Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Spit-Roasting a Pig



Posts : 17977
Thanked : 881
Join date : 2013-01-12

Spit-Roasting a Pig

Post by Lobo on Fri 29 Jan 2016, 9:03 pm

Spit-Roasting a Pig
Spit-roasting a whole 50-pound pig is one memorable, and tasty, grilling adventure—a big project to be undertaken with the help of others. A large pit fire 
(or large drum barbecue pit) is not something to mess around with, so enlist friends as assistant pit masters. Have them monitor and stoke the fire, help transport and prepare the pig, and assist with getting the pig on and off the fire. Once the pig is done, you won’t be able to resist the urge to take decent-size hunks of it while it’s still on 
the spit, nor will your buddies.

Make a Pit
Use a shovel or rake to clear an area to build your own pit. Choose a nonflammable surface such as a steel drum, brick, gravel, or dirt. Line the bottom and sides of the drum or pit with large stones to retain the heat.

Start a Fire
Fill the pit with logs or kindling. Ignite a large bonfire by placing hardwood logs and charcoal in your pit. Light and let burn down 1 to 2 hours until the embers are covered in ash. Next, place the pig on the rotisserie over the burning fire.

Check for Doneness
The pig is done when the skin is golden brown and crisp. Use a meat thermometer to make sure the internal temperature is 155–160°F in the shoulder, hindquarters, and belly cavity.

Carve the pork
After you have successfully removed the pig from the spit and onto a table or large work surface, it’s ready to be carved. Using a large carving knife, start at the cheeks and shoulder and work your way through the ribs and tenderloin to the hindquarters. Carve against the grain.

    Current date/time is Thu 08 Dec 2016, 1:53 am