Nothing entices customers like the irresistible smell and taste of hot spit-roasted pork! The video shows you step by step how to plan and runa hog roast event that's popular and profitable.
I've served a whole hog at a catering event and the way we seasoned it was giving the whole hog (and inside all cavities) a rub down with equal parts sugar and salt the day before, then rinsing it off after 24 hours. We left the head on as well (it was cooked in a "Cajun microwave") and the guests loved it. Some guests walked to the cutting table and plucked off pieces themselves (there was almost a scuffle over the ears). This is a very informative video! I'm now more confident in roasting a hog using other methods ^_^
Such ridiculous comments. This guy did a great job. Not all pig roasts have to be done southern style, sometimes making things easy for events is what people want. Some events I take the head off because it bothers some people. The skin looked great, not burnt if you know anything roasting a pig. I think this gentlemen did a great job and I thank him for taking the time to make this video. Keep the leftovers for Melton Mowbray pies.
Hey give me a shout. smoke hogs for events. I have never spit roasted a hog. Living in North Carolina, that is against the rules. Just kidding. I bought a gas cooker and keep the gas pipes covered during cooking because I use wood. I remove the pipe shield and use low gas to keep the meat warm during serving. I started out by cooking for people if they had their meat for free. That helped me get my skills up and it only cost me a little sleep. I now do events and fairs. This is family reunion and BBQ season here in the south. There are colleges that have hungry kids ready to throw down on some good old BBQ. Down here we season well and don't open the cooker to soon to take a look. I check my fire from under the hog by the same door that I shovel hot coals through. I cook all night. I deliver the hog and sides the next day on time. There is no quick way to make Carolina style BBQ. You have to really commit to the process. My father taught me as a child. I admit that I took it for granted but here I am. He always told me " Son, If you don't have the time to cook a hog right, Go get a box of chicken." He was right. People want good meat and they want you to be on time. You can do this brother. just take your time to do your homework and be prepared to commit to the process. I wish you well and just remember low and slow always comes out great!
Somebody says Corporate Big Business, bla bla - Funny, looked like a little neighborhood pub to me. I guess we can go to his house and he would give away his food since he is anti profit. I wonder if he turns down his paycheck as well... It looked like a nice little thing going there to me, nice job.
chef darren on a flat bed do not cut the legs of fold then under leg have great meat ,put foil around ears tail ect and fluxs the heat up and down with gas when you turn it over put a single square pan inside it so it acts as a internal cooker and so the back does not collapse , i would say 76 deg cel so when you cut down the back bone the crackle should come away in one sheet and pull away from the pulled pork and i do not like the crackle being slice when it is not it bubbles up in real crunchy crackle give it a go chef das the spit roast comp
yes i agree, great video, camera shots, informative, spoken and shown with confidence. Thanks for sharing, will be tuning in again. "You guys are great" By the way if you showed my wife being spit roasted and injected with apple I'd give you the thumbs down as well ??????? ha ha
every one does things different . Hear the safety speech ? lol British . Boy they would shiver in fear at a American BBQ ! Still a few good ideas for us Americans
I have had traditional porchetta in Italy,,,they de-bone the pig and hold it together with nuts,bolts n pins,,,,why dont we use that method over hear,,,,Great video by the way,,,thank you,,,,
NOOOOO! DO NOT FOLLOW THIS VIDEO! You do not do this with gas. ALWAYS ALWAYS ALWAYS use charcoal. Make a pit. Customers will always come. I make mine in an "oven" and keep it at 250 degrees F. It will take hours to all day depending on the size of the pig. You want to maximize profits, then do it right!
Correct me if I'm wrong, but didn't a lot of the "rules" against eating pork have to do with the fact that populations were diminishing and at the time, improperly prepared pork (which I imagine in biblical times people didn't have meat thermometers) could make you sick and possibly kill you? Wasn't it a self preservation thing?
Whycome remove the head, feet, and the tail? What do you do with them and why?Do you make headcheese or just throw the head away? Seems like a colossal waste to me as all parts of the pig are good.
We all should eat pork.pork blood sausage bacon speacialu before going to pray.muslims wifes love the 🐖 skin.my neighbour's wife she muslism love pork skin crunchy and faty.she rake her scarf put it on the floor.
Boondock Saint no. Mangoes are not the plant they are the fruit. Even if you actually were concerned about this - which I am going to assume you don't and you are just being defensive cause you know killing animals is wrong and choosing to suppress this reality from yourself - the amount of plants a pig eats before you eat it's corpse make your point mute.
Boondock Saint maybe you are not being obtuse on purpose and you are actually stupid - but my point is you "slaughter" more plants than me when you eat a pig indirectly.
this is corporate big businnes ,dont do this ,dont do that VIDEO its all about "profit" ,bullshit ,whats he like in his silly little paper hat ,running around ...THE CLOWN :(
