III. Picking Your Pig:
Purchase your pig from a state-inspected establishment. Typically,
a 7-day notice for a local super market, grocery store,or meat
packer is necessary. Ask the butcher to remove the eyes and have
the pig ready for roasting when you pick it up.
IV. Items to Make The Cook's Life Easier:
- Meat thermometer
(or two) to ensure 170�F internal temperature
- Large bucket
or container in which to soak wood chips (24 hours prior)
- Large
metal bucket or container to catch grease from E-Z-Way drip
tube
- Sturdy table
for the "catch-all" items and final
carving
- Knife or
cleaver for chopping
- Chopping
block
- Paper towels
- 2
pair of thick rubber gloves for handling pork (this is a two
person job)
- Apron
- Container
for sauce (allow two quarts of sauce per 75 pounds of pork)
- Serving
utensils
- Chair for
resting and a cooler of your favorite beverage
V. Prepping The Pig & Stuffing
Information:
Prepare the pig by washing it inside and out, giving particular
attention to the ears, snout, and feet. Place a block of wood
between the jaws
and thoroughly salt the inside of the cavity. If you wish to
stuff the pig, now is the time to do it. Stuff the pig's cavity
with
whole Italian sausage links and whole, cleaned fryer chickens,
bread stuffing,
sauerkraut, or whatever you feel like putting in there. Sew the
cavity opening with butcher's string to keep the stuffing in
place during
the cooking process. (Stuffing the pig will definitely increase
the cooking time.) Place the pig on the wire cooking rack (belly
side
down) and place the rack in the drip pan of the E-Z Way trailer.
If you choose to use smoke in cooking the pig, this is the time
to load the smoker trough with wet wood chips or pellets and
reinsert into the unit. The wood will only smoke during the first
hour or
two of the cooking cycle.
VI. Starting The Unit:
This is why we named it the E-Z Way! Adjust the drop leg so that
the tongue is higher that the rear of the unit. This will allow
the grease to funnel towards the rear drain. Follow the lighting
instructions
next to the main gas valve and let the E-Z Way do its thing.
Close the hood and begin the cooking process. The cooking temperature
should not exceed 225� during the first two hours and 350� F
during
the
remainder of the cook cycle.
VII. Safety Warnings:
Follow the lighting instructions on the unit
The E-Z Way body will get hot. Keep children away at all times.
Do not drop the pig on the ground when removing it for carving.
This tends to ruin the pig roast.
VIII. Cooking The Pig:
Place the cooking grate (with pig on it) in the unit. Do not
exceed 225� F cooking temperature for the first two hours of
cooking.
Allow 1-hour cooking time per 22-25 pounds of pork. An internal
temperature
of 170� F should be attained before serving.
By this point, you have already estimated the total cooking time.
Keep the lid closed until 1 1/2 hours remaining in the cooking
cycle. Open the hood and check the pig's internal temperature.
You may find
that the pig will be ready a little early. Ah, life is good!
Basting the hog is optional. This may slightly increase the cooking
time due to heat loss while the hood is open.
IX. Coming Down The Home Stretch:
As the pig nears doneness, place a meat thermometer (or two of
them to be certain) in the center of the "ham" of the
pig, making sure not to rest the thermometer against any bone.
When the thermometer
registers 165� to 170�, your pig is ready to transfer to the carving
area. Let the pig rest for 20 minutes before carving.
X. Let The Party Begin:
Have a large surface available for carving such as an old card
table or a heavy board, well covered with heavy foil. The meat
should literally
fall off the bones, relieving you of a lot of carving. The pulled
or chopped meat can be placed back in the E-Z Way drip pan and
mixed with sauce, if desired. Be sure to plug the drain hole
on the right
side of the drip pan. The drip pan can also act as a warming
pan for serving. Serve roast pork with barbecue sauce, sandwich
buns, cole slaw, and your favorite side dishes. Enjoy!!
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