Well, Was a good test cook, everyone liked all the meats we cooked. In June we get to do it all over again for the whole institute. We had two of the Big John cookers with the rotisseries, one for goat, one for lamb. We also had one of the
La Caja China cookers to cook the whole pig.
I'd have to side with Larry on the goat, wasn't a big fan of it, tasted fine but the smell was a bit much.
The pig could have gone another hour/hour 1/2. Was up to temp, but prefer it falling off the bone myself. Probably would have been done , but we had a almost 90 lb pig and didn't' have the coals spread out evenly all the time. We figured out that a bit late, so will improve on it next time.
Have more pics, just too tired tonight to get them posted, will do them tomorrow.