Pig roasts usually last all day, as cooking can require five to six hours.
Outdoor rotisserie cooking is great fun for get-togethers. Whether you are hosting a bachelor party, Independence Day celebration or neighborhood block party, you may consider partaking in a centuries-old tradition and have a pig roast. Even if you have little experience with this type of cooking, the following steps will help you make a delicious roast pork meal for all your guests. Does this Spark an idea?
Instructions
1. Contact a local butcher well in advance to assure you can pick it up on the day of the roast. Request a male pig between 60 and 100 pounds, depending on the weight limits specified by your grill and the number of guests expected. A 60 pound pig typically feeds 50 to 65 guests, while a 100 pound pig typically feeds 85 and 100 guests. .
2. Prepare the grill. Attach a rotisserie cabinet and hood to a large,outdoor grill by snapping the pieces over the pins or rods of your grill. Remove the spit basket and start the fire before preping the pig. Line the front and back panels of the firebox with charcoals, so that the flame is not directly under the drip pan. If using a gas grill, only ignite the front and back burners. This way, the heat will circulate and cook the pig thoroughly without causing the fire to flare up by igniting the grease in the drip pan. Use one pound of charcoal for ever two and a half pounds of pig.
3. Prepare the meat. Center the pig belly up in the spit basket and secure it to the basket with the meat anchors (part of the rotisserie cabinet) by pushing the pig's limbs down onto the anchors. Puncture the skin with a knife if the anchor is not sharp enough. Ensure that the pig is secured onto the anchors. (Some cook cover the pig's ears and limbs with aluminum foil to prevent burning.)
4. Clean the pig's cavity with a sharp knife, carefully removing all organs. If desired, stuff with an ingredient that will enhance the flavor can. These include sauerkraut, bratwurst, chickpeas, bread stuffing, vegetables, cabbage or butter spices. Baste the pig by sewing the cavity shut with a thick needle and twine. Puncture the skin of pig with a knife to allow for grease to escape. Otherwise, blisters will form during roasting.
5. Load the spit basket onto the grill by placing it onto the cabinet and securing with the locking pin on the grill. Roast the big at about 225 to 250 degrees Fahrenheit. Add charcoal, as necessary, to maintain this temperature. Cook the pig about one hour for every 15 - 20 pounds. After two or three hours, check to make certain the skin is significantly darker with juices seeping out of the cavity. After approximately four hours, add sauce, if desired, with a basting brush. Remove the pig from the heat when the skin is fully browned and the internal temperature reaches 160 degrees. This usually requires about five hours
6. Remove the entire spit basket and place it on a table or flat surface. Loosen the anchors to detach the pig and place it on a table. Remove the skin, which should peel off easily. Carve large sections, such as limbs, back meat and loins, first. Then cut large sections into smaller sections to be served.
Tags: spit basket, feeds guests, five hours, front back, large sections, onto anchors, place table