I know that some of you may have found it hard to cook your own pig roast because it’s pretty time consuming. Starting the process with the cleaning of the pig, the marinade and the grilling, you’ll pretty much spend the whole day or more just to go about everything. Fortunately, there is already a way to roast whole pigs faster. Read this article to get to know about this cooking technique more!
Roasting is a very easy and basic cooking technique. Many cooks use this method to cook their meats around the holiday season. Food cooked in roasting spit is attractive in appearance, tasty and healthy. Roasting does not use much grease or oil, which reduces the fat and calorie content of the food.
Roasting is similar to baking, but roasting is done at higher temperatures. Roasting uses an oven’s dry heat to cook the food, whether an open flame, oven or other heat source. For roasting, the food is placed on a rack, in a roasting pan or, to ensure even application of heat may be rotated on a roasting spit. During spit roasting, all sides are cooked evenly, because hot air circulates around the meat.
Cooking pig on a spit is pretty awesome, isn’t it?! However, there are a lot of other tips and tricks that you have to be aware of. This way, you won’t burn it and guarantee its blissful perfection! By reading this article, you’ll also learn about the history of pig roasting and how it became such a popular cooking technique in various parts of the world.
Hog cooking is an ancient tribal ritual practiced around the world. Practically every society has celebrations and ceremonies surrounding the sharing of whole a beast (see sidebar). There’s a lot of meat between rooter and tooter so that means you don’t undertake the ritual unless the whole tribe is coming.
There is no place on earth that takes hog cookery as seriously as the folks in the Carolinas. When you order “barbecue” in the eastern parts of North or South Carolina, you are usually ordering chopped meat from a whole hog, and many joints in the Southeast feature a “Pig Pickin’”, a sumptuous buffet featuring a whole hog on display. You just sidle up to the table and pluck off whatever you want. When lunch is over, there is nothing but a few bones. Even the skin is gone because, when it is cooked the way I describe below, fabulously crisp “cracklins” become an essential part of the feast.
I hope that you loved reading my blog about pig cookers. Also read about roast pig recipes to find out what marinade suits your taste! And for best results, roast your pig in a La Caja China! Get your roasting box now by calling them or visiting their website at www.LaCajaChina.com!
Learn time-saving tips for your La Caja China! Watch this video now.