First Pig Roast gig - BBQ Central

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Old 09-28-2008, 09:27 AM   #1
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First Pig Roast gig

The golf course where I work part time as a grill chef has hired "Bill's Grill" catering for a few jobs in the past. They asked if I could do a Luau Pig roast for 185 members and guests. Well, this was my first paying pig roast job so I wanted to do it up right. Here are a few pics.

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Old 09-28-2008, 09:56 AM   #2
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Holy $hit....doing it right doesn't justify what you did there! EXCELLENT looking catering job Bill!
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Old 09-28-2008, 10:00 AM   #3
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Got to get me one of those little pop up tents...looks like a very nice job and a possible many recommendations for future jobs
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Old 09-28-2008, 10:30 AM   #4
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did you have plenty left over?
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Old 09-28-2008, 10:43 AM   #5
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Quote:
Originally Posted by Captain Morgan
did you have plenty left over?
We had about 4lbs of pork left over. The pig was JUST enough to feed everyone. We did up 4 packs of pulled pork and only used one of them. It was close.
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Old 09-28-2008, 10:54 AM   #6
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Beautiful, simply beautiful Bill and Gary!
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Old 09-28-2008, 03:35 PM   #7
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WAY too pretty to eat!!
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Old 09-28-2008, 05:41 PM   #8
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Nice looking pig. How heavy at dressed wt?? How many additional pounds did you cook? I'm still trying to get a good handle on wt. vs. mouths to feed.
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Old 09-28-2008, 07:01 PM   #9
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Quote:
Originally Posted by Rag
Nice looking pig. How heavy at dressed wt?? How many additional pounds did you cook? I'm still trying to get a good handle on wt. vs. mouths to feed.
I learned alot from this process... The dressed weight was 150 lbs and we fed 185 people. We added 4lbs of bbq at the very end, which I think we could have gotten by without, but it was very close.

I think I would figure (to be safe) 1 lb of pig per person. It seems that is the safest way to be sure to have plenty with a good possibility of leftovers.

I wasn't in charge of the cooking of this hog, but I believe if I were doing it myself, I would go a little hotter and faster than we went, not alot but a little quicker on the cook would work for me. This pig was on for almost 11 hours, I would shoot for closer to 8 by running a little hottter. But, we did have the rain working against us all day also.

I have never done a whole pig myself, so this one was a learning experience for me and I was very pleased with what we ended up with, but Bill and his brother get all the credit for that. I just watched, and then I did the decorating, chopping and helped serve.
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Old 09-28-2008, 07:41 PM   #10
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My last 2 pigs had the pulled meat weighed. The yield came out to 30% on the nose for both. Using those percentages to feed 185 people comes to 1/4 # per mouth on a 150# piggy.
I'll bet 150#er was fun to wrestle around.
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