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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-13-2009, 12:10 PM | #1 |
Found some matches.
Join Date: 06-11-08
Location: wantagh, ny
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Cooking a Pig on a Rotisserie
Next Sunday is my 3rd anual Fathers Day Pig Roast. This year I purchased a rotisserie online and will cook the pig like that. I have a 35lb pig and want to know if anybody can advise me on the following:
1. How long should this pig take to cook? (pig will be 12-16 inches above flanme) 2. Should I brine the pig the night before and if so, who has a recipe? 3. Who has a killer basting recipe? 4. Any stuffing ideas? Thank you in advance for any and all help. Happy New Summer to you All! JR- |
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06-13-2009, 12:20 PM | #2 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Cook until the hams hit 185ish. Rotisserie will self baste. No brine but could inject.
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06-13-2009, 12:30 PM | #3 |
Knows what a fatty is.
Join Date: 09-06-08
Location: SAYVILLE, NY
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It should take about 7-8 hours, keep the coals over to the sides to avoid flare-ups. I would stay way from stuffing, it will increase the cooking time.
Good luck!
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NB Bandera, New York's Full Pull BBQ, Long Island, New YorK |
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06-13-2009, 07:57 PM | #4 |
is one Smokin' Farker
Join Date: 03-29-09
Location: YK, Northwest Territories
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Keep up posts, I have been asked to do one for a wedding and am planning on a rotisserie as well, oh and if theres no pics it didnt happen!
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I Eat Burgers for Breakfast |
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06-13-2009, 08:35 PM | #5 |
is One Chatty Farker
Join Date: 03-22-09
Location: Fredericton N.B. Canada
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I cant wait to see the pron.
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MILLSY AND I AM A MEATATARIAN |
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06-14-2009, 04:54 AM | #6 |
is One Chatty Farker
Join Date: 08-09-07
Location: Germany
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Heres how i cook pigs on my rotisserie grill :
http://www.bbq-brethren.com/forum/sh...ad.php?t=48091 The recipe is a keeper, i cooked 3 pigs this way and they came out great. I wouldnt stuff at all. Maybe put some oninons and garlic inside to get some flavours but otherwise not. DM |
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06-14-2009, 07:17 AM | #7 |
is one Smokin' Farker
Join Date: 12-14-08
Location: Huntsburg, Ohio
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I've rotisseried several pigs and the last one we stuffed with Vidalia onions and smoked sausage - turned out fantastic.
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Big Block Propane Stok Quattro Grill Homemade piggy roaster / spit Turkey Fryer / Clam Steamer UDS Moink Certified! |
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08-21-2014, 08:37 PM | #8 |
Is lookin for wood to cook with.
Join Date: 04-18-13
Location: Quebec
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Feet on or off?
Would you folks cut the feet off or leave them on?
Thanks Bert |
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08-22-2014, 08:55 AM | #9 |
Full Fledged Farker
Join Date: 07-10-09
Location: Baltimore, MD
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Just a couple pointers, keep some heavy duty aluminum foil handy to wrap around any parts that start to burn. Also, plan on spending a good 20 minutes or so securing the pig to the spit and setting up your counter-balance. You don't want to have to keep stopping in the middle of your cook to dink with your setup.
P.S. I would cut off the feet. Your prob not going to eat them, and it's jsut one more thing you have to worry about flopping around when it starts getting late in teh cook and things start loosening up. |
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Tags |
brine, pig roast, rotisserie, spit |
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