Geir Widar
TVWBB Wizard
I don’t know if any of you remember last year’s thread about the Arctic pigs, but this year I did not want to wait at the meat counter at the store, so I bought one. Or, more precisely, a half one. I wonder if it was this cutie.
Thanks to Ondřej Ryjáček for «lending» me the picture.. (Reading this and Do Not Like, Ondřej? Contact me, and I will remove the great pic)
Want to read more about the Arctic pigs? Look here:
http://tvwbb.com/showthread.php?36288-Mountain-pig-the-Arctic-way&highlight=arctic+pig
Now, after visiting the farmer in Valdres, where I happen to own a cabin where I stayed over night, picking junipher for smoke wood, and then cutting the pig into suitable pieces after returned to my home, I wanted to copy last year’s success by grilling a rib piece on the rotisserie. Goes sort of like this.
A very simple cook, rubbed on some California peppers, (once again, thank you Mr. Lampe,) salt, and did my best to make the meat dizzy.
After a couple of hours at f400, it was finished. Simple as that.
Looks quite nice, I think.
This is not one of my best shots, but, hey, I was hungry! Served with cooked potatoes and a Norwegian unfermented version of sauerkraut. The meat was juicy, mild and not too “porky”. I do not regret buying half a pig.
Next thread in a few days, Arctic Pig hot smoked bacon.
And later, at last I've been able to get hold of a big pork shoulder. Pulled pork for the first time, after owning a WSM for several years. My first allnighter.
As always, thank you for your time.
Thanks to Ondřej Ryjáček for «lending» me the picture.. (Reading this and Do Not Like, Ondřej? Contact me, and I will remove the great pic)
Want to read more about the Arctic pigs? Look here:
http://tvwbb.com/showthread.php?36288-Mountain-pig-the-Arctic-way&highlight=arctic+pig
Now, after visiting the farmer in Valdres, where I happen to own a cabin where I stayed over night, picking junipher for smoke wood, and then cutting the pig into suitable pieces after returned to my home, I wanted to copy last year’s success by grilling a rib piece on the rotisserie. Goes sort of like this.
A very simple cook, rubbed on some California peppers, (once again, thank you Mr. Lampe,) salt, and did my best to make the meat dizzy.
After a couple of hours at f400, it was finished. Simple as that.
Looks quite nice, I think.
This is not one of my best shots, but, hey, I was hungry! Served with cooked potatoes and a Norwegian unfermented version of sauerkraut. The meat was juicy, mild and not too “porky”. I do not regret buying half a pig.
Next thread in a few days, Arctic Pig hot smoked bacon.
And later, at last I've been able to get hold of a big pork shoulder. Pulled pork for the first time, after owning a WSM for several years. My first allnighter.
As always, thank you for your time.
