Don Marco
is Blowin Smoke!
Howdy folks...
I grilled my first whole pig yesterday on my rotisserie pig roaster at a friends birthday party.
Looks like "Babe" finally got what it deserved...
Before :
After :
Okay, since youre propably interested in the "in between" also, heres some more pic(g)s.
The pig was about 45 pounds and was seasoned inside with a mix of
-herbs de Provence
-minced garlic
-minced onion
-olive oil
-lemon juice
-kosher salt
I also injected some of the mixture into the hams, shoulders and neck.
Seasoned the outside with lots of kosher salt and later on mopped it a couple of times with the spice mixture.
Then i cooked it for about 5-6 hours over briquettes, lump charcoal and wood.
The skin turned out to be absolutely fantastic, i had never before had such a crispy crackling skin on a pork roast or a whole pig cooked by someone else.
The meat was also very juicy and tender and the marinade fit right in there.
Also cooked some chorizos, jerk pork and 5 dozen ABT´s on the char griller.
DM
I grilled my first whole pig yesterday on my rotisserie pig roaster at a friends birthday party.
Looks like "Babe" finally got what it deserved...
Before :
After :
Okay, since youre propably interested in the "in between" also, heres some more pic(g)s.
The pig was about 45 pounds and was seasoned inside with a mix of
-herbs de Provence
-minced garlic
-minced onion
-olive oil
-lemon juice
-kosher salt
I also injected some of the mixture into the hams, shoulders and neck.
Seasoned the outside with lots of kosher salt and later on mopped it a couple of times with the spice mixture.
Then i cooked it for about 5-6 hours over briquettes, lump charcoal and wood.
The skin turned out to be absolutely fantastic, i had never before had such a crispy crackling skin on a pork roast or a whole pig cooked by someone else.
The meat was also very juicy and tender and the marinade fit right in there.
Also cooked some chorizos, jerk pork and 5 dozen ABT´s on the char griller.
DM
