anders
TVWBB Fan
Like a lot of us, that's something near the top of our BBQ bucket lists, and since I had a gathering of friends coming up, it was the perfect opportunity.
Got a small 12 kilos / 26 pounds pig from our local butcher, had it cut in two since I didn't have a rotisserie, rubbed it in spices and on the "barbecue" for roughly 4 hours. Turned out perfectly according to my guests.![Smile :) :)](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
The contraption, with improvised wind screens:
2 hours in, time to turn:
Slight charring in the skin, but otherwise very succulent:
The happy recipients:
Got a small 12 kilos / 26 pounds pig from our local butcher, had it cut in two since I didn't have a rotisserie, rubbed it in spices and on the "barbecue" for roughly 4 hours. Turned out perfectly according to my guests.
![TxFZeAj.jpg](http://i.imgur.com/TxFZeAj.jpg)
The contraption, with improvised wind screens:
![VO254bO.jpg](http://i.imgur.com/VO254bO.jpg)
2 hours in, time to turn:
![WKf4rhN.jpg](http://i.imgur.com/WKf4rhN.jpg)
Slight charring in the skin, but otherwise very succulent:
![8Hcmuet.jpg](http://i.imgur.com/8Hcmuet.jpg)
The happy recipients:
![ZhI6XGW.jpg](http://i.imgur.com/ZhI6XGW.jpg)