The Texas BBQ Forum

I mentioned I'd be doing one of these on a rotisserie spit in 4 days time. Thought I'd post pics along the way. I'm just waiting on a mate to ring to meet him and pick up the spit. When I saw the spit I thought, man, this is bigger than Texas. I was weighing up a 30kg pig put on whole, but After talking to people who have done them along with advice from a butcher. I'm doing it this way. A pig which will be boned out and rolled onto the metal bar.a head will be used as well, and at the end will be a boned whole leg of lamb. My baste will be butter rubbed liberally along with pineapple juice. This is the way Tongans do theirs.

Pics soon. I'm cooking for around 35 close friends n family.

Russ

Good luck my friend
Got faith you'll pull it off in grand style bud
Looking forward to those photos

Bill

OK, Pard, you start posting some pics soon or I'm calling you out

Russ wrote:I mentioned I'd be doing one of these on a rotisserie spit in 4 days time.
Russ

Surely you're not going to cook that thang for 4 days are you

Lol, just gettin prepped, don't want any issues , I've been told a quick heat blast to set crackling then 5 hrs at 120 deg Celsius. Heading out in an hour to pick it up.

I shall return

Russ

Lookin forward to seeing the grub Russ ! Ur gonna do great, as long as u don't dunk the pig in a hot water bath
Lololol !!

Wv, no chance of that. I'm slowly getting excited.

Russ

Russ wrote:Wv, no chance of that. I'm slowly getting excited.

Russ

I was only givin ya a hard time lol.

Excited ??..
You BETTER be dude, ur experiencing something that not all of us will in our lives. Once u get in the groove, it will be like riding a bike

Above everything else, Have FUN.
Good eats is just the icing on the cake

Lol, just like riding a bike, that's what got me the three kids,lol. Never fell off either.

Russ

Spit , motor pic to follow

Russ

Actually you can see the drive train to the right, a right angle reduction box, complete with a home made wooden wheel for the v belt.

Russ

Russ wrote:Lol, just like riding a bike, that's what got me the three kids,lol. Never fell off either.

Russ

Ummmmmmm.......



( just super glued my mouth and fngers shut )...... LOL Russ

This is gonna be fun to watch so Good Luck Pardnah

Russ, something to think about
in the Philippines, when they cook Lechon they have the fire down both sides, not under the pig
that way they "roast" the pig and don't burn the skin
Lechon is a big business in the Philippines. There are many shops that cook it for family celebrations.







If I was going to roast a pig this is the setup I would put together, with a freestanding rotisserie down the middle

Sure don't have to worry about lifting the lid and peeking with that method, eh Capt'n

Russ wrote:

image.jpg

Spit , motor pic to follow

Russ

Geez, if its too big for that rig, it just flat can't be cooked.

Buena Suerte, Amigo!