CSchieck
Knows what a fatty is.
- Joined
- Apr 25, 2013
- Location
- Statesville, NC
Cooking an 80# pig for a friend's gathering, and am seeking guidance. I will be cooking on the 24X60 stick burner, 24" grate. The pig was ordered with the head on; feet on; back cracked.
On the two prior occasions that I helped with cooking a whole pig, the pig was splayed on its back, skin side down on a propane cooker. I surmise that the grates on the Shirley will not be wide enough to cook the pig splayed on its back, so I am looking for some solid guidance on how to prepare the pig "racer style" or other suggestions for cooking the pig. Presentation counts, as this is someone's 70th Birthday so I don't want to split the pig down the middle and cook two halves.
They desire to eat Saturday afternoon at 4:00 pm. The cooker likes to run at about 250-275, so guidance on time allocation would also be welcome.
Thank you in advance for any assistance.
On the two prior occasions that I helped with cooking a whole pig, the pig was splayed on its back, skin side down on a propane cooker. I surmise that the grates on the Shirley will not be wide enough to cook the pig splayed on its back, so I am looking for some solid guidance on how to prepare the pig "racer style" or other suggestions for cooking the pig. Presentation counts, as this is someone's 70th Birthday so I don't want to split the pig down the middle and cook two halves.
They desire to eat Saturday afternoon at 4:00 pm. The cooker likes to run at about 250-275, so guidance on time allocation would also be welcome.
Thank you in advance for any assistance.
