YESTERDAY…
Did another pig gig.
In my attempt to save time and to try new things…
I MADE SOME MISTAKES…
- Par cook at home and deliver almost done
- Almost lost the middle again (2 reasons)
- Didn't plan enough time
- Ran out of propane
I picked up the pig the day before. A fresh kill, never
frozen pig and put him on ice inside a big cooler.
I set the cooler at an angle so the water would drain
out as it melted.
I put an old window a/c unit on the cooler to prevent
some varmint from grabbing a late night snack.
A 70lb pig can be cooked at 400 for about 4.5 hours.
But I've been reading lots on this whole pig cooking
thing and even though…
Most people don't have the fancy schmancy Swiss Army
Knife machine like me… (Pig Roaster Pro®)
Some have a hand crank rotisserie or an electric one,
over an open fire.
What I've gathered…
LOW AND SLOW IS KEY.
[yesterday's pig]
Well duuuuh….
But unless you want to tend a pig for 14 hours…
I say… hot and fast.
BUT COULD THERE BE A HAPPY MEDIUM?
Sure.. and it's what my latest plan entails.
You can cook a pig at 400 for 5 hours or 200 for 12,
but there are problems with both methods.
Most people cooking low and slow aren't using a
rotisserie and have the pig splayed out flat which
prevents the “disappearing pig” problem.
Hot and fast on the other hand gives you very very done
parts, perfect parts and raw parts (see ham bone and
shoulder bone areas)
Solution: Medium and Medium
I'm still testing the perfect temp and times but I'll
keep you up to date.
Right now I would say on a pig between 60 and 100
pounds to cook at about 300 for about 5-8 hours
average.
The goal is to get to about 185 down deep in the ham
bone area. (this could change as I test – probably will)
I've already rambled on too long…
Let me get to this…
1. Par cooking at home is ok but don't cook too much
because as you travel the pig can come apart as it
hangs from spit pole.
2. It's how I almost lost the middle again…
3. Stuffing the end holes on the PRP is great for
holding heat but if turned up too high it can cause
the middle to cook too fast and I almost lost the
middle again.
4. Par cooking I thought would save time, but all in all
I should have dropped off pig at site, started it and
come back. I thought I'd save myself a trip but I cost
myself an hour of loading, traffic and setting up again
at site.
5. Ran out of propane just before I left and had to
stop by and exchange. This cost more time. I now have
a spare bottle no matter what as I bought a new bottle.
6. I learned that no matter what, customers won't have
tongs, won't have aluminum foil pans or anything even
when you're only providing a pig. Luckily for me, my
wife had packed extras of everything.
7. I hate being rushed so I will forever more plan
ahead, I'll build in extra time.
8. Have extra bolts. The hex allen type bolt on one
piece snapped. Fortunately I had my little Ace Hardware
bag of spares.
Live and learn,
Ben “Ain't Perfect” Wilson
P.S.
The day before this pig gig, the customer contacted me
and said they had a couple people who don't eat pork.
They asked if they brought 2 raw chickens, would I
cook them please.
I didn't even think and answered yes.
Another mistake.
No way to really do that with the hog in there. You
could slide the hog (smaller hogs) to one end and use
a rack but still, the timing issue, the temp issue,
the opening to place chicken lets out heat… etc.
Dumb move on my part.
I called them the day of after figuring out that it
wasn't going to work well and offered to purchase
two whole cooked chickens and bring those.
Live and learn.
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