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21st May 2017 #1
Thinking about building a pig roaster spit
The local Lechon is a big disappointment to me..Always was as they seem to cook it in a rush...Meat aint tender..Fat not rendered correctly and the skin not properly crispy..
I`d like to cook one slowly for around 12 to 18 hours.
Here`s the first design in regards rotisserie but I will adapt it with some kind of overhead cover for more of an enclosed oven effect.. I`ll also wrap up the pig in tin foil or Banana leaves to help it baste better as it turns.
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31st May 2017 #2
Hey Fred, I like your avatar pic. I recognise it as still from the film Quadrophenia....... Jimmy and Steph on his Lambretta Li150
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1st June 2017 #3
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