BBQ help

[Rich2484]

Slow and low, heat big rocks in a fire pit, have logs burning in a fire then when the flames have gone transfer to pit, cover pig add to pit, cover pit and leave, slow roasted pork just falls of the bone and is sooo tender, even better with bbq sauce.

[wisecobandit]

Slow and low, heat big rocks in a fire pit, have logs burning in a fire then when the flames have gone transfer to pit, cover pig add to pit, cover pit and leave, slow roasted pork just falls of the bone and is sooo tender, even better with bbq sauce.

 

Can hear you from here salivating Rich

[Rich2484]

Can hear you from here salivating Rich

 

I wish, not much of an apitite these days, but I do love to ccook

[JLA Arborists]

Here's a pics from my Hugh fearnley-whittingstall meat book

 

See the fire baskets either side of the spit, that stops burning. He suggests wood or charcoal as a fuel.

A pig of 40-50kg will take at least 8hours.

Maintain the fire bigger at rump and shoulder ends as the thinner loin and belly will cook quicker

[White Noise]

Here's a pics from my Hugh fearnley-whittingstall meat book

[ATTACH]155029[/ATTACH]

[ATTACH]155026[/ATTACH]

 

See the fire baskets either side of the spit, that stops burning. He suggests wood or charcoal as a fuel.

A pig of 40-50kg will take at least 8hours.

Maintain the fire bigger at rump and shoulder ends as the thinner loin and belly will cook quicker

 

Excellent thanks for sharing

[JLA Arborists]

No worries. It took some finding as I have several of his books.

[gand]

Here's a pics from my Hugh fearnley-whittingstall meat book

[ATTACH]155029[/ATTACH]

[ATTACH]155026[/ATTACH]

 

See the fire baskets either side of the spit, that stops burning. He suggests wood or charcoal as a fuel.

A pig of 40-50kg will take at least 8hours.

Maintain the fire bigger at rump and shoulder ends as the thinner loin and belly will cook quicker

 

Great book that, so many meals you wouldn't normally think of having. I've got access to a gas spit with motor and it takes at least 6 hours depending on size

[JLA Arborists]

I've read the meat book and it really opened my eyes. I have his fish book to read as well as river cottage year

[BTS]

Well i hope i do it justice

[farmer rod]

The whole spitroast thing relies on the melted fat running round with the rotation of the meat. Most barbecues are wings/burgers/chops/steaks which are all thin cuts, so bear in mind that the longer cooking time of a joint, in your case side of pig, will cause it to dry out if you cook for sufficient time to get the middle done.

 

My notion to combat drying, would be to go for the 45 gallon barrel idea, but save the other half to put over the top of the meat. Keeps the heat in if the wind is your enemy, keeps the steam in to maintain moisture if the fire is too hot, gives you some control over how its cookin'.

 

Its a lot less predictable than using an oven, but thats what makes it exciting!