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Spit Roasting A Pig Photos - Page 2

post #31 of 33
Thread Starter 
You mean you wouldn't come to Chicago? :roll:
Thanks,

Nicko 
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #32 of 33

P

Hi Nikko

Chicago is many many miles away from New Zealand, I think the visit would be too expensive. Do you not sell the plans or the product so that we could build our own pig on a spit. Your one is so impressive.

Cheers

Ken
post #33 of 33

Hi Nicko, I am wondering if you would mind answering a couple of questions related to your pig rotisserie roasts. I will be doing one this coming weekend for the first time. I'll be doing a small pig, about 35 pounds.

 

  1. Do you baste the pig at all during your roast. I thought I may have seen some oil or a mop in one of your photos.
  2. What is the finished temperature of your roasts. I've seen anywhere from 145 to 195 measured from the hams. Mine will be a small pig.
  3. Do you have a preferred method for carving your roast? Do you slice, pull, or let folks serve themselves.

 

Thanks so much.

 

Dave

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