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Pig Roast (Pics)
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Topic: Pig Roast (Pics) (Read 25701 times)
@RCHER
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Join Date: Dec 2008
Posts: 246
Location: Bellevue, WA
Pig Roast (Pics)
«
on:
February 14, 2009, 11:33:51 PM »
A couple years ago, I learned of the "Three Guys From Miami" style of roasting a pig and decided to give it a try. With a few adjustments here and there, it's worked out for us and should for a long time to come.
I won't go into a lot of detail here, since the web site is chock full of step-by-step instruction and helpful tips. Site URL:
http://cuban-christmas.com/pigroast.html
We started off by locating a pig rancher that had smaller butcher pigs from 50 to 100 pounds that hadn't been given worming medication within the past 2 weeks.
Dispatch:
A ball bat and a boning knife later...
Hair removal:
They've got a lot more hair than you might think. You'll want to burn it off. A little propane torch worked well.
Cutting:
After a good cool down, it's ready to be split
The site has good information about splitting to butterfly, but here are some detail shots to help clarify.
Just some gently tapping on the sharp clever with the wood mallot was perfect.
Just cut through everything but a little flesh and the skin on the bottom side.
Seasoning:
Here's where I got creative and rolled with my own spices and herbs. Mostly gobs of garlic cloves, olive oil, Cavender's, Johnny's, Sea salt, and prime rib rub.
I made a rub out of the mix and a thinner injectable version.
After injecting the marinade and rubbing it down, we wired the pig between the two grids. As they mention, this is so that you can flip the pig afer about 2-3 hours. Also, prior to placing the pig on the pit, the coals should be ready and moved into the corners.
Oven prep:
Here we are following their recommendations and covering with aluminum foil. We were really trying to seal it up good, since one of the alterations I made was to add alder chips for a bit more of a smokey flavoring.
Let's Eat!
It's hard to describe how tender the meat was. Too tender might be one way. It was awesome, but we probably could have cooked it hotter and longer to let more of the moisture out - a bit.
Overall, this was a great way to cook a pig. It's something we can re-use again and again, and continue to modify for other meats and cooking methods. I've even been thinking of turninig it into a large smoker. The bricks are cheap and you can use so many things as the cooking surface.
Take a read through their site. I'm sure you'll appreciate their cooking style and have fun with it on your own.
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@RCHER
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Location: Bellevue, WA
Re: Pig Roast (Pics)
«
Reply #1 on:
February 14, 2009, 11:34:56 PM »
more...
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addicted
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Old Salt
Join Date: Jul 2007
Posts: 5300
Location: A forest near you
The famous FootDog
Re: Pig Roast (Pics)
«
Reply #2 on:
February 14, 2009, 11:45:05 PM »
That looks awesome
I'm gonna talk to my revier owner about putting together that set up where we're at.
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Michelle_Nelson
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Old Salt
Join Date: Apr 2007
Posts: 7974
Location: Rochester, Washington
Bring on the Bears!
Re: Pig Roast (Pics)
«
Reply #3 on:
February 14, 2009, 11:45:40 PM »
Daing man that looks good!
Did you do that at your house?
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@RCHER
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Posts: 246
Location: Bellevue, WA
Re: Pig Roast (Pics)
«
Reply #4 on:
February 14, 2009, 11:57:57 PM »
Thanks Addicted. It's really slick.
Hi Michelle. No, I didn't have enough to share with all of Bellevue, so we kept this one rural.
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WAPITIHUNTER
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Sourdough
Join Date: Sep 2008
Posts: 1316
Location: Eatonville
Wapiti are food and so are elk!
Re: Pig Roast (Pics)
«
Reply #5 on:
February 15, 2009, 06:22:54 AM »
That looks sooooo good. MMM MMM MMM. I love meat. Meat Meat Meat. AHHHHHHHHH!
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luvtohnt
Washington For Wildlife
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Sourdough
Join Date: Jun 2008
Posts: 1438
Location: Ellensburg
Re: Pig Roast (Pics)
«
Reply #6 on:
February 15, 2009, 08:12:23 AM »
Where I grew up in Wyoming they had a party every year called the Green River Rendevous, to re-enact the fur trade. They would cook 16 beef quarters like that, the only difference was they buried them for like 28 hours. OH so GOOD!!
Brandon
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wrangler
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Longhunter
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Re: Pig Roast (Pics)
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Reply #7 on:
February 15, 2009, 08:38:13 AM »
thats so bad ass!
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Jason
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Frontiersman
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Location: Kalama
Re: Pig Roast (Pics)
«
Reply #8 on:
February 15, 2009, 01:37:56 PM »
Oh man thats looks awesome!!!
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robb92
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Frontiersman
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Posts: 3685
Location: Spokane Wa, Andrews AFB, Maryland and King George, VA
Re: Pig Roast (Pics)
«
Reply #9 on:
February 17, 2009, 01:36:10 AM »
Looks good thanks for the info and link, e-mailed it home for the wife to read.
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"ITS NOT WHAT THE WISE MAN SAYS BUT WHAT THE WISE MAN DOES IN HIS LIFE THAT MATTERS"
@RCHER
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Location: Bellevue, WA
Re: Pig Roast (Pics)
«
Reply #10 on:
February 17, 2009, 12:55:56 PM »
Thanks all. I'm making a few mods for this spring, but it really works slick, and it's a pretty cheap build. If you have the space to just leave it once installed, then you can cook just about anything on it.
I've done the pit style and big rented BBQ grills and this was every bit as tender and flavorful as any other way I've done it. Like I said, we cooked it till done, but it was so tender that some folks didn't like it and thought it was still raw. So, this next time it's a bit hotter and longer on the heat.
I'm gonna toss some other game and bison meat on there next go-round.
luvtohnt, you reminded me of the annual Yellowstone River Boat Float we used to attend and help organize in MT growing up. I lived in Reedpoint at the time.
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NRA4LIFE
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Old Salt
Join Date: Nov 2007
Posts: 6057
Location: Maple Valley
Groups: NRA
Re: Pig Roast (Pics)
«
Reply #11 on:
February 17, 2009, 01:06:16 PM »
Ohhhhhhh Baby! The ol' Spanfurkel. Takes me back to my college days. That looks awesome. We used to do something very similar on my grandparents farm, but with the chickens, ducks, geese and turkeys that we raised. Oh so yummy. My dad and uncle would split them just like that.
One question, did you have to buy any special heat resistant cinder blocks to contruct that? I have been wanting to build an outdoor setup forever like that.
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@RCHER
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Location: Bellevue, WA
Re: Pig Roast (Pics)
«
Reply #12 on:
February 18, 2009, 09:54:48 AM »
Right on! No, I just bought the cheepo blocks. It doesn't get super hot. It's a slow cook with the charcoal. About 6 hours for this pig. I partially burried the first layer of bricks to retain heat, and just rebar for the grid.
Part of my mods are to build the grid and block arrangement so that the grid sits inside and below the top of the blocks. So I can use an aluminum sheet as a lid. Should be more heat efficient and easier to open and move meat around.
Yeah, I'm excited to try the waterfowl, turkey, etc...
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May the morning silence be broken with the wisp of vanes trailing blades to their mark.
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Wea300mag
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Location: Sedro Woolley
Re: Pig Roast (Pics)
«
Reply #13 on:
February 18, 2009, 04:18:04 PM »
I've been to a few pig roasts, they are hard to beat. That little bugger looks tasty.
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bowsandhose
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Sourdough
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Re: Pig Roast (Pics)
«
Reply #14 on:
February 18, 2009, 04:22:30 PM »
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Any animal with a bow is a trophy. IAFF
Save a 1000 elk kill a wolf.
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