Basher

As Tekobo said Troble, you will see when the trotters can be pulled off with tongs and a light flick of a knife. I’m with Tekobo on the temps. Reverse engineer back the cooking times for your convenience. Minimum 4 hours will be plenty. It’s a big enough day for you with the guests without fussing over the cook for 12 hours. Maybe 6 hours at 250f or 4 hours at 300f? Are you cooking in the roti basket or flat over the grill? Sent from my iPhone using Tapatalk

Troble we have carved a few whole pigs amongst Pacific Islander friends. First step is to get a really big carving knife( this adds to the theatre). Minimum 16 inch blade. And an old but clean bed sheet or large table cloth to spread over a dedicated carving table. While it’s cooking, remove the trotters when they look like detaching easily. This will likely be when you are 70- 80% into the whole cook. Ultimately you want to remove the whole pig on the rod and place it on a table with the old bed sheet or large table cloth. Carve away. For me, best meat is the delicate cheek oysters. Everyone will have their preferred piece- see if you can talk one of the daring kids into the snout. That child will be the legend for years later The cloth will soak up the juices so they don’t run everywhere and can wrap over the meat between carving. You can soak and wash it afterwards. Have a second and third sharp knife handy- I’m sure one of your mates will want to help you carve. Sent from my iPhone using Tapatalk

Troble I’m looking forward to seeing your whole pig cook. This is where the ingenuity of having this Parilla tailored comes in..... adjustable spit height and grill space. This has a 900mm(35 inches) wide cooking surface and 550mm deep...... what’s the length of your pig Troble? I am really liking the quality of this Flaming Coals roti motor. This is designed to hold 30kg( 66lb) without requiring an anchor at the end of the spit rod. https://www.flamingcoals.com.au/spit_motors/ Sent from my iPhone using Tapatalk

Syz this meat supplier sounds perfect. Sent from my iPhone using Tapatalk

Almost ready..... 1 more week. Sent from my iPhone using Tapatalk

Terrific look outdoor area buz. Sent from my iPhone using Tapatalk

Tony I am told lamb in the US is finished on grain, aus, nz, and the UK are all grass fed. Totally different flavours. I can taste the difference in kiwi lamb, and some different breeds. Sent from my iPhone using Tapatalk

That looks good Forrest. I’d call that medium- still a touch of pink. Sent from my iPhone using Tapatalk

Mstang you can do this crated or uncreated depending on your access to a jack. I kept mine crated as the delivery man had the jack and he wasn’t hanging around for me to uncrate it( this is a mission that will take a few hours). Yes to a ply ramp, however, you will need to reinforce under the ply to stop it from bowing and then slipping. I stack my stairs with logs then wedged more timber under the ply ramp. You may have other products available. Sent from my iPhone using Tapatalk

Jonj those bean sound good. I’d try that Sent from my iPhone using Tapatalk

Tekobo that looks delish. What flavour do you think the avocado leaves imparted? I tasted some lamb ribs at this relatively new restaurant in Brisbane. https://agnesrestaurant.com.au/eat/ they were so good. Steamed in a light vinegar then sugared and finished over fire on the grill- that’s what my taste buds said. I’ll be trying it soon. Sent from my iPhone using Tapatalk

No way Tekobo. You can keep your wings.... and tiles. That looked too easy alimac. Sent from my iPhone using Tapatalk

Here is today’s update. Happy with progress, just not happening quickly enough. Sent from my iPhone using Tapatalk

Friday afternoon here, lit the fire, called into town for a beer with mates, came home to 180c ( 360f), salted lamb shanks and placed them over low grill while I chopped veges and Ground herbs- cumin, garlic, coriander seeds, purple crack, peppercorns, pepper, bay leaves, I let the veges take on some smoke and direct fire then threw it all into the camp oven. Tossed in some canned tomatoes, and later beans Tekobo I will be trying most cooks now with the half basket- thank for the tip and reminding me. This lamb stew was very tasty. Tasty enough where my vegetarian mates were eating this by trying to pick around the lamb. [emoji23] Sent from my iPhone using Tapatalk

Syzygies with the 23”, it fits on the middle grate so if you want high heat and indirect, you can place foil on the grilling rack. I’m sure you will work this out. Sent from my iPhone using Tapatalk

Congrats BigO. Great video and a beautiful looking KK. Hard to take your eyes off? That’s why I didn’t buy a cover and keep it under roof. Definitely doubles as a garden ornament. Sent from my iPhone using Tapatalk

With 100,000 people coming out of poverty every day, and easy access to technology, here is a feast for many to be proud of. We are very close to eliminating starvation in the world. This is 30 minutes to grow the herbs, fatten the lamb, build the fire pit, season and stuff the lamb, spin the lamb. It reminds me of a little red hen except with everyone chipping in. Sent from my iPhone using Tapatalk

Here’s a brisbane sunset on an evening walk. Sent from my iPhone using Tapatalk

Mac I’m liking your Chook thighs- undoubtably the best part of a bird. I don’t often roast beef. Here it’s plated with kk roasted spuds, Brussel sprouts, and par boiled/ roasted broccoli. The gravy was superb. Flambé cognac with green peppercorn, bacon, with beef gelatin. Sent from my iPhone using Tapatalk

Here are options for the wheel. Such important Decisions to make!! [emoji2369] Sent from my iPhone using Tapatalk

Thank you Tyrus. I can fill up a Ute with split iron bark for about $20 so wood is pretty accessible. It’s just another job and I’m not yet sure how much I’ll be going through. There’ll be a few lessons for me to learn as there was with the KK. I’ll keep the chimney in mind if I struggle with the fire. Sent from my iPhone using Tapatalk

Inspiring video eh Troble Sent from my iPhone using Tapatalk

That looks moist and tasty Forrest. How sexy does that KK look? I bet you can’t stop looking at it? Sent from my iPhone using Tapatalk

Here is the start of it. Sent from my iPhone using Tapatalk

Tekobo Ive been looking for a Parilla for about a year and couldn’t see value in any products here. A local butcher put me onto a local young guy who is an extremely good metal worker and proud of what he can do with stainless steel. He is also a mad keen BBQer who has been building Parilla grills from under his house part time for some mates and through word of mouth for others. He is at a transition point of moving into a small workshop and is super keen to build up his brand with a reputation for quality bbqs. He’s very passionate about his BBQ and has explored plenty of designs. I thought about split grills and decided it will add significantly to the cost when as you said, I can shuffle the embers around for heat variations. The front door cavity is packed out with insulation wool so it won’t scorch me if I lean on it. The refractive bricks are ordered from a forge maker in Sydney even though there are local products. I’ll post some build pics. Sent from my iPhone using Tapatalk