Singlespeed & Fixed Gear - Porcine Pedaler1.0 Fixed gear BBQ spit

Anything worth consuming is worth sweating for.

"Porcine Pedaler1.0"
Fixed gear 52cm hand polished aluminum Raleigh Bar-B-Que spit mechanism. 41 x 200 ± gearing for a 0.4 ratio. 8' chain. Spit spins on 700c forks.

16# suckling pig. Deboned and stuffed with cashews, carambola (starfruit) and tropical spices (nutmeg, mace, allspice, star anise). Basted with fresh coconut water and rosemary. Cashew and tamarind satay sauce. Labor Day 2.0 version will focus on stability and a stronger spit-rod, something which slightly compromised the beta version.

http://farm3.static.flickr.com/2275/3586135842_eb717680b5.jpg

http://farm4.static.flickr.com/3566/3585327263_de34f594be.jpg

http://farm4.static.flickr.com/3206/3586134638_4acff70e14.jpg

http://farm4.static.flickr.com/3308/3585329885_ce024705a0.jpg

http://farm4.static.flickr.com/3661/3585329401_f99945f039.jpg

Insert vegan rage in 5.4.3.2.....

looks scrumpdidlyumptious.

Did you debone it yourself?

Shoulda stuffed it with bacon.

:thumbsup:

Did you debone it yourself? Yep. Built a few bikes too.

http://farm4.static.flickr.com/3290/3135113359_97d4dc2cf0.jpg

Done a few things with those creatures.

http://farm4.static.flickr.com/3287/3045006566_96bc9aa145.jpg

http://farm4.static.flickr.com/3205/3135114599_b737a1450c.jpg
Stuffed with cherries and pistachios. Red Bull is not mine.

http://farm4.static.flickr.com/3076/3168730935_1199aacfcd.jpg
Shoulder stuffed with pickled apples.

http://farm4.static.flickr.com/3096/3166065796_e07066819e.jpg
Suckling ham in aspic with carrots, leeks and truffle.

reminds me of when i was in high school and we had to dissect a pig fetus in biology

I'm not even vegan or vegatarian and that **** grosses me out.

that is one of those most labor intensive meals i've ever seen.

You are amazing.

Red Bull is not mine.

Noted.

The food looks amazing!

Are those clipless pedals? (Shimano M324's or similar) If not, that setup is totally jackass without brakes or foot retention.

J/K, very cool.

Freakin' awesome. My uncle has an actual pig cooker that we use for our pig roasts, but your idea is much more unique! A few friends and I are planning a pig roast at some point this summer (probably won't happen). I noted a few of your ideas to try out though. Looks delicious.

Best post I've seen on here in a long time.

pretty ingenious. bravo. what's in the pig? a starfruit?

pretty ingenious. bravo. what's in the pig? a starfruit?

He only mentions it in the first post.

I'm not even vegan or vegatarian and that **** grosses me out.

Why?

As a big fan cooking and meat in general, I'm very impressed. I'm also surprised at the positive responses on a forum that has debates on if a Brooks saddle is murder or not.

Why?

Most people these days don't like seeing where their food comes from let alone that food still having a face while eating it. Blame Charlotte's Web.

I'm not even vegan or vegatarian and that **** grosses me out.
I'm with you.

I have a 12 year old potbellied pig sleeping at my feet as i write this.
I feel like I am going to throw up.

http://www.jakerock.com/IMAGES/EMMETTPIG.jpg

For me, seeing those photos is like seeing a child all cut up.

Most people these days don't like seeing where their food comes from let alone that food still having a face while eating it. Blame Charlotte's Web.

if you think a cleaned, refrigerated and tied pig on a counter top comes remotely close to "seeing where their food comes from", you are grossly misinformed.
try spending an afternoon with that pig a day or two prior to its slaughter.
if more people did, the livestock industry wouldn't be run by the mega-corporations they are today, mainly because not nearly as many people would touch meat (let alone consume it) as they did today. That, or reform of the slaughter industry would be a huge political priority to mainstream voters and would prevent the ethical disregard that farms and slaughterhouses employ as standard protocol from allowing them to be as profitable as they are today.
simply stated, your average american would never stand for the abuse livestock endures on a daily basis if they witnessed it firsthand.
charlotte's web would be light years of improvement in comparison.

I have a 12 year old potbellied pig sleeping at my feet as i write this.
I feel like I am going to throw up.

http://www.jakerock.com/IMAGES/EMMETTPIG.jpg

For me, seeing those photos is like seeing a child all cut up.

i guess i can understand this

but i mean i love my dog like no other and don't mind when people post pics of dog jerkey or whatever. hell, if offered the chance i'd eat dog.


though i dunno if i'm feeling the starfruit in pork. OP does some strange flavor combos...

i guess i can understand this

but i mean i love my dog like no other and don't mind when people post pics of dog jerkey or whatever. hell, if offered the chance i'd eat dog. though i dunno if i'm feeling the starfruit in pork. OP does some strange flavor combos...

Wow. I really feel like an alien.
You would eat dog if someone...? ....forget it. I just dont understand.

Most people these days don't like seeing where their food comes from let alone that food still having a face while eating it. Blame Charlotte's Web.

Haha, I know. I was curious as to his reason(s) for it.

If the meat industry were to disappear, I figure that the majority of Americans would stop eating meat because A) they would have to hunt and physically kill an animal, having them stare death in the eye at the end of their hands, and B) the majority of Americans are lazy and too accustomed to prepackaged and precooked food items.


Wow. I really feel like an alien.
You would eat dog if someone...? ....forget it. I just dont understand.

I can understand where he is coming from. Most pet owners would not eat something they keep as a pet because they view it as part of their family, and most people would not eat their family; however, there are people all over the world who consume cats and dogs daily.

i guess i can understand this

but i mean i love my dog like no other and don't mind when people post pics of dog jerkey or whatever. hell, if offered the chance i'd eat dog.


though i dunno if i'm feeling the starfruit in pork. OP does some strange flavor combos...
I personally don't find anything offensive about the prepared and cooked/uncooked meat. It's more the whole entity that is the pig.

I'd eat dog or horse meat if it was culturally prudent, but that doesn't mean I enjoy the sight of a whole lifeless animal.

sp00ki-

Most animal processing is not nearly as horrific as PETA makes it sound. Have you ever actually visited a slaughter house or are you going solely based on the pamphlets that anti-cruelty groups produce?

I don't doubt that you believe what you say, but I feel you may be misinformed. My wife has a masters in animal science (her thesis dealt with post-weening stress on pigs) and has visited several slaughter facilities and she says it's not as bad as some groups make it seem. One of the plants she went to was a Wamplers Sausage facility. We feel even better about buying from them after seeing the humane treatment of the animals, the cleanliness of the facility, and that only primal cuts (not organs and snouts) are used in their sausage manufacturing process.

At the end of the day, America loves cheap meat and industrial agriculture is the only way to obtain that.

if you think a cleaned, refrigerated and tied pig on a counter top comes remotely close to "seeing where their food comes from", you are grossly misinformed.
try spending an afternoon with that pig a day or two prior to its slaughter.
if more people did, the livestock industry wouldn't be run by the mega-corporations they are today, mainly because not nearly as many people would touch meat (let alone consume it) as they did today. That, or reform of the slaughter industry would be a huge political priority to mainstream voters and would prevent the ethical disregard that farms and slaughterhouses employ as standard protocol from allowing them to be as profitable as they are today.
simply stated, your average american would never stand for the abuse livestock endures on a daily basis if they witnessed it firsthand.
charlotte's web would be light years of improvement in comparison.

blast from the past:

BROOKS IS MURDER

Wow. I really feel like an alien.
You would eat dog if someone...? ....forget it. I just dont understand.

It's taken me a while, but I thought about it. the dogs that are being slaughtered for food are raised for the purpose of being food. we don't have bandits roaming the streets pulling our loved little puppies out of our yards for fried rice or whatever. Just like nobody (well hopefully) is plotting to steal your pig for bacon (speaking of which, owning a hog as a pet seems pretty awesome, is it any more work than a dog?). I figured since I don't have a problem eating beef, chicken, or pork raised for slaughter, then why is it different for dogs or whatever? I dunno, maybe i'm a bit strange, or i like eating too much haha.

that said i'm not eager to eat a dog, but i wouldn't turn it down if offered is all.

and +1 to the presentation as a roll with the head attached being a bit unappetizing.

as far as if the meat industry disappeared tomorrow, well the indians have made up some of the best dishes out of just vegtables. though i will probably eventually smash a cow head in for some delicious hamburgers lol.

Most people these days don't like seeing where their food comes from let alone that food still having a face while eating it. Blame Charlotte's Web.

Oh it's not that for me. I've seen my food alive before I ate it but just the whole stuffed thing seems so gross to me. I'm a really picky eater though.

(All the pigs in question came from Amish and Mennonite farmers in southern PA. Surgical procedures aren’t too pretty to look at either, but, like proteins, remain a necessity for human existence For those interested in conscientious animal husbandry, Bev Eggleston’s Virginia based EcoFriendly (http://www.ecofriendly.com/) is a model of sustainable organic farming.)

Back on SS/FG topic... the bike is my commuter beater, 41x16 on Conti twisters and those awful Kilo TT wheels whose bearings had to be cleaned up alot so it didn't feel like they were packed with sand. Took the cages off and put on bear traps to make it user friendly. Found a broken trainer and took the roller off. The chain went around the rim of a 700c wheel fixed to the spit with fender washers and bolts and luckily caught the spoke nipples. Chain rolled over the rear cog to help alleviate some of the weight of the chain and spun the real wheel. A fixed drive-train was necessary to control the pig’s weight which was not perfectly balanced on the spit. 5/16" threaded rod served as a spit and was the thickest that would fit through the fork dropouts but bent under the weight of the creature and the end did not fit into the fork. A rusted gate piece provided needed counterweight. A chrome BMX chainring was bolted at the end of the rod to see if there was any spit/pig slippage. Added an extra chain and “floating” chainring to give the drunks and reefer enthusiasts something to marvel at. Soup-to-nuts rustic and not OSHA sanctioned.

2.0 version will hopefully have a heavy, welded frame/rig to hold the coals and forks and the spit/rod will be fitted through a pipe or something to prevent bending. Would be nice to be able to face the thing as well. Took about an hour to get the thing to “work”, hardware cost $5 and the chains/forks/chainrings were in my parts bin. Took the Wright brothers several attempts to fly so I am not discouraged, even if bicycle BBQ-ing is in a different orbit than flight.

Looked around to see if something like this has been done before (was disappointed to find that I was not the first to make a smoker out of a file cabinet) and found the following, but not a human powered fixed fixed drive-train bicycle BBQ spit.

Steam powered bicycle spit (http://www.youtube.com/watch?v=evTkQFAwoME)

A mechanical chain-driven pig spit
http://eatingasia.typepad.com/photos/uncategorized/2008/12/18/bantilan_lechon_14.jpg

a few single speed mobile BBQ’s
http://4.bp.blogspot.com/_BgGI_r2AqhQ/RYYM5olFznI/AAAAAAAAAPI/leI65Tbcbd8/s400/ck22.jpg

http://farm1.static.flickr.com/68/165148003_e67add746c.jpg

For the dog eating cynics, a dog powered tricycle.
http://mahou.files.wordpress.com/2007/02/cynosphere.jpg

Beautiful. Do you own "Charcuterie: The craft of salting, smoking, and curing" by chef Brian Polcyn?

Tasty

I love the "Gluttony Digest" stick in pic #1 haha

for anyone that eats meat and is disgusted and or pissed off you should just grow a pair, it's pretty stupid to react adversely because you don't have enough balls to be able to do it yourself but have no problem with someone salughtering and preparing the meat into fancy little packages for you.

That said, Great Job! Looks delicious, how long did you have to pedal for to cook those through?

Beautiful. Do you own "Charcuterie: The craft of salting, smoking, and curing" by chef Brian Polcyn?

+1, great book.

I second Metrickoclock's question... how long did it take and also, any idea what the temp was at the pig?

Careful with that threaded rod man if it's not SS. Sometimes it won't say it but the galvanization will have cadmium in it which'll burn off when you're roasting. In 2.0 I'd hit the rod with a propane/MAPP torch and burn off the coating if you didn't already.

Careful with that threaded rod man if it's not SS. Sometimes it won't say it but the galvanization will have cadmium in it which'll burn off when you're roasting. In 2.0 I'd hit the rod with a propane/MAPP torch and burn off the coating if you didn't already.
Indeed. An impetuous oversight, but I have access to a torch for the 2.0. Creature was roasted for 4-5 hours for an internal temp of 150F (any pinkish is due to curing salt). Ruhlman's Charcuterie book is almost worthless. His brine percentages are too high and the conversions from housewife tablespoon to professional metric are carelessly measured up. No brine should exceed more than 5% salinity unless your palate and soul are made of burnt lead. Len Poli (http://home.pacbell.net/lpoli/) is the definitive resource and his formulations are measured in metric percentages. Jane Grigson's books are good as well.

Anyone know what the strongest 5/16 threaded rod is and/or what it is made of?

Woody2926, I am also a senior contributor and illustrator for Gluttony Digest (http://www.gluttonydigest.com/). A very good toilet read. Made a White House out of Black Forest Ham for a President's Day release party and a HMS Beef Wellington Lusitania and German U-Boat Potato Salad (http://www.flickr.com/photos/14042130@N03/3045004442/in/set-72157609505907304/) for and GD6 Armistice Day release party.

Recently saw a stationary bike which was attached to a blender. Despite your faith or politics, a simple fixed gear mechanism that propels food or drink is an extension of the proper Protestant Work Ethic and will keep this country's next generation less fat(ter)...as well as appreciating the virtue of gears.

You could probably use a series of threaded reducers to go from ~1/2" rod down to the 5/16" needed for the fork drops. Or, depending on how much you're going to use this thing, take 1/2" rod to a machine shop and have them turn down the first inch or so to 5/16". Probably wouldn't cost you more than $15-20 to have them do it and it'd take them 10 minutes at most.

sp00ki-

Most animal processing is not nearly as horrific as PETA makes it sound. Have you ever actually visited a slaughter house or are you going solely based on the pamphlets that anti-cruelty groups produce?

I don't doubt that you believe what you say, but I feel you may be misinformed. My wife has a masters in animal science (her thesis dealt with post-weening stress on pigs) and has visited several slaughter facilities and she says it's not as bad as some groups make it seem. One of the plants she went to was a Wamplers Sausage facility. We feel even better about buying from them after seeing the humane treatment of the animals, the cleanliness of the facility, and that only primal cuts (not organs and snouts) are used in their sausage manufacturing process.

At the end of the day, America loves cheap meat and industrial agriculture is the only way to obtain that.

i visited quite a few livestock farms and a chicken slaughterhouse, as well as dairy farms. i can assure you that not only are "PETA's descriptions" quite accurate, but in many instances seeing the actual treatment is worse than a few choice clips-- mainly because you immediately understand how constant and unrelenting the abuse is.
imagine seeing an injured animal-- say a dog-- at the side of a road. now imagine that this dog isn't on the road, but in a tiny pen. now imagine there are fifty of these pens in a humid, smelly, aluminum "building", and that the dog has nothing else in its living space but warm water and feces. now imagine that about 1/4 of all the dogs in the building is suffering from an injury ranging from a small infected wound to a completely unusable foot.
imagine that for a second.
now pretend the dogs are pigs. that's the norm with factory farming*, and it's not just on youtube.
the dairy farms are even weirder, but probably because cows are so much noisier and endure the mistreatment for so many more years than other animals.
that said, i've also visited amish farms and seen a different standard of living for livestock.
and you know what? even the humanely treated animals have it bad off. it's always hot, the animals are always prevented from interacting with others, and they're always being robbed of whatever they have, be it nutrients from their udders or life.

so yeah, it's possible that some of the videos are selected from worst case real world examples, but since when does "not as bad" equal "good"?
not everything has to be treated as a presidential election.
bottom line, it's ****ed up. humans don't need meat to survive; we've known that for a long time.
In fact, with the amount of excessive consumption that's become such an integral part of american culture, it's probably true that most humans growing up in western culture today need much less meat if they want to survive.
all that's happening here is that corporations are allowed to thrive and disregard ethics, disregard the environment, disregard everything that contradicts pure profitability, then pitch their business practices as wholesome and good and pure with campaigns and information stifling and ultra budget washington DC lobbying.
it's funny to watch young kids today up in arms over evil corporations like nike or microsoft, going on anti-trust or globalization tirades (reciting key lines or stats from the newest copy of adbusters) but then turn around and eat a hot-dog or chicken finger without blinking an eye over the horrendous industry they're buying into.

also, for the purpose of being on-topic:

http://bikehugger.com/images/blog/popcorn_bike.jpg

http://bikehugger.com/2009/03/bicycle-powered-popcorn-machin.html

(gasp! death free food!!)

*i have to add a disclaimer: i've visited what i just counted as six farms and one slaughterhouse in my life. i shouldn't say this is the "norm", as i don't know that for sure. what i do know is that five of the six farms i saw ranged from pretty ****ed up to absolutely deplorable, with the amish farm being the exception (it fit a closer description of "kinda mean to animals"). perhaps it has to do with where the farms were (DE, MD and lower PA), but i haven't seen or read anything that leads me to believe there are factory farms elsewhere in the US with more humane or ethical practices.

Spooki, I would like to offer your post whatever the internet equivalent of a standing ovation is.

The feelings that I had when originally seeing this thread were deeply painful, and as such quite valuable. This is one area of life where it is profoundly difficult for me to try not to deem a person "an enemy", when every cell in my body tell me otherwise.

Generally, my opinion is: if you can be completely mindful of what you are doing and still take joy in it, then fantastic. But, for me there is a second component which is... "as long as it causes no harm to others."

Best to all.
-Jake

took you guys a while to get in here

(info about the cooker, not the pig)

so baron, the chain only engages the wheel via the spoke nipples??? i was wondering what it's engagement was, and that seems like it might not be so solid?

As a reefer enthusiast, I enjoyed your post about interesting pork meals and bicycle contraptions.

Now I'm hungry..

lol...





reefer...

so baron, the chain only engages the wheel via the spoke nipples??? i was wondering what it's engagement was, and that seems like it might not be so solid?Prior to cookery I assumed the pig would not be perfectly centered on the spit and that there would be slippage. I had thought about driving screws or nails through the rim to catch the links but the easiest solution was to cut the tube, half it lengthwise and then sew a smaller diameter so as to make a large rubber band which provided enough friction to kind of catch the chain.

2.0 version will have a large fixed BMX chainring at the end of the 1/2" spit to catch the chain. I will try to fix 2 old ten speed hubs to the spit 2' from each other and hang chains from them which should engage 53t road chainrings. Torched 5mm rods (Cadmium free pig roast) will run through the chainring bolt holes and produce a cage of sorts to hold the pig, rather than skewering it, like the staves and rings on a wooden barrel. I will try to find pre-drilled square steel tube, like the ones used in industrial shelving to build a sturdy(er) frame and hold the spit with greased eyehooks. Thought about welding the frame but landlord wasn't too cool with my prosciutto that leaked on his kayak bag nor bike painting out back so an erector set vision of meat & steel is best. Any technical and/or material suggestions welcomed.

I'll try to scan the prototype cocktail napkin doodle if I can find it.

As for the ethics of producing and consuming food, Food Inc. offers validation of what we suspect or presume with an instance or two of biased propaganda: The Latino family who eats fast-food drive-through almost nightly does not reflect the resourcefulness or culinary traditions of Central Americans and fundamental staple know-how such as the venerable rice and beans. Any Latino family member that can not cook either is a exception worthy of Ripley's highlight reel.
Again, the pig in question was from a small, independent farmer in southern PA raised exclusively on conscientious natural feed, as will the 2.0 creature for Labor Day.

Bon Appetit!

http://www.ooze.com/ooze13/images/cats/1way.jpg

http://www.booneville.k12.ms.us/science/A&P/cat4.JPG

http://i1.trekearth.com/photos/29587/dindins_-_a._holdrinet.jpg

http://i245.photobucket.com/albums/gg59/cuteblanca/dog-1.jpg

http://www.jerkyshop.de/images/products/bullseye_bbq_original.jpg

My attorney just came back from Bosnia and saw this water-powered spit. Nonetheless, PP2.0 will be pedal powered and square sign-post tubing will be the structure.
http://www.youtube.com/watch?v=m5UlA15zCR8

looks delicious the one time me and my friends roasted a pig we forgot to rub the burnt hair off before carving and you know the rest

I have eaten it all and I have worked on ranches before I don't care what you vegocentric types say we are the greatest predator on the face of this earth we are good at what we do

when it comes time to survive and you no longer have access to certain vitamin supplements and egg replacer and other artificial foods created by science to power and feed a drone army

you will eat meat or fish or some kind of living organism to find sustenance or you will perish

know this for you are an animal that requires nutrients that aren't plant based for you survival


btw
squirrel, rabbit, raccoon, et all rodents good as long as you don't see it being preped
gator, snake, frog, lizard, just friggin delicious you have to wash em out a little get the mud taste out
grubbs taste like nuts
pigeon and quail are like little tough chickens

oops forgot cheek meat from roast pig is the best super tender

...when it comes time to survive...
Ok, sure, that's great, but this thread is about the mechanics and theory of a fixed-gear bicycle powered spit, not the ethics.