Pig Roasting Instructions - why are restaurant dishes so big

Roast pig is a tedious task and the hard work of the people who need to cook it.
Patience is also needed because the best roast pig is through slow --cooking.
While some see the whole roast pig process as a tedious process, others see it as a challenge and like to do this "not so easy" task.
Roast pig is a tradition that many people all over the world like.
For example, Il Buco in New York held the annual pig festival called "Sagra del Meyer" in honor of the autumn equinox.
The staff of this restaurant have a bonfire and slow meals
Roast a traditional osabaw pig of 200lb.
This is a long-awaited moment for people from all over New York to enjoy.
Those of us who can't go to Il Buco and want to roast pigs in the backyard can follow some simple roast pig instructions shared here.
It can be very difficult to catch a whole pig in urban areas because not many pigs are sold.
However, if you do find a local butcher willing to order the whole pig for you, give him seven days notice.
Let the pig scale and go
The hair, but the skin can not be removed.
The roast pig on the skin looks disgusting, but it is the skin that keeps the meat together when baking the pig.
For people with average appetite, a pound of meat is perfect for everyone.
Depending on the size of the pig you want to bake, you can get your spit basket.
Remember that no matter what size of spit basket you buy, the size of the purchased pig should be 8 inch smaller.
An adult boar of full size weighs about 100.
There are a variety of roast pig collections for you to choose from.
For smaller roast suckling pigs, you can get suckling pigs under 20 lbs.
For the small roast meat shop, a smaller fire pit roast meat shop is fine.
In addition to the barbecue shop, you will need a meat pot, a sharp knife, a carving board and a strong table.
Since no one wants to bite any organs after baking, make sure the cavity of the pig is thoroughly cleaned.
If you want to fill it up, then you can get dried fruit stuffing, add chopped onions and garlic in the pan, and then add dried apricot, dry white wine, ground veal, ground lemon, chopped parsley, salt and pepper.
Fry the mixture gently and put it into the pig.
Now sew the pig's cavity with the pork Pig's string to keep the filling in place during baking.
Don't forget to pierce the pig's skin several times with a knife, create an outlet for grease escape or others, the pig will form a fat blister and explode during baking.
Starting with 30 pound charcoal, the charcoal is arranged along the length of the two rows of pigs.
It is not recommended to place charcoal directly under the spit.
This is because the fat dripping from the pig can cause a flame to burst.
This may cause the outer layer of the pig to burn.
So it's better to put a drip plate right below the pig to catch the fat that is not leaking.
Because it takes 10 pounds charcoal per hour to cook, it is necessary to get enough charcoal.
After preparing the pig, put a support Rod clip at The Spit and tighten it.
As mentioned in the barbecue shop brochure, spit through the pig and fix the pig firmly on the barbecue shop.
Fix all parts of the pig with chicken wire.
Check the progress of the pig in an hour.
You need to continue adding 2-
3 pounds charcoal per side.
By this time, the skin will begin to turn brown and the grease will drop into the pan.
After 5 hours of baking the pig, the skin is dark brown and will crack.
These instructions for roast pigs are only the main guide for roast pigs.
Cook has a variety of books.
Bookstore, where you can buy pig grill with charcoal guide and instructions, pig grill box, pig pit cooking instructions, etc.
After reading these books, you will have better ideas for roast pigs.