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In Reply to: Re: Rotisserie for a Whole Pig posted by Frank Boyer on July 11, 2011 at 22:36:24:
I'm from CT and only been to a handful of pigroasts but the couple of times I've seen the pig butterflied and roasted flat it was a HUGE nightmare to get the thing flipped (once it completely fell apart when the tried to flip it), so I'm kind of nervous of going that route.
I did alot of research into the flat technique and the method I saw that most intrigued me the guys had a tiny little amount of heat...like maybe 20 briquettes spread out individually under the pig with a tent over the whole setup to create a little oven. They claimed about 24hr cook time. I'm wondering if I could go low temp with a tent type of deal and the rotisserie. (Although 140 seems really low)
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