[633363]

I read you guys & girls have a yearly BBQ, Well why not kick it up a dozen notches. I am the "PIG MAN" I roast whole pigs, slabs & slabs of ribs & all other meats. Trust me its worth the cost, when you try my handywork... Any questions ask any of the Freeport Tuna Club members, I've done a few Pig roasts for them. (I am a member also).
I usually Roast / smoke on the weekends & holidays. drop a line or land line @ 516 582 3042. Have a great summer to one & all....
Togzilla......

 

[ahiman]

All hail the mighty pua'a

Oink! I'm a fan of the pig.

We do quite a few luau's out here and the pig is cooked in an Imu (underground oven). It's seasoned with some sea salt and placed in chicken wire. The fire is lit and the rocks are heated for a few hours. The coals are cleaned out then some banana stumps and leaves get tossed over the hot rocks. The porker goes in the Imu and more banana and Ti leaves are placed on top of the pig. Then wet burlap bags are placed over Mr. Pig and the whole thing is covered in wet sand. Last but not least a tarp covers the pit and the edges are covered in more sand to prevent any steam leakage. The Imu acts like a pressure cooker. Depending on the size of the pig, it can take anywhere from 4-8 hours before it's done. When porky comes out of the Imu, everyone gathers around for some mighty fine grinds. Throw in some poi and I'm good to go.

This post edited by ahiman 02:31 AM 06/30/2008

 

[gverb1219]

Hmmmmmmmmmmm................maybe you could do one at our raft ups................do you have a floating pig roaster to tow behind a boat......

Ernie what the heck you doin up so late....er...........early

 

[gverb1219]

Whooops, forgot the 6 hour time differance

......carry on.

 

[edvac]

half a cow

 

[gverb1219]

Heya Ed.,where ya beeeeen

 

[AZFISHKILLER]

I think Ed is in the drive by mode.

 

[MakoMike]

Do you only work on Long Island?

 

[633363]

BBQs & Pig Roasts

I have cooked Hogs in every style & method for more than a decade. I learned pig roasting from my "granpa" in Puerto Rico, the seasonings & crunchy skin speak for themsevles. Low & behold the way I cook them now with my "spit" on a trailer on site while you smell, droole & watch is awesome. Just ask anyone who has tried my handywork... They are roasted / smoked in a fraction of the time.
I have done cookouts in Brooklyn, Queens, & Staten Island As well as Nassau/Suffolk County. Make some calls guys & galls do your homework & find out for youselves, My bretheren @ the FTC will tell Ya !!!
The cooks name is "Rafy" AKA; Togzilla...