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Vertical Hog Roaster
Hogs roast better if you hang them straight up and down over the fire rather than across it, according to Louisiana inventor Jim Booker, who's built and patented the first vertical "hog hanger".
Booker says vertical roasting causes more fat to drip from the animal, resulting in a leaner, less fattening meal.
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Vertical hog roaster FARM HOME Cars 12-3-31 Hogs roast better if you hang them straight up and down over the fire rather than across it, according to Louisiana inventor Jim Booker, who's built and patented the first vertical "hog hanger".
Booker says vertical roasting causes more fat to drip from the animal, resulting in a leaner, less fattening meal.
To use his vertical rotisserie, Booker built a 4 by 7-ft. open-ended metal shed. He builds a big fire inside the shed and hangs the pig in the open end. The shed traps heat to evenly cook the vertical pig which is enclosed in a wire roasting rack. The rack is flipped every 21/2 hrs. It takes 6 to 9 hrs. to completely cook a 35 to 90 lb. pig, or a beef quarter.
A 1 1/2-in. pipe suspended about 6 ft. above ground supports the vertical rotisserie, which consists of a 1 rpm Dayton electric motor. Booker also makes a heavy-duty model for up to a 200-lb. hog.
The vertical Hog Hanger sells for $94.95, not including the roasting rack.
For more information, contact FARM SHOW Followup, Booker Industries, P.O. Box 355, Marksville, La. 71351-0355 (ph 318 253-6018).
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