A continuing epicurean series of porcine highdives, the first being the porcine pedaler. While not the crappiest bicycle powered spit mechanism ever devised, it is close, though in a different class from collegiate electric and pneumatic Yahoo-Serious down under pig spits.
Porcine Pedaler (beta version). $5 Home Despot amalgamation of cycling, BBQ, Free Market economic theory, Protestant work ethic and the ballad of John Henry.
Meat: 16# suckling pig. Deboned, stuffed with starfruit, cashews and tropical spices (nutmeg, mace, allspice and clove). Basted with fresh coconut water. Served with cashew and tamarind satay sauce.
Metal: 52cm hand-polished aluminum Raleigh fixed-gear conversion BBQ spit. 41 x 200± gearing for a 0.4 ratio. 8′ chain catching the spoke nipples of a road wheel fixed to a threaded 5/16″ spit rod placed on 700c forks. Chrome BMX chainring counter-weight and floating road chainring to give the drunks something to marvel at and a piece of gate to help straiten spit which bent under weight of the creature. A very rustic soup-to-nuts Sunday afternoon build and not OSHA sanctioned. PP 2.0 will have a welded frame to contain the torque and weight of drive-train as well as an integrated container for the heat source.
Pedantic porcine: Lots of structural and mechanical problems. Massive spit fail. The pig was too heavy for the forks and the cement-filled flowerpots were not nearly as sturdy as imagined. Heat source was too far away. Chain slipped. It was too hot out to pedal anyway. The thing eventually cooked, albeit achingly slow, and the flavor was exceptional. Many questioned the pinkish color but were somewhat reassured by the nitrite explanation and consumed heartily. A sturdier PP2.0 rig will tentatively be made from square sign post tubing and a spit rod which would hold the pig in smaller rods run through chainring bolt holes like staves on a barrel then turned by chains. On a cocktail napkin it works like a Swiss watch however the leap from 2 to 3 dimensions and the fundamentals of natural physics may prove to be a formidable challenge.
“Anything worth consuming is worth sweating for; bourgeois electric spits be damned.” Max Weber, 1907
Suckling Porchetta Richelieu 2.0, special Turnip Greens edition: Accompanied by pears, pearl onions, turnips and an inlayed sausage made from their greens. Main course for an inaugural snow bound supper club dinner. 15lb Amish suckling pig deboned and stuffed with it’s own 3 thirds puréed, ground, diced forcemeat and an inlay of turnip greens sausage.
Forcemeat was comprised of the removed meat, diced heart & kidneys, puréed liver, pistachios, fatback and inlayed with the cleaned loins, tenderloins and a sausage made from pork, blanched turnip greens and chlorophyll extracted from spinach. The slices were bathed with a spoonful of the strained cooking juices and served with red pearl onions as well as crescents of both turnips and Asian pears, glazed in olive oil and roasted in butter with cinnamon & clove, respectively.
Rich pig In Lieu of Pro Bowl. Well within the margins of a successfully stuffed porchetta. The extracted chlorophyll helped to keep the greens closer to green than brown, even upon resting 3 hours after the initial 2 hour roast. The meat & sausage were well seasoned, properly cooked, colored and moist, particularly the cheeks which literally fell out like chicken oysters upon removing them. Skin was delightfully crisp.
A refined version would have a finer puréed element (requiring a blender), more forceful wintry spices and the sausage would be either rolled and frozen or preferably blanched in a beef middle to ensure a perfectly round center that would not shift during the cooking process.