SC - Re: Ikea

[Anne-Marie Rousseau]

In a message dated 98-10-15 14:47:17 EDT, you write:

<< Hi all; kat here, with some more questions about that pig we're spit-
roasting this coming November.  I appreciate any and all input from our on-
list pig roasting experts!  
 
 
<< Query:  We are expecting a full-grown wild boar, whose weight we will not
know till it's time to start cooking.  We are expecting to have to cook it for
approx. 24 hours, give or take.  How much charcoal should I buy?  :-)>>

In my experience, 125 lb.(dressed) pig roasts for 8 hours, using 5 to 6 BIG
bags of charcoal.

 << Query:  Will a gallon of marinade be enough, or should we make two?  We
are planning to "baste" the critter during cooking with spray bottles (yes we
are buying new, food-grade bottles).>>

Are you planning on leaving the skin on?  If you are, there is no need to
baste.  The skin protects the meat and seals in moisture, kinda like aluminum
foil.  Word of advice... be sure you poke lots of good sized holes in the skin
to allow the grease to drip out.  I left the turning of a pig to a scullery-
type person, and returned to find my pig unterned for 45 minutes.  The skin
across the back had split, but the perforations had evidently cooked closed. I
found this out by turning our friend, the pig, a quarter turn, and dumping all
this melted fat straight into the fire.  It was the most GLORIOUS grease fire!
I was told the flames shot 8 feet into the air!  Attesting to the benefits of
leaving the beastin it's skin... the meat was still delectable.  
If you have it skinned, baste you buns off!  Make extra marinade and what
doesn't go on the pig, thicken and serve as sauce at table. 
 
<< Query:  My husband plans to remove the head and bake it separately, so it
does not overcook or fall apart over the fire.  What is the standard baking
time per pound for pig's head? >>

The head will not overcook or fall apart.  If you cook it along with the rest
of its corporeal remains, it will be done when the thickest parts of the butt
and shoulder are done.  Just put foil over his ears so they don't burn, if you
want.  Kindof makes him look like and alien, but otherwise the ears get really
crispy.  Same for the legs.  I also think it's easier to carve on up the neck
to the "cheeks" when the piggy is whole.  Not to mention it looks really cool
to have a whole pig hanging there.  People ask the silliest things because
they are so... impressed.  One of my favorites was, "Are you gonna EAT
that??!"  My all-time favorite was, "Is it dead?"
My, how far removed we have gotten from our food sources!  :o)

Happy roasting!  

Madeleine
(aka Sigrid Pigwoman by my Viking friends"
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