Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 02-03-2005, 12:39 PM
Pete
 
Posts: n/a
Default 100 pound Pig Roast

Hi Everyone,

You guys wanted me to let you know when I auction off a Pig Roast.

I donated one of my fabulous MOJO style Pig Roasts to the Channel 3 Kids
Camp. They will be auctioning it off May 6th at the Radison hotel in
Cromwell Connecticut. The winners function will be held anywhere in
Connecticut on July 2nd.

If you can't make it, tell a friend. Please. It's for a good cause.

Thanks for your help
Pete



  #2 (permalink)   Report Post  
Old 03-03-2005, 03:23 PM
[email protected]
 
Posts: n/a
Default

Pete -

This sounds like a win/ win for everyone. I have friends in that area
and I'll let them know about the auction!

Any clue what it'll go for?

Thanks!
Trey
www.outdoorculinary.com

  #3 (permalink)   Report Post  
Old 05-03-2005, 05:05 PM
adm
 
Posts: n/a
Default


"Pete" wrote in message
news:[email protected]..
Hi Everyone,

You guys wanted me to let you know when I auction off a Pig Roast.

I donated one of my fabulous MOJO style Pig Roasts to the Channel 3 Kids
Camp. They will be auctioning it off May 6th at the Radison hotel in
Cromwell Connecticut. The winners function will be held anywhere in
Connecticut on July 2nd.

If you can't make it, tell a friend. Please. It's for a good cause.

Thanks for your help
Pete


Hi Pete,

I'd be interested in your technique for this as I am planning a pig roast in
a fe months time

(I'm just waiting for the pig to grow to the right size......)


  #4 (permalink)   Report Post  
Old 06-03-2005, 10:52 PM
Pete
 
Posts: n/a
Default

100 lb I get $950 anywhere in Connecticut.
Thanks for telling your friends

Pete
http://www.petethebutcher.com/ICook860529-6865.jpg



wrote in message
oups.com...
Pete -

This sounds like a win/ win for everyone. I have friends in that area
and I'll let them know about the auction!

Any clue what it'll go for?

Thanks!
Trey
www.outdoorculinary.com



  #5 (permalink)   Report Post  
Old 06-03-2005, 11:16 PM
adm
 
Posts: n/a
Default

Nice one - cheers Pete.

I was already thinking about a 12 hour+ cook at around 200 or so....

But your comment on the skin is really interesting. How do you get it away
from the flesh ? I'm thinking using my hand where possible (just sliding
between the skin and flesh, through that fat layer), and a small
flensing/boning knife where you need it. A nice bit of rub in the fat there
would be awesome.

Now the real question - what do you cook in/on ? I don't really want to
build a full pig sized smoker for this, so was thinking more of digging a
pit, mounting the pig on some kind of rack (don't have the detail on this
yet...) and maybe covering with an arched piece of corrugated steel. I'll
probably use apple and cherry wood for this as the place I will be holding
the party has lots of nicely seasoned wood available....might throw in a few
firebricks for heat retention too. I'd light a big old fire in there, let it
burn well down then top up with more coals as necessary...


"Pete" wrote in message
news:[email protected]..
100 lb I get $950 anywhere in Connecticut.
Thanks for telling your friends

Pete
http://www.petethebutcher.com/ICook860529-6865.jpg



wrote in message
oups.com...
Pete -

This sounds like a win/ win for everyone. I have friends in that area
and I'll let them know about the auction!

Any clue what it'll go for?

Thanks!
Trey
www.outdoorculinary.com







  #6 (permalink)   Report Post  
Old 07-03-2005, 10:41 PM
BOB
 
Posts: n/a
Default

Pete wrote:
Hi Everyone,

You guys wanted me to let you know when I auction off a
Pig Roast.

I donated one of my fabulous MOJO style Pig Roasts to the
Channel 3 Kids Camp. They will be auctioning it off May
6th at the Radison hotel in Cromwell Connecticut. The
winners function will be held anywhere in Connecticut on
July 2nd.

If you can't make it, tell a friend. Please. It's for a
good cause.

Thanks for your help
Pete


Pete,

This message is still here on my server...

BOB




Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
HEB Meat Processing Facilities (was: 5 Pound Beef Roast) Sqwertz General Cooking 0 09-04-2016 06:25 PM
18 pound bone-in rib roast How to cook this monster? Kswck General Cooking 33 21-12-2008 10:26 PM
Just ground a 12.7 pound beef roast zxcvbob General Cooking 9 26-10-2008 04:56 AM


All times are GMT +1. The time now is 03:20 PM.

Powered by vBulletin® Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.
Copyright 2004-2017 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017