About The Pig Roasters

A whole pig being roastedMy name is Jim Smith. I started by roasting a whole pig years ago with some college friends in Tampa, Florida. We tried to have a pig roast around once a year. No particular time… just when we felt it was time for a large gathering. Someone would buy a keg of beer, someone else would find a farmer selling a whole pig, word would somehow spread far and wide, and everything else seemed to fall together.

Several years later, I’m living in Connecticut with my wife, Cindy, who tolerates my fixation on having pig roasts. They have evolved from the informal throw-together events, to our current annual pig roast with everything meticulously planned by Cindy (thank goodness!), all the components carefully orchestrated weeks and even months in advance, and a hundred or so hungry people converge on our lakeside cabin for an afternoon of feasting and reconnecting with friends and associates.

I’ve had enough people asking how we manage a pig roast so I decided it would be fun to share ideas with others and offer the opportunity for others to share their experiences as well. Hence, the WholePigRoast.com website emerged! I hope you enjoy it as much as we enjoy sharing.

Jim & Cindy

  1. Randy Meadows

    This has always been on my 11-20 bucket list. I would love to do this for one of our big family get-together, but I’m afraid of fouling it up and the main course wouldn’t turn out well.

    • Hey Randy, if that is the hardest thing on your bucket list, you are in great shape! :). Here’s the gotchas to look out for:

      • Undercooked pork. Solution is have an accurate meat thermometer and cook it to at least 160 degrees F.
      • Pig done to early. Solution is to watch the thermometer and back off the cooking if needed to slooowly roast it to tender perfection.
      • Guests are hungry and pig is slow to finish. Solution is to crank up the heat as time gets close and bring out some snacks and games to distract the hungry masses from rebelling.
      • The pig catches on fire, causing a grease fire, causing the pig grate to sag, causing the pig to fall into the hot coals, causing an even bigger grease fire, causing ten foot flames, causing the outside of the pig to be burned to a blackened mess. Yep, happened to me (see http://www.wholepigroast.com/hey-the-pigs-on-fire)! First thought was that guests were starting to arrive and I had a burnt pig to serve! Then, after hosing down the low-hanging branches of the nearby tree and getting the fire under control, I got a shovel, scooped the pig out of the pit, put it back on the remainder of the grill, hosed off the ashes, and finished the pig roast while guests got to tell the greatest pig roast story ever. And that was the tastiest pig anyone had ever experienced! If it were not so traumatic for all of us, I’d cook my pigs every time that way :).

      Bottom line is to put the pig roast at the top of your bucket list and go forward. And if you can possibly beat my story about our exciting cajun-style blackened pig roast (I just made up that name), I want to hear about it! Have a great time!

  2. G’day Randy;

    I have had perfect results with the Caja “China” style roasting box. When I was in Basrah, Iraq we were able to source a couple of 95# pigs from Germany through the AAFES Diplomatic PX and my company shipped us out the Caja China Box FedEx.

    If you follow the directions perfectly you will have a delicious roast pig in under 6 hours with outstanding crackling. Under that pig will be about a gallon of the most savory meat juice for gravy. You can also separate quite a bit of lard out as well to cook home fries in!!! That’s almost as good as duck fat!

    You do not get smoke flavored meat!! You can put smoking boxes inside the cooker, but personally I do not like smoke flavored gravy on my mashed potatoes.

    What you do get is tender, moist, fall off the bone good roast pork!!! The Pork Belly is incredible.

    • As you might have noticed, I’m a bit partial to smoked meat. The more smoke, the better for me. But for a pork purist, the Caja roast sounds not only delicious but much easier and faster than a slow smoked pig on a grill. And anytime you can compare pork fat with duck fat (yum), you’ve got my attention :). So it’s on my radar now… another excuse for a pig roast is looming! Thanks.

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