Nohippychicks
Is lookin for wood to cook with.
BLUF: What do I need to spin 30 or 40 lbs of meat over coals?
Not long ago, I discovered lechon style roast pork and decided it was the best pork I've ever had. I made it a mission to discover how it's done. Looking online gave results, but it was clear they were missing something. I still have not found a proper recipe that covers the technique yet.
I decided to try to learn for myself and asked the chef at the local place, who only cooks it on Sunday, if I could watch over his shoulder to learn from him.
He surprised me when he said "Yes," so I was up at his place at 4AM yesterday.
I learned a TON, including that I can make a mini-me version of the dish with pork belly instead of a whole pig like we did this weekend. While belly will be my first try at "Lechon," I am certain I'll want to move up the ladder at some point and do an entire pig, so I'm learning about equipment options.
Really the only equipment I'd need is the rotisserie, I think I have everything else. But what kind can stand up to that?
The home gamer units look like they'd suffer under the weight of a chicken, and the restaurant supply store I went to today didn't carry them. Prices are all over the place as well.
That being said, I'm completely lost when it comes to this sort of equipment. I don't know what brands are bad, OK or good. IF I wind up going with a commercial unit, I have NO idea what a price range would be. Are there different options that are useful or useless? Some have a speed control, is that worth considering, or is that just an upsell? Is there anything else I should be asking myself or a vendor about the motor, spit or what have you?
Anyhow, here's a picture of the pig we did yesterday!
Not long ago, I discovered lechon style roast pork and decided it was the best pork I've ever had. I made it a mission to discover how it's done. Looking online gave results, but it was clear they were missing something. I still have not found a proper recipe that covers the technique yet.
I decided to try to learn for myself and asked the chef at the local place, who only cooks it on Sunday, if I could watch over his shoulder to learn from him.
He surprised me when he said "Yes," so I was up at his place at 4AM yesterday.
I learned a TON, including that I can make a mini-me version of the dish with pork belly instead of a whole pig like we did this weekend. While belly will be my first try at "Lechon," I am certain I'll want to move up the ladder at some point and do an entire pig, so I'm learning about equipment options.
Really the only equipment I'd need is the rotisserie, I think I have everything else. But what kind can stand up to that?
The home gamer units look like they'd suffer under the weight of a chicken, and the restaurant supply store I went to today didn't carry them. Prices are all over the place as well.
That being said, I'm completely lost when it comes to this sort of equipment. I don't know what brands are bad, OK or good. IF I wind up going with a commercial unit, I have NO idea what a price range would be. Are there different options that are useful or useless? Some have a speed control, is that worth considering, or is that just an upsell? Is there anything else I should be asking myself or a vendor about the motor, spit or what have you?
Anyhow, here's a picture of the pig we did yesterday!
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