i've been inspired! whole hog for a B'Day!

And the obsession begins...LOL...:twisted:

I have never done a pig in cinder block (I have seen it done) the person did not use anything. simply had two small fire going under the pig and made it happen.

Instead of buying a book, there is tons of knowledge and friendly folks here. Save the book money for beverages cause you'll need a couple few people to hang with you, considering how large of a hog you do.

When I did mine, I keep it simple. Monitoring the pit and meat temp (after 4 hours) and letting the magic happen.

What wood are you planning to use?

Yup.^^ Controled heat under shoulders and hams. Just do what Cowgirl says and you'll be fine. It's a fun cook.

Here is a link for Cowgirl's Cinder Block Pit
http://cowgirlscountry.blogspot.com/2007/03/cooking-whole-hog-on-cinder-block-pit_19.html
Here is a link to a different setup
http://www.instructables.com/id/How-to-Roast-a-Pig-1/

Here's a link to block pit roasting a pig...these guys are pretty detailed in their instructions. Just posting to give more information, not knocking the cowgirl's method at all!
http://cuban-christmas.com/pigroast4.html

boogiesnap said:

thanks guys. my biggest issue will be i think is where to set it up. on the lawn ain't gonna fly, so i was thinking my patio. but it's concrete pavers and i A) don't want to ruin them either or B)i seem to remember a few episodes being discussed here where charcoal chimneys took off like rockets when lit directly on concrete for some reason.
any ideas?

Click to expand...

For safety's sake, It should go on the grass. You can grow more later. A thick bed of sand might help save the grass, since heat travels up.

Heated concrete can explode, so I'd avoid the patio idea...