I am going to cook a 125-pound hog. I have a hog roaster with a spit, or would it be better to lay it on a grid? I read your book and really enjoyed it, and I would love to take one of your classes but I live in Iowa!
I’d always prefer to lay the hog flat. As a hog cooks it shrinks a bunch and get tender and the spit can be a real problem. The only real plus I can think of is the coolness of it spinning around on the spit, but I’ll always go for the better cooking method. Keep an eye on http://www.drbbq.com You never know where a class might be next year.
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