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Step 19Carve the meat
Assuming that all the crackling has been served up, it is time to prepare beastie for carving.
If you want to, you can give your hog a final basting and brown the outer layer of meat for another 1/2 hour. You have done so a few time already while getting your crackling in a nice crackly state. These finishing touches are up to you and depends on the hog and the rotisserie and the pig's karma, amongst others.
Then the hard work starts:
Repeat {
- Carve
- Dish
- Serve
- Maybe brown next layer of meat a little more
- Sharpen knife in the mean time
- Rest your arms. This is hard work so get a 'good friend' to lift your beer glass for you while your arms rest.
} while others enjoy the feast;
Top tip: Unless you are a martial arts expert, stop the rotisserie motor before carving the beast.
If you want to, you can give your hog a final basting and brown the outer layer of meat for another 1/2 hour. You have done so a few time already while getting your crackling in a nice crackly state. These finishing touches are up to you and depends on the hog and the rotisserie and the pig's karma, amongst others.
Then the hard work starts:
Repeat {
- Carve
- Dish
- Serve
- Maybe brown next layer of meat a little more
- Sharpen knife in the mean time
- Rest your arms. This is hard work so get a 'good friend' to lift your beer glass for you while your arms rest.
} while others enjoy the feast;
Top tip: Unless you are a martial arts expert, stop the rotisserie motor before carving the beast.
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