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 Volume 7, Issue 8, September 2008

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Tip O Da Month -- Summer 2008

 

Pig Roast Tips

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Follow are some Pig Roast tips Don Tassone passed on.  Don is the owner of Tassone’s Catering in Port Carbon, Pennsylvania.

 

“Use wood charcoal, never use commercial charcoal briquettes if possible.  Wood charcoal is very light, easier to light and lights quicker.  It’s the same color as regular charcoal.  Once you get it going, you’ll feel the heat.

 

Roasting time for a pig is between seven and 10 hours.  For a 100 lb. pig, it will take seven hours.

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Other tips to keep in mind:

  • The pig should be scalded and de-haired (not skinned) for best results.

  • Consider the difference in thickness of muscle groups will result in a variation in speed of cooking. The side area will cook more rapidly than the ham or shoulder.

  • The pig should be cooked to the proper degree of doneness in the thickest part of the pig, usually the inside of the shoulder. Use a meat thermometer and be certain the internal temperature reaches 160°F for fresh pork, 155°F for cured pork.

  • To ensure adequate portions, allow at least two pounds of carcass weight per person.

For more information, check out http://www.ehow.com/how_2066963_roast-pig.html?ref=fuel&utm_source=yahoo&utm_medium=ssp&utm_campaign=yssp_art.

 

If you have tips to share on this or any other tailgating subject, we'd love to share them with the rest of the team in the parking lot!  Send them to editor@TheTailgater.com!

 

  

  

  
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