I have a 12lb. suckling pig. It is about a foot and a half long, from snout to rear and about eight inches from belly to back. My dad has a natural gas grill and a rotisserie attachment. What technique would you reccomend for cooking this? Cooking time, cooking temperature, seasonings etc.
Also my dad was going to cut the pig in half lenghtwise from upper sternum to rear. Is there a better way? Any advice would be greatly appreciated.