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 will be attempting to cook a 125lb.pig on the 4th of July,using 250 oil drum type cooker.
my questions are 1: which side to start the pig on,the preferred tempature.and when to turn it. question 2:I will be using charcoal to start and then split oak and hickory. how often do I need to add coals to get the job done?
Answer Kenneth:
1. You can put the pig on its belly to start to cook.
2 The preferred temperature is 330-350 F.
3.I don't think you will have to turn it.
4.Divide coals in equal parts in order to assure enough smoke production during the first 2 hours.
