I suspect I have a bad BBQ LP regulator, just not sure.

Only about the fourth tank used since new. I understand they go bad.

With the tank, regulator and hose removed and away from the grill I
turned the tank with the regulator and hose in place on and no
indication of gas/smell.

I close the tank, removed the regulator and opened to tank valve,
still no smell and I figured to tank will not allow gas out without
the regulator nipple piece in the tank valve.

I was able to blow air through the regulator and hose ( correct flow
direction ). I don't know.

Do they stick open / closed? Should air travel through the regulator
if I buy the new one (before install) ?

I don't guess the tank valve would be bad. This started when the
exchange tank went on, but only on the second use of the grill.

The burners are in good/clean shape, so I foresee a regulator
--
Oren

...through the use of electrical or duct tape, achieve the configuration in the photo..

On Jun 20, 3:37?pm, Oren wrote:
I suspect I have a bad BBQ LP regulator, just not sure.

Only about the fourth tank used since new. I understand they go bad.

With the tank, regulator and hose removed and away from the grill I
turned the tank with the regulator and hose in place on and no
indication of gas/smell.

I close the tank, removed the regulator and opened to tank valve,
still no smell and I figured to tank will not allow gas out without
the regulator nipple piece in the tank valve.

I was able to blow air through the regulator and hose ( correct flow
direction ). I don't know.

Do they stick open / closed? Should air travel through the regulator
if I buy the new one (before install) ?

I don't guess the tank valve would be bad. This started when the
exchange tank went on, but only on the second use of the grill.

The burners are in good/clean shape, so I foresee a regulator
--
Oren

..through the use of electrical or duct tape, achieve the configuration in the photo..

I have had both valve failures and regulator failures

Ideally try your grill on a different tank, if it works you have a bad
valve..

Also make CERTAIN your burners and lines are clear. spiders love to
nest in them.

"Oren" wrote in message
...


I don't guess the tank valve would be bad. This started when the
exchange tank went on, but only on the second use of the grill.

New tanks do go bad. New tanks have OPD (overfill protection devices) and
they sometimes stick and block the release of propane. Give the tank a
sharp rap and it may loosen, or try another tank. Yes, it must be connected
to a fitting for the valve to open also. That is another precaution to
avoid a burst of propane with no connection on it.

On Jun 20, 10:48?pm, "Edwin Pawlowski" wrote:
"Oren" wrote in message

...



I don't guess the tank valve would be bad. This started when the
exchange tank went on, but only on the second use of the grill.

New tanks do go bad. New tanks have OPD (overfill protection devices) and
they sometimes stick and block the release of propane. Give the tank a
sharp rap and it may loosen, or try another tank. Yes, it must be connected
to a fitting for the valve to open also. That is another precaution to
avoid a burst of propane with no connection on it.

I had one I traded in full, with a note bad valve, just to be rid of
it.

On Wed, 20 Jun 2007 22:48:44 -0400, "Edwin Pawlowski"
wrote:


"Oren" wrote in message
.. .


I don't guess the tank valve would be bad. This started when the
exchange tank went on, but only on the second use of the grill.

New tanks do go bad. New tanks have OPD (overfill protection devices) and
they sometimes stick and block the release of propane. Give the tank a
sharp rap and it may loosen, or try another tank. Yes, it must be connected
to a fitting for the valve to open also. That is another precaution to
avoid a burst of propane with no connection on it.


It was the tank valve. I found the receipt and returned the tank for
another exchange (no extra tank for a test). They commented that this
does happen often.

So the grill is grilling!

Thanks all.

--
Oren

"If things get any worse, I'll have to ask you to stop helping me."

It was the tank valve. I found the receipt and returned the tank for
another exchange (no extra tank for a test). They commented that this
does happen often.

So the grill is grilling!

Thanks all.

--
Oren

so what time is dinner? I prefer my t bones rare, with baked potato
add lots of sour cream.

"Oren" wrote in message

It was the tank valve. I found the receipt and returned the tank for
another exchange (no extra tank for a test). They commented that this
does happen often.

So the grill is grilling!

Thanks all.

Glad to hear you have a resolution.

Pick up a spare tank. They run out at the most inopportune times.

On Thu, 21 Jun 2007 17:47:12 -0000, "
wrote:


It was the tank valve. I found the receipt and returned the tank for
another exchange (no extra tank for a test). They commented that this
does happen often.

So the grill is grilling!

Thanks all.
Oren

so what time is dinner? I prefer my t bones rare, with baked potato
add lots of sour cream.

I was thinking the same meal, but doll the tater up with plenty of
butter/chives/sour cream/black pepper and salt. eeehh doggy..


--
Oren

"If things get any worse, I'll have to ask you to stop helping me."

On Thu, 21 Jun 2007 17:47:12 -0000, "
wrote:

so what time is dinner?

I've committed myself to cook a whole hog (40-50#) for the 4th of
July. I have my plan of attack, but have never cooked one myself.

Experience? Comments? Favorite Marinade? Spices?
--
Oren

"Well, it doesn't happen all the time, but when it happens, it happens constantly."

On Thu, 21 Jun 2007 15:39:37 -0400, Meat Plow
wrote:

On Thu, 21 Jun 2007 12:26:51 -0700, Oren wrote:

On Thu, 21 Jun 2007 17:47:12 -0000, "
wrote:

so what time is dinner?

I've committed myself to cook a whole hog (40-50#) for the 4th of
July. I have my plan of attack, but have never cooked one myself.

Experience? Comments? Favorite Marinade? Spices?

http://cuban-christmas.com/pigroast.html

You WIN!!! This is my exact "attack plan".

Just few material things needed....

I lived in Miami for about 10 years, love the food..

I recently found the site.

--
Oren

"Well, it doesn't happen all the time, but when it happens, it happens constantly."

Oren wrote:
On Thu, 21 Jun 2007 17:47:12 -0000, "
wrote:

so what time is dinner?

I've committed myself to cook a whole hog (40-50#) for the 4th of
July. I have my plan of attack, but have never cooked one myself.

Experience? Comments? Favorite Marinade? Spices?

I would skip the whole hog until you gain some experience. Do pork shoulders
and ribs instead.

http://www.eaglequest.com/~bbq/faq2/toc.html

There's a section on whole hog.

--
Dave
www.davebbq.com

On Thu, 21 Jun 2007 12:49:02 -0700, "Dave Bugg"
wrote:

Oren wrote:
On Thu, 21 Jun 2007 17:47:12 -0000, "
wrote:

so what time is dinner?

I've committed myself to cook a whole hog (40-50#) for the 4th of
July. I have my plan of attack, but have never cooked one myself.

Experience? Comments? Favorite Marinade? Spices?

I would skip the whole hog until you gain some experience. Do pork shoulders
and ribs instead.

http://www.eaglequest.com/~bbq/faq2/toc.html

There's a section on whole hog.

Thanks.. I have three outside cookers. Grill and two meat smokers.
I seldom cook in the kitchen, as I enjoy outside.

In the past 22 years we enjoy a wide variety of food cooked outdoors.

The whole hog IS the only thing not taken on, yet...

I appreciate the comments and will look at the link..




--
Oren

"Well, it doesn't happen all the time, but when it happens, it happens constantly."

"Oren" wrote in message
...
On Thu, 21 Jun 2007 17:47:12 -0000, "
wrote:

so what time is dinner?

I've committed myself to cook a whole hog (40-50#) for the 4th of
July. I have my plan of attack, but have never cooked one myself.

Experience? Comments? Favorite Marinade? Spices?
--
Oren

Whenever I did a large (200+ person) Medieval feast I always included a
roast pig. I never cooked the pig myself, I just had the place supplying the
animal roast it. I'd send some guys to pick it up with a fancy tray/litter
for it, and then they'd carry it into the hall and the crowd would go nuts!
I'd recommend having the supplier roast it for you.

On Thu, 21 Jun 2007 15:59:39 -0400, Meat Plow
wrote:


http://cuban-christmas.com/pigroast.html

You WIN!!! This is my exact "attack plan".

Just few material things needed....

I'll be over for dinner on the 4th.



I'll call the local butcher
--
Oren

"Well, it doesn't happen all the time, but when it happens, it happens constantly."

Oren wrote:
On Thu, 21 Jun 2007 12:49:02 -0700, "Dave Bugg"
wrote:

Oren wrote:
On Thu, 21 Jun 2007 17:47:12 -0000, "
wrote:

so what time is dinner?

I've committed myself to cook a whole hog (40-50#) for the 4th of
July. I have my plan of attack, but have never cooked one myself.

Experience? Comments? Favorite Marinade? Spices?

I would skip the whole hog until you gain some experience. Do pork
shoulders and ribs instead.

http://www.eaglequest.com/~bbq/faq2/toc.html

There's a section on whole hog.

Thanks.. I have three outside cookers. Grill and two meat smokers.
I seldom cook in the kitchen, as I enjoy outside.

In the past 22 years we enjoy a wide variety of food cooked outdoors.

The whole hog IS the only thing not taken on, yet...

I appreciate the comments and will look at the link..

Enjoy. Just get that skin nice and crispy...... dang, now I'm drooling all
over the keyboard :-)

--
Dave
www.davebbq.com

On Thu, 21 Jun 2007 16:12:37 -0400, h wrote:


"Oren" wrote in message
.. .
On Thu, 21 Jun 2007 17:47:12 -0000, "
wrote:

so what time is dinner?

I've committed myself to cook a whole hog (40-50#) for the 4th of
July. I have my plan of attack, but have never cooked one myself.

Experience? Comments? Favorite Marinade? Spices?

Whenever I did a large (200+ person) Medieval feast I always included a
roast pig. I never cooked the pig myself, I just had the place supplying the
animal roast it. I'd send some guys to pick it up with a fancy tray/litter
for it, and then they'd carry it into the hall and the crowd would go nuts!

Makes a good local fundraising event, huh?

I'd recommend having the supplier roast it for you.

Meat Plow WON. He figured out my attack plan....

I've already delegated the help....

Thanks.
--
Oren

"Well, it doesn't happen all the time, but when it happens, it happens constantly."

On Thu, 21 Jun 2007 13:24:48 -0700, "Dave Bugg"
wrote:

Enjoy. Just get that skin nice and crispy...... dang, now I'm drooling all
over the keyboard :-)

Crisp up the skin last (final turn), few critical minutes.

I have the utmost regard for the delegated assistant.

Soooey! Here Piggie Piggie :-))
--
Oren

"Well, it doesn't happen all the time, but when it happens, it happens constantly."

On Jun 21, 4:38?pm, Oren wrote:
On Thu, 21 Jun 2007 13:24:48 -0700, "Dave Bugg"
wrote:

Enjoy. Just get that skin nice and crispy...... dang, now I'm drooling all
over the keyboard :-)

Crisp up the skin last (final turn), few critical minutes.

I have the utmost regard for the delegated assistant.

Soooey! Here Piggie Piggie :-))
--
Oren

"Well, it doesn't happen all the time, but when it happens, it happens constantly."

I always feel bad for the pig Roasted the whole one looks too much
like the live animal......

tasty but sad.

Now steaks dont look like a cow Yummy

On Thu, 21 Jun 2007 20:47:31 -0000, "
wrote:

I always feel bad for the pig Roasted the whole one looks too much
like the live animal......

The butcher will crack the spine, split the snout too butterfly fly
the animal.

I'll put a half apple in each jawG

tasty but sad.

Now steaks dont look like a cow Yummy

Yes sir!
--
Oren

"Well, it doesn't happen all the time, but when it happens, it happens constantly."

wrote:

I always feel bad for the pig Roasted the whole one looks too much
like the live animal......

tasty but sad.

Now steaks dont look like a cow Yummy

Just keep in mind that that pig's single greatest accomplishment of his
existence is about to be fulfilled. That will be one proud piggy. :-D

--
Dave
www.davebbq.com

On Thu, 21 Jun 2007 14:10:30 -0700, "Dave Bugg"
wrote:

wrote:

I always feel bad for the pig Roasted the whole one looks too much
like the live animal......

tasty but sad.

Now steaks dont look like a cow Yummy

Just keep in mind that that pig's single greatest accomplishment of his
existence is about to be fulfilled. That will be one proud piggy. :-D

Pigs ought to be proud. They are leaner; now, more than ever...

--
Oren

"Well, it doesn't happen all the time, but when it happens, it happens constantly."

On Thu, 21 Jun 2007 14:10:30 -0700, "Dave Bugg"
wrote:

that pig's single greatest accomplishment of his
existence is about to be fulfilled

dang! now I have to name the pig


--
Oren

"Well, it doesn't happen all the time, but when it happens, it happens constantly."

Whenever I did a large (200+ person) Medieval feast I always included a
roast pig. I never cooked the pig myself, I just had the place supplying
the
animal roast it. I'd send some guys to pick it up with a fancy tray/litter
for it, and then they'd carry it into the hall and the crowd would go
nuts!

Makes a good local fundraising event, huh?
Thanks.
--
Oren

Oh yeah. We (my re-enactment group) used this as a way to get event sites
for cheap. We'd put on a huge fundraiser (private school, church), and then
they'd let us use their facilities for a reduced rate. When I did these
feasts they'd charge $25 a person, pay us $10 a person, and make a tidy
profit in one day. Since people got a 6 course meal with over 40 different
dishes, I think they got their money's worth. We were all volunteers, but we
at covered the costs and got a really great meal plus a great event site for
the future.

i have a gauge on mine, never a surprise and i keep a spare tank.

On Thu, 21 Jun 2007 17:47:12 -0000, "
wrote:


It was the tank valve. I found the receipt and returned the tank for
another exchange (no extra tank for a test). They commented that this
does happen often.

So the grill is grilling!

Thanks all.

--
Oren

so what time is dinner? I prefer my t bones rare, with baked potato
add lots of sour cream.

h wrote in message
Whenever I did a large (200+ person) Medieval feast I always included a
roast pig. I never cooked the pig myself, I just had the place supplying
the animal roast it. I'd send some guys to pick it up with a fancy
tray/litter for it, and then they'd carry it into the hall and the crowd
would go nuts! I'd recommend having the supplier roast it for you.

No sense of adventure? May as well just get a canned ham if you are subbing
out all the cooking.
--
Ed
http://pages.cthome.net/edhome/

"Edwin Pawlowski" wrote in message
. ..

h wrote in message
Whenever I did a large (200+ person) Medieval feast I always included a
roast pig. I never cooked the pig myself, I just had the place supplying
the animal roast it. I'd send some guys to pick it up with a fancy
tray/litter for it, and then they'd carry it into the hall and the crowd
would go nuts! I'd recommend having the supplier roast it for you.

No sense of adventure? May as well just get a canned ham if you are
subbing out all the cooking.
Well.... At the risk of sounding like a killjoy, don't forget the liability
and health department issues, especially if people are paying to eat. Almost
every town I have lived in has 2 or 3 good ol' boys who do pig roasting on
the side, on site at your event. And they have the proper equipment and
experience, and that little sticker on the roaster for whoever the local
inspection authority is. A lot of them also do a good schtick while they
cook for the customers. Think of it as hiring a chef for the party- a
hillbilly Beny Hanna (sp?) as it were.

aem sends...

"aemeijers" wrote in message
Well.... At the risk of sounding like a killjoy, don't forget the
liability and health department issues, especially if people are paying to
eat. Almost every town I have lived in has 2 or 3 good ol' boys who do pig
roasting on the side, on site at your event. And they have the proper
equipment and experience, and that little sticker on the roaster for
whoever the local inspection authority is. A lot of them also do a good
schtick while they cook for the customers. Think of it as hiring a chef
for the party- a hillbilly Beny Hanna (sp?) as it were.

aem sends...

But we don't know that this is a commercial venture. That is a different set
of rules.

Having been involved with many a hog, goat, etc cooked whole, it is not some
mystical venture if you have some basic equipment and a little common sense.
This is only a 40 pounder the OP is doing.
--
Ed
http://pages.cthome.net/edhome/

"Edwin Pawlowski" wrote in message
. ..

h wrote in message
Whenever I did a large (200+ person) Medieval feast I always included a
roast pig. I never cooked the pig myself, I just had the place supplying
the animal roast it. I'd send some guys to pick it up with a fancy
tray/litter for it, and then they'd carry it into the hall and the crowd
would go nuts! I'd recommend having the supplier roast it for you.

No sense of adventure? May as well just get a canned ham if you are
subbing out all the cooking.
--
Ed
http://pages.cthome.net/edhome/

Just the pig. I cooked the rest of the 6 course meal. Since we were at a
school or a church, where exactly would we have roasted an entire pig?

On Jun 21, 3:00 pm, Oren wrote:
On Thu, 21 Jun 2007 12:49:02 -0700, "Dave Bugg"
wrote:





Oren wrote:
On Thu, 21 Jun 2007 17:47:12 -0000, "
wrote:

so what time is dinner?

I've committed myself to cook a whole hog (40-50#) for the 4th of
July. I have my plan of attack, but have never cooked one myself.

Experience? Comments? Favorite Marinade? Spices?

I would skip the whole hog until you gain some experience. Do pork shoulders
and ribs instead.

http://www.eaglequest.com/~bbq/faq2/toc.html

There's a section on whole hog.

Thanks.. I have three outside cookers. Grill and two meat smokers.
I seldom cook in the kitchen, as I enjoy outside.

In the past 22 years we enjoy a wide variety of food cooked outdoors.

The whole hog IS the only thing not taken on, yet...

I appreciate the comments and will look at the link..

--
Oren

"Well, it doesn't happen all the time, but when it happens, it happens constantly."- Hide quoted text -

- Show quoted text -

I've never roasted a pig, but I've attended a LOT of pig roasts, and
based on the wit and intelligence of most of the people I've seen
roasting the pig, I'm sure you'll do just fine! At least you're
taking the time to think it through ahead of time -- I've been to a
few that featured guys standing around a pickup truck with a butchered
pig in the bed, scratching their heads and asking questions like,
"Should we dig a pit? Do you know anyone with one of those, like,
really big grills? Do you have to take off the skin?"

Jo Ann

On Fri, 22 Jun 2007 01:53:46 GMT, "aemeijers"
wrote:

A lot of them also do a good schtick while they
cook for the customers. Think of it as hiring a chef for the party- a
hillbilly Beny Hanna (sp?) as it were.

Some few years ago I was in Reno, NV and there happened to be a world
championship BBQ cook-off. Each vender sold "samples" and every one,
was humorus bunch. If one comes to your area - you will have a great
time with the family.

Just got off the phone with Bubba :-)

--
Oren

"Well, it doesn't happen all the time, but when it happens, it happens constantly."

On Fri, 22 Jun 2007 08:30:33 -0400, h wrote:


Just the pig. I cooked the rest of the 6 course meal. Since we were at a
school or a church, where exactly would we have roasted an entire pig?

What were the dishes served?

--
Oren

"Well, it doesn't happen all the time, but when it happens, it happens constantly."

On Fri, 22 Jun 2007 03:00:42 GMT, "Edwin Pawlowski"
wrote:


"aemeijers" wrote in message
Well.... At the risk of sounding like a killjoy, don't forget the
liability and health department issues, especially if people are paying to
eat. Almost every town I have lived in has 2 or 3 good ol' boys who do pig
roasting on the side, on site at your event. And they have the proper
equipment and experience, and that little sticker on the roaster for
whoever the local inspection authority is. A lot of them also do a good
schtick while they cook for the customers. Think of it as hiring a chef
for the party- a hillbilly Beny Hanna (sp?) as it were.

aem sends...

If I needed an inspection authority; forget the pig, hot dogs would be
served on the road side by scantly/bikini clad employees.


But we don't know that this is a commercial venture. That is a different set
of rules.

Just three guys from FL, GA and LA (in Las Vegas of all places)
cooking on the 4th G.

Having been involved with many a hog, goat, etc cooked whole, it is not some
mystical venture if you have some basic equipment and a little common sense.
This is only a 40 pounder the OP is doing.

Very likely with plenty of left-over's :-))

--
Oren

"Well, it doesn't happen all the time, but when it happens, it happens constantly."

On Fri, 22 Jun 2007 14:06:25 -0000, "hillacc at yahoo.com"
wrote:

I've never roasted a pig, but I've attended a LOT of pig roasts, and
based on the wit and intelligence of most of the people I've seen
roasting the pig, I'm sure you'll do just fine! At least you're
taking the time to think it through ahead of time -- I've been to a

I've been to "pig-pickens" at employee events.

few that featured guys standing around a pickup truck with a butchered
pig in the bed, scratching their heads and asking questions like,

Sounds like this pig was happenstance, and they wonder what to do.
I slightly mention a pigrosst to Bubba and his eyes resembles a slot
machine :-))


"Should we dig a pit? Do you know anyone with one of those, like,
really big grills? Do you have to take off the skin?"

Jo Ann

Forget the pit in Las Vegas/Mohave rock soil. Rentals are ridiculous.
The butcher shop - great folks!!

What was the favorite side dish?

--
Oren

"Well, it doesn't happen all the time, but when it happens, it happens constantly."

Oren wrote:

Forget the pit in Las Vegas/Mohave rock soil. Rentals are ridiculous.
The butcher shop - great folks!!

It is simple to create a temporary pig pit. Just stack cinder block in a
3-sided configuration about 40" high. Make it long enough and wide enough to
comfortably hold the hog. Lay a steel grate on top.

If you are going to do it like in the Carolina region, you want to pre-burn
hardwood down to coals. For this, make a seperate burn pit similar to the
pig pit, but much smaller.

A reasonable substitue is to use hardwood lump charcoal.

Wrap the split hog in chicken wire, in order to hold it together when you
turn the hog.

Start up a good fire in the pit until you've got a good bed of coals. Lump
charcoal will eliminate the need to do a pre-burn; all you need to do is to
get the lump started and pour it into the pit..

When the pig-pickin' is done, just throw the cinder block into the back of
the pickup and store it for next time.

What was the favorite side dish?

Hush puppies, coleslaw, smoked beans, potato salad, bananna pudding, pies,
cobblers.

--
Dave
www.davebbq.com

"Dave Bugg" wrote in
news
Oren wrote:

Forget the pit in Las Vegas/Mohave rock soil. Rentals are ridiculous.
The butcher shop - great folks!!

It is simple to create a temporary pig pit. Just stack cinder block in
a 3-sided configuration about 40" high. Make it long enough and wide
enough to comfortably hold the hog. Lay a steel grate on top.

you don't think the heat from the coals will make the blocks shatter?
Block/brick always has some moisture in it.


--
Jim Yanik
jyanik
at
kua.net

On 22 Jun 2007 21:44:36 GMT, Jim Yanik wrote:

"Dave Bugg" wrote in
news
Oren wrote:

Forget the pit in Las Vegas/Mohave rock soil. Rentals are ridiculous.
The butcher shop - great folks!!

It is simple to create a temporary pig pit. Just stack cinder block in
a 3-sided configuration about 40" high. Make it long enough and wide
enough to comfortably hold the hog. Lay a steel grate on top.

you don't think the heat from the coals will make the blocks shatter?
Block/brick always has some moisture in it.


Cite: http://cuban-christmas.com/pigroast.html

48 cinder blocks (middle/top third page?)

SLOW heat + PIG = GOOD..

--
Oren

Hofstadter's Law - It [a task] always takes longer than you expect, even when you take into account Hofstadter's Law.

Jim Yanik wrote:
"Dave Bugg" wrote in
news
Oren wrote:

Forget the pit in Las Vegas/Mohave rock soil. Rentals are
ridiculous. The butcher shop - great folks!!

It is simple to create a temporary pig pit. Just stack cinder block
in a 3-sided configuration about 40" high. Make it long enough and
wide enough to comfortably hold the hog. Lay a steel grate on top.

you don't think the heat from the coals will make the blocks shatter?
Block/brick always has some moisture in it.

I've never had it happen, Jim, and I've never heard of it happening to
anyone. It's real common to see this kind of rig in the southeast. The temps
aren't all that high 'cause it's basically bbq -- low temp cooking rather
than high temp grilling.

But, hey, it'll be Independence Day so fireworks are to be expected ;-)
--
Dave
www.davebbq.com

On Fri, 22 Jun 2007 14:37:20 -0700, "Dave Bugg"
wrote:

It is simple to create a temporary pig pit. Just stack cinder block in a
3-sided configuration about 40" high. Make it long enough and wide enough to
comfortably hold the hog. Lay a steel grate on top.

http://cuban-christmas.com/pigroast.html

Another poster figured or previously used this plan.

If you are going to do it like in the Carolina region, you want to pre-burn
hardwood down to coals. For this, make a seperate burn pit similar to the
pig pit, but much smaller.

Always a debate (:-) Wood? No Wood coals?

A reasonable substitue is to use hardwood lump charcoal.

I have some mesquite chunks... if needed.


Wrap the split hog in chicken wire, in order to hold it together when you
turn the hog.

No galvanized.... Use steel or aluminum

Start up a good fire in the pit until you've got a good bed of coals. Lump
charcoal will eliminate the need to do a pre-burn; all you need to do is to
get the lump started and pour it into the pit..

See link above.

When the pig-pickin' is done, just throw the cinder block into the back of
the pickup and store it for next time.

Which pickup?

What was the favorite side dish?

Hush puppies, coleslaw, smoked beans, potato salad, bananna pudding, pies,
cobblers.

Collard greens, yellow crook-necked squash, fired okra, baked beans,
sweet tea, sliced cucumbers, sliced tomatoes, corn on the cob, deviled
eggs, what is missing?

The pig is officially ordered. 50#, due on the 2nd of July.

--
Oren

Hofstadter's Law - It [a task] always takes longer than you expect, even when you take into account Hofstadter's Law.

Oren wrote:
On Fri, 22 Jun 2007 14:37:20 -0700, "Dave Bugg"
wrote:

It is simple to create a temporary pig pit. Just stack cinder block
in a 3-sided configuration about 40" high. Make it long enough and
wide enough to comfortably hold the hog. Lay a steel grate on top.

http://cuban-christmas.com/pigroast.html

Another poster figured or previously used this plan.

Yeah, that's the idea. You really don't need the aluminum sheet for
reflective heat, though. Just coals on the bare ground.

If you are going to do it like in the Carolina region, you want to
pre-burn hardwood down to coals. For this, make a seperate burn pit
similar to the pig pit, but much smaller.

Always a debate (:-) Wood? No Wood coals?

The preburn allows for the Yucky Stuff (technical term) -- resins, volatile
oils, water, etc. -- which can create unpleasant flavors in the meat to be
burned off. You can even use very green wood if you preburn.

A reasonable substitue is to use hardwood lump charcoal.

I have some mesquite chunks... if needed.

I prefer apple, peach, pear, or pecan. I don't like mesquite for bbq. If not
watched carefully, it can add nasty bitterness to the meat. Mesquite is good
for high heat grilling, though. Mesquite lump charcoal is not near as bad as
wood chunks because of being carbonized.

Wrap the split hog in chicken wire, in order to hold it together
when you turn the hog.

No galvanized.... Use steel or aluminum.

Good point. Same thing for the grate where you could use expanded metal.

Start up a good fire in the pit until you've got a good bed of
coals. Lump charcoal will eliminate the need to do a pre-burn; all
you need to do is to get the lump started and pour it into the pit..

See link above.

GAWD NO!!!!!. Lighter fluid is not needed and is just plain yucky (technical
term). Use a couple of chimney starters. When the fire is going, dump the
lit lump onto the pile of unlit lump.

When the pig-pickin' is done, just throw the cinder block into the
back of the pickup and store it for next time.

Which pickup?


Why the pickup of the guy who owns the blocks :-)

What was the favorite side dish?

Hush puppies, coleslaw, smoked beans, potato salad, bananna pudding,
pies, cobblers.

Collard greens, yellow crook-necked squash, fired okra, baked beans,
sweet tea, sliced cucumbers, sliced tomatoes, corn on the cob, deviled
eggs, what is missing?

It don't matter. If anyone complains about that spread, tell to go suck on a
lit M80 :-D

The pig is officially ordered. 50#, due on the 2nd of July.

--
Dave
www.davebbq.com

h wrote in message ...

"Edwin Pawlowski" wrote in message
. ..

h wrote in message
Whenever I did a large (200+ person) Medieval feast I always included a
roast pig. I never cooked the pig myself, I just had the place supplying
the animal roast it. I'd send some guys to pick it up with a fancy
tray/litter for it, and then they'd carry it into the hall and the crowd
would go nuts! I'd recommend having the supplier roast it for you.

No sense of adventure? May as well just get a canned ham if you are
subbing out all the cooking.
--
Ed
http://pages.cthome.net/edhome/

Just the pig. I cooked the rest of the 6 course meal. Since we were at a
school or a church, where exactly would we have roasted an entire pig?


In the schoolyard would be good.

I'm not doubting that in some circumstances it may be best to have it done,
but read your last line where you state:
"I'd recommend having the supplier roast it for you."

The OP is experienced with outdoor cooking and he is doing a 40 pound pig.
Why would you recommend he have the supplier roast it for him? What makes
you think the supplier has the facilities to do so or the desire to do so?
Mine certainly does not. He sell pigs. He does not cook them.

In most cases, cooking the pig (or other animal) is a social event also.
I've been to many where we gathered for two or three days and shared in many
portions of the work. Why would we want the supplier to do it for us? You
can see some of this on my web page.
--
Ed
http://pages.cthome.net/edhome/.