Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Round 2 of the pig roast

You might remember the debacle from last year when the butcher sold my pig to someone else! Anyway, this year went to a different butcher and got a 56lb pig.

I didn’t want to use the huge rotisserie bbq from last year, so some searching on YouTube brought me to Asador bbq AKA the Argentine or Patagonian cross. I managed to rig up a contraption attached to my ATV jack, so I could raise or lower it. It worked fine, but was a bit unstable, so I’ll get something purpose-built by a welder next year (we’re planning to do lamb then).

Heat control is by building a big fire, and moving the coals close to the pig. Temp is determined by holding your hand by the pig. If you can hold it just 15 seconds, it’s hot enough. Less than that, too hot.

Anyway, it worked out great. We had about 40 people and everyone had a blast. Got so many compliments on the pig and all were very interested in the bbq method.