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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-16-2013, 11:53 AM   #1
Jonny Rotisserie
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Default First attempt in China (rampant prOn)

Long time no see!

So here I was wandering through the aisles of my friendly neighborhood Walmart during my current visit to China, trying to think of something to cook up. There were certainly some tempting options between the S&M bondage crabs:


and these guys:



But then I remembered having seen something about a pig-meat contest underway in the Throwdown World, so I went for a gander at the piggy parts section.



I was glad that this week’s Throwdown contest is “anything goes (pork-related)” because me not being a butcher, I wasn’t sure what a lot of these parts were. I finally settled on one of the cuts below in the middle for the larger size and the marbling, plus another bonus piece laden with quite a bit more fat just to mix things up.



The charcoal I came up with was some decent lump. However when the firestarter I bought didn’t live up to its namesake, I went for the backup of fire-roasting coals on a gas burner to get them going.



Then it was time to fire up my spit and get busy. And what more scenic place to do that than a (factory) rooftop garden at sunset?






Yes, I actually brought my trusty rotisserie all the way to China for sh*ts and giggles to entertain friends. Because I can’t juggle.



I went for a Cajun rub on the fattier, smaller piece and a hickory rub on the larger cut in order to give my Chinese friends a little taste of Americana.



I finished off the larger cut with some KC Masterpiece sauce. We didn’t have one of ‘dem fancy western cutting boards or even forks at the ready, so we went at it with what was available.



As the evening advanced, day turned to night and full beers turned to empty ones (I believe you may know what this can be like) (yes, YOU) my photography skills declined appreciably, so sadly, the above is the best shot I have of the final result, seconds before it vanished. I guess this will have to be my entry for the Throwdown. Knowing that a refreshing Zero shower likely awaits me, I have the comfort of knowing at least the happy recipients of these pork parts had a new-found appreciation of rotisserie cooking and couldn’t stop talking about what they want to cook next. It could get interesting...

Thanks for looking!

--Jonny Rotisserie

BTW if anyone is interested, my book www.VacationBoyStories.com is now out in print on Amazon. The most Q-specific chapter “My Butt’s on Fire!” should give you at least a couple giggles, mostly at my expense.
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Last edited by Jonny Rotisserie; 10-16-2013 at 12:28 PM..
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Unread 10-16-2013, 11:56 AM   #2
sliding_billy
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Nice cook.
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Unread 10-16-2013, 11:58 AM   #3
rehless
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Jonny, I have an Auspit. Love it. Interesting to see you in China. Spreading the gospel.
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Unread 10-16-2013, 12:15 PM   #4
Dadeo719
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Dude this is awesome beyond words
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Unread 10-16-2013, 12:45 PM   #5
tasterner
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Looks like an awesome adventure you're on!
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Unread 10-16-2013, 01:16 PM   #6
Phubar
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Good to see you again Brother!
Only Phools will take an air travel with their pit!

Best thread I've seen in a while...with a comeback AND a TD from China with his Auspit...epic!
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Unread 10-16-2013, 04:14 PM   #7
CharredApron
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Love the long distance TD entries. I have done a few. Got your book to, read it on my last adventure in Chile. Thanks for your most awesome post.
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Unread 10-16-2013, 04:21 PM   #8
AussieTitch
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Great post mate, most enjoyable, I would have gone the Toads but.
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Unread 10-16-2013, 04:23 PM   #9
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That's awesome man.....really cool.
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Unread 10-16-2013, 05:30 PM   #10
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Wow Me like!
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Unread 10-16-2013, 09:12 PM   #11
begooode
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That's just all ate up with cool. Great job.
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Unread 10-16-2013, 09:23 PM   #12
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Hey Jonny great stuff.

I believe I bought my SS Auspit from you at the Orlando trade show a few years ago. Haven't used it in a while, here's an old pic.



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Unread 10-16-2013, 09:24 PM   #13
poppa smoke
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Loved this cook,
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Unread 10-16-2013, 09:39 PM   #14
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Which part are you in. I am a chinese in Beijing.
in China Crab is around $5 to $30 per lb.
There are much more expensive too.
Look the big rope, usually we pay 15% or more for the rope
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Unread 10-16-2013, 11:17 PM   #15
Jonny Rotisserie
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Quote:
Originally Posted by Phubar View Post
Good to see you again Brother!
Good seeing you, too! BTW I tried to check out your recent post "Padawan and Phubar's Picanha with Risotto and Veggie Cake Pron"
I don't know if your links went down or the Chinese censors decided the photos were too enticing for their populace to bear, but all I could see was the photo of the BBQ inferno. The way everyone was describing the photos, I am certain I'm missing something important...like the pics of the actual food. I have never felt so repressed!

Quote:
Originally Posted by Phubar View Post
Only Phools will take an air travel with their pit!
Comparatively, the plane was a piece of cake compared to the multiple sans-elevator train transfers I've done since arriving in the country. It did feel like a labor of love at times, but a well rewarded one already.

--Jonny Rotisserie
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