How to Cook a Whole Pig on the Grill - the best charcoal bbq grill to buy

Roast pigs have been popular for many years, but Southern barbecue lovers and Cuban communities in Miami love roast pigs.Find a large covered grill before trying this feat.The smallest pig weighs about 75 lbs.--Almost four times the total weight.Thanksgiving turkeyOnce you find the grill, find at least a strong friend to help you turn things around.To clean and dress up pigs, please believe in pig farmers with experience in preparing pigs, meat cabinets or professional butchers.Then there's your barbecue left.Take the pig home in a sturdy plastic bag-some suppliers sell "body bags" for this purpose ".Keep the pig frozen until the start of the fire, then put it at room temperature.Fill the grill with charcoal or wood to burn it to ashesgray.If the grill uses propane or natural gas, adjust the heat to between 200 degrees F and 250 degrees F.Put the pig on your stomach and wipe oil on your back.Turn it over and wipe a lot of salt inside the pig.Put the pig on the grill and the ribs down and put on the grill no more than 12 inch from the fire.Cover and cook the pig for 6 to 8 hours with 225 F depending on the weight.Keep the lid off the grill.About an hour before the pig should be made, check the temperature in its ham-thick hind legs.When the temperature is close to 160 F, cut the skin of the back along both sides of the trunk.Flip the pig by grabbing the ham and under the shoulder and gently rolling the pig.It takes two people, one at the head and one at the end.Each Turner must put his hand on the pig and remain stable below.If the pig is separated along the trunk, repeat the movement with the other half.Don't try to grab the pig's leg to turn it.Fill the rib cavity with a mixture of apple cider vinegar and brown sugar and a little chili sauce.Apply the whole pig with vinegar sauce.Apply the pig several times until the internal temperature of the ham and shoulder reaches 170 F.Pull the grill with pigs on the grill out of the cooker and flip the pig over to the Service Board.Pull the ham and shoulder down and cut it to the chopping board.Remove the tender meat placed along the trunk and pull the remaining meat off the body.