SC - cooking in a pit or on a spit

[LrdRas at aol.com]

In a message dated 3/8/99 1:07:16 AM Eastern Standard Time, stefan at texas.net
writes:

<< Huh? If it takes 1/2 hour to 45 minutes per pound, wouldn't it take at
 least 60 hours instead of 6 or 7? Perhaps you mean 1/2 minute to 45 seconds
 per pound?
 
 I suspect the latter, but before I file this in the Florilegium, I'd like
 to make sure.
  >>

It would be the latter only if you used a microvave. :-) When I do a pig for
weddings, etc. I usually start it around midnight and it is ready a little
after noon ...about 12 hrs. later. When I did the Roc Who Feedeth Her Young
with elephants , it was started in the morning around breakfast ans was ready
for feast at 6:30 pm. Both the pigs and the roc were stuffed which would have
a significant impact on cooking times but I also kept the charcoal  bed on the
'cool' side to insure a long slow roast. Locally, all the people I know who
have pig roasts have one person whose duty it is to see to the pig. Although
this isn't necessary it makes good sense because basting, adding charcoal,
spraying down the flames, turning, etc. have to be done in a timely fashion
and can't wait until the cook has the time to do it.

Depending whether the pig is stuffed or not , the actual size of the animal
and the age of the animal, roasting time will vary from 7 to 12 plus hrs.
Times can be significantly reduced if the animal is cut into several smaller
and more manageble pieces but the fun of doing the whole animal makes the
extra time worth it. 

Ras

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