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Cooking with heat.

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This is a view of a small (80#) pig roasting over a pit of oak coals. It was butterflied by the butcher.

Sep 10, 2010

The two on the left are low cost Japanese models. The one in the middle was made out of a railroad spike by a blacksmith. The Dexter is my favorite. The one on the far right was purchased at the Tsujiki market in Tokyo. The vendor wasn't sure he wanted to sell it to me because it's a bit dangerous to use. I explained my "safety third" ethic and we were OK.

Sep 10, 2010

My hog roasting operation consists of stacked concrete blocks. The racks are expanded metal lath welded to angle iron frames. When I'm ready to turn the hog, the foil is removed and a second rack is placed on top. The sandwich is lifted by four people holding on to the angle iron handles and flipped.

Sep 10, 2010

This particular stock was made out of a variety of fish carcasses, vegetable peelings and shrimp shells simmered for about 12 hours. It was amazing.

Sep 10, 2010

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