Mavis Dale

At last I have had the time to tell you about the fantastic hog roast I served cooked to perfection on the gas barbeskew last weekend. This is the largest roast I have attempted and it turned out juicy, tender with superb crackling and everyone at the party was overwhelmed at how simple it was to cook. The hog took just about five and a half hours to cook on a medium high temperature then I took it off the spit removed the skin and wrapped the hog in foil to continue cooking.

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