New member from Angus
Posted: 21 May 2014, 09:25
Hi
I've been barbecuing since I went to Canada and the US in 1984 when I was on a gap year. Since then I was a restaurateur / hotelier with an outside catering sideline specialising in charcoal fired spit-roasts - pigs and lambs mostly. I would spit up the pig, tie up the inside to the spit, slow cook it in a converted catering gas oven about 5 and a half feet long. When it was up to temperature, transfer it to the charcoal pit and spit roast it for another 3 hours.
I have since changed career (to teaching - much better holidays!!) and occasionally do catering gigs. I now want to get an American type trailer smoker BBQ which does ribs, brisket, pulled pork etc
I'm very interested in anyone's experiences of these and all types of BBQing.
Yours
Walter
I've been barbecuing since I went to Canada and the US in 1984 when I was on a gap year. Since then I was a restaurateur / hotelier with an outside catering sideline specialising in charcoal fired spit-roasts - pigs and lambs mostly. I would spit up the pig, tie up the inside to the spit, slow cook it in a converted catering gas oven about 5 and a half feet long. When it was up to temperature, transfer it to the charcoal pit and spit roast it for another 3 hours.
I have since changed career (to teaching - much better holidays!!) and occasionally do catering gigs. I now want to get an American type trailer smoker BBQ which does ribs, brisket, pulled pork etc
I'm very interested in anyone's experiences of these and all types of BBQing.
Yours
Walter