Hmmm... Mapquest says from Adams to Norton is, oh... just about three hours.
When's the next roast?
It's always the second weekend in July... except for this year, it was the third... it was easier for a couple of reasons.
Hey.. .like I was saying, just bring good beer and I'll send directions!
I think the only thing I'm going to add to the process next year is an in-pit temperature probe so I can monitor the temp out of curiousity. I probably won't change anything though since it's been perfect the last two years in a row.
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That looks like a great bbq and and awesome party. I havn't seen many bars with a beer selection that good.
I am definitely jealous.
Now who's going to roast the steer? Thats the only chance anyone has of topping this one.
Craig
I've thought about doing a side of beef... basically half a cow... the problem is I don't think it would be fatty enough and I don't know if the skin would seal it all up like a pig.
When I put the pig in, I put it feet/belly up so all of the fat, as it melts, basically bastes the meat and the skin seals it all in. That's why the meat comes out so incredibly tender and moist. It's basically steaming in pig-fat. I don't think beef would do that and I think it might dry out.
Last year I added a little bit of fancy-pants to the thing and stuffed the pig's chest with five or six ducks. That didn't suck. I didn't feel like it this year and believe me, we didn't suffer.
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I hope to try this someday on a smaller scale.
I think I make build one on the plot for joints.
How much does a full pig cost?
I've always paid about $1.25-$1.50 per pound so obviously it depends on how big. This year, for some reason the price went through the roof and was about $2.40 per pound... so... the 135 lb pig in the pictures ran me about$350. It's still not too bad though if you think about it. That 135 lb pig fed about 75 people no problem.
I always go to this meat packing wholesaler up in Boston... next year, I'm just going to find a pig farm and hope it's cheaper.
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I then had five of my beers on tap at The Cape (the Irish pub in my basement... pics in my gallery)
Dude.. That basement pub is probably one of the coolest things I've seen in a long time. You are definitely my hero! I want to do something just like that! COME ON LOTTERY!!
Dude.. That basement pub is probably one of the coolest things I've seen in a long time. You are definitely my hero! I want to do something just like that! COME ON LOTTERY!!
thanks... I did 100% of the work myself. That basement was bare concrete when I started and over the course of an entire year, I did the framing, electrical, plumbing (added a bathroom down there and a sink behind the bar), all of the bar finish work, floor, ceiling, etc etc.
There's NO CHANCE I could afford to pay someone to do it but since I did it myself, I was able to swing it. It's fun. I've gotta get some better pics up.
I'm working on my all-grain rig now (who isn't?) and once that's done, I was going to do a "from grain to my glass" thread showing the rig, process and then into the walk-in cooler I built, the insulated lines that carry the beer behind a wall, under the bar and up to the tap box.
needless to say I have one of the coolest wives ever born.
__________________ Help a fellow brewer and HBTer out.Donations for Babalu.... or Wayne Brady will choke a bitch
Damn, I bet if the wind is just right I can smell that cooking from home. Thanks for sharing. I bet your pit would work awesome for one of those New England clam bakes too. Thanks for sharing.
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Think with your dipstick Jimmy.
This year, for some reason the price went through the roof and was about $2.40 per pound...
Feed cost has almost doubled this past year . This is the reason why I am leaning towards free ranging as much of my animals as possible now and in the future.
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Event Horizon ~ A tribute to the miracle of fermentation.
Brew what you like. Do this, and you will find your inner brewer.
. This is the reason why I am leaning towards free ranging as much of my animals as possible now and in the future.
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