Where having a little function at the Cowboy Church in April. We've got a 500-550 pound grass fed Jersey steer. We'd like to cook the whole thing. I have cooked a whole hog before. I used to have a mobil pit, that cooked with indirect heat. Using that, big pieces of meat weren't a problem. I loaned it to gentlemen, and he moved and took it with him.
Two schools of thought:
1. Break the carcass down, and cook it on electric smokers (my preference)
2. Cook rotisserie style, over a bed of coals. (I'll have to build this)
What idea you got?
Two schools of thought:
1. Break the carcass down, and cook it on electric smokers (my preference)
2. Cook rotisserie style, over a bed of coals. (I'll have to build this)
What idea you got?