I and my chef son roasted a pig for a wedding reception, using a BBQ made from a natural gas pig. We started the BBQ-pig at 2:30 a.m., and brought it up to temp. The roasting pig was started at3 a.m., We monitored the fire, and smoke all night to maintain the proper cooking temps of around 300 , adding wood as needed, and applying mop to keep the outside moist.. The meat was fall-off the bone tender, and succulent.
I've never had the opportunity to have roasted pig cooked as is done for a luau, but it sounds wonderful. The advantage of roasting whole pig is the wow factor of the presentation, the fact that the textures, and flavors of the different parts are available, and that it is generally served with several sauces, so that everyone can choose the sauce they want. For me, I want to do the work, and present to family, and friends the best that I can give them. It's seeing others enjoy themselves that brings me both joy, and satisfaction.
Seeeeya; Chief Longwind of the North
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