View Full Version : Pigs anyone?
Jennie@ifish
08-12-2002, 04:02 PM
Does anyone know where I can get a good deal on a pig to roast?
Even though I don't like to see a face with my meat, it would be fun!!!
Jen
Thumper
08-12-2002, 04:09 PM
How about a Jack Russell terrier? Cooked well, nobody could tell the difference. A little small maybe.
WaterDog
08-12-2002, 04:15 PM
Jen,
We get our “luau” pigs from Dayton Meat (503.864.2237). Carlton Packing (503.852.7166) has them also but I understand that they get their pigs from Dayton Meat as well.
Mmmmm roast pig. That is some good stuff!
NEUTRON
08-12-2002, 05:39 PM
Sounds like waterdog has experience....
I volunteer Waterdog to roast the pig after all
he does a good job roasting Eggs as in BOE.
Jack, taste like chicken? I know the thumper in
your avatar is supposed to........
[ 08-12-2002, 05:42 PM: Message edited by: NEUTRON ]
HOGTIDE
08-12-2002, 06:02 PM
Darn-it....we just auctioned off both of our hogs for only a $1.60 lb. They were grain fed hamps. Would have been some prime pork for a good price.
All I have left is a cat...which I would gladly donate to the cause!
Thumper
08-12-2002, 06:14 PM
Maybe a Jack Russell AND a cat!
:grin: I have some furry pigs :grin:
Wild Bill
08-12-2002, 08:59 PM
I'm going to keep a close eye on my two Jack Russells with you guys around :shocked: .
Steve keep away..I'll train Zuess to attack! :cheers:
Hey Jen:
Have you tried contacting Carlton Packing..They used to provide meat for alot of the butchers in the area. Just an idea. graemlins/idea.gif
[ 08-12-2002, 09:03 PM: Message edited by: Wild Bill ]
SturgeonMike
08-12-2002, 09:25 PM
Cat the other white meat
Small Fry
08-12-2002, 10:22 PM
Carlton Packing 503.852.7166 Make sure you call as early as possible. Just to make sure thell have one for you.
Bait O' Eggs
08-13-2002, 06:35 AM
My Jack Russel is half pot bellied pig, or at least it looks that way by the size of the shadow.
I would gladly donate her for the main course. :tongue:
Thumper
08-13-2002, 06:50 AM
See.......Jack Russell's do have a useful function.
Steelie Steve
08-13-2002, 07:18 AM
Originally posted by Wild Bill:
I'm going to keep a close eye on my two Jack Russells with you guys around :shocked: .<font size="2" face="verdana,arial,helv">C'mon Bill.... Donate to the cause :grin: :grin: :wink: :tongue:
Steve :cheers:
Miss B Haven
08-13-2002, 08:08 AM
Originally posted by Small Fry:
Carlton Packing 503.852.7166 Make sure you call as early as possible. Just to make sure thell have one for you.<font size="2" face="verdana,arial,helv">Jennie - We get all our meat at Carlton Packing (well - cept for fish). It is excellent, I highly recommend. I hope you know how much work your in for. Our neighbors do a "Hog and Grog" every year. They start 24 hrs before, use something like 250lbs of charcoal. He built a rotating spit a couple of years ago which made it much easier (no pit) he siad, but stil lhas to tend the coals all nite. It is great though. Tradition calls for putting an M-80 in the head after the pig is gone. Amazing how far a snout can fly!! (wht's that saying about pigs flying agian?)
wiser
08-13-2002, 08:36 AM
Thumper, you stay away from my JRT now. Not roasting material at all.
WaterDog
08-13-2002, 08:42 AM
Our family has done about 20 pigs over the last 25 years. It is a lot of work but the biggest thing is the size of the pig. We have fed as many as 100 people on a 90 lb hog on the hoof. That gives you about 40 lbs of meat. Takes about 6-7 hours to roast. We use a wood fire (maple and oak) and build an oven with tin and saw horses to channel the heat. The cooking part is easy, so easy we hand turn the pig on a fresh cut maple stick. The prep work to secure it to the stick is the hard part. I know some use mechanical turners and metal shafts but we don’t. Big pigs take a long time. 90 to 100 lbs on the hoof is plenty especially if there will be other food there as well. :smile:
I bet I could get 4 maybe 5 of those Jack Russell’s on a stick and they be done in 2-3 hours. BOE’s Russell might take a little longer tho’. :wink:
My $1 worth.
anniek66
08-13-2002, 09:37 AM
mmmmmmmmmmmm.....sounds good, I am hungry now. I will be there with my fam.
Miss B Haven
08-13-2002, 01:02 PM
WaterDog -Yuuuuummmmmm....... What time do you want us over?? I'll bring the cold ones.
[ 08-13-2002, 01:12 PM: Message edited by: Miss B Haven ]
will_e_fish
08-13-2002, 01:38 PM
I am supprised none of you mentioned roasting that racoon. My brotherinlaw from one of thse southern states said it tastes like pork.
hookem
08-13-2002, 05:39 PM
How about a poodle, I think I can get 2 from down the street.
Plugcutter
08-13-2002, 05:46 PM
I want to see this cookout! Please give me the directions and the rest of the "w's".
The last trip I took to Hawaii I got two pigs running dogs on the Big Island. We ended up cooking them in my pressure smoker.
Jennie@ifish
08-13-2002, 06:07 PM
Kiwanda Kid has offered to cook it with his pig roaster.
I don't know, you guys... That pig has a face. HOW COULD YOU???
OK, num num, it does look good!
Now, just to order the darn thing... How big?
How many people??
Argh!
I think I'll just go fishing!
J
fishisabonus
08-13-2002, 09:58 PM
The pig roast I went to, they had a tent over the pig, otherwise it didn't cook thru. I know they were up the night before cooking it too.
They had this annual pig-a-thon several years in a row and it was a lot of trial and error in the beginning. I will make a call tomorrow to see if I can get the inside scoop. They cooked 2-3 pigs, each in its own pit. Sorry Jen, they had apples in their mouths too. No dogs or cats tho. Just Pigs, fish, and oysters at this party.
WaterDog
08-14-2002, 12:45 AM
http://www.sites.onlinemac.com/rspofford/Pigroast.jpg
:cheers:
Nuttinbutnet
08-14-2002, 09:39 AM
Put da buggah in da ground- Hawaiian Style!
10 hours latah- you going grind da best pig you evah going eat! Kalua Pua'a- Maika'i!!!!
Killertraylor
08-15-2002, 12:22 AM
Jen - a friend of mine in Dallas had a pig roast for his birthday recently. He's done it a few times and gets his pre-marinated and cooked for an extra .30 cents a pound I think. On a 100 lb. pig, that's only $30 and it's perfectly done and seasoned. They bring it out looking just like Waterdog's picture and put it on coals at your place to heat it up (and make everyone think you cooked it there for the last 24 hours) I know that for most people, 1/2 the fun is staying up all night tending to the fire, etc., but if you are interested, shoot me an e-mail and I'll get the information on where he gets them. It's probably Carlton or Dayton - you might ask them about it too if you're interested.