[Sca-cooks] Chance piglet, looking for advice

Johnna Holloway johnnae at mac.com
Sat Oct 10 16:53:30 PDT 2009

It's been decades but I have been in on cooking a couple.
We did the one on grill over a wood fire. The over one was a pit
roasted one where they dug the hole in the ground and put the pig in.
You have the pig and the grill. Here are some questions to think about:

It's a frozen pig. Needs to be defrosted before cooking. Do you have a  
for that?

How much other pork are you cooking and how is that being prepared?
Do you want this piglet to be same recipe or different?
(Presentation pigs are normally browned so the skin looks golden brown.
and do you have a good sized meat platter that can be borne out for  
You could lead off with this cooked being paraded around the hall and  
presented and then
remove it. Quickly serve the other pork while someone carefully slices  
up this piglet and serves
it on another platter. It then goes back out to the head table. If not  
cooked, then
don't serve it.

Do you have dedicated BBQer with some experience?
(I can remember being at an event where the person watching the meat  
on the grill
drank the beer that was supposed to be basting the meat. Needless to  
say they replaced him
midway with someone sober.)

Are you roasting the other pork outside as well?

Is the grill covered in case it rains?

Here are some websites with advice that might help:
scroll down past the ads





Gametime, so I'll quit for now


On Oct 10, 2009, at 6:36 PM, Jim and Andi wrote:

> I am cooking a feast in two weeks.
> So now I have this pig.
> The pig weighs 30 pounds. The site has a huge grill, easily 4 feet
> across, on which to cook this pig. I'll be on site a full 36 hours
> before the feast happens. I am frothing at the mouth to bring out a
> whole pig during feast to present to the Crowns. I have also heard
> horror stories about under-cooked pigs, suckling pigs gone bad, etc. I
> must not screw this up.
> So, have you ever cooked a whole pig for a feast? How did you cook it?
> How long did it take? Did you lard it? Did you roast it? Did you  
> season
> it with anything?
> Any suggestions or ideas would be mightily appreciated!
> Madhavi

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