Guest Guest Posted March 7, 2003 Share Posted March 7, 2003 We are planing a pig roast for our DD's HS graduation in May. I'd like to roast a whole pig and maybe a turkey. We did it once years ago but I paid someone to do it. This time I'd like to save some $$ and do it our selves. I have someone who grows their own piggies. So it would be more organic and not too processed. And I have a charcole roaster reserved along with the rain fly and tables and chairs from the rental place. Now how do I do it? How big a pig dead, butcherd weight for 125 people? How long? Details please.. Thanks..Kimrstz Quote Link to comment
Guest Guest Posted March 8, 2003 Share Posted March 8, 2003 Weeeellllll... never done it, but I found a few links. I think it's a bit more than I'd be willing to tackle at this point. Quote Link to comment
Homesteader Posted March 9, 2003 Share Posted March 9, 2003 Our neighbors did it once. They dug a pit in the yard and I remember it took a long time to roast. I think they started it the day before the barbecue. I remember it was delish too! Quote Link to comment
Guest Guest Posted March 13, 2003 Share Posted March 13, 2003 Thanks for the info. I'm looking at all the links. There is a lot of information out there. I think I can do it; no problem! :-) Kimtstz Quote Link to comment
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