Have you roasted a pig using our guide?
Send us your pictures and we will add them to our Hall of Fame!
"Everyone was fascinated with the process. My pig weighed about 90 pounds. I had enough meat left over to freeze and take to another tailgate. We named the pig Aggielina in honor of the North Carolina A&T Aggies that we were playing. Yes we won! "
"The roast took place in a very tiny town just outside of Wenatchee called Malaga. It was a beautiful day. The lake is one of a group called Three Lakes and sits next to a golf course under a winery. Wenatchee is known for it's apples, but wineries are popping up like crazy. My husband Ken is head custodian at Wenatchee High School, where they are doing construction. The foreman graciously gave us some leftover rebar from the project, and even cut it to size! This was so successful, we are going to throw a big one for our whole church, complete with a Polka Band!"
Hey we tried it your way and it works. Great instructions! My grandparents were from Cuba and they would roast pigs for Christmas. We never took the time to write anything down so your recipes are a great trip back in time for us. Thanks."
"We served 28 Adults and 7 Children. Comments - best they have ever eaten!"
"I found your web site looking for something new to do for my Summer Solstice Party which I hold annually. This year I decided to roast a pig and when I found your site I thought I had fallen down and gone to heaven. I downloaded your instructions and followed them to the T -- well almost. I included Mesquite and Cherry wood chips to smoke it in the last hour of cooking. The pig turned out fabulously."
"I had to try the pig roast and so we did for New Years Eve 2005. Absolutely fantastic. This one is a keeper and I will do another one in March. Your description was perfect and worked to the T."
"It couldn't have been easier! We started the fire at 7:45 am with charcoal and after spreading the coals, added apple and oak wood to them which provided an awesome smoke! Thanks again for helping make possible the first annual Camp New Ringgold Hog Roast."
"The 101 people who attended all had an excellent time. We'll never roast a pig any other way. The mojo was excellent. We are thinking about making this an annual event."
"Yes we cooked a pig on an island. We had to ferry everything out, but it was well worth the effort. The hardest part was getting the cinder blocks from the house to the island. We left them for others to use camping and cooking. The pig turned out great and it cooked itself with only one turning, just as your plans stated."
"I can't thank you enough for your detailed instructions about how to roast a pig. Our pig was 140 pounds and was done in 9 hours. It was snowing outside which made it even more memorable. The pig fed over 100 people with very little left over. The party was amazing and the pit is in the backyard to stay. I had my neighbor help me weld the frame together so I can use it again and again. I couldn't have done it without you guys, this method of cooking a pig is really the way to go! "
"My husband and I decided to have a pig roast to celebrate our anniversary this year. We had absolutely no idea how to go about it; your website directions were clear, concise and VERY entertaining to read. We're planning on resodding our front yard, so we constructed our pit out by the street (and made sure we invited all members of our Homeowner's Association!). It definately drew a lot of attention from passersby. All told on the day of the party, we had a total of 80+ people."
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Click on a link for photos of some of our pigroasts.
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