Veal Shoulder & Quails

[Richard]

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.

[Ageo308]

Originally Posted by Richard

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.

[Mountian Mick]

Hi Adrian nice looking veal & I love quail nice job,

[Mountian Mick]

Hi Adrian, here is a pic of our quails

[Ageo308]

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

Very nice indeed