10 Years Manufacturer 6-PCS small Tweezer Sets for United States Factories

10 Years Manufacturer 6-PCS small Tweezer Sets for United States Factories

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We know that we only thrive if we can guarantee our combined price competiveness and quality advantageous at the same time for 10 Years Manufacturer 6-PCS small Tweezer Sets for United States Factories, Our professional technical team will be wholeheartedly at your service. We sincerely welcome you to visit our website and company and send us your inquiry.


Basic  Information


■Model Number: RL-NZ009A

Additional Information


■Material: Q195 Cold-rolled Steel

■Thickness: 0.8mm, 1.0mm, 1.2mm

■Surface Treatment: Chrome Plated

■Finish: Polished

■Package: Suction Card

■OEM: Acceptable

■HS Code: 8203200000

■Samples: For FREE

■Delivery Time: Always 30 working days depending on the order quantity

■Packing: By standard cartons

Attention


■Do not heat it.

■Do not take acid drugs with it.

■Keep it clean after using it.

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  • In this recipe video, we roast a whole suckling pig on the rotisserie of the Blaze Professional Gas Grill! We were inspired by the Louisiana tradition of roasting a Cochon De Lait & wanted to figure out a way to adapt it to something you can do in your outdoor kitchen.

    Shop Blaze Here:

    https://www.bbqguys.com/blaze-outdoor-products/professional-44-inch-built-in-natural-gas-grill-with-rear-infrared-burner-blz-4pro-ng

    Whole Pig: approx. 21 Lbs.

    Brine:
    Ice Water 17 quarts
    Kosher Salt 5 ½ cups
    Granulated Sugar 2 cups
    Fresh Rosemary 17 sprigs
    Fresh Thyme 6 sprigs
    Fresh Sage 15 leaves
    Diced Garlic 17 cloves
    Red Pepper Flakes 2.5 Tsp.
    Lemon Slices 4 lemons
    Orange Slices 1 orange
    Ginger Root Slices 5 in.
    Bay Leaves 4 ea.
    Black Peppercorns 34

    Dry rub:
    Kosher Salt to taste
    Creole Seasoning Blend enough to coat

    Creole seasoning blend: (Makes about 1 1/2 cups)
    1/4 cup roasted garlic powder
    2 T. onion powder
    1/4 cup dry basil
    2 T. dry thyme
    1 T. cayenne pepper
    3 T. paprika
    2 T. dry rubbed sage
    1 T. dry lemon peel

    Drip Pan:
    Beef Broth 32oz.
    Red Wine 1 bottle
    Rosemary 4 sprigs
    Fresh Sage 2 sprigs
    Rendered Bacon Fat ¼ cup
    Kosher Salt to taste
    Black Pepper to taste
    Carrots 4 ea.
    Sweet Potatoes 3 ea.
    Red Potatoes 8 ea.
    Bell Peppers 3 ea.
    Celery 6 stalks
    Yellow Onion 3 ea.

    For Basting:
    Rendered Bacon Fat 3/4 cup

    • In a pot over medium heat, stir in salt & sugar until completely dissolved.
    • Add remaining brine ingredients, cover & allow to steep for at least 20 minutes.
    • Add a layer of ice to an ice chest large enough to soak pig in brine.
    • Pour brine over ice to cool before adding pig.
    • Place pig in ice chest to brine.
    • Submerge pig completely in cool water & ice.
    • Close ice chest & allow pig to brine for 4-12 hours
    • While waiting on pig to brine, pre grill vegetables that will be in the drip pan while the pig finishes cooking.
    • Rough chop grilled vegetables & set aside in fridge for later.
    • Set up your Blaze Professional 44 inch grill for cooking the pig by removing the cooking grids.
    • Remove heat zone separators & middle two flame tamers. Place drip pan over the center two burners, these will not be turned on during the cook.
    • Place two smoker boxes over both the far left and right burners.
    • Fill smoker boxes with cherry & pecan wood chips.
    • After your pig is finished brining, remove from brine & pat dry.
    • Score pig skin & coat with chilled bacon fat.
    • Season the inside of the pig with creole seasoning & kosher salt.
    • Attach U bolt to where the middle of the pig will be on the rotisserie rod
    • Run U bolt from the inside of the ribs of the pig to the outside of the back, tighten wing nuts to secure to the rotisserie rod.
    • Use a large needle & kitchen twine to sew up pig belly
    • Secure the front and back of the pig well with the rotisserie forks, tighten with pliers.
    • Truss legs & snout of the pig to rotisserie rod.
    • Turn far left & right burners to medium low, heating ambient temperature of the grill to 350 degrees F.
    • Add red wine, beef broth, bacon fat & herb sprigs to drip pan.
    • Place pig on rotisserie of grill & roast with the lid closed.
    • Baste every 30 minutes with liquid from drip pan.
    • Once pig has been roasting for about an hour and a half, turn far left and right burners to low.
    • Turn on rear infrared burner & close the grill lid to allow the pig skin to crisp.
    • Baste with pure bacon fat for the remainder of the cook every 30 minutes.
    • After about an hour and a half in front of the infrared burner, your pig might be done roasting.
    • Turn off grill burners & rotisserie motors, check internal temperature.
    • If the pig is golden brown & the internal temperature has reached 160 degrees F in the thickest portion of the meat, it is done.
    • Close lid of the grill, leave burners off & let pig rest for 30 minutes before plating.

    Video Filmed/ Produced by: Paris Frederick

    Rhastafarian by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
    Artist: https://audionautix.com/

    Hackbeat by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
    Source: https://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100805
    Artist: https://incompetech.com/


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