Rotisserie Pigroast

[Don Marco]

Howdy folks...

I grilled my first whole pig yesterday on my rotisserie pig roaster at a friends birthday party.

Looks like "Babe" finally got what it deserved...



Before :


http://mybbq.net/forum/userpix/57_babe_1.jpg


After :

http://mybbq.net/forum/userpix/57_t_051_Small_1.jpg


Okay, since youre propably interested in the "in between" also, heres some more pic(g)s.

The pig was about 45 pounds and was seasoned inside with a mix of

-herbs de Provence
-minced garlic
-minced onion
-olive oil
-lemon juice
-kosher salt

I also injected some of the mixture into the hams, shoulders and neck.
Seasoned the outside with lots of kosher salt and later on mopped it a couple of times with the spice mixture.
Then i cooked it for about 5-6 hours over briquettes, lump charcoal and wood.

The skin turned out to be absolutely fantastic, i had never before had such a crispy crackling skin on a pork roast or a whole pig cooked by someone else.
The meat was also very juicy and tender and the marinade fit right in there.

http://mybbq.net/forum/userpix/57_t_002_Small_3.jpg

http://mybbq.net/forum/userpix/57_t_003_Small_1.jpg

[Don Marco]

http://mybbq.net/forum/userpix/57_t_009_Small_4.jpg

http://mybbq.net/forum/userpix/57_t_013_Small_3.jpg


http://mybbq.net/forum/userpix/57_t_015_Small_3.jpg

http://mybbq.net/forum/userpix/57_t_016_Small_3.jpg

[Don Marco]

http://mybbq.net/forum/userpix/57_t_017_Small_4.jpg

http://mybbq.net/forum/userpix/57_t_026_Small_3.jpg

http://mybbq.net/forum/userpix/57_t_027_Small_2.jpg

http://mybbq.net/forum/userpix/57_t_028_Small_3.jpg

[Don Marco]

http://mybbq.net/forum/userpix/57_t_041_Small_1.jpg

http://mybbq.net/forum/userpix/57_t_044_Small_1.jpg

http://mybbq.net/forum/userpix/57_t_045_Small_1.jpg

http://mybbq.net/forum/userpix/57_t_046_Small_1.jpg

[Don Marco]

http://mybbq.net/forum/userpix/57_t_047_Small_1.jpg

http://mybbq.net/forum/userpix/57_t_049_Small_1.jpg

Also cooked some chorizos, jerk pork and 5 dozen ABT´s on the char griller.

http://mybbq.net/forum/userpix/57_t_036_Small_2.jpg

[Don Marco]

http://mybbq.net/forum/userpix/57_t_042_Small_1.jpg


http://mybbq.net/forum/userpix/57_t_038_Small_1.jpg


DM

[bigwheel]

Looks like the poor little guy never had a chance sniff sniff. That looks like a high dollar pig spinner. Never seen one quite that fancy. Great job on the cooking and photography as usual.

bigwheel

[Bad Santa]

Nice looking porker Don, I remember when you first posted pictures of that rotisserie. Happy to see it worked just fine on Babe.

[Mac]

Congrats Don, the rotisserie worked like a charm. How long to cook that porker?

[Teddy N Texas]

DM, you have done it again. You are truly a BBQ Artist.

[Don Marco]

Congrats Don, the rotisserie worked like a charm. How long to cook that porker?

I dont know exactly, 5 or 6 hours, or about a case of beer. 8)

DM

[Papa Tom]

Looks like that roto was a good buy. That pig looks great!!!

[david brace]

Awwwwwwwwwww, the poor little oinker...:D ...I bet he tasted good in ANY language.

Nice job, as usual, DM

DB

[david brace]

I showed my wife...she said 'Ewwwwwww...I'd rather see mine in cellophane'

DB

[totally smoked]

Wow. :shock: That is one of the coolest things iv'e seen. I hope to someday be amongst the great.8)

[Mac]

Wow. :shock: That is one of the coolest things iv'e seen. I hope to someday be amongst the great.8)

Totally Smoked, don't worry you aleady are!

[honu41]

Hey DM,

Great Job on the pig roast. Thanks for sharing the pics and the dialogue. I roasted 2 pigs recently, on Aug 2nd and this past Saturday. Been roasting whole pigs for almost 50 years.

Both pigs were 115-125 pounders and each took 6 hours to cook with cherry wood, alder and charcoal. As a suggestion, place the heat source on the side and not directly under the pig and lower the pig closer. Placement of the fire at the thicker parts of the pig is excellent. You will find that you will not only cook the pig quicker but also use less wood/charcoal.

That is quite the machine you have. High tech! What is the speed of the spit and what is the capacity? I have built several rotisseries from salvaged worm gear drives and motors and they work real good. I have on the drawing board a rotiss that will handle a whole hindquarter of beef.

I am sure you will be asked to roast whole pigs as the word gets around that you are an expert. :)

[Paymaster]

Pig looks Awesome,thanks for sharing.

[lilhatchet]

Nice DM looks great. My wife walked up and saw the pics with cap and sunglasses and was like "that's just wrong" I thought it was funny. Anyway DM you have done it again.

[OWENMUSTANG]

Now That is a GREAT looking pig!

I don't know how you do it DM, but, damm, You sure do have some
good looking Q..8)

[david brace]

Now That is a GREAT looking pig!

I don't know how you do it DM, but, damm, You sure do have some
good looking Q..8)

...EZ...he took lessons from ME :D

Right, Don Marco?

DB

[gatorpit]

Don, you always show some great Q pics. :)