Well, my friends and I decided to roast a pig.
We picked up a 53 lb'er and got it all ready for tomorrow's roast. It's all trussed up and ready to go.
Q view is coming.
I'll be looking forward to seeing how you do this.
Do you have any "trussed up and ready to go" pics?
I'd really love to see the entire process on how you do it so PLEASE post as many pics as you can.
What are you going to smoke it on? I assume it's not the hibatchi.
AK, morning... If this is your first, I learned to slit the skin as fat pockets formed... my buddy said it keeps the skin from falling off the hog.... which is not good.... and it keeps the meat from falling off the hog as it cooks too... we also wrapped the skin on the hog with butchers twine to keep it in place.... ain't pretty but it did the job... the twine had to be tightened up throughout the cooking process as the meat shrunk.... It was the best pig I ever ate..... Dave
AK, looking forward to the pics! Our family does at least one whole pig per year, except we lay our pig ("Lechon") flat inside of a box ("Caja China"), instead of on a spit ("Pua").
Here's a link to our Christmas Eve whole pig roast, in case you want to check it out: http://www.smokingmeatforums.com/t/116268/2011-christmas-eve-noche-buena-traditional-whole-pig-roast-with-q-view
If you want to really crisp up the skin at the end, crank up the heat and brush a 50/50 mix of olive oil and vinegar to the skin. Watch it carefully, though, because it'll toast relatively quickly. When it has toasted up, break it up into pieces and pass it around while it's still hot. That's the best time to eat the skin. Personally, this is my favorite part.
Best of luck to you on this project!!!