Hi fellas,

was wondering if anyone would know where l could hire or buy a spit to cook a whole pig for up to 50kg in sissaket erea. The inlaws or wife have never had this great way to do pork.

cheers big ears

Send a PM to IssanAussie He breeds pigs, lives not too far from Sisaket and I seem to remember him having a setup like you want.

Funny you should post this question: my friend and I just finished building a pig roasting bbq this week.

You can order a entire set up from Ali Express, but look at Eakars barbecue online, they are the company that Ali Express uses. Emma there is very helpful

I bought a motor online but it didn't work out. So we started with a 1400rpm electric motor we bought here and geared it down to turn at 3rpm. Made spit and all brckets using local materials. Used some stainless purchased here localy. Spit and motor will do 50kg pig no problem.

Funny you should post this question: my friend and I just finished building a pig roasting bbq this week.

You can order a entire set up from Ali Express, but look at Eakars barbecue online, they are the company that Ali Express uses. Emma there is very helpful

I bought a motor online but it didn't work out. So we started with a 1400rpm electric motor we bought here and geared it down to turn at 3rpm. Made spit and all brckets using local materials. Used some stainless purchased here localy. Spit and motor will do 50kg pig no problem.

any pics of your project/creation please

Will post some later today

Send a PM to IssanAussie He breeds pigs, lives not too far from Sisaket and I seem to remember him having a setup like you want.

I think he stopped breeding and has been back in Aus for some time. Sorry IA if I got that wrong - working on third hand gossip.

If he is still active - check his profile page - no harm in PM'ing wherever he is.

My response would have been to get the village blacksmith to knock one up, but he lives opposite my MIL in the next village

Thanks SantiSuk.

Many years ago I had a pig on a spit using a spit made from bamboo. Ex BiL used a complete stem to make it. It worked out well but took a lot of attention turning the pig every 10 or so minutes.

Send a PM to IssanAussie He breeds pigs, lives not too far from Sisaket and I seem to remember him having a setup like you want.

I think he stopped breeding and has been back in Aus for some time. Sorry IA if I got that wrong - working on third hand gossip.

If he is still active - check his profile page - no harm in PM'ing wherever he is.

My response would have been to get the village blacksmith to knock one up, but he lives opposite my MIL in the next village

Could well be right. Haven't seen him in person or on forums for quite some time.

Have seen them cooked on bamboo,have butterflied the pig and turn by hand every

Few minutes

I've always wanted to do the same thing seeing as the last huge pig I bought was cut up into mincemeat and made into soup which I thought was a waste of time buying and slaughtering a whole pig.

I wonder why Thais don't spitroast whole pigs? I know it's big in Philippines.

aussiesteve63, saw your post on different topic, looks like you live in Sarakham. If you get a chance send me a PM.

Regards

Send a PM to IssanAussie He breeds pigs, lives not too far from Sisaket and I seem to remember him having a setup like you want.

I think he stopped breeding and has been back in Aus for some time. Sorry IA if I got that wrong - working on third hand gossip.

If he is still active - check his profile page - no harm in PM'ing wherever he is.

My response would have been to get the village blacksmith to knock one up, but he lives opposite my MIL in the next village

Could well be right. Haven't seen him in person or on forums for quite some time.

Seems that he's still back home. Got him added at Skype, so please if you type his name, you'll find him. I think his wife's still doing some farming.

You meant Tony, right?

Here are a couple of pics of the new bbq. Going to test drive it this weekend

Here are a couple of pics of the new bbq. Going to test drive it this weekend

wow i am impressed now that is called engineering well done more fun than the end product

get the wife to pop into town,there are normally plenty of welders that would knock up one for you.

Here are a couple of pics of the new bbq. Going to test drive it this weekend

oh my buddha l can taste it now. you have given me the idea to look for a goog metal worker. somewhere in sisaket.

sheers dinger

Here are a couple of pics of the new bbq. Going to test drive it this weekend

oh my buddha l can taste it now. you have given me the idea to look for a goog metal worker. somewhere in sisaket.

sheers dinger

You will need a mchine shop to fabricate a couple of the parts, but we found on in the middle of sakon nowhere so you should be able to find one.

I think we have as many discrded parts as we have actual working parts. It was a bit of trial and error

Here was one made with a bicycle, treadmill, 2x4s and concrete blocks. A Lao friend in Texas.

All things considered I think it came out okay for the first attempt

All things considered I think it came out okay for the first attempt

That looks awesome and tasty!

Sorry, double post, please delete.

All things considered I think it came out okay for the first attempt

Hey there Dinger,

did you kill the pig and cook it or did you put it in a cooler for a few days. l am asking because l bought a pig last year the in-laws just knocked its head sevearal times to the poor bugger was dead. chopped him up and was cooking stir frys within the hour. l suppose it is the thai way of curing meat. by the way your cooked pig looks bloody tasty

We had the local butcher take care of everything for us. He delivered the cleaned and dressed out pig in the evening and we iced it until the next morning.

One recommendation I read said to keep it cold for 3 dys prior to cooking to allow the muscle fibers to relax making the meat less tough. But this one was great sitting just overnight.

We had the local butcher take care of everything for us. He delivered the cleaned and dressed out pig in the evening and we iced it until the next morning.

One recommendation I read said to keep it cold for 3 dys prior to cooking to allow the muscle fibers to relax making the meat less tough. But this one was great sitting just overnight.

can l ask how many kilo and how much for butcher

Was a wonderful evening Dinger thanks for the invite

We had the local butcher take care of everything for us. He delivered the cleaned and dressed out pig in the evening and we iced it until the next morning.

One recommendation I read said to keep it cold for 3 dys prior to cooking to allow the muscle fibers to relax making the meat less tough. But this one was great sitting just overnight.

can l ask how many kilo and how much for butcher

Check your PM