A rotisserie is considered as one of the most important tools for roasting pig. A rotisserie is a type of roasting meat skewered on spit. There is a long solid rod which holds the food while it is being cooked. For most people, sometimes roasting a whole pig can seem to be a very massive task, but by knowing a few tips and techniques, anyone even the first timers can enjoy this delicious meal. So, whether you are planning to feed a large group of people or just a great weekend with family and friends, roasting a whole pig is a wonderful way to spend the day. Here are tips to roast a pig on a non-rotisserie smoker.
Tip #1: Prepare.
First you need to prepare all the necessary things that you’ll need such as whole pig, concrete blocks, aluminum foil, charcoal, chain-link fencing. Visit your local butchery and inquire about the availability of whole pigs. Usually, the butcher will have to special order the animal that has already been properly dressed and cleaned.
Tip #2: Choose the right size of pig.
A pig that weighs 60 to 120 lbs, will serve anywhere from 40 to 150 people. You must also know that smaller and younger pigs are naturally tenderer and sweeter compared to older ones. You can ask your local butcher to butterfly the carcass for you so that it would be easier for you to do the roasting process.
Tip #3: Purchase your cinder blocks and build your roaster.
Purchase around 50 to 60 cinder blocks to be used for roasting. Arrange them in a rectangular with the walls stacked two blocks high. When you roast a whole pig, it is highly recommended that you build your roaster over a concrete slab or bare soil. Arrange the entire concrete by lining the entire concrete block cavity with two layers of heavy duty aluminum foil. Make sure that all corners are completely free from holes and firmly pressed to the sides of the roaster. To form the roaster, fold the edges of the aluminum foil over the concrete blocks and add the third layer of concrete blocks.
Tip #4: Lay down your charcoals properly.
Mound 25 lbs of charcoal in the center of the roaster, spray it with or soak with lighter fluid and light. Let the coals burn, until white ash will appear on top of the charcoal. Burning of the charcoal can take up to 25 minutes. Use a long metal tong, and divide the hot coal into four. You have to push each group of coals into the 4 corners of the roaster. This technique will give you the assurance that the pig will be roasted evenly on all sides.
Tip #5: Make a pig holder.
To make a pig holder use the two sections of chain-link fencing. To position the pig, place the pig down on one side of fencing and cover with the other. Put the pig with belly side up on the top of the concrete blocks. To contain the heat, cover the pig with a double layer aluminum foil. Let the pig roast for 4 to 5 hours for smaller size, approximately 55 to 80 lbs., and 6 to 9 hours for larger pig, approximately 105 to 150 lbs.
Pig smokers do come in handy as replacements for rotisserie cooking. You can build your own and enjoy a great feast after you have cooked your pig in it.