Expert: BBQ Woman - 9/21/2007

Question
QUESTION: I will be cooking a 50 lb pig on a spit in early October (Canadian Thanksgiving)and have never done such a thing. Is there any secret to it? I would love to here any advice or instuctions on this.

ANSWER: Hi,
Some of my tips are that no matter how tempting it is to rush the cooking process do not do it. Start out slow roasting your pig at 225 degrees Fahrenheit for the first two hours. The reason for this is so that the outer layers of the pig do not get done too fast which would prevent the inside of the pig from getting done.

Allow about 1 hours cooking time for every 10 pounds of pig. Since your pig is 50 pounds this would mean you should start checking your pig for doneness with a meat thermometer after 4 hours and keep checking.  When your pig reaches 165 to 170 degrees it is done! Don't be alarmed if your pig takes longer than 5 hours as sometimes it happens.

Make sure to secure your pig tightly to the rotisserie. I like to use chicken wire to give it added support. You do not want your pig to fall in the fire and it will shrink as it cooks so always check to make sure its still secure.

Flare ups in the fire usually happen during the first couple of hours of cooking time. Just use a spray bottle to put them out. Also keeping a drip pan in the grill helps keep flare ups down and you can use the drippings to baste the pig throughout the cooking process.

If you are keeping the head on foil the ears and tail so they don't char.  The loin area will get done faster so when you see it getting done cover it with foil or lower the fire over the loin area.

Allow the done pig to sit for a half hour before you attempt to carve it.

Have a couple pairs of thick latex type gloves on hand for carving the pig. It generally goes allot faster when 2 people are doing it.

Refrain from using sauces with a sugar base during the first 4 hours of cooking time. Sugar based marinades and sauces tend to burn the pig on a spit so its better to hold off on using those until the pig is starting to get to the point of almost done and use them for caramelizing the skin. Its not necessary yet some people like to do that.

You can use your favorite non sugar marinades and seasonings throughout the cooking process. Maybe you can ask other family members for their secret sauce to use for the special holiday?

If you are using charcoal plan to use at least 30 pounds of it. Don't use lighter fluid or self lighting charcoals use lump charcoal.

If using a gas grill you can easily adjust the temperatures accordingly after the first two hours. Remember the ham side can cook hotter than the loin side since it takes longer for the ham to get done.

If you have any more questions please feel free to ask.
I think its great you chose the smaller pig its going to be so good!

Regards,
Misty



---------- FOLLOW-UP ----------

QUESTION: What are your thought's about stuffing the pig?

Answer
Hi,
Great question. I have had stuffed and non stuffed pigs. It all depends on your objective. Some people will stuff the pig as a method of seasoning the pig with things such as lemons, thyme, garlic, onions. Of course this stuffing will not be consumed its only intent is flavoring the meat.
The other method is making an edible side dish that is cooked inside the pig using bread stuffing or corn bread stuffing adding things like apples, walnuts, thyme or other herbs and spices.  I have seen some people who will add sausage or bacon to their stuffing recipes. Its pretty much a matter of choice and everyone has their personal favorite stuffing recipe. I have been to some pig roasts where people have kind of went overboard in creativity one in which I personally didn't think worked when they stuffed seasoned chickens into the pig! It was a disaster and then some.
The third is method is one that I use because I tend to not use the rotisserie. I carefully cut my pig down the spine being careful not to totally break through or break the skin and marinate it heavily for one day. I then use a dry rub and place it between two wire screens which I carefully secure. I only turn it once through the cooking process to get crispy bits on both sides and sometimes I will coat it with a wet sugar based marinade about an hour before its removed from the grill to caramelize it even more. The reason I tend to use the third method is because my family doesn't care for stuffing although I have in the past also used it as the non edible seasoning with good results.
I would suggest if your family loves stuffing and has a special recipe for their stuffing by all means use it. Most of the time especially for holiday meals people tend to look for the comfort foods that bring back memories. If you want it for seasoning think of all the things you like pork flavored with and use them However if you don't have a recipe please let me know and I will direct you to several that really do go well with pork.
I wish you the best of luck and feel free to ask me as many questions as you want.
Happy Canadian Thanksgiving in advance.
Regards,
Misty