552774 Wed Aug 27 16:25:55 -0700 2008 2 31 Home Cooking 0 3992431 For all you meat lover's - my butcher accidentally cut my 40lb pig in half legnth wise - some one has lent me a huge bbq pit/roaster type thing - I need to figure out how long to cook the pig for ( I originally thought about 7-9hrs - but looking at it, I think less), also need to figure out if i should just put the halfs on separately or try to sew them back together like frankenstein - any thoughts? Have no idea how hot these charcoal bbq's get, I'd like to cook at 250, will that be hard to maintain? Wed Aug 27 16:25:58 -0700 2008 57005 harryharry 1 3992463 If your roaster unit has a spindle with 2 adjustable sleeves with spines, no problem for such a small pig (lechon). Clasp the halves on the tines and wrap it tightly with chicken wire. Get it as balanced as you can and wire the feet together. You can't be exact with the temperature, trust your eye and nose. 5 or 6 hours for a lechon should do it. Don't dry it out. Wed Aug 27 16:43:46 -0700 2008 3992431 57170 Veggo 2 3993336 harry, what kind of bbq pit/roaster rig do you have? Is it a rotisserie type or a simple grill type. I've never used a rotisserie type, but have made whole pigs (~120lbs) on a homemade pit, so my suggestions would be for a closed, grill type. If you are indeed using a rotisserie, perhaps disregard all my info... Your 40lber can be done in less than 4 hours if it is in a contained (closed) roaster at 250 to 300. I'd suggest starting with 20lbs (you'll probably only need 40lbs or so for the entire thing) of charcoal, light in the middle. When ready, spread to the corners to avoid direct heat fat fires (again, this may not aplly to an open-air rotisserie type grill). Place the pig stomach side down - I wouldn;t bother stitching him up - close bbq, drink beer. Add handfuls of charcoal to the corner piles when you think, maybe once an hour or so. Good time to splash the pig with watery sauce if using (apple based, or vinegar based, etc). Close bbq, continue drinking beer. As it comes up to temperature, you may opt to crisp the skin further: spread the burning coals all along the bottom, turn pig onto back, watch like a hawk - it'll go from nice, crispy brown to burnt black in half a beer! Remove to table and enjoy with more beer! Thu Aug 28 04:21:39 -0700 2008 3992463 176627 porker