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OT: Pig Roast Argentinian Style

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Comments

  • Legume
    Legume Posts: 14,627
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    That looks like a blast and ballsy as hell to just run with it without anyone that had done it before.  Congrats, excellent cook.
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  • johnmitchell
    johnmitchell Posts: 6,581
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    Great post to follow... Love the part about the kids.. Thanks for sharing.
    Greensboro North Carolina
    When in doubt Accelerate....
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  • BigWings
    BigWings Posts: 172
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    A friend just this picture of me expressing a dissenting view to my brother's girlfriends dissenting view of the pig roast!   She is a vegetarian but she brought this along as a good natured jab.   I think most of you will agree this was a much-needed photo bomb!

    New Brunswick, Canada

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  • gmac
    gmac Posts: 1,814
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    You need to talk to your brother... And yes, the photobomb was a good start.
    Mt Elgin Ontario - just a Large.
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  • dldawes1
    dldawes1 Posts: 2,208
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    Awesome cook...you've almost convinced me to give it a try....maybe I'll start off with a squirrel or something a little smaller though !!!!

    Looks good brother !

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    This was awesome.  I really enjoyed following along and it looks like a great time.  That last picture is just frikkin hilarious. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Focker
    Focker Posts: 8,364
    edited June 2016
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    Nice post man.  Truly defines what it's all about.  Pig, fire, good peeps, and great times.  You guys would fit right in with my crew.  
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • BigWings
    BigWings Posts: 172
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    Focker said:
    Nice post man.  Truly defines what it's all about.  Pig, fire, good peeps, and great times.  You guys would fit right in with my crew.  
    Thanks man, brothers in smoke!

    New Brunswick, Canada

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  • BigWings
    BigWings Posts: 172
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    One more thing, for an appetizer I threw some 1.5" rib eyes on the coals and sliced them on a cutting board dressed in olive oil, basil, thyme, garlic salt and pepper.   They lasted about 90 seconds!   

    New Brunswick, Canada

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  • Ima_good_egg
    Ima_good_egg Posts: 590
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    That's quite an adventure!  
    Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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