Thanks for the advice guys! It was a success! Pig was fully cooked to perfection (I used the hindquarters as a gauge), everyone ate a lot, and I had a ton of fun doing it. I felt a little anxious about the whole preparation, so let me share the pros and cons of the whole experience:
- Mounting the pig on the spit: I bought cheaper aluminum wire to fasten the pig on the two- barred spit, and it snapped when pulled taught. I used wet butcher string when that didn't work. Eventually I just ran out quickly and bought some galvanized steel wire which did the trick. It was a struggle to secure the right parts of the body, and there was a little shifting as it rotated, but eventually the flesh seized up and was snugly in place.
- Timing: I was unsure of how long the pig would take, so I started a little later in the day thinking it would give more time for the guests to arrive.
I cleaned the skull out and mounted it on my van. It looks great.
Having my first pig roast this week, just needed a bit of guidance and advice.
I have a 50lb pig that has been injected and brined for 1.5 weeks. I have this BBQ:
I've heard I'll need about 1 hour of indirect heat from lump charcoal for every 10lbs of pork. I want to season it with just S&P on the skin and in the ribcage.
50lb pig + 36kg (80lb) lump charcoal = 5-6 hours cooking time?
I've got a burn bucket to get my initial amount of charcoal started and to start top-up batches. I want to keep and use the trotters and head to get some gelatin. Any suggestions for leftover variety cuts would also be appreciated!
Dockside Prawn Cocktail:
live spot prawns
1. Give thanks to spot prawn.
I need duck breasts for an elaborate dinner that my master has requested. I could easily find whole frozen ducks in Chinatown, or perhaps even Little Italy.
If I waste time thawing, butchering, rendering and making thigh confit from at least 6 fowl (this is a dinner for 12), Master will surely beat me.
What I require is a respectable vendor in the Edmonton area, capable of providing me with the required portion (12 p. duck breast) of protein required for Master's function.
Thank you in advance!