AboutEnrique Torres Expertise How to cook meat (beef, poultry, pork, fish, shrimps, lamb) using pan friying, grilling and steem systems.
Experience My company has been deveploping studies in meat cooking since 2000, my expertise is based on the last studies in meat histology changes related to cooking process and recipes. My expertise is focused on juciness, tenderness and yield increasing.
Education/Credentials La Salle Univ. Animal Scientist 1986-1992
National University of Colombia Food and Science Technology focused on meat processing.1992-1994
Andes University (Colombia) Marketing Specialist 1997-1999
Saint Joseph's University (Philadelphia) Food Marketing 2001
Meat processors consultant since 1995.
Question I am roasting a 90 pound pig on a charcoal fired roaster (no rotisserie). My questions are how long should I cook the pig for, and how much charcoal do I need?
Thank you for your help.
Answer Joe:
Cooking Time quantity of charcoal depends on:
1. Roaster size.
2. How thick are the meat pieces.
3. Heat transfer efficiency related to the roaster model.
As you can see is very difficult for me to answer without more specific information, but, I would say it takes 30 minutes per Lb to roast the all the meat you want, the total time and charcoal quantity are directly related to the roaster size and heat transfer.
