EAST TEXAS HOG DOGGERS FORUM

We built this homemade rotisserie from round pipe and square tubing. It has to be built in pieces that slide together so you can get your hog on the rotating pipe and pull him off after he is cooked. 

To prep the hog we first used alcohol and a pear burning torch to burn off all his hair.  We also used some large knives to scrape excess hair off after we burned.  We poured the alcohol on the hog and then burned the hair off using a back and forth motion.  We tried it once without using alcohol and it didn’t work as well so I would recommend using alcohol.  This method worked well for us and it’s a quick way to remove all the hair.

After the hog was scrapped we gutted him.  We then scrubbed him down with brush and water hose.  We washed him good inside and out.
We ran the round pipe through his rear and out his mouth.  We then wrapped him in chicken wire to keep him from falling apart when we rotated him.  We clamped the chicken wire to the round pipe.  The problem at this point is when you try to rotate the pipe the hog will not turn.  So we got a small piece of square tubing and tack welded it to the round pipe through the hog’s belly (see pics).  Then we made sure the chicken wire was tight and wrapped around the square tubing tight to hold the hog stable.  You have to do this to keep the hog stable and tight on the round pipe you will be rotating.

Once you have all that done you get him over the fire and start the cooking.  You will need a cooler of beer at this point because it’s a long process.   We built the fire first and let it burn down while we prep the hog.  Once you have all the coals ready you’re good to go.  We added charcoal and wood to the edge of the fire and once it burned down pushed it towards the middle to keep everything hot.  I rotated the hog about ever 5-15 minutes depending on heat.  I rotated about ¼ turns every time.  You don’t need to continuously rotate it.  That’s too much work.  We cooked the hog for about 6 hours. 

Once you are done put it on the table and knock that square tubing you tacked on off.  Pull the chicken wire off and pull the pipe out.  Pull off the skin (its hard like a this chip).  The meat will be falling off the bone.  We have some homemade BBQ sauce handy to dip the meat into.  We have cooked small boars and sows.  I feel like the small boars have been better eating.  The key is to rotate it a lot and cook it slow.  We have only done this a few times so we continue to figure out what works best. 

I did some looking online before we started for some ideas but I couldn’t find any good information.  So I wanted to share this for others in case they want to give it a try.  It works well for us.  Give it a try or if you have done something similar in the past post your pictures and what worked for you. 


(http://i784.photobucket.com/albums/yy123/admgoz/Hog%202.jpg) (http://s784.photobucket.com/user/admgoz/media/Hog%202.jpg.html)

(http://i784.photobucket.com/albums/yy123/admgoz/Hog%203.jpg) (http://s784.photobucket.com/user/admgoz/media/Hog%203.jpg.html)

(http://i784.photobucket.com/albums/yy123/admgoz/Hog%204.jpg) (http://s784.photobucket.com/user/admgoz/media/Hog%204.jpg.html)

(http://i784.photobucket.com/albums/yy123/admgoz/Hog%205.jpg) (http://s784.photobucket.com/user/admgoz/media/Hog%205.jpg.html)

Sounds and looks good... that's a heckuva view to BBQ and drink beer to!

never seen one  like that...around here  they bust the hogs ribs  next to the backbone and spread the hog ....... hey looks like it worked out good  for you ....

Pig looks delicious but that is a great view of the river.

Did y'all hear the chicken wire first to burn off the galvanizing? If not did it change the taste of the meat?

Hey tmatt - no we did not.  That probably would have been a good idea. 

I don't feel like that changed the taste but I don't know for sure.  We didn't eat the skin.  The skin became very hard and crunchy as we cooked the hog.  It protected the meat and kept it very juicy.