Ive cooked many a spit roast and they look good hanging on the spit but why did folks from by gone years bother cooking this way - It is labour intensive with the amount of wood needed using valuable resorses to keep a fire going for 4 or 5 or even more hours - I have tended to stear away from spit roasting resently and butcher say a deer into steaks and cook over a green stick barby -SO much quicker I will do another rant after this one about ground ovens as there is a simple way of doing this IF ANY ONE IS INTERESTED
HELP: how to roast a pig?
- Thread starter milius2
- Start date
I dont think you would agree if you had to prep the pig or venison to roasting stage from scratch and build a spit roast tripods and spit roast and 6 hours or more latter gather all the wood ect
Very much a special celebration event, spit roasting. That said a spit over an open fire in larger houses and castles was a common site. Dogs were placed in treadwheels to turn the spit.
as for scoring the flesh, lightly score before roasting and rub with salt. Do not cut deep, literally run the blade over the flesh so it opens when roasting. Baste very liberally throughout the cooking process.
Apple in the mouth of a pig...pure decoration
as for scoring the flesh, lightly score before roasting and rub with salt. Do not cut deep, literally run the blade over the flesh so it opens when roasting. Baste very liberally throughout the cooking process.
Apple in the mouth of a pig...pure decoration
Last edited:
Just looking at all the mouth watering pictures and then staring down at my depressing looking pasty... 
roll on spring and summer already..
roll on spring and summer already..
Any hardwood will work but nothing does pork better than Hickory, Mesquite is a close second. If you cain't get an adequate supply for the whole cooking session try using a few pieces soaked in water the first and last half hour of cooking.
