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Spit Roasted Pig
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Brazilian_Egg
Posts: 48
Got a 57 lb pig, stuffed it with some sausage, onions, garlic, orange, lemon, and limes. The pig had a garlic herb Cuban marinade.
This was the first time I have done this. It was a lot of work so I'm glad I had help from my wife and friends. The meat turned out well but we did not get the crispy skin that is so desired. It could have used a little more time on the fire but the crowd was eager.
I would not do this again on such a hot day (Sunday in the DC Metro area). Definitely a Fall event in the future.
This was the first time I have done this. It was a lot of work so I'm glad I had help from my wife and friends. The meat turned out well but we did not get the crispy skin that is so desired. It could have used a little more time on the fire but the crowd was eager.
I would not do this again on such a hot day (Sunday in the DC Metro area). Definitely a Fall event in the future.
Comments
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That's awesome. I've contemplated getting a caja china just so I can do a whole pig. If you don't mind me asking, how much did you pay for the pig and where did you get it?
Likewise, what rig are you using in the pic? -
That looks really good
Something I want to try this summer
Like the idea for the stuffing
Shane -
The pig came from Wagner Meats and was $2.89/lb. I believe their pricing varies depending on size.
http://www.wagnersmeats.com/
We rented the rig from ABC rentals. Had to go to Baltimore to get it. It was a POS and needed some adjustments for it to work properly.
http://www.abcrentals.com -
Brazilian egg, I would love to cook a whole pig on a spit......it looks like so much fun for the guests. No wonder your guests wouldn't wait any longer with that roasting pig tempting them.
I'll remember your advice to make it a cook for cooler weather. -
cochi a la vuelta y vuelta...
nice...
I loveeee this... -
IMHO, if the meat is done, lower the pig so it's closer to the charcoal. Closer to the heat equals crispier skin. Thanks, looks great.
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great stuffing!
have had the whole cooked in the ground pit a few times with crispy skin, but the men who cooked it started 24 hours before the party
!!!! -
Hey Brazilian, you must be nearby, I live about a mile form Wagners in Mount Airy. I get meat from them often.
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Looks GREAT to me.I wanna do one of those SOOOO bad.I agree,early Spring,late Fall
Thanks for sharing. -
Started 24 hours before the party? Drinking or cooking? :huh: :laugh:
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why did you not cook your pig in the egg like this
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=932837&catid=1 -
FSM-Meatball wrote:Hey Brazilian, you must be nearby, I live about a mile form Wagners in Mount Airy. I get meat from them often.
FSM-Meatball,
I'm in Gaithersburg. About 25 minute ride up to Wagners. Wagshal's in DC also sells whole pigs, I think from the same farm that Wagner gets theirs. But at double the price. -
irishrog wrote:why did you not cook your pig in the egg like this
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=932837&catid=1
It was done at friend's house who does not own an egg. But that is a good idea for next time. -
both, of course
:laugh:
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