Hello Dr. BBQ:
I’m writing from Los Angeles (not a lot of pig pickins going on in these parts!) and need some advice on a pig roast. We are cooking a 50 lb pig, butterflied, on a cinder block pit in our backyard for my Dad’s 70th birthday. The only thing we can’t seem to find a definitive answer on is whether you start the pig skin side down, or meat side down. Sounds like you are the expert, so we’d love to hear your thoughts on this. Thank you!
I’d suggest cooking it skin side down. That way the juices don’t run off and the pig kind of simmers in them. 50lbs is a very small pig so it won’t take very long. Keep the fire towards the shoulders and hams and when they reach an internal temp of 180 it’s done.
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