How to Spit Roast a Pig in Cinder Blocks
The traditional spit roast method has its charms. The pig slowly rotates on a spit, the smoke releasing a delicious scent into the air. It definitely looks more dramatic than the standard barbecue grill. However, it takes some work to prepare and it also takes more effort to carve afterward. If you have some time to spare, though, preparing cinder blocks to roast a pig can be an enjoyable and satisfying way to spend an afternoon. Does this Spark an idea?
Things You'll Need
- Cinder blocks
- 60 pounds coal
- 2 disposable aluminum roasting pans or heavy-duty foil
- Spit
- Spit tripods
- Spit fork
- 10 crushed garlic cloves
- 5 rosemary sprigs
- 5 thyme sprigs
- 1 cup olive oil
- Brush
- Twine
- Heavy-duty trussing needle
- Oven thermometer
- Meat thermometer
Instructions
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1
Lay a few blocks end-to-end to form a rectangle on the ground about 6 feet by 2 feet. Lay a second layer of bricks, placing each block on top of the joint between two lower cinder blocks.
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2
Fill the cinder block pit with coal and lay two disposable aluminum roasting pans or two sheets of heavy-duty foil across the pit to catch the pig drippings.
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3
Insert the spit into the pig's mouth and through its body, then stab a spit fork into the pig's rear haunches to keep it in place.
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4
Wrap a length of twine around the pig and the spit eight times, starting from its snout to its tail, then tie a knot at the end. This helps keep the pig in place.
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5
Stuff 10 crushed garlic cloves, five rosemary sprigs and five thyme sprigs into the pig's belly.
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6
Insert a length of twine into the eye of a heavy-duty trussing needle. Tie a knot at the end of the length of twine and sew the pig's belly shut. Tie another knot when you reach the other end of its belly opening and cut the excess twine.
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7
Dip a brush in olive oil and apply the oil to the entire surface of the pig.
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8
Mount the spit on its tripods so that the pig hovers above the cinder block pit, about one foot from the ground. Start the fire and turn on the spit.
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9
Place a cinder block near the fire pit and place an oven thermometer on it. Add a layer of fresh coals every 30 minutes to maintain an ambient temperature of 225 to 250 degrees Fahrenheit.
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10
Insert a meat thermometer in the thickest part of the shoulder and rear haunch after two hours. The pig is done when the temperature reaches 145 degrees Fahrenheit.
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11
Remove the spit from the heat and let the pig cool for 30 minutes.
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