Pig Roast this weekend.
Posted: Tue Jun 20, 2006 6:11 pm
Hey guys, I'm officiating an outdoor pig roast this weekend. The pig I'm cooking will be around 30lbs. I was thinking of using this set up for the pig: http://cuban-christmas.com/pigroast.html
Since the pig will only be 30lbs, should I still butterfly it open and press it between something? Or, should I spit it?
Anyone have any tips on how to cook it better? Anything I should avoid? How about a marinade/rub? I'll be drinking Burgundy with it...
This is my first time, and besides not wanting to throw away $130, if I screw it up it might be my rump over the coals
Thanks,
Joe
Since the pig will only be 30lbs, should I still butterfly it open and press it between something? Or, should I spit it?
Anyone have any tips on how to cook it better? Anything I should avoid? How about a marinade/rub? I'll be drinking Burgundy with it...
This is my first time, and besides not wanting to throw away $130, if I screw it up it might be my rump over the coals
Thanks,
Joe