#21  
Old 05-27-2008, 02:15 AM
Laborer
 
Join Date: Feb 2008
Location: Melbourne, Australia
Posts: 60
Default Re: hind quarter?

Mmmmmm it all looks good...

To quote Homer Simpson "what is this wonderous animal"

Mr Pig is my favorite. Must try this pulled pork sounds great.
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  #22  
Old 05-27-2008, 04:46 PM
CajunKnight's Avatar
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Join Date: May 2008
Location: South Louisiana
Posts: 263
Default Re: hind quarter?

On the 8th of June 2008 I will be slow cooking a whole hog rotisserie style. Will try to upload some pics to the forum. Every inch of this animal will be pulled pork. No knife needed and teeth are optional. Will be cooking a 40 - 60 pounder for 12 - 18 hours depending on progress. I cant wait. BTW I have only done a few dozen like this so I'm not going in blind lol.
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My 44" oven in progress...
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  #23  
Old 05-27-2008, 06:35 PM
nissanneill's Avatar
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Join Date: Apr 2007
Location: Adelaide, South Australia
Posts: 1,875
Thumbs up Re: hind quarter?

CK
when you say that you are going to cook 'rotissery style', do you have or intend using a rotisserie within your oven?
I ask this as I have put some thought into designing and building such a device that can be slipped into the oven and driven by an automotive 12volt windscreen wiper motor (variable speed), but through the closed door if using the oven, without fire. You could also keep fire or just coals in there with some smoking to add to the flavours of the meat.
Such a device would save a huge amount of work, continual turning and rotating the meat and would greatly increase the oven's capability. I wouldn't anticipate it getting much use but would be very handy in cases such as yours.

Neill
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Neillís Pompeiii #1

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Neillís kitchen underway

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  #24  
Old 05-27-2008, 07:58 PM
CajunKnight's Avatar
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Join Date: May 2008
Location: South Louisiana
Posts: 263
Default Re: hind quarter?

Actually you are spot on with my design lol. But no its not in a WFO, I dont have one yet. This will be open pit / fire. I will post in a more appropriate area of the forum and describe what i have.

I can't imagine roasting meat without the wood smoke flavor without it I may as well do it in the oven or frying pan in the house.


Heres the link to the post...

http://www.fornobravo.com/forum/f39/...html#post33468 (Rotisserie)
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Do not meddle in the affairs of dragons, for you are crunchy and taste
like chicken...



My 44" oven in progress...
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Last edited by CajunKnight; 05-27-2008 at 08:24 PM.
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