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How do you do this? Want to give it a try this year but never doe it. Dig a hole,build a fire,throw in a pig, cover it up, slow cook? Is it this simple? ****************************************************************** R. Lee Ermey: "The deadliest weapon in the world is a Marine and his rifle." ****************************************************************** We're going to be "gifted" with a health care plan we are forced to purchase and fined if we don't, Which purportedly covers at least ten million more people, without adding a single new doctor, but provides for 16,000 new IRS agents, written by a committee whose chairman says he doesn't understand it, passed by a Congress that didn't read it but exempted themselves from it, and signed by a President, with funding administered by a treasury chief who didn't pay his taxes, for which we'll be taxed for four years before any benefits take effect, by a government which has already bankrupted Social Security and Medicare, all to be overseen by a surgeon general who is obese, and financed by a country that's broke!!!!! 'What the hell could possibly go wrong?' | ||
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I have done it twice, and it comes out ok. Not alot of flavor to it, just kinda like steamed pork. I much prefer my piggies cooked over a bed of hickory coals. We're doing 25 shoulders tonight to raise money for our club. | |||
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Highly recommend http://www.lacajachina.com. It will quickly pay for itself. True pit BBQ is tricky and is something usually passed down from one generation to the next. Meaning the learning curve is much smaller, less expensive and safer. | |||
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Wow!! That's a great devise!! It looks like a stainless liner inside a wooden box. Is there air flow around the liner so the wood does not get too hot? The year of the .30-06!! 100 years of mostly flawless performance on demand.....Celebrate...buy a new one!! | |||
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There is a stainless steel box inside the plywood. The wood does not burn. It really works and where you do not get any smoke flavor, the skin more than makes up for it. It will turn the skin just as crisp as can be. Even quasi vegetarians will dig in as a guilty pleasure. It is the easiest and simplest way to do a whole hog. It may even be the cheapest if you consider the time, aggravation, and additional charcoal needed to do a pit. You can also do a ton of chickens, turkeys, butts and picnics in it. | |||
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