The Texas BBQ Forum

Thanks for pics, that pig looks real good. I'll show a pic when I'm setting up in 3 days of the burners, there are 4 about 12 to 15 inches long . The centre bar is at the butchers where he will lock the meat on ready for me to just fit. There's also a leg of lamb going on at the end of it as well.

Russ

Second time
Started by picking pig up, butcher had boned and wrapped around metal centre pole. Medium to high around 180celsius for 30 mins then 110 to 120 Celsius next 5 hours basted with butter and pineapple juice. Some pics now and more to follow after I transfer from my phone .



Russ

Russ

And cutting


Russ

I can tell you the meat was heaven, the crackling unbelievable. The crackling from the head and cheeks was by far the best. I fed 35 family and friends. We all had a busy and very funny day and night. I paced myself and was in bed by 1.30 this morning. There were about 8 or 9 kids here including 4 my grand kids. I thanked everybody after dinner for their friendship and my great family.
I truly am blessed.

Russ
Ps thoughts guys ?

Looks Larapin to this O.F. and I can almost smell it on that cutting pic - - - Yes, you are Blessed BUT you deserve it, Pard

What sides and fixins did Y'all have with Porky

The salads were lots of stuff, my mate did 100 roast potatoes, these are coated in a mix he has then roasted, I love them, I made a cucumber salad and everyone else bought different coleslaw beetroot salad I made gravy and apple sauce for the pork. Kids all coming in a few hours to finish off. Food for Africa. I also served 4 crayfish and whitebait patties. These are a kiwi delicacy. Whitebait sells for around $100 kg. I made 1 kg up and they were gone in minutes.

Russ

Wow "ethnic" grub that would work in Texas as well isn't that cooker gas operated and is there any other heat source besides gas - - - - those flames appeared to be coming from something like wood ????????????? Could just be my eyes

You did good Russ
Family, friends and great food
Cant beat that combo

Bill

As I said I'm blessed, oup, there is 4 burners on the bottom each manually controlled, it's propane or as we call it LPG liquid petroleum gas.the lid on top of it retains the heat. Each end has about a 3 inch hole where the pole goes through. I use a temp probe that I use for my conveyor vulcanisers. I use a pair of vice grips and my probe goes in about 8 inches inside. This is very easy to use and temp is so adjustable within 10 deg Celsius.
I've got more pics on phone I will have to transfer but you kinda get the picture. At the end of the pork was a leg of lamb. I waited 20 mins so kids and ladies could go first. Lamb was gone by the time I lined up. BUT.. The pork was the star.

Russ

Awesome cook Russ. Never seen one boned and poled like that.

Sounds like an outstanding day.…well deserved


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Russ shoots, Russ scores, or as our South American friends would say.....

GGGGGOOOOOAAAALLLLLLLLLLLLL!!!!!

Never saw a boneless oinker before, just a spatchcocked clunker, that's gotta change the whole cooking dynamic.

Russ, just wigged up a curiosity question, I know you gassed yer pig, but what kinda woods you got down there to cook with if you had chosen that route? I know our Hawaiian friends have some extreme difficulty because of wood limitations given the tropical climate and their native wood species . But I suspected that you guys probably have fruit woods, perhaps even some nut woods like chestnuts, etc. or other hardwoods that you can cook with if you chose the wood route.

bsooner75 wrote:Awesome cook Russ. Never seen one boned and poled like that.

Sounds like an outstanding day.…well deserved


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We do things a bit different down here bsooner,

Russ

Boots , I believe our manuka wood here is up with some of your woods. Also we have other woods if you want to go down that track. Us kiwis are known for our way of doing thongs easier and less labour. This gas burner was 15 mins putting on pit and plugging power on then set burners. For the whole cook I prolly only spent 1 hr tops basting checking temps. My 40th was old fashioned Tongan way all by hand over willow trees and with a willow pole through it. 6 hrs manually turning so close to the heat??????! I like my way,lol.
Gave me time to spend with my grandys and their friends. But now you've mentioned it I could prolly make a motorised over embers. The difference on both cooks is very very minimal. Leftovers tonight were still melt in your mouth, my daughter even said she thought it was even. Better a day later. I wouldn't disagree with her.
The breakdown with no bones was so quick. Just straight cutting.

Russ