The pig is stuffed with vegetables and spices, the spit is inserted (not shown), and the pig is then sewn up with string.
The spit is shown here. Cross pins are installed and the legs are trussed.
After installing the spit on the rotisserie, the pig is basted with cooking oil and sugar at regular intervals and the
fire is tended all day.
The fire temperature is controlled with squirted water.
In the final stage of cooking, the rotisserie is stopped at various positions so the skin will blister.
The pig on the spit is removed from the rotisserie.
The skin is cut off and cut in small pieces to serve as a tasty pupu.
Finally, the meat is carved off the carcass for serving.
Screen the lump charcoal if necessary to get the fines and dust out of it. I used a half inch screen.
Load the screened charcoal into the Big Green Egg.
Arrange the charcoal evenly.
After lighting, replace the grill using the tool made for that purpose. It keeps your fingers clean. Use the starter fuel lumps sold by Big Green Egg for good results.
The grill handling tool can also allow lifting of the grill in case more charcoal is needed.
Richard dot J dot Wagner at gmail dot com
index.html; this hand crafted, human readable HTML file was created December 30, 2011.
Last updated February 4, 2012 by Rick Wagner.
Copyright © 2011-2012 by Rick Wagner, all rights reserved.