Primal Grill with Steven Raichlen
Season 3 in High Definition
Search Recipes
Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 209 :: ON THE ROTISSERIE
Method: Spit-roasting/rotisserie
Serves: 12 to 16
Category: N/A
For the oregano rub:

3 tablespoons coarse sea salt
3 tablespoons crumbled dried Greek oregano
2 tablespoons coarsely ground or cracked black peppercorns

1 small pig (25 to 30 pounds), feet removed

1 lemon, halved, seeds removed, plus 4 lemons cut into wedges for serving
2 bay leaves

1 cup extra virgin olive oil for basting

Grilled Oregano Bread (recipe follows)

Other Items Needed:
Trussing needle and butchers string; large rotisserie

1. Make the rub. Place the salt, oregano, and pepper in a small bowl and mix well with your fingers.

2. Generously season the cavity of the pig with the oregano rub. (Youll need about half the rub.) Place the lemon halves and bay leaves in the cavity and sew it up tight.

3. Place the olive oil in a bowl and mix in 2 tablespoons rub. Youll use this mixture for basting. Reserve the remaining rub for seasoning the meat at the end.

4. Skewer the pig on the rotisserie spit, securing it tightly with prongs.

5. Set up your grill for spit-roasting. Rake the coals into two larger mounds, one at the shoulders and one at the ham. Rake the coals into a thinner layer in the center.

6. Spit-roast the hog until the skin is crackling crisp and a gorgeous dark golden brown and the meat is cooked throughthe internal temperature will be about 190 degrees in the deepest part of the thigh. Start basting the hog with the olive oil after 1 hour and baste every half hour. Add charcoal as necessary, but cook slowly and steadily. Total cooking time will be about 3-1/2 hours.

7. Transfer the pig to a large cutting board, unskewer, and let rest for 15 minutes. Meanwhile, grill the oregano bread.

8. Using a cleaver, chop the hog into 2 inch chunks. Season the meat with a little remaining rub. Make sure each serving includes both meat and skin. Serve with lemon wedges for squeezing (if desired) and grilled oregano bread on the side.
Method: Direct Grilling
Category: Vegetarian
1 large or 2 small loaves Greek bread or crusty sesame bread
1/4 cup extra virgin olive oil
1/4 cup dried Greek oregano
Coarse salt (kosher or sea) and freshly ground black pepper

1. Cut the bread crosswise into inch thick slices. Lightly brush each on both sides with olive oil. Season each slice of bread on both sides with oregano, salt, and pepper.

2. Set up your grill for direct grilling and preheat to medium high. Brush and oil the grill grate. Note: if youre working on an open rotisserie without a grate, you can grill the bread in a grill basket.

3. Grill the bread on both sides until toasted and golden brown, 1 to 2 minutes per side, turning with tongs. Serve at once.
Order the DVD Order the DVD & More!

Follow Steven Raichlen for
more grilling ideas & tips:

 Facebook Twitter
Follow Maryland Public Television
for info on new programs & events:

 Facebook Twitter
Maryland Public Television

Maryland Public Television
Resolution Pictures

Resolution Pictures
The Barbecue Bible

The Barbecue Bible
©2010 Barbacoa, Inc.