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How to Roast a Pig in your backyard on a 16 inch Weber Grill

s
sir cooksalot Sep 21, 2011 07:40 PM

I want to roast a pig for approximately 15-20 ppl. I have a 16 inch Weber and coal. Anyone have advice?

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  1. BIGGUNDOCTOR Sep 21, 2011 08:07 PM

    Get started early, and do it one piece at a time.

    Get a really small piglet.

    Borrow some more BBQ's

    Have someone with a big enough BBQ do it for you.

    Dig a pit in the backyard, and do it old school.

    Use wood chunk charcoal, not coal. Coal is for blacksmithing, not cooking.

    1. w
      wanker Sep 21, 2011 08:08 PM

      Well, if you mean "a pig" part of a pig, such as a pork shoulder, Cook's Illustrated has several recipes for using a Weber to smoke various cuts of pig.

      3 Replies
      1. re: wanker
        c
        cookkevin Sep 22, 2011 04:42 AM

        Maybe a small suckling pig?? , as I cook 230 - 270 lb. pigs on a pig roaster, On a pig that small skip the webber, dig a pit, google it.

        1. re: cookkevin
          s
          sir cooksalot Sep 27, 2011 09:41 AM

          Thank you. Next question: Where can I buy a suckling pig in Washington DC?

          1. re: sir cooksalot
            Bada Bing Sep 27, 2011 09:48 AM

            I think the small Weber kettles are actually 18", no? Anyway, even that's tough for a suckling pig, which is usually cooked splayed. I'd roast it in the oven. (Or try the pit!) As for your last question, there are already some threads on exactly that, for example:

            http://chowhound.chow.com/topics/404121

      2. woodburner Sep 27, 2011 10:18 AM

        You don't even have to dig a hole in the ground... do it down south style, with cinder blocks.

        Even on a concrete driveway or in the yard, lay down foil first, build up a cinder block rectangle, three courses high, big enough for a 30 lb pig dressed out by the butcher, use the Weber as your burn pit, burn down some real wood or light hardwood charcoal, transfer the coals with shovel and scatter under the hog, which has been placed between two metal grates. Need to look at some online full directions for this. Here is one of many ways to do it.

        http://cowgirlscountry.blogspot.com/2...

        1. s
          sir cooksalot Oct 8, 2011 01:12 PM

          Thanks for all the advice. I went with a pork shoulder. DId a dry rub. Left it overnight. Then grilled today. I started the coals, soaked hickory chips. Once the coals were hot and ashen, i put chips on and added periodically. Also sprayed the chips with water. I did not open the top vents during the first 3.5 hours though. I just opened them. Gonna give it another hour then I'll let it rest and start pulling. Smells pretty good!!!

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