This is our 6th or 7th time doing this and what I have found is the most difficult part is regulating the fire. This time we used Real charcoal went with a much smaller pig (45#) and it was perfect. The big pigs in my opinion then to get tough and dry out the smaller pigs and lambs are just so tender and juicy when you roast them.
The potatoes underneath the pig were absolutely incredible!
__________________
Nicko
__________________________________________________
ChefTalk.Com
A food lover's link to the professional chefs
http://www.cheftalk.com
Cooking Articles ~ Chef Recipes ~ Cookbook Reviews ~ Cooking Forums
__________________________________________________ |