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ChefTalk.com › Galleries › Savory › Spit Roasting › By Nicko › Spit Roasting A Pig
Uploaded by Nicko
  • 2 photosets in this album
  • Total views: 8,072
  • Last upload: Feb 16, 2010

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Comments Left on Nicko's Photos

 
Thanks. It is a family tradition roasting a pig or a lamb.
  • Mar 23, 2013 by Nicko in Spit Roasting
wow, nice photos. im starving now.
  • Mar 22, 2013 by AdrianArriaga in Spit Roasting

Spit Roasting A Pig

In community album: Spit Roasting
1 - 16 of 16 photos
Here we tie the pig to the spit. Notice the aluminum foil on the ears.
Feb 16, 2010
Here we stuffed the belly with fresh lemon, Greek oregano, onions, butter, and salt and pepper.
Feb 16, 2010
The spit and coals are ready to go. We used real wood charcoal.
Feb 16, 2010
My Dad the surgeon sewed up the belly.
Feb 16, 2010
Notice the two spine bolts these are stainless steel and they pretty much keep the pig in place.
Feb 16, 2010
The pig was 45#'s and after two hours I put my potatoes underneath it to start cooking. When they were done they were amazing.
Feb 16, 2010
The pig's belly stayed closed thanks to the excellent sewing done by my Dad.
Feb 16, 2010
Doesn't get any better than this.
Feb 16, 2010
Pretty much done.
Feb 16, 2010
Ha we are pretty much done at this point.
Feb 16, 2010
Here we are at about 4.5 hours
Feb 16, 2010
Close up of the tasty potatoes.
2
Feb 16, 2010
Me and my Dad sat there the whole day and roated the pig. Some of the best fun I have had in a long time.
Feb 16, 2010
Notice my HELLAS (Greece) t-shirt.
Feb 16, 2010
The pig was 45# and we had plenty of food for everyone even though we had almost 70 people. The pig was very tender.
Feb 16, 2010
Many people commented that these were some of the best potatoes they have ever had (we had all had a lot of wine by the time they were done).

Just used 2 bags of idaho russets, 5 heads of garlic, 5 small yellow onions, Greek oregano, salt and pepper and the juice from the pig.
Feb 16, 2010
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