Cinco de Mayo Spit Roasted Hog.

Cinco de Mayo Spit Roasted Hog.

The art of spit roasting a whole pig takes a few rehearsals to make it perfect. Learning from the professional BBQ pit masters has been long an slow in the learning. Some times you have to go full circle. Knowing the perfect rubs and having the bang on timing is essential to achieving the best results in taste and appearance. When I was chef at the famous Red Hot and Blue Pit Bar-B-Que. Knowing the quality of the pork and brine were key to perfect flavour. Setting it up takes lots of pre preparation. The source of heat is about the most important thing one must be in...
Have a Back Yard BBQ.

Have a Back Yard BBQ.

Have a Back Yard BBQ. Start low and slow with cherry and apple wood. Pick a your pork or beef. First we seasoned and brined and beef brisket and pork shoulder cuts. Brine and seasonings should be done at least 48 hours before to get the optimum flavours and tenderness. I soaked the wood shavings in a whiskey water and add a small amount at a time. I find that by adding in intervals gets tastier results and a nice wood flavoured bark crust. Now when the base heat fire is jus…t an even heat around 250 degrees you’ll need 5 to 6 hours of low heat cooking time...