How to cook a Pig on a Spit скачать в хорошем качестве

How to cook a Pig on a Spit

Please like and subscribe and don't forget to share this video with your friends. Don't forget to click the bell icon for you to be updated on our latest uploads. Stay tuned for more videos like this. Comment down below if you have questions and suggestions In this video, we show you how to cook a pig on a spit. The first thing that needs to be done is to marinate the pig. Get some olive oil and splash this over the pig and rub it in. The important thing is making sure we cover everything. Now that the outside of the pig is covered in oil, we need to add some salt. We just liberally rub it in on the inside and the outside of the pig. Next we do the pepper. We don’t add as much as the salt, just a nice sprinkling, making sure we get every part of the pig, inside and outside. For the next part we’re going to skewer the animal, so we’re going to put the sharp end of the skewer through the back of the animal and feed it through the inside of the animal all the way through to the mouth. You may to get a screwdriver just to pry open the mouth. Once the skewer is all the way through you just need to centre the animal on the skewer. Next we put in the back braces. For an animal this size, we are going to put in two back braces. We feed the u-bolt underneath the skewer, pierce the spikes through the top of the animal, from the inside and the flat plate sits on the outside, secured in place with the 2 wingnuts. Once the back braces are secure we move on to placing the prongs into the front and back of the animal. Slide the back prong on to the skewer and drive through the rear of the animal. You might need to get a hammer to hammer the prong into the animal if you encounter bone or you don’t have enough strength to push it through on your own. Once the rear of the animal is secured, do the same for the front of the animal with another prong. To secure the hind legs we put a leg bracket on the skewer and hook the legs over the notches in the bracket. This keeps the legs in place and prevents them from cooking too close to the heat. Next, we secure the front legs to the skewer. We do this by wrapping steel wire around the legs, through the prongs and around the head of the animal to ensure they stay in place. Now it’s time to fill the cavity of the animal. For this cook we just put some apples, onion and garlic on the inside of the animal. These are going to break down as the animal is cooking releasing juices and flavours. The next step is to stitch the animal up using stainless steel wire. We start at one end of the cavity and then feed the wire through the animal until the entire cavity is closed. We have to make sure that the meat is balanced so it cooks evenly. When cooking with whole animals, there is going to be a heavier part of the meat and that heavier part is going to want to fall down quickly as the meat is turning, placing strain on your motor. To prevent this from happening we use a counter-balance weight to make sure the meat is nice and balanced. To get the meat balanced we just let it fall with the weight when it’s on the spit. With the heavy part facing down, we just put the counterbalance weight in the opposite direction, tighten it and bring the meat back upright. It should stay there without falling. To light your charcoal, you can do it anyway that works for you but we will show you three ways. You will notice when your charcoal is ready when the coals are white and there’s no more flame. Once your charcoal is lit and has turned white, it’s time to spread it around the spit. It’s very important you’re using gloves when it comes to hot charcoal. When determining how high you should have the meat as it’s turning, a good rule of thumb is to put your hand just underneath the meat and you should be able to hold it there for about 7-8 seconds before your hand gets too hot. It’s also very important to remember that as the spit’s turning, the fats can drip from the highest point so you just need to make sure that the charcoal isn’t directly underneath where the fat is dripping to avoid fire flare ups. You can check the products used in this video on our website. Just click the links below Deluxe Stainless Steel Back Brace- 22mm Round by Flaming Coals https://bbqspitrotisseries.com.au/pro... Spit Roast Skewer- 1 Piece Solid 1.6m (Stainless Steel) -22mm https://bbqspitrotisseries.com.au/pro... Cooking time will vary depending on the size of the pig. You’ll know it’s ready when the internal temperature is just 75 degrees Celsius and the skin is nice and crispy. Follow us on our social media platforms: Facebook: https:https:  / bbqspitrotisseries   Instagram:   / flamingcoals   Instagram: https:  / bbqspitrotisseries   Pinterest:   / bbqspit   #bbqspitrotisseries #howtocookpig