Roast Pig???

[Stonewall_Greyfox]

I figured this probably would be a more fitting question on the civilian side of things, so here it goes:

My unit has a pre-war militia event coming up within the next month, as part of this we have decided to roast a pig, and are faced with trying to do this in a period manner (sans cinder blocks and diamond grated steel racks with aluminum foil).

What we are looking for are period methods (with details) of roasting a 50# pig. To date we have found a few references to "pit" cooking, either using a spit (rotissarie) or actually digging a pit in which to bury the pig in coals in effort to cook. Unfortunately, none of the references we have to date are very detailed with regards to how we would secure the pig to the spit, or bury the pig in the coals.

Any help with this would be most appreciated...

Other items on the menu will include fresh Oysters/Clams, fruits and vegetables from the root cellar (potatoes, carrots, apples, onions...etc.)

Thanks,

Paul B.

[VIrginia Mescher]

I figured this probably would be a more fitting question on the civilian side of things, so here it goes:

My unit has a pre-war militia event coming up within the next month, as part of this we have decided to roast a pig, and are faced with trying to do this in a period manner (sans cinder blocks and diamond grated steel racks with aluminum foil).

What we are looking for are period methods (with details) of roasting a 50# pig. To date we have found a few references to "pit" cooking, either using a spit (rotissarie) or actually digging a pit in which to bury the pig in coals in effort to cook. Unfortunately, none of the references we have to date are very detailed with regards to how we would secure the pig to the spit, or bury the pig in the coals.

Any help with this would be most appreciated...

Other items on the menu will include fresh Oysters/Clams, fruits and vegetables from the root cellar (potatoes, carrots, apples, onions...etc.)

Thanks,

Paul B.

Paul,

If you do an advanced search on Google Books for "roast pig" and then click on cookery books at the bottom of the first page, you will have lots of cookbooks to choose from. I didn't go through all the recipes but most of them used an oven. I did see one recipe for Barbecue shoat that might work.

Apparently, they only roasted suckling pigs for very small ones, not the large ones that we do today. some the books showed how to present the roasted pig (in sections) on a platter. I daresay that you couldn't do that with a 50# pig.

[Jerry Ross]

I was discussing this with someone the other day and they mentioned to put a pig in the ground and covering them with wet burlap to protect the pig, also the hide will not be eaten so it will protect the meat too..The Pig is then (top and bottom)covered with coals from your wood .It kind of bakes like dutch oven with coals all around it .
This is how it was explained to me .

[NY Pvt]

Paul,
In the book “My Life in the Irish Brigade” by William McCarter, he describes while opposite Fredericksburg, before the battle, that a few pards and himself bought a small pig and cooked it by coating the pig up with Virginian mud and then covering it with coals. McCarter noted that he heard many other soldiers during the war also cooked whole pigs in a similar manner.

My apologies for not quoting the book directly, but I loaned it out to a friend and he still has it. Perhaps someone else who has it handy can provide the quote, as McCarter goes into a bit more detail.

[Jeff Prechtel]

Paul-

You might also check into some of the colonial
and slightly later period cookbooks, as well as some
of the rifle frolics of the day, and into the 1830s & etc.
As they may have recipes for cooking whole, halved
or quartered pigs.

I imagin that to cook a halved hog on a spit, you will need
a goodly sized bed of coals, have your spit raised high enough
that the pig won't burn, and constantly keep turning the meat,
as well as basting it, until done. Haven't done this with a pig,
but did it with a whole mutton.

As far as books try "The Virginia House-Wife" by Mary Randolph;
a re-print on the 1824 cookbook (University of So. Carolina Press-Columbia)

Also Hung Strung and Potted; cooking in the home
by Sally Smith Booth

Here's a link to colonial williamsburg's selected recipes
(they might also be able to help you as far as historical accounts)

http://www.history.org/Almanack/life/food/foodhdr.cfm

here's a quote from 1724 about a wedding feast....

"A Three-day Wedding Feast
In Stonington, Connecticut, in 1726, Temperance Tealleys was wed to the Reverend William Worthington from Saybrook. Because of the large number of guests expected, a two-day celebration was planned. Elaborate advance preparations commenced for the feast. Chairs, tables, dishes, and utensils were borrowed from the neighbors. Folloing the marriage ceremony...tankards of spiced hard [alcoholic] cider were passed...The main course was family-style and consisted of fish or clam chowder, stewed oysters, roasted pig, venison, duck, potatoes, baked rye bread, Indian cornbread and probably pumpkin casserole. A dessert of Indian pudding studded with dried plums and served with a sauce made from West Indian molasses, butter, and vinegar followed. And they did have coffee. The tablecloths were removed and trays of nutmeats and broken blocks of candy made from maple sugar, butter, and hickory nuts...Outside the front door stood a gigantic punch bowl, hollowed out from a boulder, filled with hard cider combined with West Indian products such as sugar, lemons, and limes...After the dignitaries and most honored guests were served on the first day, and after the bride and groom left on horseback for Saybrook, there was a second day of feasting for the second-rated guests. The third day of feasting was a surprise, for some friendly Mohawks and Pequot Indians appeared...and more chowder and roast pig were served to them. (Information courtesy of the Stonington Historical Society.)"
---The Thirteen Colonies Cookbook, Mary Donovan [Praeger:New York] 1975 (p. 69)

Also check with Old Sturbridge village, as someone there may be able to
helpo you find some of the reference points you're looking for...

http://www.osv.org/

Hope this helps

[Prodical Reb]

Don't laugh and curb the "It's not period!" comments but Hawaiians have used Imu's (http://www.alohafriendsluau.com/imu.html) (click on Imu's) to cook their pigs for centuries. Click the link & you'll come up with the corellation. There basically lined the Imu (pit) with rocks, they heated the rocks with a fire, and also put some of the heated rocks inside the pig. (wrap the pig in some chicken wire); Then put it in the pit & cover the pit up with wet cloth (burlap). Depending on the size of the pig 8-12 hours later take it out. It just like a sauna or oven for your pig. It comes out very moist and usually falling off the bones.



PS don't pick up the hot rocks with your hands use tongs, a shovel or something like that.

[Rev]

We used to barbecue hogs in a variety of manners. One that we slightly modified came from the Old Virginia Cookbook. It is from the 18th century. In involved excavating an appropriately sized pit that was about 18 inches deep. Soil from the pit is piled along the edges. A fire is built in the pit. A big hardwood fire. We would then build a two grids of green saplings. One could also use a grid that was forged from iron. (We eventually made two.)After it burns to coals a frame of green saplings is laid on the sides. The hog is place on that 'grid'. The second grid is used to turn the hog. Turning the hog involves placing the second grid over the hog and then turning the whole contraption over and removing the former bottom grid. Turning the grid will take several men. You will also need another fire to make coals through the cooking process.

It is a fine barbecue as well. If you really want to experience the period flavour be sure and make up some walnut ketchup.

[Rev]

Yep, the Imu is a great way to cook a hog. I have friends from Tonga that do Luaus. The meat is incredible.

[Vuhginyuh]

Paul, when we next talk about the flag, I’ll walk you through the traditional steps for roasting pigs, oxen, big fish and shell fish based on experience, artifacts and primary sources from the area. And not Google sources at that.

There is some good advice in the thread but let me warn you, some of this is not for the inexperienced.

Historically, when a steam cover or buffer was needed in the roasting, wet foliage or seaweed was used instead of burlap, especially here on the southern coast. Some burlap is nasty stuff and can impart a chemical taste to the food.

And before anyone else asks, you don’t put slaw on anything.

[CRHJr]

It occurs to me that you might also use a damp cotton wrap. What I mean is an unbleached natural undyed cotton or linen. I've done such in the SCA (howl your protests now :cry_smile) from a German Durer woodcut.

We soaked ours in a middle-shelf brandy (brand escapes me, sorry), spitted it and laid a in bed of washed river-rock, coals, river-rock. Turn every 4 hours to tend the coals. Took about a day (that could have been problems with the fire, though the weather was fine).

The pork was incredible.

Big proviso: I was a helper bee in this project, and so I may not know the full details. But that's what I have for ya.

Regards,

[1stMaine]

Comrade,

My father used to do a deep-pit barbecue for the "Western Wriers Conference" at USU every summer. He'd have pig, beef and especially buffalo.

A pit of suitable size was dug (about 3' deep) and was lined with stobes. A large fire was started, and allowed to burn for many hours, to reduce to coals. You want about 18" pf coals. The meat was sectioned into larger peieces, washed, wrapped in washed burlap, then soaked in water for a minute or two.

Next, about half the coals are removed and set aside. The wrapped meat sections were placed directly onto the coals, the rest of the coals shoveled over the meat sections, then the pit covered with dirt and left for 24 hours.

About an hour before servinf, we opened the pit, pulled out the meat, and removed the wrappings. It was some good, but like with the lua, it's VERY tender and you need to keep the wrappers on until you get it to the serving area.

It's a multi-person job, but the food is great.

Respects,

[Vuhginyuh]

I understand that digging a pit or trench is prohibited in certain settings, but still...

…Barbecue, barbecue; ham an' turkey! Possum an' taters; chicken stew! Hustle, boys, hustle!”

Preparations began. On the next day invitations went flying across the country, up and down the river, to the colored acquaintances of neighboring plantations. On this particular occasion, Cæsar, who omitted no chance to celebrate his high position, found this a convenient time to illustrate his authority and display his wisdom as a general manager. Pigs, lambs, and a tender calf were slaughtered, and lay roasting slowly over hot coals in the trenches. The hills were scoured for game, the river dragged for fish; chickens, turkeys, and ducks were sacrificed, while at the quarters negro women stirred their bowls of sweetened dough, “whipped” their frosting, or tended the ovens of rich, sweet corn lightbread….

…And such a feast! Barbecues, brown and juicy, from a rabbit to a fat porker. Fish, broiled, baked, and fried; opossum and sweet potatoes; ducks, geese, and turkeys, roasted and stuffed; enormous chicken potpies; gallons of steaming coffee; mounds of frosted cakes; piles of puddings, jellies, and elaborately trimmed pies!...
From AUNT DICE: The Story of a Faithful Slave. NINA HILL ROBINSON. NASHVILLE, TENN.: PUBLISHING HOUSE OF THE M. E. CHURCH, SOUTH. BARBER & SMITH, AGENTS. 1897

DocSouth

[Rev]

From a post above citing the use of river rock:

This can be disastrous. Any rock that contains water can, and probably will, explode violently. Violently meaning that it can kill you. Seriously.

[Becky Morgan]

The trick is NOT to use sandstone, which entrains water easily and will burst apart in layers. Rocks of any type that are already cracked are also bad news.