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Unread 06-13-2009, 12:10 PM   #1
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Default 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!
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Unread 06-13-2009, 12:20 PM   #2
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Cook until the hams hit 185ish. Rotisserie will self baste. No brine but could inject.
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Unread 06-13-2009, 12:30 PM   #3
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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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Unread 06-13-2009, 07:57 PM   #4
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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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Unread 06-13-2009, 08:35 PM   #5
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I cant wait to see the pron.
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Unread 06-14-2009, 04:54 AM   #6
Don Marco
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Heres how i cook pigs on my rotisserie grill :

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.

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Unread 06-14-2009, 07:17 AM   #7
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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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brine, pig roast, rotisserie, spit

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