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#131 | ||
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Senior Member
Join Date: Jan 2006
Location: Lincoln, NE
Posts: 858
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And the Trogdor comes in the niiiiiiiiiiiiiiiiight! |
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#132 | |
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Viva La Serpiente!!!!
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I'll have to dig it out of the garage and check it out. I know I got it off of Ebay. IT was specifically listed for "large pig roast spits" It was listed as being able to spin a 225lb pig (obviously once properly balanced) and then it was geared down to only spin something like 2 or 3 times per minute. If memory serves me correctly... I THINK I paid something like $65-$75 for it. I got it a few years ago and to be perfectly honest, I've never used it. Once I got the pit done, I never looked back. I have kicked around the idea of rigging up a motorized mash rake with it but... not sure that's going to happen REAL soon. |
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#133 | |
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Viva La Serpiente!!!!
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#134 |
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Senior Member
Join Date: Jan 2006
Location: Lincoln, NE
Posts: 858
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Well, all pigs have some hair. Not a lot, but it's there. I'm guessing the guy you get it from boils the hair off. Not real practical if you're going to butcher it yourself. Maybe it could be singed off ahead of time over an open fire?
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And the Trogdor comes in the niiiiiiiiiiiiiiiiight! |
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#135 | |
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Senior Member
Join Date: Jun 2008
Location: Montana
Posts: 2,344
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#136 |
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Senior Member
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Maybe I missed it, but what is the date of the pig pickin' this year? We're coming home late July-early August and I would LOVE to attend.
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#137 |
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Member
Join Date: May 2009
Location: Gulfport, Fl
Posts: 99
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Amazing idea!! Never thought of digging a hole in the ground. We do it in Florida where we build a brick enclosure, put hot coals in the corners, wrap ole boy in foil and squeeze him between chain link fences, butterflied open, and placed over enclosure. He is marinated and wrapped in mojo, garlic, herbs etc
Here's one I did in April on a smoker. Started at 7 AM, done around 4 pm. I tended it and mopped it all day, and was kaput at 5 pm lol. All oak @ ~11 am ![]() ![]() done. 1 hour in cooler ![]() he fell apart. amazing pig ![]()
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I am swinging wildly at brewing... Shwagger Brewery Gulfport, Fl |
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#138 |
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Senior Member
Join Date: Jul 2008
Location: Santa Rosa, CA
Posts: 1,931
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I just read this entire thread and it made me stay up till 1am last night slowly smoking some chili and corned beef. Not the same as a pig, but a step in the right direction.
Here is my humble grill, gas on the left and charcoal on the right. I used old wine barrels for the smoking and cooked around 250* for four hours for the chili and for 6 hours for the corned beef. ![]() Chili on the left and top, corned beef on the right. ![]()
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New and improved signature. Last edited by Matt Up North; 05-31-2009 at 05:22 PM. |
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#139 |
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Internet Bartender
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If we catch/buy an Iraqi goat I am going to attempt this method of cooking with it.
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One drink is too many for me and a thousand not enough. Primary Nada Secondary dust Bottled nada Kegged Thames River Bitter, Warbler Pale Ale |
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#140 | |
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Viva La Serpiente!!!!
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I'm pysched because my neighbor and number one customer at my bar just told me that he's got about a thousand brand new bricks in his back yard that he doens't want there (left over from driveway and walkway paving)... and that if I want them to just taken 'em... So... I think "the pit" is going to get a nice makeover this year. I'm going to pull all of the bricks out, mark off the dimensions exactly and then double stack em into actual staight walls for the pit as opposed to how I have them now.. which is just tossed in (I was in a hurry). That'll be taking place over the next few weeks so I'll probably update a pic or two. |
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LinkBack to this Thread: http://www.homebrewtalk.com/f56/how-roast-whole-pig-74299/
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| Posted By | For | Type | Date | |
| Fágun.is - Félag áhugamanna um gerjun • View topic - Kjöt | This thread | Refback | 05-13-2009 11:43 PM | |
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