Tips and recommendations please
Wood fire? Charcoal? Timing etc etc
No idea how big mr Poaka is yet, as he/she is still running around the hills
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Tips and recommendations please
Wood fire? Charcoal? Timing etc etc
No idea how big mr Poaka is yet, as he/she is still running around the hills
Step 1. persuade a "ricky chen" to catch a "cahill"
step 2. Glaze the "cahill"
step 3. insert apple
step 4. roast on hot coals for a few hours
step 5. enjoy.
Sounds like it may leave a bad taste in the mouthQuote:
Originally Posted by 40mm
Wood. Dry kanuka if you have it
Huge fire and cook when its coals.
Keep adding to the side and shovel in wjen smoke dies down
Keep it simple
Warratahs and chain so you can adjust
Pipe amd crank type offset handle
Manual only and a bloody long pipe because it does get hot standing there turning it a little bit every now and then
Beer is the best fuel for the turning device
Form an orderly queue to take turns at turning
Wire the pig on well with a few holes through the pipe because it gets bloody slippery when the far starts to flow.
Timing is tricky
Do one as practice would be my advice
Wish i was there !
More advice
Cook 2 pigs
Made a spit with long galv pipe suspended on x2 ‘Y’shaped sticks and electric powered vis two washing machine gearboxes back to back. Did roughly one rpm. Easy method is long Manuka pole through pig, suspend on two ‘Y’ sticks and have a couple of other sticks (like a steering wheel without circumference) fitted through main shaft. You can then rotate pig with enough friction to hold animal in most positions. As suggested, it will need a huge amount of hot coals. It will also take almost all day. Get your cooking coals sorted (a good bath tub sized lot) but keep another fire going in a drum with coarse grate bottom so replacement coals fall through ready to replenish cooking lot. You will need more fuel than you think.
Whatever you do, dont google that title......you could be scarred for life...Some of the pictures (and videos) did not include Bacon products but rather a lot of skin....
I mentioned to the labour co ordinator at work today that I wont be available on sat 21 as will be spit roasting my pig.
His response was " thats not a nice way to talk about your girlfriend"
One i saw was boiled in a 44 gallon drum for a few hours then spitroasted for crackly goodness
Skinned or singed (sp) ?
Yeahhh.... soon as I saw the title I was transported back 33 years to memories of the Gilwell Gripper. Nuff said.Quote:
Originally Posted by timattalon
You’re welcome to borrow my spit if someone can get it across to strait. I use Manuka and have a couple of bags of charcoal available just in case. I’ve not done a pig yet but have done a couple of sheep and heaps of chooks. I don’t bother with and basting because I like the Smokey flavour.Attachment 113391
Id prefer to eat that pig that indian family ate a while back, coma would be nice right now. I would be happily shooting my guns in a coma while you guys are still suffering in reality.Quote:
Originally Posted by Pengy
Thanks for the offer mate, but the spit roasting setup is sorted , thanks to our resident engiganeer, VCQuote:
Originally Posted by 2post
i thought it was a chick from the back blocks with a guy on each end :XD:
Keep it out of the wind.Attachment 113428
Aparently there's something really bad about using galvanised steel and cooking
The ugly drum smoker guys avoid it like the plague
Lets off poison gas from what I understand
If you are short on time you can bone out and lay flat or stuff and roll before putting on the spit
Have something to broom onto it while it's cooking
have done quite a few on a rental gas spit, 30kg pig took around 6hours from memory. make sure you dont have a dog get into the fat drip tray.... leads to pancreatitis and an expensive vet bill
Spit roaster is just a bit of a revamp of one that was rusting out the back of his house.....44gallon drum cut in half to hold coals..... everything that turns is 316 ss except the pig. 12v motor with reduction turns about 2 rpm,...still needs a bit of a wind sheild.... Might do that tomorrow.
Got some apples sorted for basting......was thinking apple juice and brown sugar and salt ?https://uploads.tapatalk-cdn.com/201...907498540a.jpg
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Add bourbon ?
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Is the drum galvanised? I would have thought it would let out zinc fumes if it were?Quote:
Originally Posted by veitnamcam
Juice the apples instead. Get a garden spray bottle and just spray it every so often
Im not wasteing Bourbon or Whisky on a pig! Wine was invented for that kind of thing ay....maybe cider?Quote:
Originally Posted by Pengy
Na plain steel oil drum sanitized with the mother of all heating torches and left in the rain to rust.Quote:
Originally Posted by Russian 22.
Yep juice.
Do you need more batteries? I have two 100Ah batteries from my solar set up if needed?
could be handy.....if desperate im sure there is plenty of vehicles to rob a batt from.Quote:
Originally Posted by ROKTOY
You know spit roasted potk is very nice
But i reckon a couple of lambs done the same with plenty of rosemary and garlic in pockets just under the surface and heaps of salt on the outside before they go on is actually better tasting than the pork
Good to know for the future :)Quote:
Originally Posted by veitnamcam
Definitely.....not many wild lambs around here tho [emoji16]Quote:
Originally Posted by akaroa1
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They are all wild when you shoot them !Quote:
Originally Posted by veitnamcam
Only if you shoot them in the guts/arse ;)Quote:
Originally Posted by akaroa1
RUM!Quote:
Originally Posted by Pengy
Very bro spec but hopefully this will do the job.
https://uploads.tapatalk-cdn.com/201...b9add691c3.jpg
I hope you get a nice wee eater.....only got about 350mm to play with from pipe to back wall.
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