Need Advice From BIG Pig Guys

[duckman1911]

My father in law is a member of our local Kiwanis club. Well they're annual hog (not pig) roast is coming up and some how he volunteered or got volunteered to roast the hog. 150/160lb dressed weight. Now he wants me to help. This is out of my league and most certainly out of his. He is as lost as a chicken with his head cut off.
Its gona be a traditional Louisiana roast. Im thinking 16 hours for something that size. Its been a long time since I roasted a pig and it was a pig not a hog.
Any advice would be greatly appreciated.
If not for dinner being served at a specific time I would just wing it. Dont have that option though.

[eman]

IF you can get your hands on a cajun microwave ,DO IT. you can roast pig that size in 10 - 12 hrs. If not start it early and reheat if you have too

[swampman46]

One question, do any of the other members know you guys are "out of your league?" If it were me, I think I'd swallow my pride and just ask some of the previous hog cookers for any tips on how they did it. They might even step in and give you a hand.

[duckman1911]

Originally Posted by swampman46

One question, do any of the other members know you guys are "out of your league?" If it were me, I think I'd swallow my pride and just ask some of the previous hog cookers for any tips on how they did it. They might even step in and give you a hand.

My father Inlaw swallow his pride? Now that is funny.
Im not a member so its not up to me. He just asked me to help him. Not even sure how I can do that since its during the week and I'll be at work. Oh my F I L is also my boss.lol.

[Pat Babaz]

Shoot it up with a couple jars of Tony's creole butter and rub it down w/ red pepper, garlic powder and Tony's the night before. Cook it about 4min/lb @250degrees in a Cajun microwave. When you can tug on that back leg and it pulls right out of the meat its done. Cut it up w/ electric filet knife, put it in pans and serve it.