Oneworldkingdom can suck it...that was awesome! all the microbrews and then the waterslide...reminded me of college! I would give anything to be there!...What a oneworld douchebag...I wouldnt change one goddamn thing!....awesome...Jim in Ponte Vedra Fl
That was a great roast. One thing I would do when taking it out. Chain it the same way, but then have all four twist the lumber to shorten the chain to clear the cinder blocks. Just a little thought. Great job on the pig. And pit.
this was definitley one of the best party vids i've ever seen on u tube bro!!!! thanks for sharing plese keep the party vids coming gives me a sense that there is more to life than just work!!!!!
thought this was just going to be another hole in the ground pig roast. What an awesome pit and party!!! Great video and definitely not a waste of time. I built an 8 foot tall grill out of 8 and 10 gauge steel that has a 36" cooking surface. I only cook over hardwood and it can raise up 36" with a winch. I'm building a rotisserie for it now.
@blackhand1818 the burlap keeps in a layer of fat and keeps the skin from scorching too bad. It is rinsed out of all of its oil before cooking so it doesn't throw off any flavor at all.
@fred240366 blah blah blah... Wow, filipinos take some serious freakin' pride in their pigs. I have had about 4.7 million "the filipinos do it better!!!" comments. Fine.. You win. PM me your address and I'll send you a a trophy.
Thanks very much for sharing Hoss. Did you buy the sausage or did you use the pig you bought to help make it? Overall well done and a terrific way to share with your friends and family.
Where do you live? cuz i'm commin over next party! Looks good. We do a similar thing in Hawaii, but instead of using cabbage, we opt for banana trunks and leaves, either way, it's still comes out tasty.
do you add any seasonings in the pig? like onions, and other vegies? herbs? how should it taste w/ just the pig and the flavor of hickory? im curious to try this..
Have you only used this pit, or did you try it in a "less professional" pit before? I ask because I would like a more temporary pit in my yard and wanted to know if I'm going to have any luck...
I didn't always have the pit I have now and a simple hole in the ground lined with stones would work. Google "mumu cooking" and you'll find a fair amount of info. My pit is just a "mumu" on a little bit of steroids because of size and my ability to control the temp via the air intakes.
Looks like guests were having fun. Party host did a great job! The pig roasting was the high light; then came good beers and other good stuff. I want to join in & share the party's fun; ngaw on the pig; and put sausage links around my neck & then dance to the music if there was music.
Too much work. You could have accomplished a BETTER job with less work. You should stick with my motto. Work smart. THEN hard. This was a waste of time, effort, and cender blocks.
@oneworldkingdom I have gotten this comment a couple of times and sorry, I don't get it. I built the pit. Sure, that was a fair amount of work... about three years ago. So now the "too much work" consists of lighting a fire, letting it burn, putting the pig in and waiting 26 hours. I don't get how that is hard work. And yeah, sure... it's a waste of cinder blocks now that I have a permanent BBQ in my yard that I use all the time. LOL.
Thanks for the upload. Really like your design but maybe the pig was a little over done? But this is about the pit construction and it looks and works just great!
i am about to do my first pig roast this weekend. in no way possible will we be doing it this big but maybe one day. i want to know you. 13 beers, roasted swine and a slip- n-slide? you have to be master of fun
There's more than one way to roast a pig. Just depends on preference. I'm sure this method makes for very tasty pork, but it's pretty elaborate to set up, and the pig comes out of the pit looking like a giant charred chrysalis. The biggest advantage I see is the lack of attention required after the pig goes in. I personally prefer doing a couple of smaller pigs to one that large. I also find that part of the fun for many people is watching the beast cook, something this method doesn't allow.
This similar to how we cook here in New Zealand. We call it a hangi and we bury the food along with hot rocks and let it cook for about 4 hours. It comes out really tasty and nice just like this one. Well done.
BTW... Greenfingers wins this year's "boo hoo, I'm a loser who doesn't get invites to parties so I'm gonna troll the web on them " award. Yeeeeaaaaaa Greenfingers!!!!
There's a better way to do it dude, NOT your way..( I like the beer though). Your roast did not turn very appetizing, number two , that green stuff under that hog is TOXIC ! This is a typical redneck pigroast
Dude theres too many people giving you advice at your party and on the comments section here everyone just need to shut the hell up and enjoy. I'm Filipino and I love Filipino style lechon but your looks really good too. I wouldn't complain if I was at your party one bit. Next time tell your friends you are carrying a red hot pig by two sticks and they need to get the hell out of the way! What part of the country are you in?
Love that Party, Great Job!! ........Don't worry about the Negative coments; Complainers were seating at Mc Donalds Probably while you were Having this Awesome fun with your Love ones and Friends.
Yeah, I was gonna do it the pinoy way originally but I then decided I didn't want it to suck so I did it this way. I think it was a good call on my part. It would have been a bummer to have all of those people asking all day, "why did you do it the pinoy way? Now it sucks. It was way better the way you uually do it.". See how that would have been awkward?
that dont look appetizing at all..thats the samoan way..next time do it the pinoy way and you dont need 20 of your buddys neighbor cousins brothers and friend to roast a 200lbs pig
So much trouble and time (more than 24 hrs!) only to get soft skin and unevenly-cooked meat mixed with the cover. Unevenly cooked because the part closest to the coal gets cooked more.
A perfectly roasted pig should have uniformly brown skin that is very crisp, but the meat so tender. You can never achieve this by throwing it in a pit. What you need is a rotisserie. Before roasting, stuff the pig with spring onions, etc. Baste while roasting. That pig will be done in less than 6 hours tops.
yeah... you go ahead and cook a 240 pig in six hours. Good luck with that and let me know how the burnt outside and raw middle works out for you.
Low and slow... the pit, where the pig is held, is probably no more than about 350 degrees for the entire time the pig is in there so it slow cooks... and all of the fat bastes the meat until the entire thing is like butter. And there is ZERO "uneven cooking".
You should try it this way so you have half a clue of what you're talking about.
@HossThePatsFan pig-roasting via rotisserie has been done for hundreds of years. it's not like i came up with it last night in my backyard. all you have to do is search for it here in YT. and yeah, we have not only tried rotisserie, but do it regularly. the skin is crisp while the meat is tender, not raw. and judging from your video, i don't think i would like rubbery, soft skin with the cover clinging to the meat and skin. but that's me. whatever floats your boat, man.
I never said you invented the rotisserie... I said you can't cook a 240 pig in 6 hours. I also said it doesn't cook unevenly at all the way I do it. Yes, the way I do it, you lose a lot of the skin but I couldn't care less about the skin. Is the skin good? Absolutely but I would trade that any day to have just about zero work (contrary to your comments) to have the meat come out as good as it does.
And yes, I could do a rotisserie but then I would need to either mount one IN the pit, which, given how there is zero uneven cooking, I don't see any need for it, or, I would have mount the rotisserie somewhere and feed it coals all night.... something I don't want to do. Any huge BBQ competition will show you the way to BBQ is low and slow and that is exactly what my pit does. It cooks at relatively low temp for a very long time. Again... try it before you bash it.
Great video Hoss! Very informative and interesting. Do you guess at the amount of coals for heat? Do you use a thermometer? Where did you get your idea for the pit design? Sorry for all the questions. I love all forms of barbecuing and cooking in general. Please film more cooks. Probably a pain though. Thanks for this one.
For coals I simply use whatever is left over from the fire (not much) and a large bag of whole-lump charcoal. If you dampen down the air intake, it won't need much. Only used a thermometer one year (drilled a hole in the lid and popped an oven prove thermometer in it). I don't think you need one.
I have been doing pig roasts for a little over ten years now and every year I have made improvements to the pits until I finally do to this one... so.. .it wasn't one idea, but a few.
LOL!!! Thats awesome. "100 lbs". Whatta jackass. We did 240 lbs this year for our tenth one and everyone raved that it was the beat one they had ever had. I ypu don't like the video (which was supposed to be half a joke with all of te "right way" stuff) awesome, say you dont like the video but don't just post stupidity for the hell of it.
Nice Job, I came up with kind of the same thing but mine is all at grade
with no vents, the pig (about #140) hangs on a pole over the fire. I cover it with 1.5" plywood with hay bails on top to keep in the heat. I leave it in about 17 hrs.
I wrap mine in banana leaves, that works great.. any way it was fun seeing a fool like myself putting so much work for our friends.. Chicago berbs..
hey man great video. i am about to get married well its about a year away and we planned on roasting a pig so i thought i would look it up. then at the end of the video there was a bonus that made me have to sub you..... you are a homebrewer too that rocks.
Who could give this a thumbs down?! I don't get it! Anyway, that was a great vid! I didn't read all the comments, but how many people did, or could, that pig feed?
@MrGomez1 It was stuffed with Nomex (sp?). It is the fabric that race car drivers' fare-resistant suits are made of. It is a great insulator, won't give off any kind of fumes and is flame/heat resistant. So... it made the lid into... basically... and oven door.
@MrGomez1 I took the head off. I have left it on in years past and, personally, I don't think it is worth leaving it on. The brains stink when cooked and with all of the little kids we have, it's just a little too graphic. People swear by the cheeks but again, for me personally... I take the head off.
DUDE! That looked AMAZING! Best lookin pig I've seen in my 41 years of living (and eating)! The pit was an awesome design. Hope ya don't mind me stealing the idea. :D Might I suggest mounting hooks to the inside of the pit near the top to transfer the chains to after lowering the pig into the pit? That way, ya don't risk getting burned feeling around for 'em while the smoke is all in your eyes. Awesome get-together, bro. You sure know how to throw a party!
you are a BBQ GOD
Outstanding!!!!
fjordking 3 months ago
While everyone checking out the pig id be dippin into all that delicious home-brew :) looks delicious mate well done
mogie2006 3 months ago
im a vegetarian. why am i watching this?
0409dinosaur 3 months ago
Epic.
fatcat2939 3 months ago
Thank you for this great Video !!!
merkur075 3 months ago
my names chuck i live in australia but ill pm u my address for the invite to be sent to ur next party lol awesome awesome job mate
keenasmustard2010 3 months ago
damn you guys know how to do it RIGHT
50kT 3 months ago
Oneworldkingdom can suck it...that was awesome! all the microbrews and then the waterslide...reminded me of college! I would give anything to be there!...What a oneworld douchebag...I wouldnt change one goddamn thing!....awesome...Jim in Ponte Vedra Fl
steppumpkin 3 months ago
I wouldn't be able to eat that, i'll feel to bad.
prettitya 3 months ago
wow the amount of beer was awsome i would have drank so much!
i would have just burried the pig but it looked like it came out good
bobwatters 4 months ago
the pig head was smiling next to his body
mashguy2 4 months ago
Nice! Too bad that burlap didn't let go of the skin though.
zRev1983 4 months ago
Impressive!!!
tusharrita 4 months ago
That was a great roast. One thing I would do when taking it out. Chain it the same way, but then have all four twist the lumber to shorten the chain to clear the cinder blocks. Just a little thought. Great job on the pig. And pit.
rubiconramblers 4 months ago
its a good idea burn lots of wood after put your pig in this because the warm of those structura do the service
nfsmw6 4 months ago
is this paradise?
chepevargas 5 months ago
awsome man!!!
cool party!!!!
johanerasmus7 5 months ago
see... white people know how to have fun
SIRA063 5 months ago
good job that's how u doit
MrBigoutdoorsman15 5 months ago
i wanna go to a pig roast that looks hella good i want some
DARKMAMAS 5 months ago
You are the man! Just awesome
OfficialKohieArts 5 months ago
Awesome Party Bro! Wish I could have been there to help out and enjoy the party.
USNDeepsea1991 5 months ago
why the cabage, for taste?
TheSjpatrik 5 months ago
major fail....look how filipinoes do it.
rdf7777 5 months ago
You complete me.
atuner1234 5 months ago
Can you give us some idea about scale? It would seem the top portion is 6' x 4'?
nipponese 5 months ago
Awesome stuff! :-)
MrNavi402 5 months ago
That's a big ass pig!
JAK3THETUB3 5 months ago
Good Job... Aloha
JoveeKovee 5 months ago
DUDE MAN THE HEAD IS THE BEST PART YOU COOKED THE HEAD RIGHT??
MegaDeathwarrant 5 months ago
you dint invite me :( i would have brought a bottle of scotch along with
NitinRai21 5 months ago
Didn't the pig's fat intensify the heat?..
freehee2 5 months ago
Dang! I want to be your friend!!! You know how to party dude!
bucci777 6 months ago
shit looks good!
dustinjennifer 6 months ago
this was definitley one of the best party vids i've ever seen on u tube bro!!!! thanks for sharing plese keep the party vids coming gives me a sense that there is more to life than just work!!!!!
ascorpio09 6 months ago
thought this was just going to be another hole in the ground pig roast. What an awesome pit and party!!! Great video and definitely not a waste of time. I built an 8 foot tall grill out of 8 and 10 gauge steel that has a 36" cooking surface. I only cook over hardwood and it can raise up 36" with a winch. I'm building a rotisserie for it now.
jwayne13 6 months ago
can you only cool in this pit as depicted in vid or can you cook cuban style?
SpockBorg5 6 months ago
Too much work for too much waste , where is the crackling ??
biggus8888 6 months ago
what was the occucasoin
xelnation 6 months ago
@hoss what purpose does the burlap cloth serve. Might ruin the flavor!
blackhand1818 6 months ago
@blackhand1818 the burlap keeps in a layer of fat and keeps the skin from scorching too bad. It is rinsed out of all of its oil before cooking so it doesn't throw off any flavor at all.
HossThePatsFan 3 months ago
thats one ugly pig next time ask a filipino friend to roast it for u
fred240366 6 months ago 9
@fred240366 blah blah blah... Wow, filipinos take some serious freakin' pride in their pigs. I have had about 4.7 million "the filipinos do it better!!!" comments. Fine.. You win. PM me your address and I'll send you a a trophy.
HossThePatsFan 3 months ago
Damm i wanna try some of ur guys homebrews haha n pig looks ausome think i might just go n make a pit n roast one myself
carlossavala1 6 months ago
love the pit i think i want to to construct one myself
mrchaixiong 6 months ago 2
Can I come to your next party? Awesome
brandonGCHACHU 6 months ago 2
From a man house to you: you inspire us to live better. We thought we knew what we were doing, but you know how to party.
heartbreakhotel4665 6 months ago
the pit is a boring way to roast, you dont see the pig turning and burning...
Medsas 6 months ago
i luv how evryone turned in to a pig lifting expert when it had to come out..
giving tips n sh*t..ahah
looks like a great day`
andrewwhyte88 6 months ago
dude i want to chill with this guy!!!!
doncoliman 7 months ago
Thanks very much for sharing Hoss. Did you buy the sausage or did you use the pig you bought to help make it? Overall well done and a terrific way to share with your friends and family.
njtech2005 7 months ago
This guy knows how to throw a party.
Invite me next time lol :D
RichyJam2011 7 months ago
I hate you! im so hungry D:!!!
iopghjk001 7 months ago
Bud light for the common folk. Instant classic.
MrFBI808 7 months ago
pig is pig, now them beers.... i think i'm your long lost Cuz from NY
sgtfon 7 months ago
Holy Cow! You know how to do it right! I bow to your party prowess.
jmw102667 7 months ago
Damn! I wish I was at that party! Awesome house, awesome property, yummy piggy, great beers! Looked like heaven on earth!!!!!!!!
na5m 7 months ago
great video
timbosruger 7 months ago
You are the king of throwing a party man, Can't wait to get on your level
flipcat61 7 months ago
that not proper! you just burnt the precious skin!
rayson777 7 months ago
Where do you live? cuz i'm commin over next party! Looks good. We do a similar thing in Hawaii, but instead of using cabbage, we opt for banana trunks and leaves, either way, it's still comes out tasty.
surfrash 7 months ago
do you add any seasonings in the pig? like onions, and other vegies? herbs? how should it taste w/ just the pig and the flavor of hickory? im curious to try this..
tasoulinh 7 months ago
HOW DO U LIKE THAT BURLAP W/ UR PIG?
PLISKEN12 7 months ago
Life is good!!! I ate some pork cooked this way; oh man!!!!!!!!
doyona2 8 months ago
what temp did you cook at
BxRxAxDxLxExY96 8 months ago
Have you only used this pit, or did you try it in a "less professional" pit before? I ask because I would like a more temporary pit in my yard and wanted to know if I'm going to have any luck...
xcrunr 8 months ago
@xcrunr
I didn't always have the pit I have now and a simple hole in the ground lined with stones would work. Google "mumu cooking" and you'll find a fair amount of info. My pit is just a "mumu" on a little bit of steroids because of size and my ability to control the temp via the air intakes.
HossThePatsFan 8 months ago
hey man... that looks amazing and im sure it was.... dont let the haters bother you.... by the way the party looked amazing and fun... good work...
tamilrounds 8 months ago
Looks like guests were having fun. Party host did a great job! The pig roasting was the high light; then came good beers and other good stuff. I want to join in & share the party's fun; ngaw on the pig; and put sausage links around my neck & then dance to the music if there was music.
squirtad 8 months ago
that looks good my friend :)
drew7473 8 months ago
Cool homebrew too!
dljones33 8 months ago
Too much work. You could have accomplished a BETTER job with less work. You should stick with my motto. Work smart. THEN hard. This was a waste of time, effort, and cender blocks.
oneworldkingdom 9 months ago
@oneworldkingdom I have gotten this comment a couple of times and sorry, I don't get it. I built the pit. Sure, that was a fair amount of work... about three years ago. So now the "too much work" consists of lighting a fire, letting it burn, putting the pig in and waiting 26 hours. I don't get how that is hard work. And yeah, sure... it's a waste of cinder blocks now that I have a permanent BBQ in my yard that I use all the time. LOL.
HossThePatsFan 8 months ago 16
@HossThePatsFan Good point.
NBAGOATS 8 months ago
@oneworldkingdom Do you care to elaborate how you would have made a better fire pit?
tkach21 8 months ago
Fuck pigs! Listen to ANDREW's WELL KNOWN BARBECUES, you can find it here in youtube, best fuckin barbecue song ever fuckin made
russellroom 9 months ago
Killer video and party! No doubt, that's the right way to do it.
dweber00 9 months ago
Wow this is incredible. This almost reminds me of the parties they have in Serbia where they roast pigs.
Honestly though, that firepit you've built was brilliant. I want to try and build one of my own now.
Shinjuthief 9 months ago
well done! wow u know how to host a party
Kobboss 9 months ago
interesting way of rosting pig or lamb...but I prefer rosting it on a stick the old fashion way ;-)
xGLAVONJAx 9 months ago
Thanks for the upload. Really like your design.
But this is about the pit construction and it looks and works just great!
Take care,
mrbluenun 9 months ago
Thanks for the upload. Really like your design but maybe the pig was a little over done? But this is about the pit construction and it looks and works just great!
Take care,
mrbluenun
mrbluenun 9 months ago
i am about to do my first pig roast this weekend. in no way possible will we be doing it this big but maybe one day. i want to know you. 13 beers, roasted swine and a slip- n-slide? you have to be master of fun
dougmorrison07 9 months ago
Nice..........Real Nice.....
johnnybagofdonets 9 months ago
this is the most stupid thing ive seen.
first its hard to start the fire
second its hard to get the pig out
ifuckednatalietran 9 months ago
mmmm.... beheade pig roast afghanistan style....
bandymo1 9 months ago
how are you supposed eat the pigs brain, if you didn't cook the pigs head? rookie mistake......
thatbastardson 9 months ago
goddamn that looks good...
peace36660 9 months ago
i guess you didn't ever turn it over? no rotating? looks like an awesome bbq party
skiraf 9 months ago
this is similar to our polynesian method, we call it hongi.
TheCelticmaori 10 months ago
Brillinat, Hoss, utterly brilliant..
TheLovie999 10 months ago
thats not just how you roast a pig the right way, that how to have the most epic BBQ ever. NICE!!!!!!
AK4tsevEn 10 months ago
Fucking white people...
diasflac0g 10 months ago
There's more than one way to roast a pig. Just depends on preference. I'm sure this method makes for very tasty pork, but it's pretty elaborate to set up, and the pig comes out of the pit looking like a giant charred chrysalis. The biggest advantage I see is the lack of attention required after the pig goes in. I personally prefer doing a couple of smaller pigs to one that large. I also find that part of the fun for many people is watching the beast cook, something this method doesn't allow.
mithrandir10001 10 months ago
idiots that is not the right way how to roast a pig,
cjmaxle 10 months ago
You can cook humans the same way.
lemonrind 11 months ago
Nice brick work, and good looking pig....and no Brooklyn Lager Beer....
johnnybagofdonets 11 months ago
This similar to how we cook here in New Zealand. We call it a hangi and we bury the food along with hot rocks and let it cook for about 4 hours. It comes out really tasty and nice just like this one. Well done.
PUARERE 11 months ago
that was awesome. thanks for posting... the only drawback i see in a pit is the time. why wrap in cabbage?
oceantrolls73 11 months ago
lol could yall have been a little cleaner
Dawillisb 11 months ago
this is weird it is very laborious to make... why don't you just roast it in open air its crispier and you can monitor the cooking process
mod77777 11 months ago
I think it was great. I want to come to the next one. LOL.
bobbiejean67 11 months ago
I think it was great. I want to come to the next one. LOL.
bobbiejean67 11 months ago
Well.. we can safely say It's Dead. :)
TamsynJOLLY 11 months ago
niceee pool! wat state is this?
TomoexNanami 11 months ago
totally awesome... can you roast a sheep the same way?? peace & thanks... amunra...
amun8isis 11 months ago
this is in fact the correct way! its good to know there people still doing it this way..
you can also do turkey this way. we did a small pig this year.
gm4ulkill 11 months ago
nice man!
canadacatalyst 11 months ago
jeez can i come to one of your parties
chronix0111 1 year ago
you guys destroyed the whole thing. especialy the skin. i prefer the pinoy style/tradition of this. im disappointed. not good.
ThePichan07 1 year ago
no crispy skin...!
pigeonxiong 1 year ago
Which state in USA is this??Seems all green and mountainous.Anyways, nice video.Would try that kind of a pit on a goat or sheep here.
bangalorebully 1 year ago
why do the jews and muslims atleast agree on one thing do not eat pigs??
sandspoint 1 year ago
BTW... Greenfingers wins this year's "boo hoo, I'm a loser who doesn't get invites to parties so I'm gonna troll the web on them " award. Yeeeeaaaaaa Greenfingers!!!!
HossThePatsFan 1 year ago
Ehhh. No. You're an internet stranger. It woyld be weird and awkward.
On "how many people were you feeding?", this past summer I roasted a 240 lb pig for about 125 people and there wasnt a scrap of meat left.
HossThePatsFan 1 year ago
can i come to your next pig roast?....Please :)
billynightmare 1 year ago
how many people were you feeding??
bloodwitch013 1 year ago
Surprised anyone was hungry...enough fat hanging over everyones belts to keep them alive for months. You guys seriously need to do some exercise!
greenfingers40 1 year ago
nice one..hmm im from philippines,but i think the skin is not crispy! ??
october172008 1 year ago
next time you have party feel free to invite me.... please
galarkongen1 1 year ago
WOW!!!! You guys ATE and DRANK like f**king KINGS.... That's what it's about there FRIENDS/FAMILY, BBQ, BEER, AND A SLIP AND SLIDE!
MrDeparture 1 year ago
"that green stuff under that hog is TOXIC!"
ehhh..... you mean cabbage? Cabbage is toxic now?
pfft... thanks. I'll certainly keep that... pfft... in... pfft... mind for next... pfft... year.
HossThePatsFan 1 year ago 2
There's a better way to do it dude, NOT your way..( I like the beer though). Your roast did not turn very appetizing, number two , that green stuff under that hog is TOXIC ! This is a typical redneck pigroast
lechonero1940 1 year ago
yall should try Asian roast pig
ilikesuzuki 1 year ago
watching this video. I still love the filipino way of roasting pig. ^^
sanchinochan 1 year ago
id take suma that booty in the pink swim suit @ 7:00 along wit datt piggggg
andasin 1 year ago
very moist ,but the best part is the skin which is a failed part....good job still thanks for the video
pogisiG 1 year ago
should've change the title to "HOW TO CREMATE A PIG"
pogisiG 1 year ago 18
leave the head on
Millard97 1 year ago
Dude theres too many people giving you advice at your party and on the comments section here everyone just need to shut the hell up and enjoy. I'm Filipino and I love Filipino style lechon but your looks really good too. I wouldn't complain if I was at your party one bit. Next time tell your friends you are carrying a red hot pig by two sticks and they need to get the hell out of the way! What part of the country are you in?
flmglps 1 year ago
Love that Party, Great Job!! ........Don't worry about the Negative coments; Complainers were seating at Mc Donalds Probably while you were Having this Awesome fun with your Love ones and Friends.
gotviagra 1 year ago
not good appetite, come to philippines and try
chancgoc 1 year ago
Yeah, I was gonna do it the pinoy way originally but I then decided I didn't want it to suck so I did it this way. I think it was a good call on my part. It would have been a bummer to have all of those people asking all day, "why did you do it the pinoy way? Now it sucks. It was way better the way you uually do it.". See how that would have been awkward?
HossThePatsFan 1 year ago
that dont look appetizing at all..thats the samoan way..next time do it the pinoy way and you dont need 20 of your buddys neighbor cousins brothers and friend to roast a 200lbs pig
ncimson 1 year ago
how many people?
whyrate 1 year ago
C'mon guys! let the dead rest in peace.
A88772 1 year ago
to many swinging dicks with there two cents
jcturf311 1 year ago
groast
salde 1 year ago
try search lechon, a roast pig filipino style...i am sure you loved it..
INAT0 1 year ago
AMERICA!!!!!!!!! FUCK YEAH!!!!!!!
beaner4life 1 year ago
Damn it took u a long time to roast pig... But love da beer
SEUFA310 1 year ago
The pig looked great. Seems like alot of stuff to go through.
dragontattoo79 1 year ago
IMO you wrap the pig in the cabbage before the sack cloth. Nice roast. I love the skin the best.
12quillemall5321 1 year ago
So juicy... i want to eat taht.
lanimu808 1 year ago
good job man great times !!!
silverblotter 1 year ago
So much trouble and time (more than 24 hrs!) only to get soft skin and unevenly-cooked meat mixed with the cover. Unevenly cooked because the part closest to the coal gets cooked more.
A perfectly roasted pig should have uniformly brown skin that is very crisp, but the meat so tender. You can never achieve this by throwing it in a pit. What you need is a rotisserie. Before roasting, stuff the pig with spring onions, etc. Baste while roasting. That pig will be done in less than 6 hours tops.
wackyraces12 1 year ago
yeah... you go ahead and cook a 240 pig in six hours. Good luck with that and let me know how the burnt outside and raw middle works out for you.
Low and slow... the pit, where the pig is held, is probably no more than about 350 degrees for the entire time the pig is in there so it slow cooks... and all of the fat bastes the meat until the entire thing is like butter. And there is ZERO "uneven cooking".
You should try it this way so you have half a clue of what you're talking about.
HossThePatsFan 1 year ago
@HossThePatsFan pig-roasting via rotisserie has been done for hundreds of years. it's not like i came up with it last night in my backyard. all you have to do is search for it here in YT. and yeah, we have not only tried rotisserie, but do it regularly. the skin is crisp while the meat is tender, not raw. and judging from your video, i don't think i would like rubbery, soft skin with the cover clinging to the meat and skin. but that's me. whatever floats your boat, man.
wackyraces12 1 year ago
@wackyraces12
I never said you invented the rotisserie... I said you can't cook a 240 pig in 6 hours. I also said it doesn't cook unevenly at all the way I do it. Yes, the way I do it, you lose a lot of the skin but I couldn't care less about the skin. Is the skin good? Absolutely but I would trade that any day to have just about zero work (contrary to your comments) to have the meat come out as good as it does.
HossThePatsFan 1 year ago
@wackyraces12
And yes, I could do a rotisserie but then I would need to either mount one IN the pit, which, given how there is zero uneven cooking, I don't see any need for it, or, I would have mount the rotisserie somewhere and feed it coals all night.... something I don't want to do. Any huge BBQ competition will show you the way to BBQ is low and slow and that is exactly what my pit does. It cooks at relatively low temp for a very long time. Again... try it before you bash it.
HossThePatsFan 1 year ago
Comment removed
wackyraces12 1 year ago
Great video Hoss! Very informative and interesting. Do you guess at the amount of coals for heat? Do you use a thermometer? Where did you get your idea for the pit design? Sorry for all the questions. I love all forms of barbecuing and cooking in general. Please film more cooks. Probably a pain though. Thanks for this one.
citrusii 1 year ago
@citrusii
For coals I simply use whatever is left over from the fire (not much) and a large bag of whole-lump charcoal. If you dampen down the air intake, it won't need much. Only used a thermometer one year (drilled a hole in the lid and popped an oven prove thermometer in it). I don't think you need one.
I have been doing pig roasts for a little over ten years now and every year I have made improvements to the pits until I finally do to this one... so.. .it wasn't one idea, but a few.
HossThePatsFan 1 year ago
omg ! family vacance ! great
sebastianbachangle 1 year ago
will suckling pig lechon be better ? use suckling pig and drink milk only. Outside crisp, inside is more tender.
onepointpoint 1 year ago
@onepointpoint
You can't possibly get the inside more tender than this way.
HossThePatsFan 1 year ago
It a finger Lickin good !!
afnadh 1 year ago
LOL!!! Thats awesome. "100 lbs". Whatta jackass. We did 240 lbs this year for our tenth one and everyone raved that it was the beat one they had ever had. I ypu don't like the video (which was supposed to be half a joke with all of te "right way" stuff) awesome, say you dont like the video but don't just post stupidity for the hell of it.
HossThePatsFan 1 year ago
@HossThePatsFan
Nice Job, I came up with kind of the same thing but mine is all at grade
with no vents, the pig (about #140) hangs on a pole over the fire. I cover it with 1.5" plywood with hay bails on top to keep in the heat. I leave it in about 17 hrs.
I wrap mine in banana leaves, that works great.. any way it was fun seeing a fool like myself putting so much work for our friends.. Chicago berbs..
digitape3 1 year ago
way too big. only about 100 lbs for good roasting.
PLISKEN12 1 year ago
that is one nice party you had there, thanks for the vid, aweome pig!
mrphoxx 1 year ago
Respond to this video... how much would you say 1 pig costs? already cooked
SUPERSAYENNICK 1 year ago
hey man great video. i am about to get married well its about a year away and we planned on roasting a pig so i thought i would look it up. then at the end of the video there was a bonus that made me have to sub you..... you are a homebrewer too that rocks.
moedogger21 1 year ago
Holy beautiful thing I just watched. A++++++ my pig smoking friends!
thecottonheadedninny 1 year ago
well done sir. WELL done.
jsvast 1 year ago
Who could give this a thumbs down?! I don't get it! Anyway, that was a great vid! I didn't read all the comments, but how many people did, or could, that pig feed?
Rayzer2368 1 year ago
Hectic idea brew! im
Fobariginal 1 year ago
wow man im sure ur wife an inlaws really appreciate u lol great video made me hungry
machinegunmayhem 1 year ago
what was inside the lid
MrGomez1 1 year ago
@MrGomez1 It was stuffed with Nomex (sp?). It is the fabric that race car drivers' fare-resistant suits are made of. It is a great insulator, won't give off any kind of fumes and is flame/heat resistant. So... it made the lid into... basically... and oven door.
HossThePatsFan 1 year ago
was the pig head in there, and how did you find out how long you needed to roast the pig for is it so many hours per pound of body wieght.
MrGomez1 1 year ago
@MrGomez1 I took the head off. I have left it on in years past and, personally, I don't think it is worth leaving it on. The brains stink when cooked and with all of the little kids we have, it's just a little too graphic. People swear by the cheeks but again, for me personally... I take the head off.
HossThePatsFan 1 year ago
AWESOME!!!! I just built a roaster but I like this alot and just downloaded it. Thanks loved the slip and slide idea too.
Peace....
belairhotrod 1 year ago
DUDE! That looked AMAZING! Best lookin pig I've seen in my 41 years of living (and eating)! The pit was an awesome design. Hope ya don't mind me stealing the idea. :D Might I suggest mounting hooks to the inside of the pit near the top to transfer the chains to after lowering the pig into the pit? That way, ya don't risk getting burned feeling around for 'em while the smoke is all in your eyes. Awesome get-together, bro. You sure know how to throw a party!
ToBigWillie 1 year ago
well done bro, not bad for a white guy =)
MsBuppett 1 year ago