How do you spit roast a suckling pig?

[Cosd]

We are planning on spit roasting a 10kg suckling pig whole on the bbq this weekend.

 

I have got a bbq which is long enough to put the piglet onto a single skewer which will be turned using a motor.

 

I have retaining forks for the skewers to stop the meat spinning on the skewer however I think these are too small as the forks on them are only about 3" long.

 

How do you secure the piglet onto the skewer? Anyone done this before?

Edited January 25, 2010 by Cosd

[pegleg31]

a friend of mine who has a big spit roast tie's his pig on with weilding sticks,not sure if they are stainless?

 

he then crimps(bends) them to hold the meat together

Edited January 25, 2010 by pegleg31

[mr lee]

A proper spit roast skewer has some clamps attatched to the skewer itself with spikes which are forced into both ends of the pig to keep it from sliding round.

[Cosd]

A proper spit roast skewer has some clamps attatched to the skewer itself with spikes which are forced into both ends of the pig to keep it from sliding round.

 

 

These are exactly what I have got, but they seem small. They will push into the pig to stop it spinning, but as it cooks and gets tender, what stops it falling apart?

Edited January 25, 2010 by Cosd

[kyska]

These are exactly what I have got, but they seem small. They will push into the pig to stop it spinning, but as it cooks and gets tender, what stops it falling apart?

 

The skin, score it and brush with honey, mustard or whatever as its going if you like.

[pegleg31]

thats why my mate uses weilding rods.to stop the pig from falling apart

[TomV]

I've always fancied a suckling pig for a spit roast, what sort of price are they for a small one?

[mr lee]

Just googled it and came up with this novel way fella...

 

http://www.askthemeatman.com/roasting_a_wh..._in_3_steps.htm

 

'# Place pig on chicken wire.

# Under the legs make slits big enough to insert round heated rocks.

# When rocks are very hot, use tongs to fill the abdominal cavity and slits.

# Tie front legs together, then back legs.

# Wrap pig in chicken wire, fastening well so it can be lifted. '

 

Never thought about that method.

[Traztaz]

do not forget to devise a way of channeling the fat that drips from the pig away from the fire directly under the pig or you will end up with scorched blackened pig where the fat comes down.We usually use some tin sheets at a 45 deg angle to allow the fat to fun away and then burn away from the pig.

[Quist]

Take a skewer and, laying the back legs along the line of the spit, push it through both at right agles. Take some wire and, where the cross skewer crosses the square spit, use some pliers to lash it tight. That should make it rotate.

Put extra skewers through wherever there is a thick section of meat so that the heat is conducted to the centre of the meat along them. Otherwise the meat in the centre will be raw when the outside is already done.

[Cosd]

I've always fancied a suckling pig for a spit roast, what sort of price are they for a small one?

 

 

There is a minimum the farmers will sell a suckling pig, otherwise they may as well let it grow and sell it by the kilo!!

 

This is a local free range only butcher I have ordered it from, and he's done me a 10kg piglet for £100, and that's fresh not frozen.

Having asked around, it seems the norm is £12 - £13 per kilo, but as I said, there is a minimum they will sell it for.

[Fatcatsplat]

You need indirect heat too - If it's on a barbie with the flame underneath it you'll have flare ups all day as the fat drips down. When we did ours (100lbs - 9 hours cooking!!), we had a forebox to the side of the meat.

 

Well worth all the fuss and effort and the best crackling ever.

 

As far as the rods go, we had hired a rotisserie that had clamps on it - If you're doing it yourself, just make sure you can remove the clamps when it's done to carve it while it's still hot.

 

Also, loads of salt on the skin to crisp it up.

[reaper6]

this weekend is going to be cold.............just right for bbq

[shoughton]

Sounds lovely - hope you enjoy it.

 

I have cooked a whole shoulder on our weber kettle barbie with great sucess - not quite as good as a whole piglet obviously - but a lot cheaper. We buy a whole side of rare breed for £2/kg. The whole side works out at about £75 normally, so the shoulder is only a fraction of that.

 

As already stated the barbie produces the best crackling ever.

 

Make sure you get some photos for us to see!

[rimfire4969]

We buy a whole side of rare breed for £2/kg. The whole side works out at about £75 normally, so the shoulder is only a fraction of that.

 

That is cheap, is this local to you and free range cut up or whole?

 

I can't raise mine for that. I normal would need about £120.00 per side, but i guess it depends on how big the pig is. Mine are not huge dead weight about 70 kgs per pig.

 

I know someone who charges £6.00 per kg. Both my price and this one are butchered and packed in portion sizes that might account for the differance.

[shoughton]

That is cheap, is this local to you and free range cut up or whole?

 

I can't raise mine for that. I normal would need about £120.00 per side, but i guess it depends on how big the pig is. Mine are not huge dead weight about 70 kgs per pig.

 

I know someone who charges £6.00 per kg. Both my price and this one are butchered and packed in portion sizes that might account for the differance.

 

Hi. That's cut up in the manner in which you wish. They are called Wrekin Farm Shop, 01621-786785

 

Steve

[magnetandsteel]

How do you spit roast a suckling pig?

 

You and a mate buy her a few drinks and tell her your a footballer?

 

Hope this helps.

[Cosd]

How do you spit roast a suckling pig?

 

You and a mate buy her a few drinks and tell her your a footballer?

 

Hope this helps.

 

 

Nice, I guess you don't have a daughter or sister!!