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Step 20Finishing off
Here is the carcass with most of the easy meat stripped off it. There is still loads of good meat left, so let's make the most of this too: Mix some honey with the remainder of the basting and paint the meat. Left the basting caramelize for another 30 minutes, and then strip the last of the meat off.
Once everyone has had their fill, it is time to collect the leftovers.
Spare Ribs: Take the kitchen shears and cut the rib cage along the spine. You now have two most excellent sets of spare ribs for the next BBQ. Freeze them until required. To make BBQ'ed Spare Ribs, make a basting sauce - plenty of BBQ basting sauce recipes here on Instructables , brown the ribs in the BBQ, paint the basting on, caramelize the basting, et voila: a sweet reminder of the chef's hard work.
A pretty damn good chili: The rest of the carcass can be hacked up into large chunks, the meat can be stripped off the bones, cut into bit-sized chunks and frozen. Use this meat and some minced beef for an excellent chili. Again, plenty of recipes here on Instructables for the ultimate chili.
Bones: You have a dog? Give the dog a bone! He will be happy as Larry.
The whole chickens: If you opted for stuffing chickens in the cavity, you will now have 3 very tender, slow-cooked chickens. Strip the meat of the bones using your fingers and use all the soft bones to make a chicken stock and save it for soups and gravies in freezer bags. Use the chicken for sandwich fillings and chicken-and-mushroom pies.
Clean up! While the fat is still hot, run it off into a bucket. Be prepared for at least 20 liters of fat from a hog this size. What can you do with the fat? Make soap from first principles by boiling it with wood ash maybe? Just don't pour it down the drain, unless you wish to incur the wrath of you local council / municipality. Give the rotisserie a good scrub as soon as possible before the remaining fat starts to congeal. A power washer works well here.
Once everyone has had their fill, it is time to collect the leftovers.
Spare Ribs: Take the kitchen shears and cut the rib cage along the spine. You now have two most excellent sets of spare ribs for the next BBQ. Freeze them until required. To make BBQ'ed Spare Ribs, make a basting sauce - plenty of BBQ basting sauce recipes here on Instructables , brown the ribs in the BBQ, paint the basting on, caramelize the basting, et voila: a sweet reminder of the chef's hard work.
A pretty damn good chili: The rest of the carcass can be hacked up into large chunks, the meat can be stripped off the bones, cut into bit-sized chunks and frozen. Use this meat and some minced beef for an excellent chili. Again, plenty of recipes here on Instructables for the ultimate chili.
Bones: You have a dog? Give the dog a bone! He will be happy as Larry.
The whole chickens: If you opted for stuffing chickens in the cavity, you will now have 3 very tender, slow-cooked chickens. Strip the meat of the bones using your fingers and use all the soft bones to make a chicken stock and save it for soups and gravies in freezer bags. Use the chicken for sandwich fillings and chicken-and-mushroom pies.
Clean up! While the fat is still hot, run it off into a bucket. Be prepared for at least 20 liters of fat from a hog this size. What can you do with the fat? Make soap from first principles by boiling it with wood ash maybe? Just don't pour it down the drain, unless you wish to incur the wrath of you local council / municipality. Give the rotisserie a good scrub as soon as possible before the remaining fat starts to congeal. A power washer works well here.
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