SC - FORGIVE ME

[Phil & Susan Troy]

Teresa A. D'Agostino wrote:
> 
> Tomorrow we are having "porchetta" pig roasted over a spit.  Can anyone
> please tell me how to prepare this so that the skin is nice and
> CRUNCHY?  It is for a 150 person office BBQ.

A whole pig normally needn't be basted much. You might try starting the pig
close to the heat source, and move it away to finish cooking. The idea is not
to get it as brown and crunchy as you want it before it is done, but just to
give it a slight head start. Salting the skin the night before could help too,
by drawing some moisture out of the skin.

The guys in Chinatown solve this problem by repeated bastings with oil at
deep-frying temperatures (before the pig is put on to roast!). Basting over a
fire or hot coals is, of course, exceedingly dangerous!

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================