Chuck Roast
 

On 5/14/18 10:41 AM, Mr. Luddite wrote:
On 5/14/2018 9:56 AM, Keyser Soze wrote:
On 5/14/18 8:43 AM, Tim wrote:

7:03 AMKeyser Soze
- show quoted text

18 hours? That's really, too too too funny. Idle hands and idle minds.

........


Harry, depending on what you want. cooking a 200 lb whole hog can
take 18-24 hrs.



That's just wonderful, Tim, but it begs the question, why would I want
to cook a "200 lb whole hog"?


No friends to share it with?



We usually have two big lawn parties a year here, one in early June and
the other just before labor day, and about 50 friends attend one or the
other or even both. Seafood at one, beef, pork, and chicken at the
other. I rent a "big grill on wheels" for the "meat" party, and for the
seafood one, we cook on our gas grill and stovetop and one of our
neighbors rolls over his big outdoor gas grill. Seems sufficient.
Sometimes we rent a big tent...and the tent rental place sets it up for
us and takes it down the next day. No, I wouldn't mess with a "200 lb
whole hog" under those or any other circumstances.

Chuck Roast
 

On 5/14/2018 10:43 AM, Keyser Soze wrote:
On 5/14/18 10:35 AM, Mr. Luddite wrote:
On 5/14/2018 10:00 AM, Keyser Soze wrote:
On 5/14/18 9:47 AM, wrote:
On Mon, 14 May 2018 09:01:24 -0400, "Mr. Luddite"
wrote:

On 5/14/2018 8:43 AM, Tim wrote:

7:03 AMKeyser Soze
- show quoted text

18 hours? That's really, too too too funny. Idle hands and idle
minds.

........


Harry, depending on what you want. cooking a 200 lb whole hog can
take 18-24 hrs.

Why might learn something by puttingÂ* down the Allen Ginsberg
poetry book and get back into reality.

https://amazingribs.com/tested-recip...-you-need-know





When we were stationed in Puerto Rico we had a pork roast.
Someone got
the pig, slaughtered it and stuck it on a pole draining overnight
in the
corner of the transmitter building we worked in.Â* Meanwhile, a pit was
constructed outside for the fire/embers.Â*Â* My contribution was to
design
and construct a heavy duty rotisserie to hold the pig over the pit.

I made a heavy duty steel frame and used one of the electric motors
and
gear heads that were used to tune the inductor coils in the big,
100,000
watt HF transmitters.Â* Worked great and rotated the pig at just the
right speed.

I forget exactly how many hours it took to cook it but I think it was
around 24 hours.



Harry would have just microwaved in over one of those transmitters
;-)

Naw, I simply would have gotten a local Puerto Rican restaurant to
prepare the meal.


And fed 50 people and their families?

Oh, I see.Â* I got mine.Â* Screw you.



There are some terrific Puerto Rican recipes for pork. I was introduced
to them by the sister of a high school friend. She married a Puerto
Rican and moved to the island. Tried a number of pork dishes at several
of the local restaurants in their town and in her kitchen.

https://thenoshery.com/roasted-perni...an-roast-pork/


When we lived in Puerto Rico (off base) our next door neighbors were
super nice to Mrs.E. and I, often inviting us over for home cooked
traditional Puerto Rican dishes. They were older, retired and
she was a fantastic cook. Got to try things that I'll probably
never see or hear of again. It was fun and they were awesome people.

Chuck Roast
 

Keyser Soze wrote:
On 5/14/18 12:37 AM, Bill wrote:
Tim wrote:
Keyser Soze
- show quoted text -
Naw. I'm really not very very interested in what passes for epicurean
delights between you and FilthyJohn. Unbigly. I'm not saying that
because I have exotic taste in foods. I don't. I prefer seafood and
chicken/turkey to beouf, but I do eat beef products every few weeks or
at least once a month. I had a kosher hot dog last week.

.........

I like swapping recipes with about anyone. Especially if it’s simple.
John cooks some great stuff and takes his Cooking seriously. I really
enjoy his recipes and he likes the ones I send him. To us, there’s more
to life than politics.


Easier than last nights dinner. Group of us were camping, annual get
together, normally with abalone and diving. But abalone closed this year.
We chipped in and one of the guys did a pit roast of a a 250# porker.
Wrapped in some fruit and banana leaves, 1.5cord of oak, and 18 hours.
Very tasty. Not quick, not cheap. $850 for porky. And about $1150 total.


You should have sent someone out for pulled pork sandwiches. We have a
pretty good local restaurant that does a great job with ribs and pulled
pork, and sells a first class overstuff pulled pork sandwich for $8 with
fries and coleslaw. There's enough pork in the order for two sandwiches.

18 hours? That's really, too too too funny. Idle hands and idle minds.


18 hours Hawaii style. Some people actually like to accomplish something
in their life.

Chuck Roast
 

True North wrote:
Keyser Soze

- show quoted text -

"You should have sent someone out for pulled pork sandwiches. We have aÂ*
pretty good local restaurant that does a great job with ribs and pulledÂ*
pork, and sells a first class overstuff pulled pork sandwich for $8 withÂ*
fries and coleslaw. There's enough pork in the order for two sandwiches.Â*

18 hours? That's really, too too too funny. Idle hands and idle minds."Â*


Who says their hands were idle?
No telling what goes on when a bunch of repugnants get together out in the woods.



Get off your drunken ass and do something. There were the kids riding
bikes, people swimming and jumping off a log in to the river. Some dominos
played, my godson and his wife came up for the get together and brought a
bunch of really fantastic avocados from their tree. Get caught up on what
friends have been doing since the last get together. Do not judge others
by your experiences.

Chuck Roast
 

Its Me wrote:
On Monday, May 14, 2018 at 9:12:44 AM UTC-4, Tim wrote:
Mr. Luddite
- show quoted text -
When we were stationed in Puerto Rico we had a pork roast. Someone got
the pig, slaughtered it and stuck it on a pole draining overnight in the
corner of the transmitter building we worked in. Meanwhile, a pit was
constructed outside for the fire/embers. My contribution was to design
and construct a heavy duty rotisserie to hold the pig over the pit.

I made a heavy duty steel frame and used one of the electric motors and
gear heads that were used to tune the inductor coils in the big, 100,000
watt HF transmitters. Worked great and rotated the pig at just the
right speed.

I forget exactly how many hours it took to cook it but I think it was
around 24 hours.
......

In-jinooity, Richard. Necessity is the mother of invention.

I trust the pig was tasty too!

No doubt that one and Bill's were very good!

Some folks think you can throw a Boston Butt on a pan with some seasoning
and liquid smoke, put it in the oven for three hours at 325, and that's
BBQ. I actually feel sorry for them.


We fed over a 150 people. The pot luck portion was great, even though was
a bit light on deserts.

Chuck Roast
 

wrote:
On Mon, 14 May 2018 08:03:34 -0400, Keyser Soze
wrote:

On 5/14/18 12:37 AM, Bill wrote:
Tim wrote:
Keyser Soze
- show quoted text -
Naw. I'm really not very very interested in what passes for epicurean
delights between you and FilthyJohn. Unbigly. I'm not saying that
because I have exotic taste in foods. I don't. I prefer seafood and
chicken/turkey to beouf, but I do eat beef products every few weeks or
at least once a month. I had a kosher hot dog last week.

.........

I like swapping recipes with about anyone. Especially if it’s simple.
John cooks some great stuff and takes his Cooking seriously. I really
enjoy his recipes and he likes the ones I send him. To us, there’s more
to life than politics.


Easier than last nights dinner. Group of us were camping, annual get
together, normally with abalone and diving. But abalone closed this year.
We chipped in and one of the guys did a pit roast of a a 250# porker.
Wrapped in some fruit and banana leaves, 1.5cord of oak, and 18 hours.
Very tasty. Not quick, not cheap. $850 for porky. And about $1150 total.


You should have sent someone out for pulled pork sandwiches. We have a
pretty good local restaurant that does a great job with ribs and pulled
pork, and sells a first class overstuff pulled pork sandwich for $8 with
fries and coleslaw. There's enough pork in the order for two sandwiches.

18 hours? That's really, too too too funny. Idle hands and idle minds.

Typical Harry. Why cook anything yourself when you can get someone to
cook it for you?


He reminds me of a former neighbor. His mantra was HID. Hire it done.

Chuck Roast
 

Keyser Soze wrote:
On 5/14/18 8:43 AM, Tim wrote:

7:03 AMKeyser Soze
- show quoted text

18 hours? That's really, too too too funny. Idle hands and idle minds.

........


Harry, depending on what you want. cooking a 200 lb whole hog can take 18-24 hrs.


That's just wonderful, Tim, but it begs the question, why would I want
to cook a "200 lb whole hog"?


Because some of us have big get togethers. Started out as 5 families that
dove for abalone 46 years ago. We did not have any kids at the time, and
now have 4 granddaughters. Is usually a big abalone feed, but no season
this year.

Chuck Roast
 

Keyser Soze wrote:
On 5/14/18 9:45 AM, wrote:
On Mon, 14 May 2018 08:03:34 -0400, Keyser Soze
wrote:

On 5/14/18 12:37 AM, Bill wrote:
Tim wrote:
Keyser Soze
- show quoted text -
Naw. I'm really not very very interested in what passes for epicurean
delights between you and FilthyJohn. Unbigly. I'm not saying that
because I have exotic taste in foods. I don't. I prefer seafood and
chicken/turkey to beouf, but I do eat beef products every few weeks or
at least once a month. I had a kosher hot dog last week.

.........

I like swapping recipes with about anyone. Especially if it’s simple.
John cooks some great stuff and takes his Cooking seriously. I really
enjoy his recipes and he likes the ones I send him. To us, there’s more
to life than politics.


Easier than last nights dinner. Group of us were camping, annual get
together, normally with abalone and diving. But abalone closed this year.
We chipped in and one of the guys did a pit roast of a a 250# porker.
Wrapped in some fruit and banana leaves, 1.5cord of oak, and 18 hours.
Very tasty. Not quick, not cheap. $850 for porky. And about $1150 total.


You should have sent someone out for pulled pork sandwiches. We have a
pretty good local restaurant that does a great job with ribs and pulled
pork, and sells a first class overstuff pulled pork sandwich for $8 with
fries and coleslaw. There's enough pork in the order for two sandwiches.

18 hours? That's really, too too too funny. Idle hands and idle minds.

Typical Harry. Why cook anything yourself when you can get someone to
cook it for you?


I do a lot of cooking, Greggie. But why would I want to waste most of a
day cooking 200 pounds of something the guys down at "Adam's Ribs" can
do for eat-in or carry-out for $8, with no fuss and no muss? They have
great ribs, too. And fried chicken.


How much time is wasted cooking? The guy in charge likes doing the BBQ,
and probably 3 hours actual work. Get a big fire and burn down to coals,
season and wrap the pig in banana leaves, wrap in wet burlap, place in
cooker, close lid, and 16 hours later open the lid or pit. Pull pig meat.
Prep time is the time you put in, the cooking does not require any
additional work. I realize you avoid the four letter word work in most
situations.

Chuck Roast
 

On Mon, 14 May 2018 09:56:21 -0400, Keyser Soze
wrote:

On 5/14/18 8:43 AM, Tim wrote:

7:03 AMKeyser Soze
- show quoted text

18 hours? That's really, too too too funny. Idle hands and idle minds.

........


Harry, depending on what you want. cooking a 200 lb whole hog can take 18-24 hrs.


That's just wonderful, Tim, but it begs the question, why would I want
to cook a "200 lb whole hog"?

I understand, you would need to have a lot of friends.

Chuck Roast
 

On Monday, May 14, 2018 at 12:15:38 PM UTC-4, Bill wrote:
Its Me wrote:
On Monday, May 14, 2018 at 9:12:44 AM UTC-4, Tim wrote:
Mr. Luddite
- show quoted text -
When we were stationed in Puerto Rico we had a pork roast. Someone got
the pig, slaughtered it and stuck it on a pole draining overnight in the
corner of the transmitter building we worked in. Meanwhile, a pit was
constructed outside for the fire/embers. My contribution was to design
and construct a heavy duty rotisserie to hold the pig over the pit.

I made a heavy duty steel frame and used one of the electric motors and
gear heads that were used to tune the inductor coils in the big, 100,000
watt HF transmitters. Worked great and rotated the pig at just the
right speed.

I forget exactly how many hours it took to cook it but I think it was
around 24 hours.
......

In-jinooity, Richard. Necessity is the mother of invention.

I trust the pig was tasty too!

No doubt that one and Bill's were very good!

Some folks think you can throw a Boston Butt on a pan with some seasoning
and liquid smoke, put it in the oven for three hours at 325, and that's
BBQ. I actually feel sorry for them.


We fed over a 150 people. The pot luck portion was great, even though was
a bit light on deserts.

Just think... with harry's approach and $1200, you could have fed them a cold BBQ sandwich, cold fries and no desert.