First time pig.

[anders]

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.

The contraption, with improvised wind screens:

2 hours in, time to turn:

Slight charring in the skin, but otherwise very succulent:

The happy recipients:

 

[TonyUK]

Now that's what I call 'Going Big or Going Home'. Looks top-notch anders. Great job.

Any reason why you removed the trotters (feet)? Over here people will fight each other for those things bbq'd.

 

[anders]

Thanks Tony.

The trotters simply had to go for the pig to fit under the barrel. Next time will be on a rotisserie, so I'll keep them on then.

 

[John Sp]

Wow Anders - that is a major undertaking. You were brave to try it for the first time at a big party. Looks like your guests really enjoyed it! How did you season it? Did you do anything special to it prior to putting it on the grill?

Regards,

John

 

[Robert-R]

Wow! You did it up. Great cook. Looks like you have some happy guests - and rightly so.

 

[Barb D]

WOW!!!!!!!! That is one outstanding cook, doing a pig for the first time and for a group of friends all at once. My hat is off to you Anders, fantastic job.

 

[Cliff Bartlett]

Great, aggressive looking cook! Well done and indeed looks like it was a hit!

 

[ChuckO]

That is, as impressive as it gets. I want to build a pit like that, and have stumbled on the lid, but seeing yours...I'm past the stumble stage and ready to go to materials acquisition

 

[anders]

How did you season it? Did you do anything special to it prior to putting it on the grill?

Hi John,

nothing fancy, I just rubbed it with salt and BBQ spices before putting it on. I like keeping first time cooks simple, since that makes it easier to learn from.

 

[anders]

I want to build a pit like that, and have stumbled on the lid, but seeing yours...I'm past the stumble stage and ready to go to materials acquisition

Hi Chuck,

the lid is really just a half of a drum with some holes drilled into it for ventilation. Here's another picture of it:

 

[ChuckO]

Thanks for that photo, that's very informative

 

[Larry Nehls]

Got to try that,looks good to me

 

[Michael C.]

Wow! That looks amazing!!! only 4hrs to cook the pig? How cool. Love your pit setup too! Pork looks very tasty!

 

[BrianCal]

Wow, this is amazing, not just the pig, which looks great, but also that pit is really cool too

 

[Felix N.]

Most impressive!! ������

 

[Dustin Dorsey]

Awesome cook! I've always wanted to try that!