Pig on a Spit in Newcastle
Hey Campers! BBQ BOB here. Are you thinking of having a pig on a spit in Newcastle, Mayfield, or in the Maitland area? Rutherford, Port Stephens and Wine Country in the Hunter Valley?
Why not cook a whole pig on a spit in Newcastle. It’s a great party idea for 18th’s and 21st' Weddings, Engagements, Work functions and any reason for a party or a private function.
Furthermore, BBQ Bob Catering has cooked a pig on a spit in Newcastle many times. I, myself prefer to cook whole lambs on a spit. I must admit that in all consideration that Pork is so much popular in party entertaining. Juicy meat and tasty pork crackling.
I have devised a recipe that is the duck’s nuts for a pig on a spit for you to enjoy. Tasty and definitely worth having a go at this with minimal fuss. Please note that the rock salt and white vinegar is the key to the best crackling ever.
Getting Started: The Simple Way
• 18kg-22kg (approximately) whole pig
• Bag of charcoal
• Fire Starters
• 1 bottle of Crushed Garlic
• 200g rock salt
• 100g freshly ground pepper
• White Vinegar spray
• 10 Onions
• 30 potatoes
• 1 30mtr foil
• Paper Towel
Method: The easy method. As we can Supply the following:
Rub the salt and white vinegar and a light pepper ingredients all over the surface and keep rubbing. Once on the pig, grind the salt as to finish all over the skin.
When you attach the Beast to the spit:
• You attach the skewer with BBQ BOB 1600mm long stainless bar. (1.6 metres) You have 2 large prongs.
• Pass the skewer through the front and back cavities of the pig.
• Pierce N brace through the spine of the pig or Lamb so that the U shape of the back brace straddles the skewer and the flat plate is on the back of pig or lamb.
• Insert one large prong through each sets of legs
• Bend the legs to fit inside the V shape of the leg brackets and use some wire to hold in place.
Cooking time Thoughts…
Many things will affect your cooking time, however if you allow around 5 to 6 hours to be on the safe side. Always use your temperature skewer and if cooked, your meat will be at the leg at 71deg… Please be advised that the cooking process is done and it will only keep warm but doesn’t really keep cooking. The cooking thermometer to test the internal temperature of the fleshiest part of the meat (the legs) and once it gets to 75 degrees, you know it's cooked. Just before the pig on the spit is cooked, put up the heat and lower the pig as close to the charcoal to crisp up the skin. If the skin is moist, use your paper towel to dry it off otherwise you'll struggle to get crackling. If you crackling is burning or getting hard, don’t despair, as at any time cut the crackling off and place on the grill skin up.
Catering - Caterers - Newcastle