SC - four and twenty blackbirds

[SigridPW@aol.com]

Hi!

I've spit-roasted several (i.e., 6 or 7) pigs as in PIGS!  Average size  being
125 to 150 pounds.  Not your average 70 pound suckling pig.  Size depends, of
course, on how many you're serving.  Do you have a spit?  If you don't, you
might considering pit baking, although I prefer spit-roasting.  For spit
roasting, the cooking rules are generally a fire hot enough to keep you from
holding your hand over it for more than a couple of seconds, and turn the
beastie a quarter turn every quarter hour until done.  Be sure to bank the
coals under the back end and the front end as that's where the bulk of the
meat is.  Depending on size, you can figure about 1/2 hour to 45 minutes per
pound this way... my 120 pounders took about 6 to 7 hours. The bigger ones a
bit longer.  For further info, you can e-mail me privately, if you wish, so as
not to take up the bandwidth here...

Lady Giulia Madelena Sarducci
(formerly known as Sigrid Pigwoman in another SCA lifetime!)  :o)
============================================================================

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".

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