I have since lowered it down to 275°. I'd like it to be ready around 4:30-5:00 p.m. so that I can feed people by 6:00 p.m.I was concerned about the color not being that dark mahogany as seen in the videos
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I have since lowered it down to 275°. I'd like it to be ready around 4:30-5:00 p.m. so that I can feed people by 6:00 p.m.I was concerned about the color not being that dark mahogany as seen in the videos
I lightly covered the shoulder area with foil and lowered it down to 250°.I have since lowered it down to 275°. I'd like it to be ready around 4:30-5:00 p.m. so that I can feed people by 6:00 p.m.
Our weather was perfect today in SoCal so I know your piglet will also be as good.
Heck yes. Perfect day for us HB. We have been talking about doing a pig in our 700. Those pictures are inspiring.Our weather was perfect today in SoCal so I know your piglet will also be as good.
If you decide to give it a try, check out Wild Forks in Costa Mesa. They have piglets that are the perfect size for the RT700 from Fermin Farms. The bad news is most of their nice proteins are flash frozen. The good news is that pork thaws very well and doesn’t have any noticeable side-effects.Heck yes. Perfect day for us HB. We have been talking about doing a pig in our 700. Those pictures are inspiring.
Thank you! Will definitely try this. We saved quite a bit of the skin.Day after leftover tip.... Cut up the skin into thin strips, pan fry them until crispy - pinch of salt and a dash of vinegar.