Uncle Skwerls Speckled Pig Paint Grilling Sauce Recipes

Steps:

• Break the spine of the pig with a cleaver from head to tail to allow the animal to lie flat on the grill. Marinate the pig for 2 hours before placing it over the coals.
• Prepare the barbecue pit with coals. The coals are ready when they glow and are covered with a white ash. Have extra coals and oak wood on the side to add to the fire when needed, enough to keep the fire burning for 3 hours.
• To gauge the temperature of the fire pit, hold your hand 18 inches away from the coals. You should be able to hold your hand over the fire for 4 to 5 seconds before pulling it away. If you can hold your hand longer over the fire it means there is not enough heat, if less the coals are too hot.
• Remove the pig from the marinade. Place the pig rib cage facing down towards the coals and cook for about 2 1/2 hours. Do not leave the fire unattended. Turn the pig on to its back and cook for another 1/2 to 1 hour, or until the pigs skin is crisp and the internal temperature reaches a minimum of 160 degrees F on an instant-read thermometer. Throughout the cooking time, check the fire temperature constantly and move the coals around to create a uniform temperature to prevent burning the pig.
• Once the pig is done cooking, serve with fresh salads, chimichurri, and plenty of Chilean wine.
• Mix all ingredients together in a bowl. This marinade can be prepared a day in advance.