Pig On A skewer

[markreilly]

Mr P. is readying himself for next month when he is going to be the feature of the Waterski Club Competition BBQ. i have located a spit which is hopefully going to be modified in time with a wiper motor and battery so that it turns itself automatically,does anybody have any tips,advice as i have never done this before.Mr.P will hopefully weigh in about 30 kg which i understand will take about 10 hours cooking.

Edited by markreilly on Thursday 2nd September 12:13

[Pete Franklin]

make sure that the abattoir sets the animal in the correct position so that it sits on the spit properly and cooks evenly.

As far as im aware if you do not have a purpose built kit, you position the animal between two troffs so that it is not directly over the heat and use a slow burning fuel. you should probably think about having the ability to rise and lower the spit also.

might be worthwhile heatproofing the motor assembly if its a custom build?

[C Lee Farquar]

A gas powered spit roaster would cook a 30kg pig in about 3 hours, over an open fire it will depend on how much heat you generate and how much wind there is. Use a temperature probe under the front shoulder, you're looking to achieve over 60deg for the last hour of cooking.

I would consider getting some Public Liability insurance.

[21TonyK]

As above, if it's not a controllable heat source then it will be "fun". You want to have some sort of lid over it all to retain and maintain the heat over time. As said, you will want to probe thoroughly in order to make sure it is actually cooked. I'd also record the temperatures reached just to cover your backside in case someone decides to get funny about it.

[markreilly]

The project has moved on a little,the open fire spit has now been replaced by a loaned Commercial Gas BBQ and Mr P. has grown to 45KG.
Bit dissapointed really,my cave man instincts were really looking forward to the open fire spit and all that it entailed but hayho i can always use it next time i quess.
Can any body recommend some non salad leaf salads i could serve with the pork with the one proviso that they are not too expensive to make as i have to make some money out of this for the club.
Also,anybody got a good recipe for a nice, sweet/smokey BBQ sauce with a nice back kick to it ?

Edited by markreilly on Friday 3rd September 17:37

[Mobile Chicane]

From Kenny's Cajun & Creole Cookbook. This has layers of flavour which build. It warms the back of your throat but isn't hot.

BBQ sauce:

1 cup chicken stock
2 cups tomato ketchup
1 cup brown sugar
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 red onion, grated (release those juices)
1 teaspoon garlic salt
1 teaspoon garlic granules
1 teaspoon paprika
2 teaspoons cayenne

Combine all ingredients in a saucepan and cook on a low heat for 20 minutes, covered.

[21TonyK]

Pasta salads, spiced rice, cous cous etc all easy and cheap to prepare.

[jep]

Make your own potato salad and coleslaw. Easy and would go down well with a roast pig sandwich!

[grumbledoak]

Look toward apple, or grapefruit, or rhubarb, to help cut through the fat.

I'm quite sure you can google that for me...

[markreilly]

grumbledoak said:

Look toward apple, or grapefruit, or rhubarb, to help cut through the fat.

I'm quite sure you can google that for me...

Thanks for that,picking the bramleys next week for my Poiteen Apple Sauce.The reason why i asked rather than googled is i prefer to work on recommendation.

[Todzilla]

Which waterski club are you two cooking for?

[markreilly]

Todzilla said:

Which waterski club are you two cooking for?

www.goldenfallswaterskiclub.com

If you are in the country,you are cordially invited 18/9/10 8.00pm

Edited by markreilly on Friday 3rd September 17:36

[markreilly]

The Hog roast went off without a hitch,too be honest it was a little boring,didn't really satisfy my caveman instincts at all.next year going back to plan A and cook him over an open fire as was the original plan

Edited by markreilly on Wednesday 22 September 21:02