Had to think about it !





A charcoal barbecue that makes cooking easier

Nearly half of american adults (45%) planned to buy a new grill or barbecue in 2016. This is one of the most important results of a recent study published recently by the Hearth, Patio & Barbecue Association. In France, 1 in 3 French people own or will consider buying a barbecue in 2019. So I present you the ally of your future winter and summer holidays, the MFOG Barbecue !



You will discover through this site, what is the crazy story of this unique charcoal barbecue, what are its virtues in the kitchen and we will of course make you discover it; demonstrations of cooking a duck breast and beef steak, chicken on the spit and golden suckling pig as desired, because for the MFOG grill, nothing is impossible!

How do you cook a Suckling Pig on the spit on the barbecue?
How do you cook a Suckling Pig on the spit on the barbecue?

How do you cook a Suckling Pig on the spit on the barbecue?

Popular for a special occasion, spit-roasted suckling pig is another way to cook a whole suckling pig. Whether presented whole or in pieces, this dish is simply delicious.

How do I cook a Suckling Pig on the spit on the barbecue?

Whenever possible, buy a suckling pig that is already cleaned and hairless. Once you've cleaned the inside of the pig, add salt to the inside and pepper to the outside. Then, sprinkle it with olive oil. Remember to close carefully if the piglet is stuffed.

Before spit-roasting a suckling pig on the barbecue, skewer it with a stainless steel spit perfectly through its spine. Three fixing points are sufficient provided they are correctly positioned.

How long does it take to cook a suckling pig on a spit on the barbecue?

The suckling pig requires slow cooking. For a suckling pig weighing between 10 and 15 kg, the cooking time is about 2.5 hours. Whereas for a suckling pig weighing 30 to 40 kg, this time varies from 3 to 4 hours. Depending on the fire and the installation, it can take up to 5 to 6 hours. Check the cooking time of the hind hams.

A little trick, turn your knife by placing a tablespoon under the ham. Use the spit turner on the barbecue for more cooking if the juice is pink. As soon as the front legs touch and the skin tears, stop and proceed to cutting.

It is recommended not to take pigs big enough for a barbecue. Smaller 15 kg pigs provide better meat, less fat and cooking time is faster.

Above all, avoid wrapping the pig around the spit, as this can make it cook inhomogeneously.

How do you stuff a suckling pig?

Here are the different steps to stuff a suckling pig:

  • divide the liver as well as the heart of the pig without forgetting the onions and garlic;
  • after soaking the bread in the milk, you have to wring it out;
  • mix the meat, garlic, onions and the bread that has been wrung out;
  • add the crumbled thyme and other seasonings;
  • fix the mixture with eggs;
  • stuff the pig with the prepared stuffing;
  • close carefully with a roasting string and a needle.

What sauce to accompany this dish?

To give more taste and colour to the suckling pig, accompany it with a good sauce and other ingredients. Once the meat, skin and stuffing are on a plate, accompany them with plain rice or vegetables with a sweet and sour sauce.

It is also best to accompany it with potatoes sprinkled with the pig's cooking juices. In addition, a not too buttery purée or a gratin dauphinois go well with pig meat.

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