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Post by cruzan on Jun 24, 2015 16:03:48 GMT -5
Up in the hills out here at 17N x 64W.
I've been cooking for years and lately my primary tool has been a Weber Performer with the Spacer/Rotisserie add on. We have forest guys here that still produce lump charcoal (carbón) the old fashion way and I buy it beside the road. After ordering a Primo XL400 a few weeks ago the kit finally cleared Customs this morning. After trucking it up into the mountains I unloaded with my tractor bucket and humped it to the deck with an appliance mover.
It was a long hot afternoon assembling the cart and getting the grill in place. Even without the firebox and other internals, that darn thing is heavy! I all done now with the packing in the truck for a trip to the hopper.
We are setting up for a street food operation at festivals here, of which there are many. I'm going to start off with 14 racks of pork spare ribs and a picnic which we will pull and serve on buns. The ribs will be offed as per each with a napkin and a choice of sauce. Folk love their pork down here but no one is doing it right at events so we are hopeful.
My primary recipe for a Picnic is to marinate for 24 hours in 30 garlic cloves, salt & pepper, two cups of olive oil and a cup of sour orange juice, skin on and pierced deep. I have been cooking these on the rotisserie and they are mighty fine. I'm anxious to try one on the Primo but for events we'll probably stick with the Weber and cook ribs on the Kamado.
If i didn't post this to the correct thread, move me. I'm not as heavy to move as a Primo XL 400!
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Post by BBQ Butcher on Jun 25, 2015 3:14:03 GMT -5
Welcome! This not so much a 'forum' per se, but more like a place for me to store grill info, recipes, thoughts, etc, but on occasion we do have other members here to share their experiences, recipes or to ask questions. Feel free to post in any of the categories. You will like having the Oval added to your cooking arsenal, and yes, it is a heavy little bugger!! The recipe for your pork picnic sounds great! Post a photo of it sometime if you have a chance. Good luck with your next event
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Post by cruzan on Jun 28, 2015 13:10:07 GMT -5
Gotcha on your Blog guidelines.
The shoulder recipe I referred to is Cuban through and through. Caribbean cuisine is anchored to the West in Cuba and to the East in Trinidad. Between the two, we mix Spanish, French, West African, Indian, Asian, Continental and Indigenous food. BBQ originated in this region with the Tiano, Arawak and Carib Indians. Even on tiny St. Croix we raise goat, White Face sheep, Senepol cattle, pig, chicken and harvest deer, Iguana, and land crab. We leave sea turtle, Green, Hawksbill and Leatherback alone although they were once a significant meat source.
I cooking Saturday coming and a shoulder will be on the spit with some photos coming your way.
Thanks for your kind welcome.
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Post by cruzan on Jun 28, 2015 13:41:09 GMT -5
The most difficult to find product here but one of the most valued is a Mango fed Pig. It used to be more common but not so much any more. Mango trees can produce a thousand pounds of fruit each, for a large one and they are everywhere. Slop the pig with mango from June though the season, slaughter in November after the weather change and wow!
Over and out...
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Post by BBQ Butcher on Jun 28, 2015 18:54:54 GMT -5
The most difficult to find product here but one of the most valued is a Mango fed Pig. It used to be more common but not so much any more. Mango trees can produce a thousand pounds of fruit each, for a large one and they are everywhere. Slop the pig with mango from June though the season, slaughter in November after the weather change and wow! Over and out...
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