Spit Roast Pig

Guill

HI,

I am cooking a Spit Roast on Saturday night for a family party (a 40 kilo pig). I have the pig, the spit and a knowledge of what to do. My intention is to cook him as is with maybe just salt and pepper but before I commit to that has anybody tried it any other way? Stuffed? particular baste? Or any other helpful hints tips?

Also if I don't stuff it would you still tie over the stomach or leave it open?

Osborne

I'd stick to good 'aul salt and pepper as there will be plenty of flavour in the beast itself.

Also at least then you'll be catering to everybody's tastes as if they're anything like my family and friend, there will be plenty of fussy eaters present.

I would tie the stomach up but that's only because that was the way I was shown how to do it. I do not necessarily have proof that this improves the cooking process.

Guill

Yea, might stich it with wire just to not burn the inside while waiting for the thicker parts to cook.

Osborne

Hope the weather is good to you and good luck with the roast!

FanadMan

Might be an idea to post in the shooting/hunting section as well......these guys are used to cooking stuff like that

http://www.boards.ie/vbulletin/forumdisplay.php?f=1014

foodaholic

Can we all go to Guill's house ??:p

Curry Addict

i have seen this done and the thing i remember the most is, it takes many hours to cook and the spit was turned continuously but very slowly.

CJhaughey

You will need a good supply of fuel, if you run out its a disaster.
That size animal will take at least 8 hrs maybe closer to 9 hrs cooking under normal conditions, I assume that 40kg is dressed weight not live weight?
Are you using charcoal? You will need a lot of charcoal probably 50-60kg I have seen briquettes used, they work OK, better to have too much than too little.
The heat needs to be at the shoulder and back quarters more than the middle
Wire the pigs legs forwards to the spit, the wire needs to be very tight because the pig will shrink as its cooked and as it shrinks the wire loosens which can lead to the pig falling into the coals - not good.
Start the heat slow and build it up rather than fast-slow, too hot at the start makes it hard to get the heat into the meat effectively as the meat closes up.
The correct temp is if you can hold your hand at the same level as the meat for at least 8 seconds but less than 12
Don't forget to use tinfoil on the ears/snout/trotters or they will be burnt to a crisp before the pig is done.

Guill

CJhaughey wrote: »

You will need a good supply of fuel, if you run out its a disaster.

Check.

That size animal will take at least 8 hrs maybe closer to 9 hrs cooking under normal conditions, I assume that 40kg is dressed weight not live weight?

Dressed

Are you using charcoal? You will need a lot of charcoal probably 50-60kg I have seen briquettes used, they work OK, better to have too much than too little.

Turf

The heat needs to be at the shoulder and back quarters more than the middle

Will do

Wire the pigs legs forwards to the spit, the wire needs to be very tight because the pig will shrink as its cooked and as it shrinks the wire loosens which can lead to the pig falling into the coals - not good.

Check, chicken wire.

Start the heat slow and build it up rather than fast-slow, too hot at the start makes it hard to get the heat into the meat effectively as the meat closes up.

Will do, cheers.

The correct temp is if you can hold your hand at the same level as the meat for at least 8 seconds but less than 12



Don't forget to use tinfoil on the ears/snout/trotters or they will be burnt to a crisp before the pig is done.

Thanks.

CJhaughey

The wire needs to be single strand as well, so you can twist it and get it really tight.
Chicken wire is OK but I am a little bit sketchy about having galvanised stuff on food.
Stainless is best if you can get it.

vibe666

i was thinking a stainless steel coat hanger would work really well and also for closing up the body cavity if it was sharpened at one end.

damn, that's going to be tasty.

don't forget to get some pics and maybe video if you can? i'm sure we'd all like to salivate over it.

I was thinking it wouldn't be all that hard to cobble a spit roasting rig together. i was thinking of some cogs and a chain salvaged from an old bike, plus poles etc. using a drill on it's lowest setting to turn it "hands free".

i think turf is going to do a good job too, it doesn't burn too hot.

i'd be tempted to rig up some kind of gutter as well to catch some of the juices for basting purposes as well.

so when's the big day, and what time should we get there?

the beer revolu

I concur with sticking to just salt and pepper - the turf will add quite a lot of flavour and if it's a good pig you want the pork flavour to come through.
I'd provide maybe 2 sauces to go with it - one hot and one mild to cater for all tastes. BBQ sauce would be the obvious choice but a nice salsa verde could be very good too.

CJhaughey

If you are just S+P the pig give inside the belly a bit of a rub with the salt and pepper and garlic and a little oil before you close it up.
40kg dressed will give about half that weight in cooked meat.

Guill

vibe666 wrote: »

i was thinking a stainless steel coat hanger would work really well and also for closing up the body cavity if it was sharpened at one end.

damn, that's going to be tasty.

don't forget to get some pics and maybe video if you can? i'm sure we'd all like to salivate over it.

I was thinking it wouldn't be all that hard to cobble a spit roasting rig together. i was thinking of some cogs and a chain salvaged from an old bike, plus poles etc. using a drill on it's lowest setting to turn it "hands free".

i think turf is going to do a good job too, it doesn't burn too hot.

i'd be tempted to rig up some kind of gutter as well to catch some of the juices for basting purposes as well.

so when's the big day, and what time should we get there?

The coat hanger sounds like a good idea to me.

I will have plenty of pics to come.
Followed this guy from farm through the slaughter and nearly to fork now.

The spit i am using was heand made and is fairly good but there are some things I would change, also it's manual which really isn't a problem cause we will be there all day setting up Marquee anyway.

lookitsme

I have great advise for you to make that pig taste amazing

its a secret so i dont want anyone else knowing, i know i will come over to yours on saturday and tell you


mmmmmmmmmm greasy pig flavoured fingers, lick lick

Guill

lookitsme wrote: »

I have great advise for you to make that pig taste amazing

its a secret so i dont want anyone else knowing, i know i will come over to yours on saturday and tell you


mmmmmmmmmm greasy pig flavoured fingers, lick lick

I'll make a deal with you, give me the advice and if I deem it good enough, i'll give you the address.

lookitsme

well the advice is simple, invite good company

see you saturday!!!!!!!!!!!!

Guill

lookitsme wrote: »

well the advice is simple, invite good company

see you saturday!!!!!!!!!!!!

Guill

CJhaughey

Looking good, nice rustic setting too, are you just burning off some scrub in the background as well?
How long was it on at that point?

Elbow

Thats some damn fine looking crackling you've got sir!

aujopimur

Mmmmmmmmmmmmmmmm NOM NOM NOM

lookitsme

did you not put an apple in its mouth, all the cartoons have apples in their mouth. but that looks damm nice my mouth is watering thinking about that crackling and just breaking up the juicy moist flesh. well done and thanks for the photo that pig was in my thoughts yesterday as i sat down to my cheese toastie.

Guill

lookitsme wrote: »

did you not put an apple in its mouth, all the cartoons have apples in their mouth. but that looks damm nice my mouth is watering thinking about that crackling and just breaking up the juicy moist flesh. well done and thanks for the photo that pig was in my thoughts yesterday as i sat down to my cheese toastie.

No Apples on hand but it wouldn't have mattered once he came off the spit he didn't last long!

Oink

Motherogod that looks fantastic. Any pics of the full beast on the spit?

Faith

Guill, the pictures you're uploading are massive. In future, try selecting "Large Thumbnail" size from imgur to save us from having to resize them.

Guill

Faith wrote: »

Guill, the pictures you're uploading are massive. In future, try selecting "Large Thumbnail" size from imgur to save us from having to resize them.

Apologies Faith, will do.

lookitsme

Guill wrote: »

No Apples on hand but it wouldn't have mattered once he came off the spit he didn't last long!

there still is some lovely ribs left on that bad boy

fred funk }{

Always wanted to do that. Great stuff.

Askim

Guill wrote: »

No Apples on hand but it wouldn't have mattered once he came off the spit he didn't last long!

Hi Op
I have done this also, made my own roaster, I did stuff it with chickens once, but later found out it would be a great way to get food poisoning, they cook too slow.
I use chains & bolts to hold it on.
I also prefer the shoulder, I just stand there hacking lumps off & eating it, brothers do likewise.

Where did you get the roaster ? & can we have some pics of the workings of it ?????
Ta
A

Guill

Contains gruesome pics.

I'm pretty sure you can scroll through my album of pics from the entire process on the above link.
The spit was made by a cousin of mine and was fairly simple. Have a look at the pics. If there's anything you can't figure out, let me know.