The Next Big Internet Thing

I am back from ManCamp. The feed was spectacular. The coconut flan was perfect, and the stuffed rotisserie pig was the best Cuban-style pig we've ever cooked. I was able to eat it without a knife, using a plastic fork.

I guess there were about 20 people there, in all, and they all left satisfied.

While I was getting ready to go back over there, Val put up a Youtube. Check out the pig rotisserie.

Fat was literally squirting out of this thing at times. It was a very nice pig. Female, so no problems with pig stench. I guess you should always specify female, if possible. Val and his dad rotated it by hand at the end, to make sure the skin was perfectly browned and crisp.

If you want to try this yourself, you'll need a couple of welded frames at the ends of the pig. I suppose you could also make them from two-by-fours, if you can keep them from burning. Then you need a small AC gearmotor, a charcoal pan under the pig, and a couple of vertical pieces of sheet metal to reflect heat back in toward the pig. Val's motor is tiny, but it cranked this pig with no problems.

You attach the pig to a pole, such as a fence post, using self-tapping screws through the spine, the skull, and the sacrum. Then you wrap the pig in wire mesh and fasten the mesh to the screw heads. Pulled tightly against the skin, the mesh helps turn the pig.

I'd say this baby went about 8 hours. Fifty pounds, plus a gallon of stuffing. We probably could have taken it off sooner. I'd try to get the pig to turn at about one RPM.

I seriously think this is a better way than a caja china. There is something about the way the fat bathes the pig as it turns. But it's harder to get the skin crisp.

Anyway, magnificent pig. I think I should build a pig device of my own.

Merry Christmas, one and all. May Santa drop pigs down all of your chimneys.