Rigging the hog to the spit:
(These pictures reprinted with permission form Richard Sarich, creator of the BBQ1 Whole Hog Rotisserie system)
Step 1: Support your spit on both ends, about sixteen inches off of a clean work surface.
This will give you enough room to work on both sides of the spit. Slide/lay your choice of
meat across the spit. If you're cooking a whole hog, slide the spit through the mouth. Cut
several twenty-four inch lengths of butcher twine, which will be used to attach the meat to
the spit.
Step 2: Insert the trussing needle through the back of the meat, in-between the ribs, and
and alongside of the spit. Insert about six inches of the double-over twine in the tip hole of
the trussing needle. Pull the needle with twine slowly back through the meat leaving one
end of the twine loose on top.
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