore1968@yahoo.com]

 thanks for the info old salt. (your handier than a hole set of encyclopedie) ifin anyone comes through quinton fri nite we will be haveing a get togther 4.5 miles sw down bascum road. pop for the kids ;beer for adults & some shine (store bought of course).if these young pigs are still watering at the pond one of them if not there will be hot dogs & hamburgers .robby

[Red Badger]

And dont fergit thirsty,where's my jug.......Dang nabbitt,,Badger,git back here wit my jug,Hey oldsalt trip him when he runs by an yas can have a snort...lol.

  I ain't got yer jug got mine! and its about empty!  was gonna come snitch yours until my new batch is ready... wher'd ya leave the Jug this time?   

We just had 2 of those pig in the ground deal on the 4th of July, the guy doing them wrapped the pig in foil and then burlap and then chickenwire and finally chains - I did not think it was going to work but it did.  Tasted good too

One suggestion put some 1" or better pipe inb the corners of you pit so the fire can breath....

[DEADDAWG]

We used to do a pig every month when I was in the Philippines, 300 lbs or so. We had a pit about twice the size of the pig and get a good bed of coals going the day before so the sand was good and hot and hold the heat well. We would gut and clean the pig real well then fill the cavity with bananas, pineapples, coconut, a half pound of seasalt and abouth a quart of raw honey with the comb. We then sewed the cavity closed and wrapped it in banana leaves real thick (about an inch). Then drop it in the pit cavity down, cover it good with rocks and let it slow cook for 12 to 14 hours. Talk about good eats with lots of flavor. We would have it with some fresh caught fish, local veggies and fruits, rice and breads made in a stone oven. Lots of beer and sugar cane wine. Those were some good times.

[robbymoore1968@yahoo.com]

boy that sounds good the bananna leaves is what ineed.that was the prob how to cover it with dirt without getting it dirty.

[Dixie Doll]

Don't look in this direction.  I didn't take any jugs got me own but don't mind sharing a bit of my brew.  As for the whole pig and pit cooking leave me out sounds like a lot more work then I want to do again lol

[Bulldog lady]

Pig Roast Kansas Style  (Carson Trucking)

   Now's before you starts one of these here doing  ya got to get  you'rn stuff lined out as it's a fair doin's.  We had the local smithy make a box thing with a lid of course to keep in the smoke and heat. Then you need a rack that fits down a ways to put the meat on. (translates to metal box with expanded metal for rack, two lids that opened in middle so do each side different).
   Now's if'n you rendezvous in the same place year after year you can use the same pit you digs into the ground as this is a might of undertakin a doin it by hand, (use backhoe).  Now's this here hole gots to be big enough to fit your box on and deep enough to get a heap big pile o coals agoin afore you can even thin about roastin that there hog.  Our box was about 5ft x 3ft if'n  I remember right.  Now this here pit needs to be bout 5-6 ft deep cause all that dried wood got's to burn down to a red glow something akin to what you think hell might be like. Good bed of 2-3 ft.  Now's you got to also allows for room to stoke an extra log or two in and you wants to keep the coals agoin as this here rendezvoux gonna last for more than a day and ya might need a fire to just warm your old bones on the second or third day.
   Now's ya supposed to done gone and got  your  order for liquor a way back so ya sure got plenty on hand.  Never know how long them freighters take to get out your way.  (translates to getting 3 kegs, ice ordered on Monday for pickup on Saturday) .  In the mean time  ya get the women or cooks to a bakin bead and get beans and such all lined out and a cooked up afore Sat. (translates to going to town and making sure got paper plates, forks, chips, toilet paper,  cups, etc etc, reduce trips to town as d day approaches)
    Friday morn a dawnin,, excitement is in the air, ya keep a watchin the clouds as ya never now's if'n this is gonna be one of them hot or wet  days,( We always did it memorial weekend).
   I reckon ya done have a good idea where  you a gonna get this here hog for this shindig or deer or what ever ya gonna plan on a servin all them there hungry, thirsty, party  folk?  (This was not only our truckin company but a big neighbor hood party like they used to have and one of the neighbor hood families raised hogs so we just went down and loaded up one, usually a cripple or some such but a big 260+)..Now's ya dress that fat critter and let him hang a while , have a snort or two, then cut him into handling pieces, ya knows like hams, ribs, shoulders ,loins etc, Then wrap him and let him cool out over night, (wrap in foil and put in refrigerator)  (Before you start this you make one trip to pick, few cases  etc, and the Jack Daniels for the cook /fire tender,
   Now ya gots to get this here'n party a going, you start with this big old heap of logs and get's them ago'n, mercy it looks like the 4th of July with all them sparks a flyin into the air, now ya gots to have a fire watch, kinda like lookin out for poachers or such as you gots to keep a stoking that there fire most all night to get that there bed of coals.  By nows the corks they done been opened and you can a feel the excitement a growin, ( Head cook he done got a recliner and his bottle of jack and friends and the fire watch starts-somehow by morning they had a big old pile of coals and the wood pile was way down,)
   Come morn it time to put the hog on, no later than 7:30 or 8:00 or  you be eating supper not late dinner! And the vultures they be a waitin!  Season that there meat and put it on the grill after ya sets the firebox over that ther pit o coals. Now's ya got's to make a run to the stream and see if the liquor is cold,.( You go pick up the kegs, ice , extra cases incase, in Kansas and don't sell beer on Sun and anything else think of, last trip to town for 2 days.)    Lordy , by time you get back, don't take to long to get to smellin mighty good.  By nows ya got some cooks a showin up –doin their special things- choppin and dicing and good stuff a cookin.( Elmo Bonesteel made the best corn fritters you ever ate-he was a neat man- his son did the cookin most of time, retired sheriff, eat anything that wouldn' t eat him, -made the best BBQ sauce you ever ate)   late morning ya start to throw on them little extra's that folks add. Turkeys, chicken etc, People they's a startin to arrive with appetites of course, Now's ya wrap them big chunks of pork and put them on side and just let them smoke away, get the pot o beans on and start spreading the tables with all the trimmins.  (used the wench truck to hang the big old cast iron pot of beans and stirred it with boat oar)  Don't forgets to put some of them onions with butter and bacon ,wrapped  up ( in foil) on the fire and some of corn if any of the women folk could manage a garden, Now's by 3-4 the cook and helpers they be plumb full of sampling and the rest o them folk hungry enough to eat a bear raw,  anyways the rendezvous is on, the families and friends and neighbors have a good time,  the youngins they done been all over the county side and brung back all kinds of critters (snakes which I'm deathly afraid of!!  Set up volleyball net and old bulldog got ball on first pass and flattened it, !) Had a good time, playin games and such, folks commence to eating and havin a good time, Get out the fiddle (crank up stereo )and rendezvous!!
   Nigh on midnight you can count on youngins you ain't got a clue who's they is a showin up, Mercy they can devour pork,  a whole turkey, 2 loaves of bread and trimmin's in 1 hr!!  This time the elders have to step in and send them on way as they ain't dry behind ears and their folks they surely be a  wondering where they is! Well by now's it a get plumb late or early how's ever you want to call it.,  you's got people  done gone home or  in your cabin, they's all family.
   Sunday morn, the strong emerge-them there that was raised right they helps clean up- after the coffee on or see if the kegs floating, may mean a trip to Oklahoma!!  Comes later in day start fixin new menu, catfish, rattlesnake, mt oysters, anything but pork!!  Some of family that couldn't make Saturday arrive, More good times with friends.
   Monday- sleep in, breakfast, usually only family and few of drivers still surviving ,   final clean up and burgers or such- reflect on great weekend and make plans for next year.

Footnote:
Don't recommend this unless had someone who has cooked pork like this quanity before,  We got upwards of 150 people after 8 years, This included hog, (2 at one time) 2-3 turkeys, half dozen chickens, 3+gallon baked beans, 8-10 loaves garlic bread, ? pounds potato salad, chips,salads, desserts, pop etc. Wised up after 3 years and made it covered dish!!!
We did one on the smoke/grill  with charcoal- worked ok but harder to regulate temp and did him whole, apple and pea necklace and all,  Took longer.
Have also eaten those stuffed with vegetables and wrapped in sheet and buried in coals and then covered with tin and dirt on top,.  Good but hams didn't get done enough,
Cheater for  chicken  ½, quarters or whole is to boil them in wine, water, broth what ever till just done but not falling apart then put on grill and add BBQ sauce  same with ribs= bake till just done and then grill unless you like to gnaw bones, some like to fall off bone and some like to gnaw!!

 
Di Carson-Erb
AKA: Bulldog Lady

[robbymoore1968@yahoo.com]

wow!  mightu bit off more than i can chew.