The BBQ BRETHREN FORUMS. - View Single Post

Gore · 06-06-2011, 11:24 PM

In Spain they cook these in a wood-burning oven in clay casserole pans (sometimes whole, sometimes cut in quarters). These are some small ones I happened to take pics of.

When I've checked the temps, they've generally been around 350*. The results are mouth-watering. They are juicy and oftentimes they cut them up with the side of a plate to show how tender they are.

I believe the preparation is extremely simple, just salt. I don't think the cooking time is more than a few hours. This is not exactly what you have in mind, but it is on my to-do list for my Primo.

06-06-2011, 11:24 PM	#4
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	In Spain they cook these in a wood-burning oven in clay casserole pans (sometimes whole, sometimes cut in quarters). These are some small ones I happened to take pics of. When I've checked the temps, they've generally been around 350. The results are mouth-watering. They are juicy and oftentimes they cut them up with the side of a plate to show how tender they are. I believe the preparation is extremely simple, just salt. I don't think the cooking time is more than a few hours. This is not exactly what you have in mind, but it is on my to-do list for my Primo. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD*? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.