| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
 | | 
10-01-2007, 02:05 AM
|  | ChefTalk Founder Culinary Experience: Former Chef | | Join Date: Oct 2001 Location: Chicago, IL USA
Posts: 2,605
| |  Spit Roasting A Pig Photos
This weekend my family (my Greek family) had a pig roast to celebrate my brother's new house. My Dad and I spit roasted a 45# pig which took us about 5.5 hours. Here is a step by step photo album for everyone to take a look at in the ChefTalk photo gallery (which is available to all members to upload their images  ). Pig Roast Pictures
Below is a picture of me and my Dad roasting the pig. 
__________________
Nicko
__________________________________________________
ChefTalk.Com
A food lover's link to the professional chefs
http://www.cheftalk.com
Cooking Articles ~ Chef Recipes ~ Cookbook Reviews ~ Cooking Forums
__________________________________________________ |
10-01-2007, 08:39 AM
|  | ChefTalk Moderator Culinary Experience: Professional Caterer | | Join Date: Aug 2000 Location: St. Louis Mo
Posts: 5,662
| |
what a memorable way to celebrate a new home.....it'll be remembered for years to come. |
10-01-2007, 09:16 AM
|  | ChefTalk Moderator | | Join Date: Mar 2002 Location: SLC UT
Posts: 3,067
| |
Well Done! |
10-01-2007, 09:17 AM
| | ChefTalk Founder Culinary Experience: Former Chef | | Join Date: Oct 2001 Location: Chicago, IL USA
Posts: 2,605
| |
This is our 6th or 7th time doing this and what I have found is the most difficult part is regulating the fire. This time we used Real charcoal went with a much smaller pig (45#) and it was perfect. The big pigs in my opinion then to get tough and dry out the smaller pigs and lambs are just so tender and juicy when you roast them.
The potatoes underneath the pig were absolutely incredible!
__________________
Nicko
__________________________________________________
ChefTalk.Com
A food lover's link to the professional chefs
http://www.cheftalk.com
Cooking Articles ~ Chef Recipes ~ Cookbook Reviews ~ Cooking Forums
__________________________________________________ |
10-01-2007, 09:29 AM
|  | ChefTalk Moderator Culinary Experience: Retired Chef | | Join Date: Jun 2001 Location: Minnesota
Posts: 4,136
| |
Where's the lamb?  Sweet nice pictures. Pig roasts are great! And a really cool way to do the potatoes too! |
10-01-2007, 09:44 AM
|  | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 8,616
| |
Bravo, Nicko! I'll take a plateful of that crispy skin, please. 
Our nextdoor neighbors were Greeks who roasted a whole lamb every year at Easter. Just smelling it was cruel and unusual punishment, because they always had a crowd and so didn't share most of the time. When we did get a taste, it was delicious and memorable.
__________________
Moderator, Welcome Forum
***It is better to ask forgiveness than beg permission.*** |
10-01-2007, 10:30 AM
| | ChefTalk Founder Culinary Experience: Former Chef | | Join Date: Oct 2001 Location: Chicago, IL USA
Posts: 2,605
| |
The lamb is next. We wanted to do a lamb but my brother and sister-n-law had their hearts set on a pig.
__________________
Nicko
__________________________________________________
ChefTalk.Com
A food lover's link to the professional chefs
http://www.cheftalk.com
Cooking Articles ~ Chef Recipes ~ Cookbook Reviews ~ Cooking Forums
__________________________________________________ |
10-01-2007, 11:41 AM
| | ChefTalk Supporter Culinary Experience: Private Chef | | Join Date: Mar 2005 Location: Daytona Beach, FL
Posts: 556
| |
Do you own that spit or did you rent/borrow it? Where can I get one?
Where can I buy a whole lamb (I am in the Chicago Area, Western Suburbs) and about how much do they run? |
10-01-2007, 12:13 PM
| | ChefTalk Founder Culinary Experience: Former Chef | | Join Date: Oct 2001 Location: Chicago, IL USA
Posts: 2,605
| |
Abe,
I own the spit and just purchased it recently for this event. I am planning on using it every summer so it seemed like a good investment. Once I get home I will post the maker of the spit (it is a company on Lawernce avenue).
You can get the pig or lamb at Halstead Meat Market. Or you can order through Pasture2Plate.com
__________________
Nicko
__________________________________________________
ChefTalk.Com
A food lover's link to the professional chefs
http://www.cheftalk.com
Cooking Articles ~ Chef Recipes ~ Cookbook Reviews ~ Cooking Forums
__________________________________________________ |
10-01-2007, 12:53 PM
| | ChefTalk Supporter Culinary Experience: Private Chef | | Join Date: Mar 2005 Location: Daytona Beach, FL
Posts: 556
| |
Ef caristo poli! |
10-01-2007, 03:45 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: May 2004 Location: Montréal
Posts: 350
| |
Bravo Nicko
Great reunion, I'm sure you had a great time |
10-01-2007, 03:49 PM
| | ChefTalk Moderator Culinary Experience: Retired Chef | | Join Date: Jun 2001 Location: Minnesota
Posts: 4,136
| |
I'm not saying this because Nicko's our fearless leader, but a picture of a pig on a spit is about the most delicious looking picture I've seen on cheftalk. There are nice presentations and all, but a whole pig just speaks to me in a different way. |
10-01-2007, 05:52 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: May 2007 Location: Houston
Posts: 380
| |
Wow Nicko, great picture and very neat memories to make with your fam!!! I woulda liked to be there or at least been a fly on the wall...or on the pig...or on the potatoes even!
*drools* |
10-27-2007, 01:58 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Oct 2007
Posts: 4
| | Pig Spit
Where did you buy such a fine looking roaster? What did it cost and what spped does it rotate. Shure is mouth watering!! |
10-27-2007, 02:24 PM
|  | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
Posts: 5,090
| |
Great pictures Nicko, you and your dad look like your having a wonderful time.
Two questions, what are the twig looking thingys in the cavity? grapevines?
And, were the potatoes inside the foil the whole time, then opened to be seasoned with the pig fat?
Must have been delicious, especially the belly 
__________________
Baruch ben Rueven / Chana
"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" | | |
Posting Rules
| You may not post new threads You may not post replies You may not post attachments You may not edit your posts
HTML code is Off | | |
|
