Hi everyone,
im having a bbq this week-end and planning on having a suckling pig on the grill,
but having a few questions to some of you with a bit more experience then me on this subject.
First of the weight of the pig will be around 5-7 kg.
Im planning on putt it in a brine for 24/h, and then steam-cook in a conventional oven but im not sure about time and degress?
and im also worried about cooking it to long so it will be to tender to be able to put on the skewer and not fall apart?
any advice is highly appreciated.
