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Pig roast

gwertheim

MMMMMM Pig

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Comments

bkeene12

Interesting set up. How long did it take to completely cook and how was the pineapple?

fisher23

I have not seen this technique before, but I am very interested. Could you elaborate on it? Do you have any photos of the finished product or at least could you tell us about the texture and degree of doneness of the parts, ie.. the hams, loin and shoulder. Thank you so much for posting this.

artstype

"SOME PIG!"

gwertheim

The setup is simple really, two tripods (held together by nuts and bolts more on that later) with the top bar, to make sure it was cooked well, we rotated the pig (90 lbs) every 2 or so hrs on the z axis so the front and back would be cooked through, it was a two person job.After this photo was taken, we built up the pile of wood with another two layers of firewood. Total cooktime was about 9 hrs until one of the tripod's bolts got lost among the logs and destroyed my High Temp Cooking Probe which came with my thermoworks chef alarm. we then cut the pig in half and cooked it more in one of these the bottom half was cooked perfectly but the part above the chain needed more time.

http://www.lacajachina.com/100_Lbs_Roaster_2_p/lcc-g101.htm

After that, we continued to use the fire to steam collard greens, and in a bain marie made with a deep hotel pans to hold water and shallow ones for food. The roasted pineapples were chopped up and mixed with melted sugar as a topping for cornbread which was warmed up inside the La Caja China