Psst... We're working on the next generation of Chowhound! View >

piatrus's Profile

Title Last Reply

Pls advise: 50lb, brined pig on a rotisserie, re: cooking times.

Thanks for the advice guys! It was a success! Pig was fully cooked to perfection (I used the hindquarters as a gauge), everyone ate a lot, and I had a ton of fun doing it. I felt a little anxious about the whole preparation, so let me share the pros and cons of the whole experience:

- Mounting the pig on the spit: I bought cheaper aluminum wire to fasten the pig on the two- barred spit, and it snapped when pulled taught. I used wet butcher string when that didn't work. Eventually I just ran out quickly and bought some galvanized steel wire which did the trick. It was a struggle to secure the right parts of the body, and there was a little shifting as it rotated, but eventually the flesh seized up and was snugly in place.

- Timing: I was unsure of how long the pig would take, so I started a little later in the day thinking it would give more time for the guests to arrive.
After cooking, resting, and butchering we were eating at 1130. It was solstice, so we had a lot of light still and got to eat at dusk, but my guests got real whiney. They hadn't eaten in anticipation of the roast, and had expected to eat earlier. A lot of people told me it was done and I should take it off. I had to sneak some side dishes to an extra-persistent friend of mine. They were ravenous! Anyway, I resisted and it payed off. Perfectly crisp skin, just sitting over 185 degrees in the rear.

I cleaned the skull out and mounted it on my van. It looks great.

Jun 24, 2012
piatrus in B.C. (inc. Vancouver)

Pls advise: 50lb, brined pig on a rotisserie, re: cooking times.

Having my first pig roast this week, just needed a bit of guidance and advice.

I have a 50lb pig that has been injected and brined for 1.5 weeks. I have this BBQ:

I've heard I'll need about 1 hour of indirect heat from lump charcoal for every 10lbs of pork. I want to season it with just S&P on the skin and in the ribcage.

50lb pig + 36kg (80lb) lump charcoal = 5-6 hours cooking time?

I've got a burn bucket to get my initial amount of charcoal started and to start top-up batches. I want to keep and use the trotters and head to get some gelatin. Any suggestions for leftover variety cuts would also be appreciated!

Jun 20, 2012
piatrus in B.C. (inc. Vancouver)

spot prawns May 2012

Dockside Prawn Cocktail:

live spot prawns
freshly grated horseradish

1. Give thanks to spot prawn.
2. With bare hands shell live spot prawn, removing head, shell, and tail.
3. Garnish thumb with horseradish.
4. Place prawn/garnish into mouth; suck thumb upon retraction.
4. Chew and enjoy!

May 25, 2012
piatrus in B.C. (inc. Vancouver)

Are all the ducks in Edmonton frozen and whole???

I need duck breasts for an elaborate dinner that my master has requested. I could easily find whole frozen ducks in Chinatown, or perhaps even Little Italy.

If I waste time thawing, butchering, rendering and making thigh confit from at least 6 fowl (this is a dinner for 12), Master will surely beat me.

What I require is a respectable vendor in the Edmonton area, capable of providing me with the required portion (12 p. duck breast) of protein required for Master's function.

Thank you in advance!

May 25, 2012
piatrus in Prairie Provinces