115922 Wed May 19 14:11:55 -0700 2004 6 7 Chicago Area 0 632921 Hello all- I'm throwing a block party this Summer in Bucktown and was wondering if anyone had any ideas as to where to rent a Hog Roaster. When I organized this last year, I rented a horrible piece of equipment that left me turning the 120 pound sucker on my own. Also, last year the Hog was not enclosed by the roaster, it was open air, so the thing took about 12 hrs to cook. That said I would love some suggestion as to where to a roaster. I plan on roasting a 150lbs hog. Thanks in advance. Kind Regards, Philippe Wed May 19 14:11:55 -0700 2004 0 Philippe Pierre 1 632924 An article in the New York Times raved about La Caja China. Go to www.lacajachina.com for more info. Wed May 19 15:15:10 -0700 2004 632921 0 pigeater 1 632948 Your 150 pounder won't fit in a caja china. I have had good luck with a guy out in Downers whose business is called "Roasting Jacks"; he has several solid, home-fabricated, covered roasters with heavy duty motors for the spits. 150 is pushing it, though. I'll try to track down his #, which I will soon need myself. He usually does the cooking, but if you are experienced, you can talk him into renting you the stuff. I usually do this in the burbs, but I've contemplated having a block party in Lakeview where I live. How does the City feel about hog roasts? Do they help/hassle you? Thanks. Wed May 19 17:49:29 -0700 2004 632921 0 JeffB 2 632975 That info about the Downer's Grove guy would be super helpful. While the "open" grill is nice because ppl can see the hog, those 12 hrs were grueling. Last year I had to cut the head off (terrible) as he was too big to roast with it on. Seems like getting the right equipment is key. The other thing not to forget is that a closing roaster can always be left open (ah ha!). Regardless, the city is very helpful in getting these types of things done. You have to get your neighbors be sign on, give the list to the Alderman and a couple days latter you have the permit. You get to party for 12 hrs. 10-10. They also get you the fire trucks as well as the Moon Walker for the kids for a couple hours. Really, once people are on board, it pretty much runs itself. Thanks for the help and encourage you to let me know of any other places that could provide me with a roaster. Otherwise, stop on by, July 10th, Webster and Leavitt. Thu May 20 10:27:47 -0700 2004 632948 0 Philippe Pierre 1 632950 In my opinion, the faster the pig cooks, the worse the meat ends up. my family, from n. carolina, used to hold two-day roasts, where the first afternoon you had some folks over for cocktails and gawked at the pig, and every half hour grandpa would baste it with a huge mop, and he'd stay up all night doing that, and be relieved by one of his sons (my dad included). then the next day you had yourself a real roasting party--so it took about 24 hours to cook, but the meat was so tender. i mean, you kept the heat at about 150 or so for much of the time. maybe you should still have an open roaster, so everyone can see it, and hold your big party the second day of cooking. just a thought. Wed May 19 18:06:55 -0700 2004 632921 0 ParkerS 2 632952 I agree with you, to a point. Certainly, the faster a pig on an open pit cooks, the worse it will taste -- because the heat is too high. But a covered, turning pig can cook fast at a low temperature. Then, there's that caja china again. That's really fast, and meat doesn't get any more tender. I think the real benefit of cooking longer is more smoke, not tenderness. Plus, the poster is talking about a block party, on the street, in a crowded Chicago neighborhood. You can't really hope to recreate Allen & Sons or Lexington #1 under those conditions. Some fall, some hounds *should* have a big 48 hour pig roast, and maybe we can roast oysters, too, like the crackers do it in N. Florida. I'd be there. Wed May 19 18:39:59 -0700 2004 632950 0 JeffB 3 632953 now that's a surf and turf i can dig into. i like where you're going with this. Wed May 19 18:50:18 -0700 2004 632952 0 ParkerS