by Tiny » 20 Apr 2015, 17:56
Hi,
Cooked a 40lb suckling pig over an open charcoal pit on a spit a few years ago. Memories of the affair include -
We did around £100 in charcoal, not sure we had the most efficient set up
We had to baste piggy with an emulsion brush secured to a broom handle
It was a long process, and both chefs were a little over marinated in beer by the end of it, which meant dealing with a 40lb hot pig on a yet more hot steel pole rather tricky, I am not sure if we had conducted a proper risk assessment we should have proceeded
There really was too much pork for the 6 guests, 2 of whom were well lagered and fermented simultaneously
There were leftovers
All the meat was good........
As for upgrading to full pig, or going the whole hog as it were I would take counsel from them who have, but agree it must be better than on gas. My new favourite BBQ supplier the good people of GMG do have a something called the "big pig rig" which Mrs Tiny has strictly forbidden me to cast an eye or ear over........
Happy enpigulation....
Cheers
Tiny