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The Way The Other Half Does It

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  • Troutman
    Club Member
    • Aug 2017
    • 7968
    • 1521

    • OUTDOOR COOKERS

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    The Way The Other Half Does It

    My lovely wife of 24 years is originally from the Philippines. She and her ex-pat community still religious cook Filipino food from back home receipes; like adobo, inasal, pansit, lumpias...the list goes on and on. What they really pride themselves in, however, and what shows up at every grand occasion is lechon....or roasted suckling pig. I would have to say it is probably their national dish, although I'm sure I'd get arguments on that. As soon as I figure out how to convert some of the dishes to traditional grilling or barbecuing, I'll post some of them. I thought in the meantime you would be interested in seeing how they cook pig in the Philippines.

    It remains a backyard tradition to cook lechon on a spit turning it over an open fire......

    Click image for larger version  Name:	Lechon-pit 04.jpg Views:	1 Size:	430.0 KB ID:	464009

    ...the meat is amazingly moist and delicious but its the skin that's to die for. I would just eat a meal of skin if I could. Given the fact that city dwellers, like in Manila, don't have the luxury of a back yard, they have grown a whole cottage industry of preparing suckling pig for all manner of occasions. Here a guy has taken it to a new extreme. He has like 38 spits going at any one time. He has them rigged to a motor that turns a sprocket that turns a long chain that turns the spit rods. The rest is just tending to coals.....


    Click image for larger version  Name:	Lechon-pit 03.jpg Views:	1 Size:	164.9 KB ID:	464012

    Click image for larger version  Name:	image_58186.jpg Views:	1 Size:	16.2 KB ID:	464011
    Click image for larger version  Name:	image_58185.jpg Views:	1 Size:	154.7 KB ID:	464010

    In an age where we spend hundreds of dollars on cookers and gadgets and sweat the small change, the other half is definitely eaten good in the neighborhood at little or no expense (outside the pig itself !!). I'll try to share some recipes that adapt well to grilling and perhaps smoking in the near future. Hope you enjoyed seeing this, or at least found it interesting !!

    TROUTMAN STEVE......
    Last edited by Troutman; March 7, 2018, 12:15 PM.
  • Spinaker
    Moderator
    • Nov 2014
    • 10984
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

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    #2
    Awesome post, Steve! Sign me up!

    Comment


    • Steve B
      Steve B commented
      Editing a comment
      And what are you holding in your arms??
      Sorry couldn’t resist.
  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3228
    • Atlantic Highlands, NJ
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    #3
    Looks like a very fine tradition indeed!

    Comment

    • gijsveltman
      Club Member
      • Dec 2016
      • 201
      • San Salvador, El Salvador

      #4
      That looks GOOD!!

      Comment

      • Skip
        Founding Member
        • Jul 2014
        • 3827
        • Blue Earth, Minnesota
        • LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

        #5
        Wow, that is really cool. I can't wait to hear more.

        Comment

        • DeusDingo
          Founding Member
          • Jul 2014
          • 1158
          • Madison, WI
          • Weber Q320 grill
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          #6
          i really want to try one those suckling pigs one of these days

          Comment

          • Frozen Smoke
            Club Member
            • Nov 2017
            • 1530
            • Northern Mn

            #7
            Wow! How cool is that!?! Excellent post!

            Comment

            • lonnie mac
              Club Member
              • Jul 2016
              • 1352
              • Bacliff, TX
              • Motovlogging for the freedom of old Hippies...

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              #8
              I have always been fascinated by the lechon cook. I came across a really cool video not long ago about this. I'll try and dig it up! Dang starving now!

              Comment

              • Mr. Bones
                Charter Member
                • Sep 2016
                • 10411
                • Kansas Territory
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                #9
                Fantastic, Troutman !
                Thanks fer sharin!

                Comment

                • Sfdrew28
                  Club Member
                  • Jan 2018
                  • 258
                  • Pacifica, CA

                  #10
                  I have friends in the phillipines and the city next to me has the largest Filipino community in the US so I am very familiar with the food. Lechon is delectable.
                  This photo below was a lechon pig I decided to dine on seven years ago while there. It was just sitting on the side of the road like no big deal. Click image for larger version  Name:	1F224831-AAB2-4B96-BA52-A4D3E6228925.jpeg Views:	1 Size:	109.3 KB ID:	464212
                  Last edited by Sfdrew28; March 7, 2018, 07:27 PM.

                  Comment


                  • bardsleyque
                    bardsleyque commented
                    Editing a comment
                    I love his slicing knife! That really looks good.

                  • Butchman
                    Butchman commented
                    Editing a comment
                    Snoot!

                  • Sfdrew28
                    Sfdrew28 commented
                    Editing a comment
                    Butchman snoot???
                • Elton's BBQ
                  Club Member
                  • Apr 2016
                  • 2628
                  • Saltnes Norway
                  • Genesis 320 Limited
                    Weber One Touch 57cm
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                  #11
                  Thanks for sharing 👍🍺 Troutman

                  Comment

                  • Nate
                    Banned Former Member
                    • Apr 2015
                    • 3794
                    • Quarantined

                    #12
                    Awesome! Thanks for sharing. I think we get too caught up in our gadgets sometimes.

                    I’m curious... how big of a tank and how many SV circulators would you need for one of those? Asking for a friend.

                    Comment


                    • Troutman
                      Troutman commented
                      Editing a comment
                      Well my 20,000 gallon swimming pool and a couple of boat motors might do the trick

                    • bardsleyque
                      bardsleyque commented
                      Editing a comment
                      agreed!
                  • Buck Flicks
                    Club Member
                    • Jul 2017
                    • 340
                    • Dee Eff Dub, TX

                    #13
                    That all looks delicious. I remember when I was a yout, our church did a roasted suckling pig on a spit at the fall festival. It was outstanding.

                    The last picture in the OP looks like some kind of twisted carnival game, though.

                    Comment

                    • Yno
                      Yno
                      Former Member
                      • May 2015
                      • 406
                      • Do you know the way to San Jose?

                      #14
                      Many years ago I had a Filipino boss who had a party at his house. We cooked a whole pig on a big hand cranked beer fueled spit. It was absolutely fabulous. When I win the lottery and have a huge yard I am going to duplicate this. I'll buy the beer and the pig, and invite a bunch of hand crankers.

                      Comment

                      • Henrik
                        Founding Member - Moderator Emeritus
                        • Jul 2014
                        • 4519
                        • Stockholm, Sweden

                        #15
                        Really cool, thanks for posting!

                        Comment

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                        2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                        We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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