Message Boards

Actually I used to do these in my Round table days before I got too old. At 70lb that really is not hard, spit is as you would, basting stuffing etc and keep it going evenly for about 7 hours make sure the pig is a metre above the heat.

You can cut the skin and stuff it with garlic cloves etc. Stuff and sack stich closed but for me, flavour some good basting liquide coming from the pig and just baste away.

I am assuming it is cleaned for you if not shout.

Can you cut it?

I did a google search on how to barbecue a whole pig and came up with a few different sites, but this one looks quite good.

[link]