Pig Roast Photos and Whole Hog Roast Recipes, Photos by: RSBlain

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1 A great day for a drive and the blue sky and white clouds tell the story

2 Driving Ohio, Indiana, and Illinois you see beautiful family farms

3 A view of green fields, the close up growth is I think, Broom Corn

4 Hay bales, the largest I have ever seen equal in size to, I think, about 8 bales. I wish I had stood next to them as they were as large as a cow. What stuck me as funny here was the McDonalds. They are everywhere, even in the middle of the wide open cow pastures.

5 We watched a fire burning from a great distance, bad things happen on pretty days

6 This food plant is indicative of many in the farm communities. They all have them and chemicals as well as foods are processed and canned from the local produce

7 We started our driving day with blue skies and ended with a fantastic sunset

8 Party preparations were in full swing when we arrived at Bunhildas, here you see a portion of her beautiful flowered yard and patio where we enjoyed our day

9 Three yard sized canopies and a lot of seating and food tables were set up for use but what really set things apart were the strange creatures

10 The guys including church friends did a lot of the preliminaries to help Bunny get ready but there was more to do still but

11 Bunny and I did the hard part, we supervised and took photos

12 With most of the preparations done, surveying the finished product is rewarding and Bunhilda's husband Dan was doing just that, checking it all out from the deck outside her kitchen door

13 Here you see my sister Jeanne supervising the guys on how to shuck the corn correctly for the roasting ears. Supervisory talents seem to run in our family but

14 The guys knew how to do it all along, they just smile and humor us

15 Look at that beautiful corn. It cooked up sweet and hot, my directions on how to do a proper corn boil

16 The main course, the pig has arrived and is being unloaded in this photo

17 The table is set and the pig being prepared for serving. That is some pig and

18 Bev can barely wait for her first taste. She offered to kiss the pig but we warned her away from it as it was steaming hot stuff

19 We had our own serving chef who came along with the pig. He did a great job and was worth the tip he left with. I think his smile made that pig taste even better

20 Another and better photo of the fine meat and the beautiful spot Bunhilda prepared for the party and her company

21 This next photo is a flash of the late crowd who gathered to sing, play a few games and visit, all of them were too full of pig to move around a whole lot

22 Lots of candles and lanterns gave the party a very special quality some might call ambiance or atmosphere

23 Besides the pig roast, we did a lot of eating out and took some small tours while away. This stop was a roadside greasy spoon in a building once a part of the now gone Stuckey's. The food we ordered was better than the looks of the building but it would have been fantastic if we hadn't overheard the graphic talk of kidney operations when we walked in the door

24 Here you see the Xanga girls get together at a cute little restaurant that has not made it to Cincinnati. It was very clean, had an excellent fast food menu, was beautifully designed, had an outdoor patio seating and prices were reasonable in fact, affordable. I recommend them highly, the name is Culvers Restaurant

25 Another photo of Bunhilda, Symbolreader and Raguslil, all of us enjoying the visit. I did a lot of photos so I was sure of getting some good ones

26 Clowning is Bunhilda's business and she had a few scheduled parties so here you see Bunhilda returning from her day away and Raguslil and Symbolreader who met her in the drive for a photo shoot. You couldn't have met nicer women than Bev and Judy. Super ladies and so intelligent, I don't know how they managed to get mixed up with us, clowns.

27 Another but a little different view of the Clown and our Xanga company

28 A close up of the three, Bunhilda, Raguslil and Symbolreader

29 Raguslil (Bev) really wanted to be made up as a clown and there isn't much Bunny likes to do more. Here you see Bev done up with a lightly done clown make up and Bunny says she is a natural. Bev is very open, friendly, loves to laugh and cut up. She is a one in a million lady

30 The artistic structure, Symbol, this is a landmark in the area that Bunhilda and Symbolreader live in. It is a big structure of steel and extremely modern. It has a controversial history but has found a home in this park

31 The Mallard ducks have made the park their home as well. Lots of Mallards were enjoying the sunshine while we walked and took photos

32 We drove to Galena, Illinois and enjoyed a lot of scenes. The day was totally opposite from our drive to Illinois as the air was filled with a gray mist that didn't help the photographs but this view was spectacular and was taken from the hill that General Grants home sits on.

33 Another spectacular view taken from the top of the tower that sits outside Galena by a few miles. The whole country side is like this and just makes you wish you had more time to spend looking at the beauty of it all

34 Heights from two perspectives, here you see Bunhilda peeking over the tower that sits not far from the town of Galena

35 Dan chose to look up rather than climb the tower which I could understand. I did climb all 98 steps or whatever the count was.

36 My usual course of events after a visit with my sister is to come home sick. The game was the same this trip even though I drink bottled water and avoid breathing birdie feathers. Home for a week I had pretty much recovered and with my luck running well we had the rare treat of meeting another Xangan, a ring member who is a favorite of mine, Twoberry and his wife Barbara. You see them here in deep discussion at the table.

37 Barbara TwoBerry Lipton is a woman after my own heart. Highly intelligent and talkative, she also loves Italian food and has no qualms about the use of lots of grated parmesan cheese.

38 Here is Bob and myself in our bibs at Olive Garden. I don't know what I like best about him, I love redheads and though he is missing some, he is a definite red head. His voice is exactly as it should have been, I recognized it even though I had never heard it before when I first spoke to him on the telephone. And smile, he has a wonderful smile and a lot of it is for Barbara. They are good together.

39 Well, it's late and all good things must come to an end and the Lipton plans are a visit to the Kentucky Horse Part on their way home to Florida. Here is the smiling goodbye and even though you can't see me, I was beaming from the experience.

40 The weather I think was nearly perfect for us on our trip and I think maybe about the same for the TwoBerrys but this evening, they drove out toward this. I hope it was the last bad weather they saw on their trip. Thank you Bob and Barbara for such a nice even though short visit. Until the next time ...

Regards, LittleEgypt

Recipes

#1
WHOLE SUCKLING PIG LUAU STYLE

1 young pig -- 30-60 lbs.

1 bulb garlic -- topped

2 pounds carrots -- peeled

2 pounds celery -- washed & cleaned with tops

3 large onions -- quartered

1 large green bell pepper -- cut into strips

1 large red bell pepper -- cut into strips

1 large yellow bell pepper -- cut into strips

olive oil

dry bbq seasoning

3 cups white vinegar

15 gallons ICE WATER

1 red apple

1 pineapple

1 lei

20 wooden skewers

cherry wood chunks

a lot of ice

40 pounds charcoal

chicken wire

Have the butcher clean the pig and block open the mouth. Fill a cooler with the water and vinegar and place pig in there for about 6 hours the day before cooking. Remove from water and pat dry. Rub pig down completely inside and out with olive oil. Next, rub him down with your favorite BBQ Seasoning. Let him stand on ice overnight, being careful not to let him soak in melted ice. Next morning, put about 10 lbs. of charcoal in an offset firebox and ignite. Meantime, roast a bulb of garlic for about 20 minutes. Peel the garlic an blend in with the vegetables. Place all vegetables mixed with garlic in the cavity of the pig and stitch up with the skewers. Next, wrap the ears, snout and tail with aluminum foil. Spray him down 1 more time with the oil and place him on a piece of
chicken wire. Pick him up and place him in the grill. Maintain the grill temp between 225 & 250 degrees. Let him cook for about 7-8 hours or until his internal temp. at the thigh is 155-160 degrees. Take him out and set him on a board with the apple in his mouth. Place the lei around his neck. Place the pineapple behind his neck, take a few pictures and let him set about 20-30 minutes. Carve and serve.

#2
ANOTHER PIG ROAST

Hogs in the weight range of 80-120 pounds dressed , usually cook best.

Build a pit of concrete blocks two blocks high, five blocks long, and three blocks wide on flat ground or slightly sloping ground which will help drain the grease away. This takes a total of 32 blocks.

Line the bottom of the pit with freezer foil. Put freezer foil on the bottom and then brick on which a coarse screen is placed. The coals are placed on the screen.

Spread out a few bricks (eight to twelve) in the bottom of the pit.

Place a fine steel grate on the bricks in the bottom of the pit.

Place the rods across the top of the blocks with another piece of fine steel grate on top of the rods. The hog will go on top of this grate.

Start four or five pounds of charcoal in the charcoal cooker. (This cooker is used only to get the coals ready to place under the hog.)

To prepare the hog do the following: Rip-out the kidneys and any extra tubes, etc. Take the single bladed ax and hammer and start splitting the backbone so the hog will lay flat on the grate. DO NOT CUT THROUGH THE SKIN or you will have BIG-TIME problems later on. Put an apple in his mouth. The apple is necessary because he will bite the apple when he is
done.

After the hog is prepared, lay him belly down on the grate.

You are ready to start cooking now. Use the small coal shovel to place 2 to 3 coals under each ham and each shoulder.

You only have to start the charcoal once. After the first time, simply spread the hot charcoal out so that when the charcoal gets hot, it is about time to put more coals under the hog. About every 30 to 40 minutes. Now add a hickory log or two to the coals.

After starting the hog at 5 P.M. on Friday, continue cooking him by adding coals now and then. You can leave him uncovered on the pit until around 10 or 11 P.M. Friday night. Then you need to cover him (a large piece of sheet metal works well). Add another hickory log at this time. For the entire 24 hours of cooking, you should use slightly less than one pound of charcoal per pound of hog. For example, for a 100 pound dressed hog I would probably only use around 70 to 85 pounds of charcoal. The key to cooking' is to START SLOW and don't ever get much faster. It is a low-temperature/long-duration cooking process.

After the hog is turned over, grease will drip, or even run at times, so one should not put the coals where the grease drips. Place the coals more around the edges after turning. This will not hurt the cooking rate because the cover will be like an oven. This locating of hot coals is to prevent grease fires. Also after the hog is turned you should baste (or pour) barbecue sauce on the bottom side of the hog which is now turned up. Repeat this basting every couple of hours.

When the hog is done (by definition he is done at 5 P.M., and at this time he will bite the apple in two) pick him up by using the rods or sucker rod grate and move him to a place in the food line on the saw horses. Use two cutters, or pullers, on either side of the hog. The best thing to do if the hog is cooked properly is for these pullers to put on the rubber gloves and simply pull the meat off and pull it apart.

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01/05/2006