Just saw this thread. I want to come to your parties!!! I wish we had those kegs available.
if I come out to the Rodeo I could strap a corny onto my bike.... Promise I wont touch the contents... really I do..
Norton MA is about 200 miles from me ... I could bring my camper... Sleeps 9 or less depending on girth ... lol
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Ok... I've googled and I don't see anywhere where they say how to do it... all I've seen is that it's really good.
How is it done?? I'm open to any and all suggestions.
Hmm, I've never done it myself, so I can't vouch for any particular recipe. In digging around, I found a guy who basically took lechon preparation to the next level, with some experimental techniques. He's actually the guy that served lechon and other filipino foods to Bourdain and his crew, so I'm sure he must be good!
yeah... it looks like a simple spit method of cooking... not to say they aren't absolutely amazing... Like I've said on this thread and others when the topic comes up, it is all what you prefer personally.
Personally... I don't care for the spit method because I think burying the pig in a pit like I do provides for a much more moist and tender meat. The GREAT thing about a spit is the skin... it is nice and crunchy and really tasty. For the pit method, the skin doesn't crisp up any where near like it does on the spit because again... the pit is keeping everything super moist instead of crispy. With the pit method you can't eat the skin unless you take some and toss it on the grill afterwards and even then, it's no where near the same thing.
The stuffing also makes a big difference and the stuffing they use sounds fantastic. I am really going to step up the stuffing this year. I've tossed a few onions and some garlic in there before but nothing like they do on those links. I've also tossed a few ducks in the chest cavity which was really good... but I think this year I'll go with something a lot closer to what they're showing.
Also... the one thing I don't like about the spit method is the work. Even if you get a motorized spit (and I have a motor because I was going to do it) you have to feed hot coals to the thing all night. I host about 100 people the next day and it is a marathon of good beer-drinking, the LAST thing I want to do is stay up for 24 hours straight the day/night before.
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from a culinary perspective,
what is the point of wrapping it in the soaked leaves?
It just adds a small amount of protection from scorching from the flame and it cuts down a bit on grease dripping and flaring up (think cheap burgers on closed grill for a few minutes too long). Plus it helps keep the "steam" in the meat... which isn't really steam from water but juices from the fat.
__________________ Help a fellow brewer and HBTer out.Donations for Babalu.... or Wayne Brady will choke a bitch
That looks great but a fire that close to what looks like woods would make me uncomfortable the whole time, but that is just me.
It's not as close as it looks and the fires aren't bonfires... I've had about 1,000 fires for the last five years and it has never been close to a problem.
__________________ Help a fellow brewer and HBTer out.Donations for Babalu.... or Wayne Brady will choke a bitch
the one thing I don't like about the spit method is the work. Even if you get a motorized spit (and I have a motor because I was going to do it) you have to feed hot coals to the thing all night.
Cape Brewing: I'd like to know where you got your spit motor & what brand it is, I'd like to spit roast a lamb/goat on the cheap & the motor is the only thing I can't DIY. Regards, GF.
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