Score the skin all around, then rub it with salt, pepper, and any other spices you like.

Pile the charcoal (slow-burning or briquettes) on one side of the grill and place a drip pan on the other side. Light the coals and preheat the BBQ to 150 °C. Place the Haxe over the drip pan over indirect heat. Close the lid and roast for at least six hours, keeping the temperature around 150 °C and adding charcoal as needed.

If the skin isn’t crisp after six hours, move the Haxe directly over the coals and turn it to crisp the skin all around. I usually put the lid on with all the vents fully open to reach the highest heat without causing fat flare-ups. If flames appear, close the vents until they die down.

This dish is traditionally served with beer gravy. Since I grilled and roasted the Haxe instead of baking it in the oven, I didn’t have any drippings for gravy. Instead, I reduced beef or pork stock, seasoned it as needed, and thickened it with cornstarch.