It's good times... This year (2009) will be year number nine for us. As I've said a couple of times over this whole thread, I really like the pit method. The meat stays super moist, tender and it all just falls off the bone. The other really nice thing is that once you have the pit built, there's very little work and no staying up all night feeding hot coals.
Not sure if I mentioned this anywhere in this thread but my latest addition to the pit is that I drilled a small hole in the middle of the lid and ran a digital thermometer probe down through it so I can take the temp in the pit at any time.
I did a 50 lb pig for a Pats game tailgate during the season and was able to make sure my temps stayed up in zero-degree weather.
Just make sure there are plenty of real wood charcoal in that sucker when you put the lid on and then just use teh air vents to control the temp... open 'em up to raise the temp and shut 'em down to bring it down.
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SWMBO has actually stated that we should do this for a 4th of July shindig with our car club / beer club friends... Planning out my pit location now...
Oh no, no...you can't be doing that in GA and not invite the Tripod!!
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Just make sure there are plenty of real wood charcoal in that sucker.....
Is there anything else acceptable to use?
Stopped using briquettes a few years ago and got a chimney starter instead of lighter fluid... BLECH
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Oh no, no...you can't be doing that in GA and not invite the Tripod!!
I said car club / beer club folks...
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Originally Posted by Timberwolf
Non-Alcoholic beer is like going down on your cousin, it might taste the same but it just ain’t right!
I've done similar with a lamb.
Lined a pit with stones rather than bricks, burned a large fire until it was completely died down. I then used straw on top of the lot and damped that with water and then just filled the pit back in with a shovel and left it for 12 hours, no need for a chimney. The butcher delivered the lamb jointed which kinda p'd me off and I slathered half the lamb with olive oil salt and pepper and the other half with the same with chili, garlic and rosemary added and then wrapped it in foil.
It's a fantastic cooking method and everyone at the party said it was the best lamb they had ever eaten.
I plan to do it for our wedding next year again.
Hop a flight to Boston... I have a tent you can borrow. The only thing is you would have to figure out how to ship a corny... this year we are jokingly calling the cookout the "Norton International Homebrew Festival and Competition". I'm going to toss a huge pig in the pit... toss a ton of ribs on... maybe some beef brisket.. and then I think a few guys from my HBC are bringing cornies to go along with the 6 or 7 beers of mine I'll have going and then we're going to have an informal competition.... so if you're coming, you gotta enter the competition.
You could always drive... Ohio ain't THAT far.
Should be a great time this year. We have folks flying in from all over. LOTS of pics to come when it's done (end of July)
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ahh man that would be awesome. But we're going to TN for vacation in july. Couldn't swing two back to back weeks vacation. Maybe Next year. Sounds like a hell of an event you've turned it into.
Love the thread. I'm lucky enough to be adopted and have a large Filipino family. Some folks were talking about Anthony Bourdain a few pages back, and recognize his authority on obscure, interesting food. He agrees with me on this: Filipino Lechon is the best type of pig in the world. Look it up, give it a try. The spicing is wonderful, the skin gets crispy and amazing... its the best. I'll quote from Bourdain's blog: Hierarchy of Pork | Anthony Bourdain
"And speaking of pig? It can now be said that of all the whole roasted pigs I've had all over the world, the slow roasted lechon I had on Cebu was the best. This puts the standings in the Hierarchy of Pork as follows:
#1. Philippines
#2. Bali
#3. Puerto Rico"
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