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The general rule of thumb on a BBQ pig is 40-50% meat yield from raw butchered weight. So a 60lb Pig will give you approximately 25-30lb of cooked meat and will feed around 55 people. You'll need at least 1lb raw weight per person for a mixed group, for a bunch of hungry men I would recommend allowing 1.5lb raw weight per person.
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Use 2 water pans in the roaster to make sure that you capture as much heat as possible. Insert BBQ racks with cast iron griddles over the other 2 spaces. 1 water pan could be used as a hot hold for items you are just warming or to hold items when cooked. Use the 2nd water pan with an insert to make scrambled eggs.
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This winter a local Greenhouse Client booked a Pig Roast lunch for his 150 staff. A 160lb pig roast was called for, these were hungry guys: Roasting overnight was required so that the pig would be ready in time to serve at 11am
How we did it:
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Don't let your guests go hungry, allow at least 1lb raw weight per person. A 100lb Pig will yield approximately 45/50lb of cooked meat.
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Operating instructions for how to roast; pigs, lamb, goat, and venison. Also included is general operating and maintenance instructions. Lay the pig on its side and open the belly cavity, push the spine clamps about 7 inches apart between the ribs until they appear under the skin, take a knife and carefully cut the skin so the 2 prongs are exposed.
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