Pig roasting spit

that looks like it would be one heck of a party Kiel!

that looks like it would be one heck of a party Kiel!

Yeah, Kiel we should do one for Albion!  It takes about 8-10 hours of doing it the traditional Pinoy way but it's more fun.  We can have the entire Jedmo nation help us with the turning and marinating of the baboy. 

Rey

that looks like it would be one heck of a party Kiel!

Yeah, Kiel we should do one for Albion!  It takes about 8-10 hours of doing it the traditional Pinoy way but it's more fun.  We can have the entire Jedmo nation help us with the turning and marinating of the baboy. 

Rey

YES!!!!!!  Please!!!!!

 

 

Sincerely,

Jim

FYI
A tool shed rentals in Santa Cruz has a nice one on a trailer. I've used it years ago. Has an electric motor turns spit. Great for roasting !

Cool! Thanks aki. I just checked their website... They have the one on trailer for $85/day. This could very well be a birthday to remember for the kids. Thanks everyone for their input, and sorry for making everyone hungry by reading this post LOL

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Sorry to bring up the dead but with no kayak these days all I can contribute is "other news"
So the prepping is in place. I dropped off the kid at school this morning and headed out to American Canyon to pick up a piglet. Its a fresh slaughter so I hope rigor mortis won't effect my roast. I've done some research and the word is the pig needs to hang for a few days for the muscles to relax, but I just couldn't justify driving to manteca for a better prepped hog.
After picking up Wilbur I went to apartyrental in san Rafael to pick up the pig spit, I guess it wasn't a bad price for $89 considering I get to hold it til 4pm Monday.
I had a really hard time deciding whether to put the piglet in a brine or just wait until tomorrow to slab some salt and spices. Decided to just brine it considering it was already bathing in a tub of ice water. Chopped up some ginger, garlic, and threw in a cup of kosher salt into the ice water. Wilbur is now sittin cool in this blistering heat wave.
Will update tomorrow, I'm tired as hell running around the north bay and coming back to eastbay then COSTCO run, now I got a bunch of other things to prep. im in charge of roast pig,teriyaki chicken kabobs, grilled pineapples,and a fruit display. Hope I get my shit right...

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Good luck!

Just be careful when carving the pig...I had a recent pig snout related accident. The aftermath involved much blood, superglue, tetanus shots, x-rays, antibiotics, stitches and vicodin.

 

So, moral of the story is make sure you enjoy your pig responsibly.   

 

Sincerely,

Jim

Conditions were bad for my coals with the setup I was using. The wind started howling at noon and I had a hard time adding heat because the coals were disappearing at a ridiculous rate. I expected a 6 hr roast, ended up being a 8 hr roast and lots and lots of charcoal. Here's a couple pics, I'm totally exhausted from yesterday.  Pig came out great though, definitely yum yum stuff. finally got a chance to put up this write-up while I'm watching the sharks game :p

Side notes: if I could do it again... I'd try the Cajun microwave method, or la caja China... I think controlling the heat would be tremendously easier.
Also, if you are going to use a spit, definitely get a pig that's been aged. Rigor mortis became a problem for me, especially considering the fact that I had to put the pig on by myself. The issue arose when I tried to tie the pigs backbone to the main bar. The stiffened muscles made it EXTREMELY hard to get the pig properly tied down. I also couldn't spread the pigs feet away from the hams, so the legs were blocking proper heat from getting to the ham, results... undercooked ham when everything else was done. I had to put the ham on my grill afterwards.

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I've done my share of roasting piggies; from using split 55 gal drums to open coals on the ground and turning that manually in the hot weather is a be-ache!
 

Also, try calling Stewart Rental company, they rents large electric rotisaries (2' x4')