Haven't been on the board in a while but I have had a few post-worthy moments I feel like I could share during the time away... This was definitely one of them. Had a catering a while back and decided to make an Asado rig to cook 2 roaster pigs and 2 Porchettas.
It all came out pretty nicely and had good feedback on the set up and food. :thumb:
The Build:
Welded up a 4'x4' frame out of 2" Angle iron
Then added the supports for the uprights that would be able to tilt further or closer to fire as needed
Added the adjustable cross frames to fasten the hogs to
once that was sorted I got to work on the adjustable fire/roasting shelf
I had planned on hanging some chickens and so I installed a hanging loop but actually didn't end up using it for this event.
The Prep:
Had 2 whole and 2 half hogs to prep
Separated the ribs from the spine to open them up and seasoned them up with a kind of chimmichurri with lots of garlic, parsley, basil, BP, salt, RPF & salt and rested overnight. Likewise with the porchetta.
BTW with a sharp knife held leaning into the rib side of the hog and your other had tilting the backbone down into the loin as well you can cut right through that rib/backbone joint with some firm pressure. I like a knife with a shorter blade for this for good leverage.
Deboned, seasoned and trussed up
The Cook:
Got the fire lit and the pigs on the asado
Then got the porchettas on along with some pumpkins I was also roasting for the event... Yeh the rotisserie was struggling a bit with the weight :boxing:
Everything coming along nicely on a scorcher of a day!!
This is how it all ended up :biggrin1:
It was yummy! There was nothing left over for a goodie bag to take home... Should've kept a secret stash lol, my fault :becky:
Cheers
It all came out pretty nicely and had good feedback on the set up and food. :thumb:
The Build:
Welded up a 4'x4' frame out of 2" Angle iron
Then added the supports for the uprights that would be able to tilt further or closer to fire as needed
Added the adjustable cross frames to fasten the hogs to
once that was sorted I got to work on the adjustable fire/roasting shelf
I had planned on hanging some chickens and so I installed a hanging loop but actually didn't end up using it for this event.
The Prep:
Had 2 whole and 2 half hogs to prep
Separated the ribs from the spine to open them up and seasoned them up with a kind of chimmichurri with lots of garlic, parsley, basil, BP, salt, RPF & salt and rested overnight. Likewise with the porchetta.
BTW with a sharp knife held leaning into the rib side of the hog and your other had tilting the backbone down into the loin as well you can cut right through that rib/backbone joint with some firm pressure. I like a knife with a shorter blade for this for good leverage.
Deboned, seasoned and trussed up
The Cook:
Got the fire lit and the pigs on the asado
Then got the porchettas on along with some pumpkins I was also roasting for the event... Yeh the rotisserie was struggling a bit with the weight :boxing:
Everything coming along nicely on a scorcher of a day!!
This is how it all ended up :biggrin1:
It was yummy! There was nothing left over for a goodie bag to take home... Should've kept a secret stash lol, my fault :becky:
Cheers
