#11  
Old 06-03-2008, 10:56 AM
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Location: Thousand Oaks, CA
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Default Re: Veal Shoulder & Quails

How larget was the pig that you cooked (dressed weight), for how long and at what temperature.

Currently us a La Caja China for my pig roasts but would like to use the WFO and keep the LCC for when I cook for a large crowd and do an 80 to 100 pound porker.
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  #12  
Old 06-03-2008, 11:21 PM
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Location: Sydney, Australia
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Default Re: Veal Shoulder & Quails

Quote:
Originally Posted by Richard View Post
How larget was the pig that you cooked (dressed weight), for how long and at what temperature.

Currently us a La Caja China for my pig roasts but would like to use the WFO and keep the LCC for when I cook for a large crowd and do an 80 to 100 pound porker.
Richard this was only a suckling pig (about 8kgs dressed) and the oven temp was around 300 degrees celcius (on the base), and cooked for around 6 hours.

The higher temp at 1st seals the meat then cooking it slow to tenderize it (meat falling off the bone). I make sure there is plenty of liquid and and baste it continually every 1-2hours). I never top up the fire as the lower the temp goes the better it is for the meat (in my opinion for slow roasts)

I have photos of the pig marinated and ready to be cooked but i didnt get any after it was done.
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  #13  
Old 06-15-2008, 09:14 PM
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Default Re: Veal Shoulder & Quails

Hi Adrian nice looking veal & I love quail nice job,
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  #14  
Old 06-15-2008, 09:25 PM
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Default Re: Veal Shoulder & Quails

Hi Adrian, here is a pic of our quails

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  #15  
Old 06-16-2008, 12:22 AM
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Default Re: Veal Shoulder & Quails

Mick thats how we cook them in the bush when we go hunting for them.

Very nice indeed
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