Asphalt lamb
 

Joking? No.
OT? Well, it's maybe not really a BBQ recipe, but it is outdoor, it is hot,
it takes quite a while to be cooked and there is smoke. Read on and let me
know ;-)

"Asphalt gigot " (Gigot = lamb or mutton leg in French) is an old festive
tradition of the French building industry, created by the waterproofing
contractors. When the waterproofing contractor finished the installation of
an asphalt roofing system over a concrete building roof, it is the end of
the structural works on that building and the whole project team celebrates.
For such, several "gigots" are cooked in hot melted asphalt. Yep, hot melted
asphalt.
Don't skip yet, see up to the end!

A single gigot should ideally be around 3.5 Kg.
1 gigot for 8 French guests (Should do for 6 guests in the USA)

Other ingredients:
Garlic
Pepper powder
Chilli powder
Olive oil
Salt
Mustard, hot French style, not sweet British style if possible.
A lot of aluminium foil
If available, aluminium foil backed with kraft style paper
A roofing contractor as asphalt boiler + asphalt + operator are required.

Preparation:
Mix salt, pepper, chilli in the Olive oil to your taste and baste the meat
with that mix.
Cut the meat to allow to insert 2 or 3 head of garlic in it.
Till now, easy.

"Packing":
To make sure that the meat will never get in contact with the hot asphalt,
wrap it with aluminium paper, making sure not to leave uncovered areas not
to tear the foil. Tie it up with very fine rope.
Repeat as required. The old timer in France put 4 layers of aluminium and
finish with the paper backed aluminium. If your prefferred roofing
contractor is not used to that, increase the number of layers till you feel
relax.
The last wrap is done with steel wire.

Asphalt:
Shall be well mixed and maintained at 230 Celsius minimum all along. That's
the job of the roofing contractor operator.

Cooking:
Put steel bars across the opened boiler, attach the steel wire to them, and
deep the "packs". Cooking time: 26 minutes per Kg.
When the meat is cooked, take it out and dip it into a bucket hot water.
Peel off the aluminium foil layers one by one, with special precaution for
the first 2 or 3 ones.
Cut and serve. Guaranteed, it is very nice. Each time I have got one, the
newbees were horrified, tasted it with all due reservations and are now
strong supporters :-)

There are no particular rules about the vegetables and wine going with that.
It is up to the organisers.

I don't have pics of the cooked meat, but I found few about the preparation
at http://www.pariscyber.com/gigot-bitume/index.php

Now, if one of you know a roofing contractor, please let me know if they are
also doing that in the States.
If not, launch the trend!
Cheers
Daniel

>"Asphalt gigot " (Gigot = lamb or mutton leg in French) is an old festive
>tradition of the French building industry, created by the waterproofing
>contractors. When the waterproofing contractor finished the installation of
>an asphalt roofing system over a concrete building roof, it is the end of
>the structural works on that building and the whole project team celebrates.
>For such, several "gigots" are cooked in hot melted asphalt. Yep, hot melted
>asphalt.
---------
That has got to be the most bizarre cooking method I've ever heard.
Speaking of industry-specific cooking methods, when I was a teenager
working in my Father's dry cleaning store, we used to make grilled
cheese sandwiches and heat up leftover meatloaf, chicken cutlets,
etc... in the steam press.

Over here it's Turkey, at about 500 Deg. F.


"Abe" > wrote in message
...
> >"Asphalt gigot " (Gigot = lamb or mutton leg in French) is an old festive
> >tradition of the French building industry, created by the waterproofing
> >contractors. When the waterproofing contractor finished the installation
of
> >an asphalt roofing system over a concrete building roof, it is the end of
> >the structural works on that building and the whole project team
celebrates.
> >For such, several "gigots" are cooked in hot melted asphalt. Yep, hot
melted
> >asphalt.
> ---------
> That has got to be the most bizarre cooking method I've ever heard.
> Speaking of industry-specific cooking methods, when I was a teenager
> working in my Father's dry cleaning store, we used to make grilled
> cheese sandwiches and heat up leftover meatloaf, chicken cutlets,
> etc... in the steam press.

Over here it's Turkey, at about 500 Deg. F.


"Abe" > wrote in message
...
> >"Asphalt gigot " (Gigot = lamb or mutton leg in French) is an old festive
> >tradition of the French building industry, created by the waterproofing
> >contractors. When the waterproofing contractor finished the installation
of
> >an asphalt roofing system over a concrete building roof, it is the end of
> >the structural works on that building and the whole project team
celebrates.
> >For such, several "gigots" are cooked in hot melted asphalt. Yep, hot
melted
> >asphalt.
> ---------
> That has got to be the most bizarre cooking method I've ever heard.
> Speaking of industry-specific cooking methods, when I was a teenager
> working in my Father's dry cleaning store, we used to make grilled
> cheese sandwiches and heat up leftover meatloaf, chicken cutlets,
> etc... in the steam press.

> I don't have pics of the cooked meat, but I found few about the preparation
> at http://www.pariscyber.com/gigot-bitume/index.php
>
> Now, if one of you know a roofing contractor, please let me know if they are
> also doing that in the States.
> If not, launch the trend!
> Cheers
> Daniel
>
>
Wow, at first I was laughing...
Nothing comes out, nothing goes in...why not.
Didn't the Romans start that kind of coocking
with packing birds in clay?
I use a so-called *Römertopf* = clay pot?

"Daniel" > wrote:

> Joking? No.
> OT? Well, it's maybe not really a BBQ recipe, but it is outdoor, it is
> hot, it takes quite a while to be cooked and there is smoke. Read on and
> let me know ;-)[]
> I don't have pics of the cooked meat, but I found few about the
> preparation at http://www.pariscyber.com/gigot-bitume/index.php

The pics are nice. Fosco will be pleased to know that I couldn't understand
a word of it!
>
> Now, if one of you know a roofing contractor, please let me know if they
> are also doing that in the States.
> If not, launch the trend!
>
The neighbors have never complained about the smell of smokin' with
hardwood. Cooking in asphalt at 450° F. might get a different reaction. °~)

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
For info on a free (you pay only postage) herbal AIDS remedy, write to:
PO Box 9, Wichian Buri, Petchabun, 67130 Thailand. Enclose a self-addressed
(including country) envelope and $1 or equivalent for return postage.

" BOB" > wrote:
> wrote:
> > "Daniel" > wrote:
> >
> >> Now, if one of you know a roofing contractor, please let
> >> me know if they are also doing that in the States.
> >> If not, launch the trend!
> >>
> > The neighbors have never complained about the smell of
> > smokin' with hardwood. Cooking in asphalt at 450° F.
> > might get a different reaction. °~)
> >
> That's exactly what I was thinking. The hardwood smoke seems to draw
> them in, sometimes bearing gifts of liquid refreshment. Maybe I could
> fire up the tar pot when I'm ready for them to leave...
> <eg>
>
LMAO Putting it on a tilt-stand on the roof should really give them the
message! °~D

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
For info on a free (you pay only postage) herbal AIDS remedy, write to:
PO Box 9, Wichian Buri, Petchabun, 67130 Thailand. Enclose a self-addressed
(including country) envelope and $1 or equivalent for return postage.

" BOB" > wrote:
> wrote:
> > "Daniel" > wrote:
> >
> >> Now, if one of you know a roofing contractor, please let
> >> me know if they are also doing that in the States.
> >> If not, launch the trend!
> >>
> > The neighbors have never complained about the smell of
> > smokin' with hardwood. Cooking in asphalt at 450° F.
> > might get a different reaction. °~)
> >
> That's exactly what I was thinking. The hardwood smoke seems to draw
> them in, sometimes bearing gifts of liquid refreshment. Maybe I could
> fire up the tar pot when I'm ready for them to leave...
> <eg>
>
LMAO Putting it on a tilt-stand on the roof should really give them the
message! °~D

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
For info on a free (you pay only postage) herbal AIDS remedy, write to:
PO Box 9, Wichian Buri, Petchabun, 67130 Thailand. Enclose a self-addressed
(including country) envelope and $1 or equivalent for return postage.

BOB wrote:
>
> BOB
> with a couple of chunks of a pork loin marinating in Mojo tonight so
> I can smoke 'em tomorrow.
> (Shut up Kent)

I did that two days ago (Goya Mojo for about 36 hours). Outstanding.

Jack Curry

"Henry" > wrote in message
news:uUWGd.5253$HT6.4661@trnddc04...
> Over here it's Turkey, at about 500 Deg. F.

Do you mean with the same cooking method and the same "excuse", i.e.
structural works over?
Very curious to know if my US roofing colleagues are also "asphalt
turkeying"
Cheers
Daniel

> "Abe" > wrote in message
> ...
> > >"Asphalt gigot " (Gigot = lamb or mutton leg in French) is an old
festive
> > >tradition of the French building industry, created by the waterproofing
> > >contractors. When the waterproofing contractor finished the
installation
> of
> > >an asphalt roofing system over a concrete building roof, it is the end
of
> > >the structural works on that building and the whole project team
> celebrates.
> > >For such, several "gigots" are cooked in hot melted asphalt. Yep, hot
> melted
> > >asphalt.
> > ---------
> > That has got to be the most bizarre cooking method I've ever heard.
> > Speaking of industry-specific cooking methods, when I was a teenager
> > working in my Father's dry cleaning store, we used to make grilled
> > cheese sandwiches and heat up leftover meatloaf, chicken cutlets,
> > etc... in the steam press.
>
>

Jack Curry wrote:
> BOB wrote:
>>
>> BOB
>> with a couple of chunks of a pork loin marinating in
>> Mojo tonight so I can smoke 'em tomorrow.
>> (Shut up Kent)
>
> I did that two days ago (Goya Mojo for about 36 hours).
> Outstanding.
>
> Jack Curry

I usually don't let my marinades go much longer than over night, or 24
hours at the most, but this one will have to wait until tomorrow. I put a
brisket on, but I don't have time to tend to the pork loin today.

BOB
Mojo is good

I cook fish wrapped in foil on top of my pickemup truck engine block. Wrap
the fish up tight with some onions, butter salt and pepper and drive for a
hour. Hot fish sammich when ya get home.

--
Neocon

Second Amendment Rights! Red States Rule!

"As far as I'm concerned, war always means failure" ---Jacques
Chirac, President of France; and..."As far as France is concerned, you're
right." ---Rush Limbaugh

"Daniel" > wrote in message
...
>
> "Henry" > wrote in message
> news:uUWGd.5253$HT6.4661@trnddc04...
> > Over here it's Turkey, at about 500 Deg. F.
>
> Do you mean with the same cooking method and the same "excuse", i.e.
> structural works over?
> Very curious to know if my US roofing colleagues are also "asphalt
> turkeying"
> Cheers
> Daniel
>
> > "Abe" > wrote in message
> > ...
> > > >"Asphalt gigot " (Gigot = lamb or mutton leg in French) is an old
> festive
> > > >tradition of the French building industry, created by the
waterproofing
> > > >contractors. When the waterproofing contractor finished the
> installation
> > of
> > > >an asphalt roofing system over a concrete building roof, it is the
end
> of
> > > >the structural works on that building and the whole project team
> > celebrates.
> > > >For such, several "gigots" are cooked in hot melted asphalt. Yep, hot
> > melted
> > > >asphalt.
> > > ---------
> > > That has got to be the most bizarre cooking method I've ever heard.
> > > Speaking of industry-specific cooking methods, when I was a teenager
> > > working in my Father's dry cleaning store, we used to make grilled
> > > cheese sandwiches and heat up leftover meatloaf, chicken cutlets,
> > > etc... in the steam press.
> >
> >
>
>

"Henry" > wrote in message
news:EYhHd.16740$c%6.16339@trnddc03...
> Same method used to cook the turkey. No excuse needed just a turkey and
tar
> pot. And yes i suspect that your roofing contractor also has used his tar
> pot to cook at some time or another.
>
> Some people will use just about any heat source to cook dinner.

You suspect rightly.
It was originally at a precise time of a project schedule.
Nowadays, it is whenever people fell like.

Small point: In Europe, what we call "tar" is coal tar, rather toxic.
What we call bitumen is the "oil-originated" bitumen, less toxic.
We would cook in bitumen, not in coal tar.
I know that wording on that (i.e asphalt, tar, bitumen) is a bit different
in the US.
Sheers
Daniel


> "Daniel" > wrote in message
> ...
> >
> > "Henry" > wrote in message
> > news:uUWGd.5253$HT6.4661@trnddc04...
> > > Over here it's Turkey, at about 500 Deg. F.
> >
> > Do you mean with the same cooking method and the same "excuse", i.e.
> > structural works over?
> > Very curious to know if my US roofing colleagues are also "asphalt
> > turkeying"
> > Cheers
> > Daniel
> >
> > > "Abe" > wrote in message
> > > ...
> > > > >"Asphalt gigot " (Gigot = lamb or mutton leg in French) is an old
> > festive
> > > > >tradition of the French building industry, created by the
> waterproofing
> > > > >contractors. When the waterproofing contractor finished the
> > installation
> > > of
> > > > >an asphalt roofing system over a concrete building roof, it is the
> end
> > of
> > > > >the structural works on that building and the whole project team
> > > celebrates.
> > > > >For such, several "gigots" are cooked in hot melted asphalt. Yep,
hot
> > > melted
> > > > >asphalt.
> > > > ---------
> > > > That has got to be the most bizarre cooking method I've ever heard.
> > > > Speaking of industry-specific cooking methods, when I was a teenager
> > > > working in my Father's dry cleaning store, we used to make grilled
> > > > cheese sandwiches and heat up leftover meatloaf, chicken cutlets,
> > > > etc... in the steam press.
> > >
> > >
> >
> >
>
>

"Henry" > wrote in message
news:EYhHd.16740$c%6.16339@trnddc03...
> Same method used to cook the turkey. No excuse needed just a turkey and
tar
> pot. And yes i suspect that your roofing contractor also has used his tar
> pot to cook at some time or another.
>
> Some people will use just about any heat source to cook dinner.

You suspect rightly.
It was originally at a precise time of a project schedule.
Nowadays, it is whenever people fell like.

Small point: In Europe, what we call "tar" is coal tar, rather toxic.
What we call bitumen is the "oil-originated" bitumen, less toxic.
We would cook in bitumen, not in coal tar.
I know that wording on that (i.e asphalt, tar, bitumen) is a bit different
in the US.
Sheers
Daniel


> "Daniel" > wrote in message
> ...
> >
> > "Henry" > wrote in message
> > news:uUWGd.5253$HT6.4661@trnddc04...
> > > Over here it's Turkey, at about 500 Deg. F.
> >
> > Do you mean with the same cooking method and the same "excuse", i.e.
> > structural works over?
> > Very curious to know if my US roofing colleagues are also "asphalt
> > turkeying"
> > Cheers
> > Daniel
> >
> > > "Abe" > wrote in message
> > > ...
> > > > >"Asphalt gigot " (Gigot = lamb or mutton leg in French) is an old
> > festive
> > > > >tradition of the French building industry, created by the
> waterproofing
> > > > >contractors. When the waterproofing contractor finished the
> > installation
> > > of
> > > > >an asphalt roofing system over a concrete building roof, it is the
> end
> > of
> > > > >the structural works on that building and the whole project team
> > > celebrates.
> > > > >For such, several "gigots" are cooked in hot melted asphalt. Yep,
hot
> > > melted
> > > > >asphalt.
> > > > ---------
> > > > That has got to be the most bizarre cooking method I've ever heard.
> > > > Speaking of industry-specific cooking methods, when I was a teenager
> > > > working in my Father's dry cleaning store, we used to make grilled
> > > > cheese sandwiches and heat up leftover meatloaf, chicken cutlets,
> > > > etc... in the steam press.
> > >
> > >
> >
> >
>
>

"Moro Grubb of Little Delving" > wrote in
message news:8giHd.116888$Xk.40409@pd7tw3no...
>
> "Daniel" > wrote in message
> ...
> > Joking? No.
> > OT? Well, it's maybe not really a BBQ recipe, but it is outdoor, it is
> hot,
> > it takes quite a while to be cooked and there is smoke. Read on and let
me
> > know ;-)
>
> At first I thought this would be one of those "roadkill" threads...
>
> But it sounds utterly disgusting. Reminds me of a bachelor tip I read some
> time back: To warm up baked beans, put 'em in a tupperware in the
> dishwasher, and ler 'er run!
>
> /M

Eh. eh... ANYONE who never tried it find it disgusting at frst glance,
starting with me, I remember my first one, I smelled and sniffed my piece of
meat like a dog for 5 minutes before daring to eat it....
Then, EVERYONE who tried it find it absolutely delicious.
I understood from an other member of this NG that this is also practiced in
the US by the roofing/paving contractors.
Call the nearest roofing contractor and try!
Sheers
Daniel

"Moro Grubb of Little Delving" > wrote in
message news:8giHd.116888$Xk.40409@pd7tw3no...
>
> "Daniel" > wrote in message
> ...
> > Joking? No.
> > OT? Well, it's maybe not really a BBQ recipe, but it is outdoor, it is
> hot,
> > it takes quite a while to be cooked and there is smoke. Read on and let
me
> > know ;-)
>
> At first I thought this would be one of those "roadkill" threads...
>
> But it sounds utterly disgusting. Reminds me of a bachelor tip I read some
> time back: To warm up baked beans, put 'em in a tupperware in the
> dishwasher, and ler 'er run!
>
> /M

Eh. eh... ANYONE who never tried it find it disgusting at frst glance,
starting with me, I remember my first one, I smelled and sniffed my piece of
meat like a dog for 5 minutes before daring to eat it....
Then, EVERYONE who tried it find it absolutely delicious.
I understood from an other member of this NG that this is also practiced in
the US by the roofing/paving contractors.
Call the nearest roofing contractor and try!
Sheers
Daniel