Pig Roast for Blue Runner
 

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.

Look at you Joe, cigar going, cutie on your lap and cued cheek ready to pluck. Now if you had a Mojito sitting there too you would have crushed me.
Who's got it better than you?

I gotta admit, in the cold of winter there's something to be said for the Florida area living... Nicely done Joe!!!

Sweet...doesnt get much better than that...Like the looks of that old barbecue grill with the quasi-mozaic tile action you got going ....got "Florida" written all over it.

Yum :love:

nice set up joe.

i bet your neighborhood smelled great for a couple of days. shag you a 55 gallon drum, cut it in half top to bottom and lay on top.(adds a little north florida cracker touch to the set-up)

I'm just getting back into the swing of things after a long vacation..... very nicely done Joe! Nice looking pit too! Thanks for the pics.

Smoker is almost done. Welded some pieces together which should convert the pit into a smoker when needed.