Re: 42" Pompeii in S. Louisiana
The pig was 28 lbs. That is about the ideal size for my 42" oven. The rack and pan worked great. I wouldn't change anything about them. I put the pig in the oven around 11:30-12:00 expecting it to be done around 6:00. I had to pull it out early so it wouldn't over cook. I wish that I had not cooked the skin as much as I did. When I put it back in the hot oven to crisp the skin, it was a bit over done. Even though the skin was over cooked, the meat was moist. I doubt you can ruin a pig. Another thing I would change is the amount of wood I used in the oven while the pig cooked. The equivalent to 2 pieces of firewood would have been plenty. Since I preheated the oven the night before, I didn't need much additional heat.
The pig was 28 lbs. That is about the ideal size for my 42" oven. The rack and pan worked great. I wouldn't change anything about them. I put the pig in the oven around 11:30-12:00 expecting it to be done around 6:00. I had to pull it out early so it wouldn't over cook. I wish that I had not cooked the skin as much as I did. When I put it back in the hot oven to crisp the skin, it was a bit over done. Even though the skin was over cooked, the meat was moist. I doubt you can ruin a pig. Another thing I would change is the amount of wood I used in the oven while the pig cooked. The equivalent to 2 pieces of firewood would have been plenty. Since I preheated the oven the night before, I didn't need much additional heat.
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