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Boning and seasoning the Porchetta a Special thanks to Cook Out Roasters

Congratulations on purchasing your own PigOut Roaster. Watch how to properly unbox and assemble your new PigOut Roaster.

Hips of beef can be called different things depending on the area you are from. A full hip is more likely to large to place on the machine without it catching. I suggest using a ponderosa hip or a steamship round. Ideally you are looking for a cut of beef that is around 40-80lb in size. Bone in is great for presentation but can make putting on the pole more difficult.

The general rule of thumb on a BBQ pig is 40-50% meat yield from raw butchered weight. So a 60lb Pig will give you approximately 25-30lb of cooked meat and will feed around 55 people. You'll need at least 1lb raw weight per person for a mixed group, for a bunch of hungry men I would recommend allowing 1.5lb raw weight per person.

Use 2 water pans in the roaster to make sure that you capture as much heat as possible. Insert BBQ racks with cast iron griddles over the other 2 spaces. 1 water pan could be used as a hot hold for items you are just warming or to hold items when cooked. Use the 2nd water pan with an insert to make scrambled eggs.

Check out Chef Mark Sauntry's pictures of a boned out pig, lamb and prime rib cooked with his PigOut Charcoal Rotisserie.