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*Charcoal* BBQ/Grilling
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I completely forgot to get pics as it was cooking, cooked using a Rotisserie add-on for the Weber 57cm kettle. Was a tough battle as it needs to be completely balanced as it turns otherwise it will start to sag and get overcooked over the about 5 hours it takes to get to temp. It gave a hell of a lot of meat. (Yes I had to "trim" the head, not nice…). Crackling was ok on some sides, leather on the other. Overall, would try again on a larger unit, not worth the hassle otherwise. I would 100% recommend the Rotisserie for Chicken though, I used it for a large Chicken the next week, and it was unreal. I would try a Shoulder or Boston Butt only next time, as that's where the meat really is. 12 kg Piglet, sourced from the Village Butcher in Ranelagh, delivered to the Midlands.
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Cooked it at 180C, it doesn’t need low and slow. I like it the rare side of medium, but I think I hit medium.
Flavour was great though.
they/them/theirs
The more you can increase fear of drugs and crime, welfare mothers, immigrants and aliens, the more you control all of the people.
Noam Chomsky
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