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Restaurant starts BBQ-ing cows . . . WHOLE

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38 replies to this topic

#16    Wolvenblood


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Posted 14 May 2011 - 01:17 AM

you have my attention :P

#17    d e v i c e

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Posted 14 May 2011 - 09:04 AM


#18    Paracelse


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Posted 14 May 2011 - 01:36 PM

First come the grilling, then the roasting over pit??? When will it be deep fried cow???  :innocent:

Edited by Paracelse, 14 May 2011 - 01:36 PM.

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#19    danielost


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Posted 14 May 2011 - 01:49 PM

so some of you think it would have been better for him to quarter it and then grill it.  and they do that all the time.  and i believe i have seen a half a cow over an open pit.

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#20    WoIverine



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Posted 14 May 2011 - 02:46 PM


#21    StarGateAtlantis


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Posted 14 May 2011 - 02:48 PM

This reminds me of that aqua teen hungerforce where they deep fry a cow with a really huge fryer and fill it with a bunch of cheese. lol

#22    Wyrdlight


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Posted 14 May 2011 - 03:08 PM

Well, i dont see why it would not work if done correctly.

A BBQ makes too much heat.

A large, slow turning moterised spit would do a better job.

You can roast a large boar on a spit, dont see why you could not slow roast a small cow, though it would take a long time to cook, 12-14 hours at least.

#23    xXHellkittiesXx


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Posted 14 May 2011 - 05:59 PM


#24    glyndowers heir

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Posted 14 May 2011 - 06:35 PM

I can't see what the news is here

We have been roasting oxen for years at summer fetes and galas in the uk

and its been done in the states before as well

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#25    Wreck7


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Posted 14 May 2011 - 07:25 PM

View PostVerneph, on 13 May 2011 - 07:41 PM, said:

So, I only really have one question about all this:  ...Why?

  I think the last sentence in the article pretty much sums it up.

"I just think, given enough bourbon, these guys could solve all the problems of the world," she said.

In an effort to conserve energy the light at the end of the tunnel has been turned off.

#26    Sun Raven

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Posted 14 May 2011 - 07:47 PM

Incredible. One side of the world is dying of hunger and thirst. The other is thinking on how to roast entire cows.

I am baffled.

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#27    Wyrdlight


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Posted 14 May 2011 - 08:19 PM

View PostAlex01, on 14 May 2011 - 07:47 PM, said:

Incredible. One side of the world is dying of hunger and thirst. The other is thinking on how to roast entire cows.

I am baffled.

I dont see it as a problem.

Lets say you get married and have big recpetion after.

You want to feed 200+ people in a nice rustic fashion.  So slow cooking a cow is a good idea, indeed it would be far cheaper than buying all the meat pre-cut.

Indeed, hog-roasts are very popular at UK weddings, a small cow is roughly 2 and half times larger than a large pig, so for a large outdoor event, such as a wedding or a country fair, its perfect.

Mainly baecause you can take cuts over time, so the meat does not go cold + the fact that spit-roasting produces arguable the finest textured and flavoured meat due to the way the meat is cook, and the way it allows for basting the meat in a nice glaze.

So I dont see it as weasteful or frivolous.

#28    Taut



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Posted 14 May 2011 - 08:24 PM

At one point my brother and I were history buffs and we always wanted to do the whole roasted oxen thing that the Greeks and Romans occasionally did. Tear off a hunk of meat, quaff some wine, orgy with the group. Big killer orgy party, oh yeah.  Sounds like someone is getting close. :-)

#29    morganharmony


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Posted 15 May 2011 - 01:49 AM

very interesting i have a feeling my  dad and uncles may want to attempt this hmm seeing as they have a spit roast business

#30    cerberusxp


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Posted 15 May 2011 - 03:51 AM

Well a Luau is really good where you dig a hole in the ground build fire and let coals get going good then bury the coals wrap a pig filled with veggies wrapped in large leaves put that in and bury that too wait four to five hours and dig up dinner. When I was a kid the church had a picnic at the lake and spitted a hog. In the old westerns like John Wayne's McClintock they spitted a cow.

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