Comments on: How to cook a suckling pig on a spit roast

By: How To Roast a Pig On A Spit w/ Pigtail Brands & Big Eds Heirloom | Pigtail Brands BBQ Sauces, Grilling Marinades & Gourmet Specialty Food Products. The Specialty Of The South.

Mon, 16 Jan 2012 20:27:16 +0000

[...] on how to roast a pig on the spit if you would like to check them out via Men’s Health, Eats How and Tell, Serious Eats, Pig on a Spit, Instructables, Adam Perry Lang, The New York Times & even The [...]

By: By: The Rogue | food of china

By: The Rogue | food of china — Mon, 21 Nov 2011 03:46:34 +0000

[...] Comments on: How to cook a suckling pig on a spit roast This entry was posted in Chinese Food Cooking. Bookmark the permalink. ← Cross bridge rice noodles [...]

By: The Rogue

The Rogue — Fri, 13 May 2011 12:39:57 +0000

Excellent artical and recipe! Looks gorgeous. Wish I had been there.
Will definately give this a try! Many thanks guys!

By: Howard

Howard — Wed, 11 May 2011 02:31:08 +0000

Hi Zoe, apologies for the not responding earlier but I’ll check out the shop contact details this weekend and let you know.

By: Howard

Howard — Wed, 11 May 2011 02:30:38 +0000

Hi Ryan, yes I did. Can’t remember the name of the butcher but I can check next time if you’d like!.

By: Ryan

Ryan — Tue, 10 May 2011 23:44:36 +0000

Hey guys.. did you guys get the pig from cabra??

By: Shakahari Vegetarian Restaurant, Melbourne - eatshowandtell

Shakahari Vegetarian Restaurant, Melbourne - eatshowandtell — Tue, 10 May 2011 15:02:26 +0000

[...] I am definitely the total opposite to him to the extent that I have written a step by step guide on how to roast a suckling pig on a spit roast. Ab’s ancestors would be rolling in their graves if they knew he was dining with such a [...]

By: Ian

Ian — Sat, 30 Apr 2011 09:29:47 +0000

I live in Spain, just made a Spit for my old bbq now just going out to buy a “cochinillo” to put on it and if it turns out as good as above!!!

By: Karen

Karen — Wed, 20 Apr 2011 00:51:27 +0000

Having pig-onna-spit this weekend for a friend’s 30th. Gonna try it out. Awesome timing! Thanks for the tips!

By: Zoe

Zoe — Mon, 18 Apr 2011 04:32:15 +0000

Thanks Howard!
Yeah if you can tell me the shops name that would be great.

By: Howard

Howard — Mon, 04 Apr 2011 05:53:10 +0000

Hi Zoe,

We bought the pig from a butcher in Cabramatta, they also offer the spit for hire free of charge I believe. Even if it isn’t free of charge, the fee would be minimal. If you need specific shop details let me know!

By: Zoe

Zoe — Mon, 04 Apr 2011 05:50:31 +0000

Wow! thats just what I’m looking at doing for my birthday. Are you able to tell me where you bought the pig from? I’m also in Sydney and need to find a good butcher that also hires the spits.

By: Dave

Dave — Mon, 06 Dec 2010 02:24:08 +0000

Here are some of my tips for a great suckling pig….

1. Definitely marinade the inside but you can marinade the outside as well… Just remember if you do the outside you have to do a few things after…
Namely…
a) Use a marinated mix with honey, soy and boiling water and then ladle it over the skin to make it taut
b) after you see the skin go a bit tighter, try and hang the pig up in a dry place with a meat hook or something (we use one of those portable clothes racks) and then stick a fan in front of it. Make sure it is a a relatively cool and dry place
c) lay some paper underneath it or something to stop all the dripping onto the floor

After you’ve done this and placed the salt on when spit roasting it, you will get an amazingly crispy suckling pig!

By: Chocolate Rice Krispies Bars - eatshowandtell

Chocolate Rice Krispies Bars - eatshowandtell — Sun, 31 Oct 2010 13:25:19 +0000

[...] So there you go, probably my first dessert post on this blog. The results were super but I’ll probably stick to savoury though, I’m much more confident cooking a suckling pig or ribs!. [...]

By: A Spring BBQ, DFC and Spit Style - eatshowandtell

A Spring BBQ, DFC and Spit Style - eatshowandtell — Wed, 29 Sep 2010 02:18:40 +0000

[...] how-to guide on how to cook a suckling pig, check out my previously documented adventures here. All Purpose Sauce [...]

By: sol

sol — Mon, 06 Sep 2010 23:22:50 +0000

Hey,
we have those same model spits. Heat and coal bed lifetime can be improved by removing the center ‘baffle’ from the fireplace.
That pig look damn tasty.

By: Howard

Howard — Thu, 02 Sep 2010 03:39:42 +0000

Hi Jeff! I reckon if you speak to your butcher, they might be able to help you

By: jeff

jeff — Wed, 01 Sep 2010 01:38:40 +0000

feel like cooking a pig for me for a christening?

im serious. name a price

By: Howard

Howard — Fri, 25 Jun 2010 14:06:26 +0000

Hi Denis, I think you should definitely tie some chicken wire around it. We had to do it for our pig and it was half the weight of yours! Good luck let me know how you go.

By: Denis Glandon

Denis Glandon — Fri, 25 Jun 2010 10:25:25 +0000

I wish I could have been with you for the feast .From the pictures, it looked amazing.For the firts time I am planning to roast a 25 kg pig in two weeks . Once the pig is on the spit ,should I tie wire around it to keep the meat from falling off or should it be ok.Thank you for your posting . Denis