Hi All- I'm catering a b-day party featuring a whole 60# suckling pig. I've rented a big propane rotisserie grill for this, but I'm not sure how to procede, as digging a pit is not an option. My questions: 1. How much time/temp. should a 60 pounder take? 2. How do I prep the pig? (slits, cleaning, salting, trussing??) It will come to me clean, as in hairless. 3. Marinades? Basting? Apple in the mouth??? 4. Carving?? I know it's a lot of questions, but I have never received a menu request such as this in my catering experiences. Thanks in advance for the help!