Are There Any SR Posters Who Are Experts At Roasting Pigs/Hogs In The Ground/Pit? (1 Viewer)

SaintsFanInLA

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I have read up on it a little bit and am interested in trying to roast a pig/hog next year in a pit. If anyone here has any experience or know how, with suggestions or "must know" tips, then I'd appreciate some info/help.

You can either post here or PM me, thanks in advance.
 
I havent use one but these La Caja boxes look awesome and dont cost much. The video explains everything and it looks amazing and easy.

http://www.lacajachina.com/


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I've smoked a piglet before but only once. Find some good dry rub, rub it down really good. Slice the ribcage so you can lay it flat on the grill. Sear it on both sides till the skin is crispy. Then I wrapped it in foil and smoked it for about 6 or 8 hours (don't remember). It was delicious.
 
I have read up on it a little bit and am interested in trying to roast a pig/hog next year in a pit. If anyone here has any experience or know how, with suggestions or "must know" tips, then I'd appreciate some info/help.

You can either post here or PM me, thanks in advance.

It's a good topic...any good suggestions/tips I'd say post here so others, like myself, can see the info.
 
We use bad byrons Butt rub. It is great flavor and tenderizes the meat. Try to rub it down and let it sit 24-36 hours previous in a big ice chest.
 
Also the most important thing to me is a meat thermometer. Don't guess on something that big! You will mess it up!! Slowly bring it up to 195 degrees. It will plateu at around 180 while the fat carmelizes. you want to get through that stage.
 
I've never coordinated a pig roast, or been the roaster. But I have been to a few roasts. What they did was build a pit, about 5x5, out of cinder blocks, line the inside with heat retaining bricks, and put a grate on top.
 
Not an expert, but I've done it and it came out great.

We brined our pig in a huge Icey Tec cooler for 2 days in a standard brine. It was very cold so we split it open and then let it dry for about a day in the garage then rubbed him with a ton of dry rub and let it hang overnight.

In the am, we prepped the fire. We dug a pit and put a ton of hardwood coal and wood in it and then topped it with a drain grate and wet banana leaves inserted the pig split and flattened between two more large drainage grates and covered it with a big piece of sheet metal and let it ride until the remote thermometer told us it was time.

I recall being shocked it only took about 4-5 hours, but our skin was not very crispy so I put it on the grill and fixed it up quick with some honey and ginger glaze and fire!

Pigs are god's perfect food. even the freaking feet are yummy.
 
I havent use one but these La Caja boxes look awesome and dont cost much. The video explains everything and it looks amazing and easy.

http://www.lacajachina.com/


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Thanks, this is a good vid and I'd like to try this one also but I am more interested in trying the actual in the in the ground pit roasting, like a Hawaiian luau.

I am wondering about things like how deep the pit should be based on the size of the hog, type of wood or coal that works best, type of leaves to use for a wrap, and basically anything that anyone can think of that might be easily overlooked. You know?
Not an expert, but I've done it and it came out great.

We brined our pig in a huge Icey Tec cooler for 2 days in a standard brine. It was very cold so we split it open and then let it dry for about a day in the garage then rubbed him with a ton of dry rub and let it hang overnight.

In the am, we prepped the fire. We dug a pit and put a ton of hardwood coal and wood in it and then topped it with a drain grate and wet banana leaves inserted the pig split and flattened between two more large drainage grates and covered it with a big piece of sheet metal and let it ride until the remote thermometer told us it was time.

I recall being shocked it only took about 4-5 hours, but our skin was not very crispy so I put it on the grill and fixed it up quick with some honey and ginger glaze and fire!

Pigs are god's perfect food. even the freaking feet are yummy.
Thanks man, this is very informative.
just had to click on this thread to make sure the topic wasn't code for anything more...suggestive
lol
 

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