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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-03-2013, 08:27 PM | #1 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Hog Roasted Whole
A good friend sent me this pic of a pig roast he did for new years. I let him know how jealous I was that I wasn't invited. But, to be fair, he lives in San Diego, so, it wasn't practical for me to be there. Anyway, I thought I'd share the pic.
Notice that this is a pig roast not a pig BBQ. BBQ requires the coals to be under the pig so the smoke can be a part of the cook. When you put the meat to the side of the fire, you are roasting, not barbecuing. Did the cover over the coals direct smoke over the meat? Perhaps, but it's more of a roast than a BBQ. If the cover extended over the meat too, then I'd probably say that's BBQ for sure. That's my story and I'm sticking to it! Thanks for looking!
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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Thanks from: ---> |
01-03-2013, 08:38 PM | #2 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Call it whatever you want, cooking and eating pig is a fine thing to do! I wanna get a big ole rotis at some point and get into some whole animal cooking.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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01-03-2013, 09:11 PM | #3 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Yeppers, that is one helluva rotisserie for sure!
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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01-03-2013, 09:56 PM | #4 |
Babbling Farker
Join Date: 11-18-10
Location: Callahan Fl
Name/Nickname : Rick
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I call it "Good Eats". The last time I had whole hog was in the PI.
Sent from my iPhone using Tapatalk
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Rick |
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01-03-2013, 09:58 PM | #5 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Very Cool!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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01-03-2013, 10:05 PM | #6 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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Very cool. I am kinda interested to see the whole setup with out the pigs. Must be a beefy motor turning that beast.
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Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
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01-03-2013, 10:14 PM | #7 |
is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
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If you need someone to act as a proxy for the next pig roast, I would be happy to stand in for you. I think I may have caught a whiff of it.... oh well maybe next year.
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01-03-2013, 10:16 PM | #8 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Dang but they must have some biggg wood pile!!
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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01-03-2013, 11:22 PM | #9 |
is one Smokin' Farker
Join Date: 05-05-11
Location: Circleville, OH
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Looks like a good way to cook a pig to me
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Pitboss 1100 Pro , 250 gal drum cooker, Weber OTG, Covert Black Thermapen ,Instagram- MilitantQ |
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01-04-2013, 06:39 AM | #10 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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WOW .. what a rotisserie.... Pigs look good as well.
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01-04-2013, 06:43 AM | #11 |
Babbling Farker
Join Date: 05-19-11
Location: EAD
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Anytime your cooking primal amounts of meat, its a victory in my book. I could care less about "smoke" or not.
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01-04-2013, 08:46 AM | #12 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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Looks like some rig I would fix up also like the galvanize metal for cover see I told you galvanize doen't kill you
BTW thanks for the pic |
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01-04-2013, 10:24 AM | #13 |
is one Smokin' Farker
Join Date: 09-06-09
Location: Cary, NC
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I'll have to find a picture of a rotisserie my pops build for the Greek church we used to attend in Macon, GA. Thing held 4 lambs for Easter. It was a beast.
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