m organising a stag do for early next year and am thinking about kicking
things off with a pig on a spit so doing a bit of research, Where would
the best place be to get the pig from? I've got the spit sorted. Will
be feeding probably 15-20 people. I'm based in Papakura.I
have been doing spits several per year for some 35+ yrs and have one on
for next weekend... last one a couple months back as a fund-raiser for
the car club
Keep in mind this is old school open fire Robin Hood style
1/ 15/ 20 ppl a 21 kg lamb/ hogget (ideal fat/ cooking size) will feed 35/ 40 ppl... 3 1/2 hrs from set up to carving
2/ 2 boxes of kindling wood from the supermarket
3/ get it hung for a week, makes a huge difference, and marinate for the last 24hrs.
4/
baist while cooking to get the sugars in the lemon in the marinate to
caramelise to create the tasty out roast flavours... no its not burn..
caramelised
5/ Over the yrs tried many 'butchers' they will cheat the
21 kg hogget/ lamb is often a bigger fattier beast and trimmed down to
weight, causing cooking and binding issues
6/ The one guy who has seen me right for so many yrs is Trevor, the butcher of several decades now at Clendon New World
7/
Cost carcass about $190 to $220 at current prices....the last club
fundrasiser, everything from herbs to plates to kindling... rosat spuds
kumura, pumpkin.... carrots peas broccoli cali and finish with a home
made apple crumble and ice cream.. with just enough left overs for ppl
to take home..
$280
8/. Pig /weaner takes way to long as
mentioned in a previous post, to cook and lot more work, more often
than not, thru inexperience, and partly due to the differing fat content
of the carcass with a lot of wasted uncooked meat in the centre
This is the temp set up... Mk 1 I orginally put together decades ago out of an old ringer washing machine and bits in peices... eventually sorted wood sizes, types, rotation direction , speed , heights etc... then intended to do a more flash unit....now estimate it has done 200+ with the sons grown up and also using.
Note this is only initial flame fire to get the fats dripping, initial caramelise the 24hr marinate... from there wood is added like 2 bush camp fires, just enough to maintain a flame and no smoke