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My profile pic is from a Lechon cook that we had a while back. I have a friend from the Philippines who taught me the technique. We stuffed the hog with aromatic seasoning (garlic, lemon grass, onion, bay leaf etc.) We then turned it by hand on a spit for 7 hours while basting in coconut water...

New to Recteq family. Got my new RT-700 last week. Moved up from a Pit Boss. Wow, big difference. Cooked some baby backs and I must say, best ribs I have ever cooked. I’m going to really enjoy this pit. Gonna be eating even better on da bayou!