Whole Hog
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Joe Abad's Groups
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Tailgating
49 members
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Whole Hog
67 members
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It's All About The Smoke
260 members
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Ribs
472 members
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Beef Brisket
277 members
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Joe Abad's Page
Latest Activity
Joe Abad commented on Chuck Nute's group 'It's All About The Smoke'
Last year I bought a chunk of Corned Beef at Safeway because it was on a 40% off sale. Soaked it 24 hour in water, with several changes then smoked it. I am not a purist but it tasted as good as pastrami from a deli...
Joe Abad commented on Thomas Nisbet's group 'Whole Hog'
Aloha gang... Here are a few pics of a hog roast I did last weekend. It was 155 lbs dressed and took 6-1/2 hours on a rotisserie.
Joe Abad replied to Thomas Nisbet's discussion 'Flipping the Pig' in the group Whole Hog
Hi Chuck... I do alot of hog roasts but not on a grill or pit. I have several motorized rotisseries and prefer to do it that way. First of all it takes 40 to 50 percent less time and IMHO the hog turns out very moist, because the cavity is sewn shut…
Joe Abad replied to Lon Matheny's discussion 'Suggestions???' in the group Whole Hog
I never roasted a whole hog on a grill... but have done dozens of dozens and dozens on a rotisserie. It takes between 5 and 6 hours to cook a 125 pound hog. I season with salt and stuff it with lemon grass.
Joe Abad commented on Chuck Nute's group 'It's All About The Smoke'
Aloha Chuck... Thanks for the informative write-up on "smoking." I been doing "in the ground" pit cooking in an IMU for over 50 years and there is no smoke. The heat to cook the meat is generated from the red-white hot lava…
It's All About The Smoke
For those of us who love smokers as much, or more than we love grills.
Joe Abad joined Chuck Nute's group
Profile Information
- Rate your grilling experience?
- Expert
- How long have you been grilling?
- 55 years
- What is your favorite thing to grill?
- roast whole hogs on a spit & in an imu.
Joe Abad's Blog
Aloha BBQers
Posted on August 8, 2009 at 12:41am 0 Comments 0 Likes
My name is Joe Abad and I live in the Pacific Northwest corner if the United States about 20 mile north of Seattle. I found my way here by way of FB. I was born and raised in Hawaii and went to college in CA in 1960 and worked in Los Angeles and moved to Seattle in '79. Retired after 43 years as a contract administrator/project manager. I been cooking ever since grade school and my "specialty" is roasting whole hogs, either on a spit or in the ground. Last week I cooked one on the spit and one… Continue
Comment Wall (2 comments)
- At 11:08pm on June 22, 2011,
Brian Sisolak said… Joe - I was searching for some hints on doing a Hawaii-style pig in the ground, found your post here and on tvwbb.com. I’ve cooked 100 lbs pigs before on an open rotisserie, but in September want to take one a kalua style pig. I’ve found good information online, but am trying to find large volcanic rock and ti leaves. I live in Seattle, so thought maybe you knew of some good local resources.
Thanks in advance,
Brian
- At 6:52am on August 13, 2009,
Ryan Cate said… - What's an IMU?
Latest Activity
BONELESS BEEF SHORT RIBS
BEEF SHORT RIBS (BONELESS) & MARINATED, GRILLED ARTICHOKE HEARTS.
A photo by Memo Garcia was featured
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