I just purchased a 35 lb Suckling Pig. I have a custom built rotisserie w/ electric motor, and I need tips!
First things first... Wood... or store bought charcoal.
I plan on using a brine for my pig for about 2 days. Inside the pig I will be stuffing with various ingredients and sewing shut during cooking. Lastly I will prepare a basting sauce.
I have come to you fine chefs and cooks for advice on flavoring!
Please let me know your ideas for brine, stuffing, and basting sauce.
Thanks very kindly!