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Roasted Pig

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Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: June/29/2014 at 12:01
coyote95 View Drop Down
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I went to a friend's yesterday for a 150 lb pig feast and boy was it good!
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: June/29/2014 at 12:16
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Yummy. Pig doesn't look too happy tho! LOL
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: June/29/2014 at 12:46
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I believe that is called "going whole hog"... NICE...
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/24/2015 at 05:51
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I've always wanted to try a pig cooked that way but never had the chance.  I'm thinking that I'd be eating pork for a month....
 
 
 
BACON!!!!
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: May/28/2015 at 10:26
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Merry Christmas
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: May/28/2015 at 11:26
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Was this done at your house or at some shindig you attended, Kevin?

If at your house, did you roast it the old fashioned way over a below ground fire pit and rotating spit? In an above ground enclosed pit over coals, sitting on a grate? Did you mop it with a marinade/sauce during cooking?
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: May/28/2015 at 18:14
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show me your sheep!!

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LOL, down boy! Smile
 
Bucky  truth be told I went and made ribs....
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: May/28/2015 at 19:53
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" Wrap all your Muslim Terrorists in Pig Skins before shooting them.....it won't make a difference to where they are going to go, but it will scare the ....manure......out of them before they go! "   Bucky






Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: May/29/2015 at 06:02
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show me your sheep!!

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Excellent  Excellent  Excellent
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: May/29/2015 at 08:19
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Hi Ted, this pig was done at my friends . It was done in a enclosed grill with motorized rotating cage. This one took 14 hours @ 250 degrees. The pig was stuffed full of apples and injected with Myron Mixon's hog recipe. He also sprayed a apple/vinegar mix every couple hours on outside of pig. I also just marked my calender for august 8 for this years roast ! Big Smile
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: May/29/2015 at 09:22
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When I was with the F/A-18 Program Office we used to do a pig roast for special occasions.  Dig a 6'x6'x6' hole (Program Office team effort), fill 1/2 with apple/cherry/hickory wood and set ablaze… let burn down to coals, inject and stuff pig (about 125-150lbs) (stuffed with carrots, celery, apples, oranges, whole cherries, pineapple, potatoes… sweet and idaho… coarsely sewn in) pat down with butter and cardamom and cover in cheesecloath soaked in seasoned liquid (seasoning changed for occasion).   When all wood is reduced to coals lay the pig in and cover with a ceramic-coated iron bathtub, cover with dirt to top of hole, leave for about 18-24 hours… dig up, pull out the pig (have a hose ready to put out flames as the cheesecloth catches fire) and serve on a large platter.  The worst one we ever cooked was excellent.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: May/30/2015 at 20:50
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I wanna do that.  Who's gonna dig all that hole and stuff???    Whatever
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: June/02/2015 at 06:58
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Call F/A-18 PO… they might help…

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