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Name:	lake gal -	Reply
Subject:	Pig roast
Date:	8/12/2010 8:31:48 PM

I want to roast a pig. Anyone have ideas, recipes, where to get one etc. I have a la caja china grill so I dont need to worry about where to cook it.

Name:	roswellric -	Reply
Subject:	Ah-HAH!
Date:	8/12/2010 9:53:46 PM

Somebody finally bought one of those grills. They look pretty cool to me. How do you like it? I used to do pigs every summer but I used a different "grill". I would ususally put a 120 lb pig from a good butcher/sausage shop and have them crack the backbone so you could open it out on a home made grill rack. My advice to you is start off small with the pig and get used to the pig roast routine because it will feed lots of people. The worst thing you can do is overestimate the size of the pig and overestimate the guests. You won't be able to enjoy the party!

Name:	lake gal -	Reply
Subject:	Ah-HAH!
Date:	8/13/2010 10:10:58 AM

Grill is great but I think this one might have been better http://www.napastyle.com/catalog/product.jsp?productId=1648&parentCategoryId=517&categoryId=665&subCategoryId=665

Did you find your pig locally, if so where?

Name:	roswellric -	Reply
Subject:	Ah-HAH!
Date:	8/13/2010 3:11:10 PM

I don't think you would get a 100 lb+ pig on that baby but I'd have to see it. That size pig would be about 4-5 ft long and 30-36 inches opened up.You might do a suckling pig to experiment. I bought my pigs at Etris in GA and the DeKalb Farmers market. I would start here by asking my meat manager at the grocery if he knew of any source. Sometimes a sausage place will get you one done up right. And remember if you do it grill style you'll have to have them break the backbone. And of course...low & slow, baste with a thin spiced up vinegar and spray it on every few hours to keep it moist.

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