Pig Roast

71T Targa · 07-11-2007, 12:05 PM

How much 'Pig' do I need for 200 people? Assuming there is no other meat, but plenty of 'sides'.

I've seen anything from "The 40# pig was plenty for 80 people" to "We had a 75# pig for 40 people."

Anyone been there and done that?

Dottore · 07-11-2007, 12:20 PM

When you're roasting a pig you have to "go big or go home". There's no point in a pig roast with tiny, or even normal portions. You have to err on the side of a feast.

That said I would use 2lbs per person on the bone as a starting point.

Super_Dave_D · Super_Dave_D's Garage

The yield for each pig is different so its a guessing game and yes you should guess high - nothing wrong with leftovers.

At any rate DO NOT buy pigs over 100lbs. 75lb would be considered optimal. I personally have only cooked around 50lbers. The thought is - the smaller the pig, the more tender they are.

Shaun @ Tru6 · 07-11-2007, 12:49 PM

Quote:

Originally posted by Dottore
When you're roasting a pig you have to "go big or go home". There's no point in a pig roast with tiny, or even normal portions. You have to err on the side of a feast.

That said I would use 2lbs per person on the bone as a starting point.

+1

I roasted 2 pigs while living in Stillwater, MN years ago. to this day still one of the best things I've ever eaten. Started at 6AM, ate at 7PM. Don't rush it. low, long heat. Rented a grill on a trailer.

Dueller · 07-11-2007, 02:14 PM

I take it this is NOT a barmitzvah

gr8fl4porsche · gr8fl4porsche's Garage

If you want your guests to eat more, do the carving where they cannot view the carcass. Some folks are turned off by watching their portion cut off a carcass with a face attached.

I am not sure how much edible meat comes from a standard 75# pig but I would guess 1/2 to a pound of prepared meat is plenty for the average person.

If you assume 1/2 of the pig's weight is consumed and each guest is served 1/2 pound then you would need 2-3 80lb pigs. I would think with lots of sides, 2 average pigs would be enough given some people will not show up and some will not eat any meat. If you are worried then cook 3. I have been to some pretty big parties with only 1 small pig and there was plenty. Of course, with the carcass sitting on the buffet table, many guests passed on the meat.

KFC911 · 06:07 AM

I don't know the answer (for 200 people), but "pig pickin's" are a tradition in eastern NC (where I went to college)...maybe there's some info here regarding pig sizes.

http://whatscookingamerica.net/Pork/PigPickin.htm

ps: quickly looked, and on one of the links in the thread above, it recommends 1 lb/guest, but I'm betting that with all the fixin's, etc. 150 lbs of pig (i.e. 2 - 75 pounders) would suffice...them folks in eastern NC eat a LOT

sammyg2 · 07-12-2007, 06:23 AM

LOL< when I clicked on this thread I expected it to be about a comedy central tribute to rosy o'donnell

KFC911 · 07-12-2007, 06:24 AM

I think I just lost my appetite

71T Targa · 07-12-2007, 10:59 AM

Great information. I was thinking that 200#'s of pig should feed 200 people. I am also checking in with some of the pro's to see what they recommend.

Zeke · 07-12-2007, 11:35 AM

I ate some pig in HI before I became a veggie. They do it in the ground covered with banana leaves, or something along that order. All day, like he said above. Good stuff.

williecoyote · 07-13-2007, 09:03 AM

The rule of thumb is one pound on the hoof per person. Once you go over 100 lbs. the pigs tend to have more fat content, so you probably need two 100 pound hogs, or three 70 pound hogs. You can feed more people if you chop up the meat, as opposed to letting them pick it off the hog. Thus the name "pig pickin." Slow cook it. This way the fat will melt, and drip out. If you cook too fast, the fat will be cooked inside the pig, and it will be greasy. You don't want it so hot that you can't hold your hand on the lid of the cooker. As the above referenced web site suggests, cook bone side down for the majority of the time. This way the fat can drip out. Then roll it over, and finish skin side down. The skin will become crispy, and forms a bowl so the meat won't fall out, and the sauce stays in. Good luck!
I'm going to a "pig pickin' " tomorrow fwiw. We will start cooking at 6a.m., and eat about 3p.m.

Burnin' oil · 07-13-2007, 09:14 AM

The poor pigs.

Rusty Heap · Rusty Heap's Garage

another good idea (I've done 3-4 pig roasts) is to get a gallon of teriyaki sauce and a big horse hyperdermic needle to shoot up 1/2 the pig with it the night before so it marinades. Also, put about a dozen sweet onions in the body cavity so they slow roast too.

I build a motorized spit turner, with motorcycle sprockets and about 12 foot of chain going to a gear driven motor, pig turns at about 4 rpm. works great.

KFC911 · 07-13-2007, 09:15 AM

Quote:

Originally posted by williecoyote
I'm going to a "pig pickin' " tomorrow fwiw. We will start cooking at 6a.m., and eat about 3p.m.

From the old Andy Griffith show: "WHAT'S your hurry?" I love "pig pickin's"

Shuie · 07-13-2007, 05:03 PM

Cochon de Lait. Yummy.

I've never orchestrated a pig roast myself, but 1 serving per pound is what I've been told as a rule of thumb. For example: A 100lb pig should yield ~100 servings.

johnco · 07-13-2007, 05:59 PM

80 lb pig, cajun microwave, inject about $40 worth of assorted peppers and spices, 4-5 hours later... mmmmm I've done a few and there's usually nothing left but bones

on2wheels52 · on2wheels52's Garage

A friend of ours has had a pig roast around halloween the last 15 years or so. He cooks a half for fifty +- guests but people bring other dishes also. Logistics of feeding 200 would be more complex. Who's doing the drinks?
Jim