How to Roast Whole Pig Plus 2 Chickens Inside at BBQ can be quite the celebration because everyone becomes truly amazed by the process. It tends to bring friends and family together, standing around the slow-roast fireside spit for a full day of festivities.
Get the following ingredients: 1 whole pig (obviously), two chickens, lemongrass and thyme, garlic, chives, parsley, sage, lemons, apples, and salt and pepper.
First, heat up the pit. Get a nice fire going. As it warms up, go to the kitchen and chop the lemongrass, lemon thyme, parsley, garlic, chives, and sage. Get a bowl and add the herbs, plus a bit of salt and pepper.Next up, the chickens; place a lemon in each of them, sliced open.Rinse the herbs and mix it with a dash of olive oil. Make a cut into a couple of apples.
With the pig on its back, pour in the herb mix and have it thoroughly all over.Take both chickens and the apples and stick inside the pig.With the spit pole, pierce into the back of the pig, through the chickens, and out the other end. Sew the pig together to keep it all inside, tie the legs up, and stick in the hold spikes. Top it off with rub salt across the pig.
1 Whole Pig
2 Whole Chickens
Salt and Pepper
By this time, the coals in the pit are hot and ready for cooking. Stick the pig on the spit and rotate it. This will take about 8 to 10 hours to cook. Make sure the fire is not too big. At the halfway point, wrap the middle of the pig with a foil so the inside continues to cook while the outside stay looking good, as the pig will look darker by this point. Let it rest for at least 30 minutes, and then carve it open. Do the same with the chickens.
It is completely tender and flavorful, completing the process of cooking it, which means there is one thing left to do – eat.
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