Step 1: Find your supplier.
Most butchers will be more than happy to supply you with a whole pig. We always ask our butcher to supply the pig with the head off, and all 4 legs cut off to the first joint, liver and lights removed.
If you prefer, Feast can source a hog for you and provide it ready mounted on the stake, ready to go.
Although pigs do vary in size, the average weight will be about 60kg, 130lbs which will give you approx 150 greedy portions! If you have a smaller gathering, your butcher will be able to advise on alternatives such as a rolled pork joint, or even a whole lamb.
2: Planning and timings
It’s very easy to roast a hog using the hog boss, but you must plan your timings carefully.
You should allow 1hr of cooking per 11.5kg (25lbs) of meat which works out at approx 5.5 – 6 hours cooking time depending on the size of your pig. You also should allow 30 minutes for the meat to rest.
Example
Weight of pig = 60kg
Cooking time 5.5 hours + rest time 0.5hour = 6 hours
Time to serve food 7.30pm
Start cooking pig 1.30pm
This may seem a long cooking time, but the beauty of the hog boss is that once the pigs cooking, that’s it, you don’t have to do anything!
Cooking times for other types of meat which you can also cook in the Hog Boss are as follows:
| BEEF | 1 hr per 4.5 kgs (10 lbs) | e.g. 9kgs (20lbs) beef joint | 2 hours |
| LAMB | 1 hr per 11.5 kgs (25 lbs) | e.g. 23kgs (50lbs) lamb joint | 1.5 to 2 hours |
| TURKEY | 1 hr per 9kgs (20 lbs) | e.g. 11.5kgs (25lbs) turkey | 1.5 hours |
| VENISON | 1 hr per 9 kgs (10 lbs) | e.g. 27kgs (60lbs) deer | 2.5 - 3 hours |
Step 3: Collecting your Pig
It may sound obvious, but arrive at the butchers in a suitable vehicle, if you’ve got room in your car, fine, but remember a pig is large. You will also want to bring some plastic sheeting to lay the pig on.
Remember a pig is heavy, whilst the butcher may be able to heave it into the back of your vehicle, when you come to take it out at the other end, it’s a 2 person lift, so bring a friend!
Step 4: Putting the pig onto the stake.
Additional Equipment required
Sharp knife such as a Stanley knife
A rubber mallet
Plastic sheeting
Wire
This is the trickiest part of the operation. REMEMBER if you don’t want to do this part yourself, FEAST can take care of sourcing a pig for you and putting it on the stake.
Ensure you have a large enough area to work in and put some plastic sheeting down first.
You need to insert the stake as close to the back bone as possible. If you are squeamish – Look away now!
Insert the stake between the hind legs about 8-10 inches. Cut away the flesh above the stake until it is as close to the back bone as possible. Pass one of the 2 pronged forks over the stake and push the prongs either side of the back bone until the prongs emerge through the skin. Take extra care since the prongs are exceedingly sharp. It can be quite hard to get the prongs through so this is where you may need the mallet!
Continue to push the stake through until it is about half way and then add another 2 pronged fork, continue until about 8-10 inches from the front of the pig and then add the remaining 2 pronged fork. Finally secure a 4 pronged for to both end of the stake to hold the hog in place.
Once the stake is secured, it is best to stitch up the stomach using wire. This keeps everything neat during the roasting process.
Step 5 : Cooking the pig
Take a sharp Stanley knife and score the skin of the pig at ¼” intervals. This will ensure really crispy crackling.
Lift the pig into the hog boss oven, you will need a friend to help you. Ensure the spit is correctly secured.
Light both gas burners.
Turn on the motor.
Cook on high for the first hour and then reduce the heat for the rest of the cooking time.
And that its – EASY!
Step 6: Serving
Turn of the motor.
Turn the burners down to low.
Check that the meat is completed cooked through using a meat thermometer. You should insert the probe of the thermometer into the thickest part of the pig and the temperature should be at least 63 C.
Lift the pig and spit onto the serving rack.
Place the stainless steel serving plates below the pig and you are now ready to serve.
Enjoy!!