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This site is part of & made possible by the B.A.D. CHARIOTS - (Harleys, Racing, Trains, Planes & Automobiles) and Doc Hemp's DENTAL SITE Homepages! So, Please visit Dave & Becky's other 150 urls there too! After visiting this great page of course! Also visit our world class hi-tech Music Room!
(with an IQ to Match!) to this page since January 19, 1998
Our World Famous HOG Roast Crew! Lft-Rt= Bob & Della Martin, Bart & Rita
Lovitt (cousin to Lyle), Dave & Becky Hemp, John Carr & Bob Weaver does the beef
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I am e-mailed a lot on how we do this "Crispy Critter" most of the time .... We 1st have the butcher skin the hog,
leave all the fat, 4 of us will make a thousand or so small pockets in the fat with a
very sharp knife & insert individual garlic cloves into the holes ( you can't put in to many) Be sure to buy them already cleaned & separated in a gallon jug at a wholesalers like Costco etc. Hee - hee! Read the e-mail below & you'll see what I mean!
Make a pot of basting material (John is the basting boss!) But for Doc Hemp's Special Basting Sauce!!!! Start with a gollon of Bullseye BBQ Sauce & add some of your favorite local brew (beer) & 1/4 bottle of Piesporter Gold German white wine! Keep the beer & wine close by - if the pig catches fire - drink the rest of the beer & wine & hell with the pig! Hee-hee! ...... Strap a huge paint brush on a mop handle and brush on everytime you turn it. A 200lb hog will take 10hrs. You must
be close to rake the coals back if it flames up! Mist with a hose if that happens. The hose also works good to keep the drunks away from the pig & from falling into the fire pit. Hee-hee!
Use a long meat thermometer to be sure the deep areas are done!
I can garrroonnnnttteeee that you will never steam another one in the ground after
this!!! Or even roast it with the skin on after tasting the "CRISPY CRITTER" The hog must be securely wired around the back bone to the pole or WHOOPS! Drill 4 holes in the pole next to the handle (we turn it in quarter turns for 15 minutes at a time by putting a screw driver into the 4 holes near the handle) & more all
the way down the length of the pole to hammer small steel rods through the pigs backbone to wire around.
Our group meets the night before, (it is part of the ritual) we prepare the hog &
start the fire & sit around it late and party! When roasting a pig having a few beers is an important part of the tradition! We get up at 3am & put the hog on. We make
fresh bacon right over the same roasting pit. Bobby Martin is the
general & Pig Master in charge of our skinned pig roasting crew ..... ENJOY!
Subject:
Re: Hog Roasting
Date:
Mon, 28 Jul 1997 07:14:34 -0700
From:
Simon Godfrey
WOW! You Brits are TOUGH!!!!!!!!!!!!!! First of all ----- we never peel the
cloves - we have a place here called Costco where we buy a full gallon of peeled clove
sections all ready to go!!! I will add this entire letter to our pig roast site - 2nd - you
see what I mean about how long it takes for the roasting time = I hope it ended up all
black & crispy on the outside!!!!! Did you baste it with a barbecue sauce every so
often? We have NEVER had even one pound of pig EVER left at the end of one of
our parties!
Dave & Becky
Thanks very much for your advice about roasting a pig that you gave us a
few weeks ago. We actually cooked an 80lb pig on Saturday, having spent
several hours the night before with stinging fingers peeling 500 cloves
of garlic and slotting it into holes in the pig.
The morning came and we were off at 8.00am to collect the tray and spit
from the hire shop. Had our first coals ready by 10.00am, by which time
we had also wired the pig to the spit. We were off!
Quarter of an hour later it started to drizzle... no problem, we are
used to that in London. The drizzle soon turned into a *very* serious
downpour, and we had to abandon the cooking in order to rush to the
local shop and get a huge sheet of polythene and some washing line so we
could put up canopies over the patio and over the area where we were
roasting the pig.
Another worry was that a friend who was staying with us had not come
back, and he had the corrugated iron for a second fire to get the coals
ready, the PA for the live music, and another tarpaulin with him!
The rain grew so thick that it was hard to see the house from the
garden. A gallon or so of water was gathering in bulges in the plastic,
and we had water streaming down our armpits through all our clothes as
we reached up to clear it.
By this time the fire had gone out, which at least made it easier to put
up a canopy over and round it. Finally our friend arrived, safe and
bringing what we needed.
The guests started to arrive at about 2pm. We had all just changed out
of our totally-wet clothes and the pig was once again roasting merrily
in the garden, so everything looked the picture of order.
Of course, by now we had lost a lot of roasting time. People kept
suggesting that we should carve the meat off gradually from the outside
like a kebab, but we kept showing them the print-out of your website and
the email and saying we didn't think that would work very well.
The rain stopped, possibly in the face of our refusal to give up in a
long stream of calls from friends asking if the party was still on!
Eventually came the moment of triumph when our new meat thermometer told
us that the beast was done, and we were able to start serving our hungry
guests. I think that was at about 5 or 6 o'clock, but by then my sense
of time was a bit blurred by cider consumption.
Everyone loved it, of course. In fact it wasn't far from being
completely finished which, considering that a quite a few people we
invited were not so weather-brave, was remarkable as we'd actually
catered for more.
Thank you again for your advice.It was fun.
Simon & Sarah
___________________________________________________
email: simon@sgodfrey.demon.co.uk
website: http://www.demon.co.uk/rye-bred/index.html
phone: only joking!
>>>>>>>>>>>>
You guys are my HEROES to stick it out through rain like that! - Even us Harley ridin
bikers over here are softer than the Pillsbury Dough Boy!!!! When it comes to party-n
in a downpour!
Congratulations
Doc & Becky Hemp
Subject:
pig roast low down
Date:
Sun, 24 Aug 1997 21:30:17 -0700
From:
mnewberr@ricochet.net
Organization:
School of the Sacred Heart
To:
dochemp@c-zone.net
Doc and Becky,
In about a week we're having 50 people over for pig roast bedlam. We
know we'll have beer but beyond that it's up for grabs. I'm welding up
a spit this week and we're thinking a 60 or 70 pound piggy will do. I
thought we should have something noteworthy to turn the spit, like a
bicycle or cat on a treadmill or electric motor, but maybe the
occasional turn every 15 minutes will do. I was wondering how all this
sounds to the experts.
if this sounds good, we'll figure no reply means "what's the problem?,
people have been roasting pigs for a few thousand years, what makes you
think you need e-mail to figure out how to cook a pig over a fire?"
We'll let you know how it turns out. Thanks for the web site.
Peter and Meghan Newberry
Subject:
Hog Roast
Date:
Tue, 02 Sep 97 16:35:59 PDT
From:
"the Forde house"
Hello! Your hog roast site is very interesting. Also your recipies. I
was interested in your e-mail from other people that were roasting 70 to
80 pound pigs. Our rural fire department started an annual hog roast 13
years. This year we are roasting 12 whole hogs on spits, each weighing
around 260 pounds each. Two years ago Eastman was designated as Hog Roast
Capitol ofWIsconsin.
This year it will be held on Sept. 27. Hope you can make it. !!!!
rforde@mhtc.net
Subject:
????
Date:
Mon, 09 Mar 1998 05:20:09 -0800
From:
Yonnie Tauschek
Hi Dave and Becky,
I'm so glad I found your site. Not only was it exactly what I was looking
for but I got a laugh out of it.
So, we're roasting a 70 lb. pig Saturday and I have tons of questions.
Very elementary to you I'm sure, but I'm nervous!
- so, should I expect around 20 lb. per hour roasting time with the skin off?
- Have you ever stuffed it with onions and bell pepper? Is it worth going
through the trouble?
- Any hints on when to start the fire? should I put any special wood in
the fire?
- what do you suggest to serve with the pig, any good recipes you can
point me to?
Thanks for your help. I look forward to hearing from you.
Yonnie
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