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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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