First World Problem (in progress)

[berko]

Spit roasting this guy on the grill tonight.

He's slightly too long (~ 3") for my rotisserie.

Options:

1. Cram him on the fucking spit and truss as best as possible (intended solution)

2. cut head off. (Pros: will fit easily on spit, 14 yr old daughter will be horrified, but may tolerate carcass better if not staring at her. Cons: ugly presentation, cleaning pork out of hacksaw, loss of bodily fluids.)

3. cut off some of snout (pros and cons as above except daughter even less happy)

4. ?


Discuss.

[iceman]

Think like a man. It's not a problem, its an opportunity to buy a bigger grill.

[neufox47]

Cut off snout, give anatomy lesson.

[berko]

Jesus, dude, give me some credit.

Grill was upsized last week for this exact reason.

[capulin overdrive]

Yup, gonna be hard to do and not screw up the presentation.


Would the ears cover up the neck good enough if you did the head separate and then back together later?


Or not worry about back together, and present the head separated as best you can.

[::: :::]

cut 3" out of the middle? sow, er, sew it up with kitchen swine...i mean twine?



i vote for cram it on for a slightly ugly rotisserie process but fully intact beast
or
return the grill for the next size up

[Skree]

If you do cut off the head, make sure to stick it on a stake and leave it in the woods somewhere.

[GimpToo]

Shove it on the spit . . . squish pig - seriously, cutting it up - meh!!!

[that dude who did that thing]

Cutting the head off would vitiate the entire point of buying a whole pig. Shove it on the rotisserie and get it roasting. And remember, low and slow.

[do I get extra points for using the word "vitiate?"]

[berko]

Going with option 1.

[BigDaddy]

Looks like you've got it under control, but here's my buddies website for all your pig roasting needs: Spitjack

How many pounds is your pig? You can also get a Chinese Box and butterfly the pig. It cooks faster and is a great excuse to do it more often.

[Danno]

Dinner at berko's house tonight!

[berko]

So far so good.....



(note cast aside unacceptably small grill)

[MakersTeleMark]

BRAVO DOCTOR!!!

[berko]

And it was good.

[Tippster]

Dibs on the cheeks!

[~mikey b]

cute AND delicious

I gotta do that

[Skistack]

Looks like he turned out well. How big was Porky, and how long did he cook?

[soylent green]

Berko! That is awesome. I've been wanting to do a suckling pig for a while. I plan to do one with my Weber Smoker I'm buying. Sooooo cool.

[IVplay]

Favourite post on this forum in a while.

[berko]

Looks like he turned out well. How big was Porky, and how long did he cook?

16 lbs. had him on the grill for 4 hrs with the outside burners on low. Cranked all three burners on med/high for the last 15 minutes to crisp up the skin.