If a flame develops under the meat pat it out with the back end of a shovel. Sometimes a fire will start and more fire fighting measures are required, first try shoveling some dirt on top of the grease fire, or use a rake to spread out the coals. As a last resort use the hose to douse the fire. You may have to replenish embers from the breeder fire. When done the bones will literally fall from the meat.
Most fresh pigs are very fatty and thus require little basting.
However, some pigs come directly from the woods and are wild. This will keep the meat moist and tender. Plate Presentation Serve the ribs and center section first, these are the thinner sections of the pig and are usually done first. The hams and shoulders are thicker and the meat will continue to cook internally. We've been doing this since 1980 and still going strong.