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Re: Rotisserie for a Whole Pig


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Posted by CivilWarBBQ on July 16, 2011 at 00:38:38:

In Reply to: Re: Rotisserie for a Whole Pig posted by Brian Oatway on July 14, 2011 at 10:16:23:

We wire him on. Wouldn't trust twine; if a grease fire leaps up it could burn through it. Forking a hog out of the fire wouldn't be much fun.

I do agree with Frank though - cooking a pig flat results in a better product. You just have to make peace with the reality that you are using the spit to putting on a show, not produce the best possible food to eat.


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