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Discussion in 'Pork' started by prplptcrzr2003, Jul 13, 2005.

  1. prplptcrzr2003

    prplptcrzr2003 Smoke Blower OTBS Member

    :) Feast your eyes on this baby! We enjoyed munching on this during our trip to Puerto Rico on 7/3. It was roasted over an open fire using wood from mango trees, and other various hardwoods. The turning mechanism was rigged from a washing machine motor and some other components and it turned the hog at a nice slow, steady pace. I couldn't tell if the mango tree made any difference in flavor, but boy, oh boy was it awesome nonetheless!!! This baby wieghed 80 lbs prior to cooking...so there was meat a' plenty for the 4th!
  2. soflaquer

    soflaquer Smoking Fanatic OTBS Member

    Wow, that looks nice!!! I'd love to smoke with some Mango Wood, but the trees I have in South Fla. are too precious to burn. (or at least until a Hurricane blows them over! LOL!).

    We have a strong PR population down here, and apparently this is a normal festive activity! I like the ingeniative idea of using the washing macine motor..................Brilliant!

  3. Wow that looks like some really great Que... whatever wood it was cooked on. I am sure that I speak for alot of us when I say I am jealous...Puerto Rico, sun, sand and warm water topped off with an 80# Pig. Sounds like a great 4th!

    The question that would be most important to my wife however, is were you able to get the washing machine back together after the smoke? LOL.
  4. prplptcrzr2003

    prplptcrzr2003 Smoke Blower OTBS Member

    LOL.....the mechanism was made specifically for smoking hawgs. I wish I could take credit for it, but it was a friend of my brother in law's who built it.
  5. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Reminds me of my meatcutting days. We had some customers that would order whole, de-haired suckling pigs for barbequeing. They never invited us to the pig roast but they would bring us some of the meat that they 'qued and MAN-O-MAN that was some fine eating. Whenever we would ask them what they used for their basting/mop sauce they would just smile and say "Catch ya' later". I did however taste just a hint of the South's finest libations-either Uncle Jack's Old #7 or Cousin Jimmy's sippin' whiskey. :D
  6. prplptcrzr2003

    prplptcrzr2003 Smoke Blower OTBS Member

    Hey Earl-
    This weekend, I am doing some ribs and I found a glaze recipe that is JD Old No.7 based. After I've tried it, and if it's good, then I'll post the recipe for those who are interested.