Pig Roast

Live Blog: Roasting a Whole Pig

Posted by on October 8th, 2011

Well, we’re doing it. Attempting to roast a whole hog. Follow the live blog here and check out the full story in the Santa Ynez Valley Journal on Thursday, Oct. 13. Photos by Ben Ayers, Luke Gebauer, and Isaiah Brookshire.

That’s all folks! 

3:09 p.m. — My pig is now chopped up. Cooking a little more just to be safe.

2:29 p.m. — This thing is done. Time to grab the hacksaw.

1:55 p.m. — Second Flip: Underside is pretty crispy but the meat is fall-apart tender. This is going to be so good.

1:12 p.m. — Just pulled off all the burnt skin to inspect the damage. Glad to report that I found nice cooked meat that was starting to shred itself!

12:37 p.m. — My mom just asked me, “would you ever do this again?” Hmmm… good question. If I did, I would do a couple things differently. First off, I would get a lid for my grill.

12:00 p.m. — Did my first temperature check. Ham: 118° Shoulder: 120°.

11:50 a.m. — Both fires are back.

11:41 a.m. — I’ve been running a two fire system. One for the shoulder, one for the ham. My shoulder fire went out, trying to build it back.

11:30 a.m. — Eight hours into a 13 hour pig roast, looking good… except for the whole skin issue.

11:00 a.m. — Rib bones are starting to peel away from the meat. Looking mighty tender.

10:21 a.m. — Had my first taste of the shoulder. Mmmm lawdy, ‘das good.

9:25 a.m. — Pro tip. A 13hr pig roast requires a big book.

9:07 a.m. — At least one of us isn’t worried.

8:35 a.m. — Tasted a piece of the burnt skin… bad decision. Found a slightly less charred piece, it tasted pretty good.

8:00 a.m. — First Flip: Got a chance to fully inspect the damage. It’s not good, maybe 75 percent of the skin is burnt black. The meat underneath it looks okay. This isn’t going to be as pretty as I had hoped but I think we can still pull off a tasty pig. Low and slow, low and slow.

7:00 a.m. — Disaster Strikes: I knew this wasn’t going to be easy but things have gone bad earlier than I expected. When we were building the fire it was dark and we couldn’t see. Most of the skin got charred black by the flames. I think we’ve lost about 60 percent skin. Bummer.

6:00 a.m. — Worried that skin is looking too dark already.

4:00 a.m. — Pig is on the fire.

3:50 a.m. — Applying dry rub by hand.

3:45 a.m. — Starting the fire, wood is wet. Feeling like I’m already behind schedule.

3:30 a.m. — I’m up, trying to gather the crew.

8 thoughts on “Live Blog: Roasting a Whole Pig

  1. lindaroo

    What a fun project! We were privileged twice to partake of the Johnsons’ pig roast; a whole pig turning on a spit over an open fire. Wonderful!

    Reply
  2. Cris Maxwell

    Isaiah you did an incredible job, from the prep, to cooking, to serving! So proud to see the next generation taking over (oh and what big footsteps you have to walk in)!! Completely enjoyed our afternoon with you all!

    Reply

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