joe7670
12-27-2010, 01:19 AM
Haven't gotten around to smoking meats yet, but the plan is to modify this old BBQ to allow for the smoking. Cooking grate is in the works with the front and top covers next.
Here's some pics of our Christmas Eve traditional pig roast.
There are many styles available but in my case it's cooked face down for about 6 hours and then flipped once it's rendered most of the fat through. Once flipped heat is turned up to help toast the skin which is usually what everyone's waiting for. Around here seems that if you don't get the skin crispy, it's a flop!
I covered it a bit more than usual as it was a little colder out and I needed to have it ready earlier too.
Traditionally my Grandfather use to cook it over an open pit on a hanging rack which he would swing by hand.
Here's some pics of our Christmas Eve traditional pig roast.
There are many styles available but in my case it's cooked face down for about 6 hours and then flipped once it's rendered most of the fat through. Once flipped heat is turned up to help toast the skin which is usually what everyone's waiting for. Around here seems that if you don't get the skin crispy, it's a flop!
I covered it a bit more than usual as it was a little colder out and I needed to have it ready earlier too.
Traditionally my Grandfather use to cook it over an open pit on a hanging rack which he would swing by hand.