SC - pig roast

[Boogie]

Hi!

I've done a few of these in my time... so here goes!  

In general terms, you spit the pig, hang him over hot coals (approximately 1/2
hour per pound), turn a quarter turn every 15 minutes until done.  Now there
are a few tricks....

1) Most importantly, bank the coals under the butt end and the shoulder.
There's not much meat in the middle of Miss Piggy, but the front and back are
meaty and need the heat.

2) Hot coals are the right temperature when you can't leave your hand between
the fire and the meat for but a couple seconds.

3) If you want to bring people from miles aroung throw your vegetable
trimmings on the coals.... mmmmm!
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