Big Pig on the Spit. It's Gonna be a Great Day

Its been 10 years since we have bought our property and built our house. We started doing biennial pig roasts and this was going to be the big one. We prepped and cooked the pig all day and in the end fed 80+ people.
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[@deborahedwards7208]

Yummy

[@thepodcastchef8994]

Looks great 👍👍

[@nero_palmire]

Heck yeah.

[@onehandclapping3094]

That’s a high flame. Low and slow

[@BigWoodsman]

Its high at the start to build up coals and then it gets reduced to low and slow like you mention.

[@JustHelpMeOuT5466]

wish you would have showned how to attach the pig :)

[@BigWoodsman]

Next time I will give some more detail on that for sure.

[@barbecuebully2549]

That is a beautiful split where did you get it?

[@BigWoodsman]

100% fabricated by myself. Main body is an old oil tank, drive unit from a control gate. Pretty simple fabrication and works well.

[@juangomez409]

I saw no crispy skin test

[@BigWoodsman]

Don't worry. It was tested by me just off camera is all cause I couldn't stop.

[@Steve-kx8eq]

Wizzes you

[@daonnehendrix9300]

No seasoning? 😮

[@BigWoodsman]

I didn't go into detail on the seasoning as everyone likes their own but I make a baste of apple juice, maple syrup, hot sauce, garlic and spices. Always works!

[@amirfraser8888]

It aint golden thats for sure.

[@gsbbq4870]

No video

[@BigWoodsman]

Hey G. Don't know what is going here. I'm surprised no one else has said anything. I am in the process of fixing this. There are dead spots and strange things going on that were not there on my finished edit. Stay tuned and thanks for the heads up.