Dataz... I grabbed a 1 ton chain hoist and I'll set up a frame over the pit so I can get it in and out.
Spanish... 11 gauge because this thing has to hold over 300 lbs of meat and I don't need it folding in half and dumping the hog into a fire. I don't think it is that overkill at all.
I have wrapped the pig for years and then this past winter, I tried a stuffed pig that I did in a "roasting pan" and was really happy with how it came out. I have always wrapped it to "keep the juices in" and since I am now brining, I'm not worried about it drying it out. Plus, the only thing I have been missing (even thought I, personally, don't really care) is crispy skin. The roasting pan method will provide that.
Plus... since I'm stuffing it, all of that meat inside will baste in pork fat... for the win.
And... really??? PTN doesn't **** **** all over my projects??? Have you READ my threads?? I asked Paul not to nuke my 40% ABV thread and he's been sitting in the corner pouting ever since. And if you read all of my other threads, my dear friend Paul is there 99.999% of the time driving a screwdriver into my kidneys.
