Summer gatherings are great events and this can be a wonderfulopportunity to bond the family together especially during weekends. This year marked the fifth pig we put on the roaster and it certainly was one of the best. Here are a few things to remember to roast a pig: 1. A pig, properly prepared for roasting. I buy my pig for my event and the store from where I always buy has done all the work for me. This year we ordered an 80 lb. pig, which is in the small to medium size range. It yields about 30 – 40 pounds of meat, which will feed about sixty-five people. The pig comes wrapped, packaged and frozen. Thawing is not an issue, but the key is you need to be sure it is totally thawed before you put it on the roaster. We rent a pig roaster for the weekend. It is built on a frame with wheels so we are able to take it with us to where we want to set up for the event. The grill we use is a rotisserie type and engineered for error free roasting. It has a slide out tray for the charcoal, a large drip pan that moves the grease fat to a retaining bowl and most important, a spit with holding rods to keep the pig in place while it turns during the cooking cycle. The ½ horsepower electric motor works great to keep the rotation at a perfect pace. I am told that a flat roasting grill works well too, but I prefer to roast a pig on a roasting spit. Plan to use 40 – 60 pounds of charcoal. This year we paid a little more and bought hardwood briquettes, rather than the regular charcoal. The result was worth the small difference in cost. We used less product and had a hotter cooking element. Load the holding tray and leave the briquettes outside the grill to catch fire. During the 15 minutes it takes for the fire to take hold we put the pig on the spill and secured the holding rods. It’s a two-man job to hoist and roast a pig onto the roaster. Once in place, start the motor on the rotisserie, slide the charcoal try into the roaster and shut the hood. Now comes the hard part. Do Not Open the Hood until you are ready to take an internal temperature reading. In our case, with an 80 lb. pig, that is 6 and ½ hours later. A couple of pairs of leather gloves will allow you to pull out the charcoal try about three hours into the cooking cycle so you can add more fuel to the fire tray. When the internal temperature of the shoulder or hind quarter reaches 160 degrees you are ready to remove the pig to a cutting table. Let it rest for a time and you are ready for cutting and serving. Be careful with this step because the internal temperature of the meat makes it hot to handle. We have learned that a pair of rubber gloves comes in handy. Some carving is required, but for the most part, once you cut the crispy skin away most of the meat will fall off the bone since its tender. To make your job easier, I strongly recommend you purchase the the number one all in one roasting equipment that you can find in the market today. La Caja China Roasting Box is a rotisserie, a spit roaster and a pit smoker in one! You cook almost everything from vegetables, chickens, turkeys, lambs and one whole pig. Your roasting event will never be the same again. Made from high-end materials and engineered by roasting experts, this piece of fine equipment isguaranteed durable. So purchase the best ever roasting box and roast a pignow!Roast a Pig & Make it Stand Out in Your Family Gatherings
2. A pig roaster
3. Charcoal
4. Some leather gloves.
5. A cutting board and sharp knives.
6. BBQ Sauce.
7. TimeHow to Roast a Pig for Your Event
Finalizing the Process of Your Roast Pig
Biyernes, Hulyo 29, 2011
How Do You Roast a Pig for Your Special Event?
Biyernes, Hulyo 22, 2011
The Number One Roasting Spit for All Your Roasting Needs
While some look at whole pig roasting as a cumbersome process, others take up pig roasting as a challenge and enjoy accomplishing this ‘not so easy’ task. Pig roasting is a tradition enjoyed by many across the globe. For example, Il Buco of New York conducts its annual pig festival called ‘Sagra del Maiale’, to commemorate the autumn equinox, when the day and night are of equal length. They prepare a bonfire and slow-roast a 200lb heritage Ossabaw pig. This occasion is a much awaited one and people from all over New York come to enjoy the occasion. Those of us who cannot make it to Il Buco and would like to roast a pig in the backyard can follow some easy instructions to roast a pig below. Purchasing the Hog Getting hold of a whole hog in the urban areas can be quite difficult as not many are sold. However, if you do manage to find a local butcher who is willing to order a whole hog for you, then give him a seven day notice in advance. Have the pig scaled and de-haired but do not get the skin off. The pig roast with the skin on does look kind off gross, but it’s the skin that keeps holds the meat together while roasting. For people with average appetites, one pound dressed meat would serve perfectly for one person each. Equipment Depending on the size of pig you want to roast, you could get your spit basket. Remember, whatever, size spit basket you purchase, the size of the pig purchased should be 8 inches smaller. A full size adult hog can weight somewhere around 100 lbs. The stores have a variety of pig roaster rotisseries for you to choose from. For smaller roasts you could get the suckling pig, which comes typically under a size of 20lbs. For small roasts a smaller fire pit rotisserie would do. Besides the rotisserie, you will need meat pans, sharp knives, carving boards and a strong table. Preparing the Pig Open the pork by the belly, do not cut or poke holes into the upper or side skin. You can now prepare the brine solution. Inject this into the meat and not into the skin, every three to four inches. Use the proper syringe for doing this. Check the thickness of the meat, and this is how you will determine the solution to be injected. Next, turn the pork over, and wet the skin with the same solution. Now, evenly apply salt all over the pig. Blend and strain your favorite spices. Once done, tie the pig in between the racks. Place the racks with the pig ribs on top of the grease tray. Close the Caja China with the ash pan and charcoal grid. It is vital that at the time of roastng, the pig or other meat should be at room temperature. Bear in mind that there are a few things that can turn your roast pig into a “roast disaster.” One of them is if your meat is not at room temperature prior to roasting. Prepare the Charcoal for Pig Roasting Choose a charcoal that lights fast, burns even and lasts a long time – something like Kingsford Charcoal. NEVER use instant charcoal. Then, you can light the charcoal by adding fluid. Spread it evenly over the grid. Fill the tray completely then make a pile on the center of the tray. Bear in mind that if your charcoal distribution is done incorrectly and your charcoal tray has been lifted prior to the designated time – it may ruin the roast. After the first hour, remove charcoal tray and place it on the wire rack , flip meat or fowl. When you flip the pork leg or shoulder, small cuts should be made into the skin. Now, the charcoal tray should be back on top again. This time, add 5lbs more of charcoal, and continue to roast. You can add charcoal two more times for the next two hours, but be sure to distribute it evenly throughout the tray. After three hours, you can lift the charcoal grid, shake and remove the ashes, remove the ash pan and dump the ashes. Turn the pork over and cut the skin, every four to six inches. Then, replace the ash pan and charcoal grid with charcoal on top of the box and continue the roasting process for crispy skin. You can check the skin in 30 minutes, by slightly opening the box at one of the corners. Do this continuously for ten minutes until the skin is crispy. Here’s to your new delicious and delectable meal! To view more of our roasters, visit our website at http://www.LaCajaChina.com. To get detailed instructions on how to roast a pig, you can now download our eBook for free. This will serve as your step by step guide to roast a pig.Your La Caja China Guide to Roast a Pig
Roast a Pig – The Challenge
Instructions to Roast a Pig
How to Roast a Pig
Biyernes, Hulyo 15, 2011
The Number One Roasting Spit for All Your Roasting Needs
Having a Spit Roast Pig at a garden party or BBQ is not Homer Simpson event. Cooking a Spit Roast Pig takes a lot of skill and much preparation. Understanding how to stuff a pig in order to keep the meat moist takes experience in large scale cooking. If Homer were to try to cook this it would be called charcoal pig not barbequed pork or Hog Roast so if you are worried that your Uncle Homer will come and ruin the day you can rest easy. In order to spit roast a pig that will wow your guests takes a fairly long term commitment from sourcing the animal, stuffing it, stitching in the stuffing, preparing the skin, preparing the fire and knowing that you’ll have enough of the right wood/charcoal (or gas barbeque), the patience to turn the spit once every five to ten minutes for seven to eight hours and the skill to carving the pig without it falling apart a ruining in the fire. When you take these elements into consideration you can see that only a hardened amateur chef would attempt a Hog Roast and therefore an Outside Catering Company might be a better option if a Hog Roast BBQ takes your fancy. A small independent Catering Company will be able to offer you a selection of breeds of pig, lamb or goat! Will know the best stuffings for each and, most important with pork, create great crackling to tempt those on diets to take a day off. Once you have outdoor caterers involved in the equation you can be sure that the cooking process will go down without issue and with their knowledge on carving the meat they’ll be able to serve your guests so that they won’t get grease, oil and charcoal over their nice clothes. Also an event catering company will know the best wood to use for each meat e.g. cherry logs for pork whereas if you attempt this alone you might find yourself with yew, which would give the meat an acrid flavour. So, if you’re worried about your guests’ clothes employ an event catering company and let them take the strain whilst you enjoy your guests company because after twelve hours of preparation I’m sure that you won’t have much energy to enjoy your guests or your Hog Roast for that matter. On the other hand if you want to be hands-on for your Spit Roast Pig event. Purchase the most elegant and innovative La Caja China Roasting Box! Get all the advantages of all the best spit roast and other roasting boxes and take non of their disadvantages. You can cook almost everything here from vegetables, chickens, turkeys and even one whole pig. You won’t have to cook and wait for a long time because it only takes 4 hours before your pig cooks in La Caja China and best of all you can enjoy your event without worrying about ruining your guests clothes since this elegant roasting box covers the food while it cooks your Spit Roast Pig!How a Spit Roast Pig Can Level Up Without Ruining Your Guests’ Attire
Some Options For Your Spit Roast Pig
The Most Convenient Spit Roast Pig Option
Biyernes, Hulyo 8, 2011
The Number One Roasting Box For Your Whole Pig Roast
By: Perry P. Perkins La Caja China can make an awesome whole pig roast, this we know. However, there are a few tips and tricks that you can incorporate into your roasting adventure to insure that you’re letting the box be all it can be… Make sure that your pig is completely thawed. You want the pig to be as close to room temp as you’re comfortable with, before you start cooking. Have you ever thrown a bunch of cold food into a hot pan? What happens? Everything cools down, and then has to come back up to cooking temp! It’s exactly the same with your La Caja China. Maximize your cooking time and briquettes by putting the pig in the box ready-to-cook. Start with as much coal as the instructions say. The Guerra’s built these boxes based on extensive study and testing (and a whole lotta charcoal), and the roasters have to reach a specific “sweet spot” to then maintain a consistent internal temperature, and work their four-hour magic. I’ve used 10lbs instead of 15lbs of coal, and the box didn’t come to cooking temp for a long time. (6 ½ hours to roast that pig!) Overcome the desire to check your whole pig roast during cooking. La Caja China is designed to not be opened at all, except to flip the pig, and it really messes up the cooking time when we take unnecessary peeks. Trust your handy-dandy probe thermometer to tell you when the whole pig roast is perfect, and no peeking! For more detailed instructions, check out this Whole Pig with a Wired Thermometer Worksheet on La Caja China’s website. I even use a large metal dust-pan to remove excess ashes, so I don’t have to lift the lid off to do so. If you don’t have you’re thermometer with you at your next roast, don’t sweat it. I’ve cooked a 90lb pig to perfection, by simply following the instructions printed on the end of the box. It really is that easy! You can even cook almost everything from vegetables, chickens, turkeys, lambs and one whole pig! So, try these tips at your next La Caja China whole pig roast, and I promise…you’ll taste the difference!Three Secret Steps For a Better Whole Pig Roast
Whole Pig Roast Step #1
Whole Pig Roast Step #2
It’s really a very scientific design, and the instructions need to be followed pretty closely to get the desired results. BTW – A standard Weber charcoal chimney holds almost exactly 7lbs of Kingsford briquettes.Whole Pig Roast Step #3
Biyernes, Hulyo 1, 2011
Whole Chicken on The Best Spit Roaster
The Advantages of Having a Spit Roaster in Your Special Event
Your Spit Roaster Can Be the Star of the Party
The center of attraction on a garden party is the roast. People will gather around it, looking and observing how the pig is slowly becoming a delicious meal. It is not only an eye candy, it also thrills the nose. Nothing beats the smell of the pig while it is being roasted. And when the roast is cooked, it will satisfy next the taste buds of the guests.
Roasting has been part of the tradition of many countries since the medieval times. A spit roaster is commonly used when doing roasts. Although the technology on spit roaster is becoming advanced, it’s simple design and the method of cooking remains the same. The pig is loaded on the roaster, and all will wait for hours until the pig cooks. That time will be spent talking to one another, drinking and having different activities.
The good thing about having your own spit roaster is you can use this tool any time you want. When you choose to rent a roaster, you can use it for only a limited period of time, unlike when you buy one; you can have it any time you want, without any limits. Your roaster can serve as the main attraction and the social center of parties you will host. People love gathering around the roast, as long as it not very hot and they also love to help one way or another on the cooking. That’ll surely start conversations and happy bonding moments.
Having Your Own Spit Roaster
And of course, when you have your own roaster, you can roast a whole pig, and that means the food for your parties are already taken care of. Instead of spending money on restaurant caters, you could just cook the food. That way it’ll be cheaper, and more fun. Everyone will have a lot to eat, and not just something to eat – but something delicious!
Despite those advantages, there are some disadvantages that you’ll have when buying a roaster. One disadvantage is the price that you’ll spend. Roasters cost some hundred of dollars, even thousand, depending on the brand and features of the roaster. What you are paying for the quality that comes with the roaster. High end materials like aluminum have been used to build commercial roasters. On the other hand, you can just build your own spit roaster, but it will definitely cost you a lot of time and effort.
Preparing Your Pig for Roasting
Another disadvantage is the roasting itself. It takes a lot of time and work to roast a whole pig. Hours will be spent waiting for the food to be cooked. It also requires a number of men to set up the pig to the roaster. Aside from this, to prepare the pig takes time too. And, since pig roasting is an outside activity, you can’t roast if the weather is not good.
A lot of things are to be prepared when roasting a pig. But all efforts are worth it once the pig is done. Hours of waiting can be spent wisely by doing activities. Roasting a pig may be hard, but it doesn’t mean it can’t be fun. Buying your own roaster is a very good investment, despite having some disadvantages, all of it will be forgotten once the delicious meat is served on your plates ready to be eaten.
On the other hand, if you want something that will not have any disadvantages because this definitely cooks shorter than those common roasters that you can find in the market. The one that can cook almost everything from vegetables, chickens, turkeys, lambs and one whole pig! The most elegant and innovative in design and durability. Look no further for the best roaster in town and choose only a La Caja China for your very own spit roaster known for its durability and quality!