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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > First time Pig Roast
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Old 06-25-2011, 02:01 AM   #21
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I'd love to do a pit like that once I move into a bigger house. Definitely nowhere to do that now. My dream is a bbq pit, a brick grill and pizza over, and a fireplace in the backyard.

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Old 07-17-2012, 08:32 AM   #22
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use pig roasting box which are easily available in market.i am sure u will enjoy more and less work to do.

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Old 11-15-2012, 09:12 AM   #23
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You may use appetizer like pineapple juice for better tastes.

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Old 11-17-2012, 10:04 PM   #24
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+100 on the brining here also. I do my pig roast (cochon de lait--cajun for suckling pig) Cuban style. I still season and inject the pig with tons of cajun goodness and coonass love instead of the traditional cuban mojo marinade. The whole cooking process is the same. Great bonding time with the guys and lots of homebrew to be drank. Here is a link to the website for the 3 guys from Miami on how the whole above ground fire box/pit is set up. Nothing like having a good smoked flavor and a nice cracklin skin all over the pig.
http://cuban-christmas.com/pigroast.html

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Old 11-18-2012, 02:50 PM   #25
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Thats a great pit design. Did you use standard block or fire rated? Of all the pits I have looked at online yours looks to be the set up I want to build.

What would you do different if any?

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Old 11-20-2012, 02:57 PM   #26
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Quote:
Originally Posted by Behemoth View Post
Thats a great pit design. Did you use standard block or fire rated? Of all the pits I have looked at online yours looks to be the set up I want to build.

What would you do different if any?
regular cinder blocks from home depot. about $1.30 per block. I do one big roast a year during LSU football season and I have the same blocks for over 5 years.
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