I’ll tell you how to roast a pig on a spit ? it’s easy ? you call Cowboy Jeremiah at Leftcoast Grassfed and you see if he might rent his motorized spit (that he built) and provide pit master/fire starter services for the day. Then you bribe him with whatever libation he might desire!
Cowboy and Pitmaster Jeremiah with Me at Potrero Nuevo Farm.
Every hour or two you both stand around and talk about the game plan as the pig turns one rotation per minute and you let Jeremiah take the meat temperature from different parts ? because his arms are much longer than yours ? while trying not to die of smoke inhalation because the direction of the light breeze is following you both around the pit.
As the Pig turns…. one full rotation every minute
Next you stand around the pig and take pictures with the farmer’s that raised the heritage pig: Suzie & Jay Trexler co-farm managers of Potrero Nuevo Farm and founders of Tunitas Creek Kitchen.
When the hog is cooked to 160?F (figure 1 hour for every 10 lbs. at 225?F) you push the indirect fire away and just let it slowly continue to turn on the spit so the juices reabsorb. This way the pig rests and you can actually carve it without burning your fingertips off ? well sort of ? it’s still going to be pretty darned hot even if it rests for thirty minutes.
We went through about two pallets of firewood over 8 hours and used whatever applewood we could find from neighboring farms mixed in with oak and eucalyptus. Jeremiah did a great job with the fire and created indirect piles next to the 4 honches with some coals alongside the belly (as you can see from the pics below) and then replenished them as needed.
His spit held the pig sturdy ? better than any I have ever seen ? and this took a few people to secure because the main rod is going to go from nose to tail (ouch!!!) Jeremiah’s spit securely bolted the pig to the spit.
Jeremiah’s spit with braces that bolt on to the pig
No need to ...