If anyone is going to be near Columbia SC next Saturday (June 9) stop by and see me, we are going to be cooking a whole cow over open flames and usually several other critters. http://www.bovinoche.com/ Plenty of food, fun, and Spirits. One of the winners from Forged in Fire will be there making knives One of these days I’m gonna get @shaneadams90 and @Patrick Rollins to come. If you can make it let me know I’ll be on the look out for you Some pics from last year Hope to see some of you there.
@BlueDogScout here are the pics. One day I’ll get @RedEyedHog, @Strigidae, @Patrick Rollins and @shaneadams90 to show up
Your welcome, it was a blast and the food was great. We started at 4am and we pulled the cow at 7:30 that night. We started one of the pigs at 2am and the other we started at 1:00 pm. We pulled one and the other was sort of a center piece then we chopped it. We also started 2 lambs at noon and pulled those at 6. We had 16 chickens, 12 trout and a grouper. Every dish was served with sides so we had plenty of stuffed people.
That is just awesome! I want to do this for friends at Halloween. Plan on doing a small pig and a goat. I have some time to prep. Any advice? Designs or wood suggestions? I like the rebar rack you used on a pig with cinder blocks.
The rebar racks are great and that’s a lamb, we usually use the for goats also. I would recommend hickory for the wood but if you can get fruit woods are great. Start with the head down to cook the shoulders, use coals up close and let the flame cook the higher pieces.
Awesome thank you, I was thinking of finding fruit wood for this. The rebar racks are all I will need I do believe.
Not at the moment. Since the idea behind it is to keep us small and lightweight so it will be easier to carry in a pack. That being said we may do a “base camp” model that will be a larger container for more like car camping/overlanding or cooking at home.
Soo cool, I'd love to try this with some aaa Alberta grass fed beef some day. Did you build the roaster?
from the Whispering Meadows (ontario farm) site: CDN $$ prices We price both our grassfed and grain-finished beef at $7.95 per pound, dressed weight. Once butchered into individual cuts, that works out to about $12.70 per pound, cut weight. An average side of beef (a half cow) works out to between $2,400 and $2,600. Compared to ordering the same amount of beef in individual cuts, an average-sized side of beef saves you around $1,575. For a family with two or three kids, you can expect this to last you around a year. An average half-side (quarter cow) is between $1,200 and $1,300, and saves you about $787 compared to buying the same amount of beef in individual cuts. This is a great choice for a single person or small family — just remember that because a side can only be cut one way, and you’ll be splitting it with another customer, it’s possible that you’ll have to compromise a little on your cutting preferences. These prices are lower than you would pay for most supermarket cuts of factory-farm beef, and an especially great deal compared to buying premium cuts at a specialty butcher — if you can even find comparable quality. We think you’ll find that our beef is the best you can find anywhere, and an outstanding value all around.
