BBQ LP Regulator..?

[Oren]

Another poster figured or previously used this plan.

Always a debate (:-) Wood? No Wood coals?

I have some mesquite chunks... if needed.

No galvanized.... Use steel or aluminum

See link above.

Which pickup?

Collard greens, yellow crook-necked squash, fired okra, baked beans, sweet tea, sliced cucumbers, sliced tomatoes, corn on the cob, deviled eggs, what is missing?

The pig is officially ordered. 50#, due on the 2nd of July.

-- Oren

Hofstadter's Law - It [a task] always takes longer than you expect, even when you take into account Hofstadter's Law.

[Dave Bugg]

Yeah, that's the idea. You really don't need the aluminum sheet for reflective heat, though. Just coals on the bare ground.

The preburn allows for the Yucky Stuff (technical term) -- resins, volatile oils, water, etc. -- which can create unpleasant flavors in the meat to be burned off. You can even use very green wood if you preburn.

I prefer apple, peach, pear, or pecan. I don't like mesquite for bbq. If not watched carefully, it can add nasty bitterness to the meat. Mesquite is good for high heat grilling, though. Mesquite lump charcoal is not near as bad as wood chunks because of being carbonized.

Good point. Same thing for the grate where you could use expanded metal.

GAWD NO!!!!!. Lighter fluid is not needed and is just plain yucky (technical term). Use a couple of chimney starters. When the fire is going, dump the lit lump onto the pile of unlit lump.

Why the pickup of the guy who owns the blocks :-)

It don't matter. If anyone complains about that spread, tell to go suck on a lit M80 :-D

[Edwin Pawlowski]

In the schoolyard would be good.

I'm not doubting that in some circumstances it may be best to have it done, but read your last line where you state: "I'd recommend having the supplier roast it for you."

The OP is experienced with outdoor cooking and he is doing a 40 pound pig. Why would you recommend he have the supplier roast it for him? What makes you think the supplier has the facilities to do so or the desire to do so? Mine certainly does not. He sell pigs. He does not cook them.

In most cases, cooking the pig (or other animal) is a social event also. I've been to many where we gathered for two or three days and shared in many portions of the work. Why would we want the supplier to do it for us? You can see some of this on my web page.

[Edwin Pawlowski]

Nope, it does not get hot enough. The coals are pre-burned and shoveled under the pig. The block never sees 200 degrees. I've done a few like this and I know another half dozen guys that do it on a regular basis. The springs from a bed set makes a good rack for the meat.

[<h>]

Chicken stew, cheeses, breads, honey butter, herb butter, oyster sauce, roast chicken (one on each table), cabbage salad, pepper sauce, pottage, mushroom sauce, venison, rabbit, braised beef, custarde lombarde, leek quiche, cherry moyle, parsnips/peas/carrots in honey sauce, gingerbread, barley wine, mead, spinach tart, meat pies, boiled eggs, frumenty, fig pies, sambocade, pears in wine sauce, and some other stuff I can&#39;t remember at the moment - it&#39;s been awhile since I&#39;ve had to feed 200+ at a time :)

[<h>]

In your situation, roasting it yourself makes perfect sense. I&#39;ve always done these fundraisers in upstate NY in the winter, with many feet of snow outside, so no place to roast. Also, I&#39;ve been able to get into the hall at

9am and was expected to feed 200+ by 5 pm, so no roasting time. As fas as the supplier goes, I&#39;ve never found a pig supplier (around here) who doesn&#39;t also roast them for you. Must be a NY thing. I&#39;ve never met anyone who had a pig roast who actually roasted the pig themselves. As always, YMMV :)

[Jim Yanik]

"Edwin Pawlowski" wrote in news:lF%ei.5835$ [e-mail]:

So,you pile up charcoal,light it,and only shovel it into the block "pit" after it&#39;s ashed over? (it&#39;s still really hot,though..)

I thought the OP said he fired up the coal IN the "pit",meaning it&#39;s definitely going to get hotter than 212degF in there,way hotter.

[Edwin Pawlowski]

Charcoal? Charcoal is for sissies. We burn wood to coals in a burn barrel, Then the hot coals are shoveled under the meat. The coals are on the ground. The block is just a barrier to keep the heat in. The top is usually something like tin from a roof, or even cardboard since you want a temperature of 225 to 250. I never checked the temperature of the blocks.

I know you have doubts, but in the area from Virginia, through the Carolinas into Georgia, there are thousands of pigs roasted just that way every year. Take a peek at this setup

And see what kind of event it can be here

[Oren]

You hear this at Championship BBQ events. The folks really have their method and defend it whole heartedly.

Not a lot of wood out here in the desert :(

-- Oren

Hofstadter&#39;s Law - It [a task] always takes longer than you expect, even when you take into account Hofstadter&#39;s Law.

[Oren]

This is the method I plan to use. It calls for the charcol to be started in the center of the pit and once hot, moved into each of the four corners. This provides an in-direct heat for slower cooking.

Samples of others (nice folks) posted on the site.

Oren

Hofstadter&#39;s Law - It [a task] always takes longer than you expect, even when you take into account Hofstadter&#39;s Law.

[Oren]

In the desert here; we a wee bit shy on wood, so I will look for some hardwood charcoal ...

It makes a nice steak, nice heat and searing of the steak.

I use one chimney now, but I will certainly need a second for the roast.

Mine may stay in place for awhile :-)

Bubba said he has to take a day off after the meal ..

-- Oren

"I don&#39;t have anything against work. I just figure, why deprive somebody who really loves it."

[Edwin Pawlowski]

The wood to coals is traditional in the southeast. Straight wood can be overwhelming and give off creosote if not burned properly. Some people thing you need clouds of billowing smoke, but in reality, all you need is that thin blue smoke that you barely see.

In the desert, use what you can get. I&#39;ve heard of people paying very high prices for wood out there.

[hillacc at yahoo.com]

really loves it."- Hide quoted text -

Favorite side dish of most of the pig roasts I&#39;ve been to was Budweiser. Second to that, probably baked beans, potato salad, and any kind of bread (hush puppies, cornbread, corn muffins, plain old sliced bread).

Jo Ann

[Oren]

One more thing... Iced Cold Watermelon! ( I really like skillet fried yellow squash ) I feel like a kid at a family reunion - heh!

More than enough dishes now (G).

-- Oren

"I don&#39;t have anything against work. I just figure, why deprive somebody who really loves it."

[Oren]

We called here Lucille! She was a fine 57.2 pound pig from Iowa.

Mighty tasty...

-- Oren

..through the use of electrical or duct tape, achieve the configuration in the photo..