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

[mention=3070]tekobo[/mention] I’m am getting prepped for my cook this weekend, I feel fairly confident on everything but the serving part. Any tips on you you carve and serve or is it more like just pulling all the pork like pulled pork? That’s what Rodney Scott said to do but I’m just nervous about serving at the moment 

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

My favorite California farmers market source for lamb raises Dorper Sheep, from South Africa. A "hair" sheep optimized for meat, rather than a "wool" sheep. Apparently the wool production of wool sheep introduces gamey notes to the meat.
This guy ("Farmer Shep") doesn't finish on grain. On the contrary, he's also experimenting with moving his pigs through the family walnut orchard, fast enough to not destroy the orchard. This is in the spirit of Iberico pigs in Spain, allowed to forage a diet of acorns, oak, and nuts.
This is my single best meat source, in either California or New York. One is not restricted to corporate practices.
Taste aside, I am ethically uncomfortable with mass-produced meat.

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

I tried to make grilled lamb ribs as good as the ones that I had in Greece - NOPE! But, I'll keep trying. I think our ribs are much fattier than the ones I had over there. 

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

I have a ground level raised deck (2 steps up) in the backyard I’ll be putting my BB on.  It is engineered to support the weight so no concerns there (I did the engineering and build). How did you transport yours to it’s destination once you got it?  Do you roll it on wheels?  Did you use a pallet jack?  Dolly?  I’m assuming I’m going to need to make ramps up to the destination.  

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.



Sent from my iPhone using Tapatalk

My Trompo King arrived, and I'm looking forward to a first cook, three Tandoori chicken legs.
I'm happy to have ordered their Four Spike System, and nice that it comes apart in pairs. I'll usually use it as shown.
Also nice that it comes with two center spikes. The longer spike is too tall for the main grill on my 23" KK, but would work on the lower grate. The spikes are shipped taped to the tray, and the adhesive comes off easily with isopropyl alcohol.
I'm considering returning their TK Grate, shown in my first picture. Most aftermarket grates are likely to work better, such as the closer mesh, wider grate shown in my second picture. Their grate was clearly sourced as one could also do separately. Had they designed the grate specifically for the Trompo King, it's highly unlikely that they would have been dumb enough to specify an odd number of grates, making it impossible to center. For general use their grate is not wide enough, or closely spaced enough, to do its job.
[The moderators have configured our forum to mark any post as edited after revision, with no five minute grease period for catching spelling errers. I've come to accept their looking out for us, we shouldn't spend all our time an the forum, so I'm not fixing this post wonce I submit it, not matter how much work it might stand to benefit from revizing.]

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!!


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

I finally watched that whole MasterClass. Thanks for sharing. I am extremely jealous of you [mention=3378]Basher[/mention] and your grill. 

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