| The Moisturizing Roasters |
| After years of eating sub-standard BBQ, one finally gets tired of it. Dry chicken,beef,and pork is a big turn off. I like BBQ moist and delicious. So after experimenting with pits, holes in the ground, barrels, countless lbs of chicken, beef and pork (whole pigs and some not so whole), I came up with this method of roasting that I find very satisfying. Totally enclosed roasters keep the moisture in and cook at a very low temperature to ensure that the flavor of the heating media and the moisture of the meats are savored in a finished product. I use a premium charcoal and smoke the pork for 3-5 hours first (with hickory wood) - then allowing it to cook slowly with just charcoal alone so the flavor complements the meats. This process causes the meat to become "fall off the bone" tender, and allows it to be "pulled apart" using just two pair of tongs. Instead of roasting a whole pig spit style - I use seasoned pork butts. This creates a much better product with a lot less waste. With this method I can serve what you need when you need it, and the rest stays hot, fresh and away from the flies! 3 pound chickens that are quartered up are used in my BBQS. You get an equal number of healthy sized leg/thigh pieces along with the breast/wing pieces. There are NO dry chicken breasts at my bbqs! These roasters are self-contained so there won't be any burn holes to repair nor ashes for you to clean up. Your lawn stays green and whole. You and your guests will love my good ol' smoky pit BBQ. Authentic competition quality...Lots of "Best Ever" comments! Big Mike Fulgenzi PIT MASTER |
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