... first you get a pig...
Everyone is always posting all sorts of great how-to-do-stuff threads and I figured I would try to add one.
Every year my wife and I have a big pig roast with a bunch of friends, family and this year we added a bunch of folks from my brew club. This was the eighth year we've done it and with that many years of trial and error, the last two years the pig has come out absolutely ridiculously good. The meat is amazingly moist, tender and falls right off the bones.
It'll probably take a few posts but I'll give it a shot...
The first thing I did was create what is now a permanent "pig pit" in the yard. It's about a six feet long, four feet wide and about three-three and half feet deep and was completely lined, sides and bottom with red brick. Along one corner, I bricked in a small piece of tin stove pipe duct to act as an air intake. The bricks around the bottom of the duct are arranged all crooked to let in air.
Everyone is always posting all sorts of great how-to-do-stuff threads and I figured I would try to add one.
Every year my wife and I have a big pig roast with a bunch of friends, family and this year we added a bunch of folks from my brew club. This was the eighth year we've done it and with that many years of trial and error, the last two years the pig has come out absolutely ridiculously good. The meat is amazingly moist, tender and falls right off the bones.
It'll probably take a few posts but I'll give it a shot...
The first thing I did was create what is now a permanent "pig pit" in the yard. It's about a six feet long, four feet wide and about three-three and half feet deep and was completely lined, sides and bottom with red brick. Along one corner, I bricked in a small piece of tin stove pipe duct to act as an air intake. The bricks around the bottom of the duct are arranged all crooked to let in air.