SC - pig roast

[Boogie]

You may want to brush the skin with a mixture of honey and beer or a
mixture of your choosing.  This will give a nice glaze as well as flavor to
the skin.

The head will take longer to cook but you have to be careful not to burn
off the ears and nose.  

If the pig is small enough you may want to split the entire pig including
the head using chicken wire to spread it open like a butterfly while it is
on the spit.

The info on the coals was right on the money.



- ----------
> From: SigridPW at aol.com
> To: sca-cooks at Ansteorra.ORG
> Subject: SC - pig roast
> Date: Friday, September 18, 1998 9:21 PM
> 
> 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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