It's easy to get to the meat with the belly down....and the first thing to go is the crisp skin, it seems to be a favorite with my friends.
I oil the skin and most of the time just use kosher salt and cracked black pepper. I like it that way.
I agree, skin side down at the end is great for crisping.. I'm not above using a torch at the last minute too. lol
When I'm short on time or don't have the help to scrape a pig I peel them like a deer
even with skin-on pigs I like to serve them belly down..
I guess my friends like the looks of it better. lol
When it is just a few people, a small pig and cold beer, I just keep paper towels handy for who ever wants one.
When it is a larger crowd and bigger hog, I move it off the pit and closer to the "party" area where the sauces and side dishes are located.
It's hard for some of my guests to reach across the cinderblock pit to get to the pig...so I make it easier for them.
I love block pigs... whether they are cooked up or down, skin-on or peeled.