- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Whole Pig
Posted on 11/22/13 at 8:20 pm to PBeard
Posted on 11/22/13 at 8:20 pm to PBeard
I use a box when I have to I just prefer the rotisserie. I enjoy watching it and working the fire. With a cocktail of course.
When it is done, I lower the pig to the fire and get the skin hot, then pull two ice cold beers out of an ice chest pop and pour over the hot skin. It will pop and turn into great crackling.
Hope it turns out well. Let us know.
Not sure where to find a pig in NOLA.
When it is done, I lower the pig to the fire and get the skin hot, then pull two ice cold beers out of an ice chest pop and pour over the hot skin. It will pop and turn into great crackling.
Hope it turns out well. Let us know.
Not sure where to find a pig in NOLA.
1
Posted on 11/25/13 at 3:12 pm to Martini
Damn near took 11 hours to cook in that box. Maybe it was the winds fault, but I thought itd be less than that
Posted on 11/25/13 at 9:26 pm to PBeard
It was cold and wet for sure. That wind was cutting. I stumbled upon a guy with a small rotisserie cooking turkeys . That was some good bird.
Page 3 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News