I then put little peices of tin foil over the air intake and chimney to control air flow... at all times, you just want a little smoke coming out. That'll mean the charcoal is lit but you don't want it really firing away... you want a little heat but not super hot.
Trust me... the rocks will do a lot of the cooking. You just want the charcoal to slowly add heat over the next 24 hours the pig is going to be in the ground.
Once the lid is on... you're pretty much done until the next day.
This year, we roasted a 135 lb pig and it went in the ground about 1:00 in the afternoon on Friday. I didn't take the lid off until we took it out of the ground on Saturday around 2:30 in the afternoon.
For that ENTIRE time, the charcoal I put in lasted. Like I was saying, if want to let just a little air in and the charcoal will stay lit and adding heat for 24 hours easily.
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Then, when it's ready to come out at least 24 hours later, I have two 2x4's with two hooks on each that I hook into the chains to make a big pig stretcher and me an another guy just lift it out and onto a table.
(I'm the chubby balding guy... and hey... gimme a break, I had been drinking Belgians all day... more to come on that in a minute)
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There tends to be a trend around here, the bigger, the meatier, the better.
This wins hands down. Unless someone want to roast a bear or an elephant in a built in permanent ground pit.
I then cut open the big packge with a pair of wire snips and the whole pig falls apart...
I take some huge chunks of meat and place 'em in big tin trays, shred it all up and add a little brown sugar and bbq sauce for pulled pork sandwiches. We do corn bread, corn on the cob, pasta salad, baked beans, etc etc etc...
The pig roast veterans don't screw around with pulled pork... we just take meat right off the pig and dip it in a little BBQ and feast away.
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Trust me...I've had pigs that were cooked on spits, I've had pigs that were smoked... and anyone who's been to my cookouts say this is the best pig they've ever had and I agree. I'm not trying to give myself credit... I'm just saying this method is TREMENDOUS.
Plus.. it's a long story and it DID NOT cost me any where near what it looks like it costs but check out the beers we had on tap...
Three Belgians... from Belgian... 1/4s of Wittekerke, Piraat and Pommerings Hommel...
Then we had a 1/2 kegs of Legacy Brewing's Euphoria Ale and then a 1/6th of Sam Lager and a 1/6th of Blue Moon...
I then had five of my beers on tap at The Cape (the Irish pub in my basement... pics in my gallery)
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