Quote:
Originally Posted by After Shock Media
What kind of wood/charcoal you use?
I did a whole pig (cut up as well) last summer. It turned out damn good, unlike my previous attempt when it was not cut up. The non cut up one was to cooked in certain areas, dry in others, and not so well done in others even after 10 hours over slow heat.
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To cook a pig properly (according to our tradition) you must use dry forrest wood, and you will need a lot of it. Burn the wood on the left hand side (as illustrated above) and let the embers fall to the bottome on their own. Once you have enough, slide them to your right, under what you are cooking. Repeat this process untill pig is ready to flip over (approx 4 hours)
Roasting a pig is not easy. You
cannot place embers directly beneath it. The pig should go face-down first and the embers should be placed all around, beneath the quarters. You must avoid placing these embers under the middle of the animal, which is the part that cooks the fastest. Also, use less embers than if, say, you were cooking several steaks.
If you want the pig to come out perfect, take your time. Sit back and relax. I usually down a bottle of whisky with a friend and smoke several joints in the process lol. But I love being by the grill, next to the fire (and it does get hot, since this is a real, flaming fire), so I have a great time.
Once it has nice color, flip it over. Continue roasting slowly, but add more embers than before, since this is the final stretch. The pig is ready to eat once you can slice a kitchen knife right through the thickest part of the skin.
