You should try breaking the sternum and laying it out on a cross or between two grates. It cooks a lot more evenly that way. One of the best things about doing whole pigs is, having a good pig, it is really hard to mess up. It is going to taste good, and people love picking out their favorite bit. The more you play with it the more fun it gets. Google the Cajun Microwave, it's another fun way to do up anything big.
System D! Cudos to you.I once did a pig on a stainless exhaust pipe destined for a 68 Pontiac LeMans. Used cost hangers to hold the pig. The host forgot to provide me with anything to cook his pig on, as was agreed to. It was for his company Christmas party, on the water, in near gale winds. Came out ok, but I was beat up.
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