How to Roast a Whole Pig - Page 18

**paulthenurse** · 07-20-2009, 10:39 PM

Hey, I'm curious. When you saw her for the first time you, like every other guy, said , "Wow, she's beautiful!". What did Courtney say when you rolled her up the driveway?

Probablly not that?

**Cape Brewing** · 07-21-2009, 03:24 AM

Ok cool... I might clean her up a bit if I have time between now and Saturday. No, I'm not thinking racing stripes or anything crazy. Don't worry.

Courtney? Are you kidding? I don't think she even blinked. She's lived with me way too long to be phased by something like that. If she had any reaction at all it was a simple shake of the head while she mumbled "God I married an idiot" under her breath.

**paulthenurse** · 07-21-2009, 03:53 AM

Quote:

Originally Posted by Cape Brewing

Courtney? Are you kidding? I don't think she even blinked. If she had any reaction at all it was a simple shake of the head while she mumbled "God I married an idiot" under her breath.

Damn near Sig worthy.

**paulthenurse** · 07-21-2009, 03:55 AM

Al was noticably excited when she noticed Bertha was gone. "You didn't put the BBQ out in the trash, did you?" she asked with a big smile.

**Cape Brewing** · 07-21-2009, 02:20 PM

Oh c'mon... she's a beauty. She would never go in the trash as long as I was around. I think Al's jealous. Tell her Bertha can stay with me for a while if she doesn't like her. Jsut knock a llittle of the rust off on the inside and she looks like she'll do some big time cookin'.

**paulthenurse** · 07-22-2009, 01:20 AM

The inside? She's rusty on the inside now? I figured the inch thick coating of smoke and grease would have prevented that. Oh wait, given her most recent 'moisture issue' I guess I can see where she might get a little rusty on the inside too.

PTN

**Cape Brewing** · 07-22-2009, 02:27 AM

The 15 pounds of homemade andouille is FINALLY freakin' done. Christ, I started them the other night. GADDAMN, they smell good!!! Bertha will smoke those bad boys up on Thursday

**jaginger** · 07-31-2009, 05:42 AM

So is the pig roast this weekend? Sounds like you're pretty stoked.

Hey I have a question about the Pig Pit 2.0. I saw in your pic you stacked the cinder blocks pretty high above ground level, even though it looks like there was plenty of depth in the pit itself. Just curious what the purpose of that was.

This whole thread describes pure genius.

**Cape Brewing** · 07-31-2009, 03:07 PM

It was last weekend...

http://www.homebrewtalk.com/f56/how-roast-whole-pig-version-2-0-a-130032/

Pig Pit 1.0 was just a bunch of bricks tossed into the pit (the pics at the beginning of this thread show it).

I got tired of my back yard lookin' the way it did and wanted something a little nicer so I took all of the bricks out and then bricked them in straight (or relatively straight) with mortar. The problem was when they were just tossed in, the walls flared out at the top... so the bottom of the pit was three feet wide but the top was four feet wide. When I bricked everything in straight, the whole thing was only three feet wide all the way up. It was also not as long at the top once bricked in.

I wasn't sure a pig would fit...

so I decided to have the bottom brick part as just the "firebox" for whole thing and then the cinderblocks would be where the pig sat and cooked. 1) It would give me a lot more cooking room 2) I think it looks a lot nicer (or it WILL look a lot nicer once I completely finish skinning the cinderblock with red brick). I filled the cinderblock with dirt so it is insulated really well and then the red bricks I'm skinning it with will just add to the insulation. The lid is insulated with Nomex (that white cloth you see in the vid) so that is completely insulated like an oven door.

I am really pysched though because the new pit works absolutely perfectly. I couldn't have hoped for it to work any better.

Take a look at the vid on the new thread I linked above and you'll see how the pig comes out.

dcbeerboy · 10-05-2010, 08:17 PM

oh.my.damn.