Every year a group of lads head out bush trying to find the coldest place to camp and do a bit of 4wd’ing. This year we decided to do a whole pig on the spit. Needless to say I was excited about this project.
In the preceding weeks we were getting email and video updates from Ironpaw on the spit building and testing.
Adjustable Legs to raise pig above heat.
Getting the Speed right.
Spit Roast almost done!
We pre-ordered the pig from Carey Brothers Butchers in Warwick, about 15mins from where we were camping. All up it cost around $200- @$8.80/kg.
I asked the butcher why the whole pig was $8.80/kg yet their website mentions they sold half pigs all butchered up nicely for $6.80/kg. We were told that they don’t normally have young whole pigs in stock and that it had to be specially ordered in by one of their brokers.
We arrived at The Springs 4wd park on Fri lunchtime, set up camp and then began salting the pig. I made a rub of mustard, garlic and ginger powders mixed with salt. This was rubbed all throughout the inside of the carcass. The outside was kept simple with a hefty rubbing of salt. We then wrapped the pig up in the plastic sleeve it came in and then a second layer of plastic sleeve with two bags of ice in between the layers (That way if the ice melted it would not waterlog the pig). This was all them rolled up in a tarp for storage overnight. We weren’t too concerned about the temp as we were expecting it to be well below 4°C overnight.
We then focused on getting the fires going. One ludicrously large one for our general warmth and a secondary one to cook the pig on the next day. You would think that dragging two whole trees as well as dozen or so large 6″ thick branches to feed the firepit would suffice but this is Brass Monkey and pretty much all was consumed come morning.