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inchr48
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I start two shovels of charcoal under both the hams and shoulders of the pig. Wait until glowing coals before you put the pig over the fire. Add a shovel to each pile and some in the middle once you start spinning the pig. Each hour or so, add charcoal where needed to keep the coal bed nice and hot. If the coals are not directly under the pig, and a hot but not blazing fire is maintained, flareups should be minimized. I do keep a garden sprayer with water handy, and some salt for dousing any flames. I buy 40# bags of charcoal, and have some left from doing 75-80 pound domestic piggies. I would think 50# should cover you. Good shooting/cooking/eating.
larrysogla
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Is it dinner time yet??? You guys are too much on the taste buds. Now I have to run to the Filipino buffet and pick-up some roasted pig cuts and the Filipino tangy sweet sauce that goes with the roast pig and that delicious cracklin', crispy, crunchy tender sweet young pig roasted golden brown skin. Yum-yummmm. EMS Flyer, let's go!!!! 'Nuff said.
btele,
I have never done a wild boar so I can't say. On domestic hogs the skin is used to seal in the juices, which not only makes the meat better but also helps cook it. Domestic pigs obviously have hair too, just not as much, they are scalded and scraped to rid them of the hair. I don't know what to tell you about the fat and gristle. As inchr48 says keep hot coals under the hams and front shoulders, I stay away from the middle of the pig until it is about 3/4 cooked in the hams, otherwise the spine will get cooked and break, then the pig will break in 2 and you have a big mess on your hands...
We don't use charcoal, we just use pallets, given the right weather conditions, we can do an 80 lbs pig with a couple pickup loads of pallets. Not sure how that would translate to charcoal.
Basting - no need, that's what the fat is for, course that's kept in by the skin. If you skin it, you might have to baste it, I can't answer that.
EvBouret, you only need chicken wire if you keep it on too long or the spine breaks. I've probably turned 40-50 pigs and only needed it a handful of times.
Good luck!
I have never done a wild boar so I can't say. On domestic hogs the skin is used to seal in the juices, which not only makes the meat better but also helps cook it. Domestic pigs obviously have hair too, just not as much, they are scalded and scraped to rid them of the hair. I don't know what to tell you about the fat and gristle. As inchr48 says keep hot coals under the hams and front shoulders, I stay away from the middle of the pig until it is about 3/4 cooked in the hams, otherwise the spine will get cooked and break, then the pig will break in 2 and you have a big mess on your hands...
We don't use charcoal, we just use pallets, given the right weather conditions, we can do an 80 lbs pig with a couple pickup loads of pallets. Not sure how that would translate to charcoal.
Basting - no need, that's what the fat is for, course that's kept in by the skin. If you skin it, you might have to baste it, I can't answer that.
EvBouret, you only need chicken wire if you keep it on too long or the spine breaks. I've probably turned 40-50 pigs and only needed it a handful of times.
Good luck!
