The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 05-08-2013, 07:29 AM   #1
cinmur
Got Wood.
 
Join Date: 03-05-12
Location: Mitchell, sd
Downloads: 0
Uploads: 0
Default Pig in the Ground

Planning on doing a pig bbq in the ground for my 1st time. Is there a problem of it becoming overcooked? Was going to put it in the ground around midnight, but would not eat till around 4-5 the next day, thus it would be in there for around 16 hrs. We could put it in early in the morning, but I do not want to babysit fire all night waiting for coals. Also what do most put inside the pig? Thanks
cinmur is offline   Reply With Quote


Unread 05-08-2013, 07:33 AM   #2
BBQ Bandit
Babbling Farker

 
BBQ Bandit's Avatar
 
Join Date: 02-15-08
Location: Harrisburg, PA
Downloads: 1
Uploads: 0
Default

A Brethen Sister known as Cowgirl has that mastered.
Drop her a PM.

Here's her detailed thread with pics... http://www.bbq-brethren.com/forum/sh...ad.php?t=73481
__________________
Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

Last edited by BBQ Bandit; 05-08-2013 at 08:13 AM..
BBQ Bandit is offline   Reply With Quote


Thanks from: --->
Unread 05-08-2013, 08:01 AM   #3
jemezspring
Full Fledged Farker
 
Join Date: 10-09-09
Location: Chicago Proper
Downloads: 0
Uploads: 0
Default

Got no useful information on your questions. Just make sure you take pictures of the entire process. Always wanted to try a whole hog. Maybe this is the year.
jemezspring is offline   Reply With Quote


Unread 05-08-2013, 08:10 AM   #4
Woodmonkey
Full Fledged Farker
 
Join Date: 01-09-10
Location: Melbourne, Florida
Downloads: 0
Uploads: 0
Default

Did one several years ago in California. Dug pit with back hoe about 6 feet deep, 4-5 ft wide. Loaded with orange tree stumps etc and burnt the wood until nice bed of coals. forgot how long 2-3 hours, Had pig i n a metal gurney for bodies and wrapped in burlap. Placed pig in and covered and let cook about 18 hours. Major problem the soil had some moisture and it killed the fire after the pig was covered. We did not know about the moister until chow time. Fortunately there were other BBQ pits around and the pig did get cooked in smaller pieces and later than planned. Good thing we had lots of kegs. About 100 people.
Woodmonkey is offline   Reply With Quote


Unread 05-08-2013, 10:28 AM   #5
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by cinmur View Post
Planning on doing a pig bbq in the ground for my 1st time. Is there a problem of it becoming overcooked? Was going to put it in the ground around midnight, but would not eat till around 4-5 the next day, thus it would be in there for around 16 hrs. We could put it in early in the morning, but I do not want to babysit fire all night waiting for coals. Also what do most put inside the pig? Thanks

You should be fine. Not sure what size of pig you are cooking but if you have the pit sealed so no air can get in, the hot coals will slowly die out and cook the pig low and slow all night.
Thus the need for a DEEP bed of hot coals to begin with. (use hardwood so the coals will burn longer too)
By the time you're ready for the pig, the coals should be fairly dead.
If air gets into the pit, your drippings will catch on fire.
Bury the pig then watch for smoke escaping, throw more dirt on if needed.

You can stuff a pig with anything, I like onions, apples, jalapenos, garlic, and seasonings. If you lay the pig in the pit on it's back, the skin holds in the juices.
Sometimes the pigs I've cooked are TOO big to lay that way, so they get placed on their side.

Good luck with it!


Quote:
Originally Posted by BBQ Bandit View Post
A Brethen Sister known as Cowgirl has that mastered.
Drop her a PM.

Here's her detailed thread with pics... http://www.bbq-brethren.com/forum/sh...ad.php?t=73481
Not mastered but I've cooked more than I can count. The more of them you do the easier it gets. You know what to watch out for and what to expect.

Thanks Bandit....
__________________
jeanie
sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))

http://cowgirlscountry.blogspot.com/
cowgirl is online now   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Unread 05-08-2013, 11:33 AM   #6
columbia1
Full Fledged Farker

 
columbia1's Avatar
 
Join Date: 01-15-12
Location: Kalama Wa.
Downloads: 0
Uploads: 0
Default

We did one a few years back, after digging the hole with a backhoe, we burned a major fire for 12 hours which left lots of coals, then added a pickup load of volcanic rock, and the pig wrapped in chicken wire and wet burlap bags MAJOR mistake, LOL!!
Add the rock BEFORE starting the fire.
The pig come out half raw, good thing we had a few gas grills near-by and lots of alcohol to keep the crowd under control.

Good luck and please share you pics!!!
__________________
"Tombstone BBQ"
PNWBA
KCBS
Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB.
Tombstone BBQ on Facebook
columbia1 is offline   Reply With Quote


Unread 05-08-2013, 01:51 PM   #7
neuyawk
is one Smokin' Farker
 
neuyawk's Avatar
 
Join Date: 03-15-12
Location: Flushing, Queens NYC
Downloads: 0
Uploads: 0
Default

I can just imagine asking the wife to allow that addition to all my pits - Backhoe
__________________
Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com
neuyawk is offline   Reply With Quote


Unread 05-08-2013, 04:46 PM   #8
Mad About Que
On the road to being a farker
 
Mad About Que's Avatar
 
Join Date: 01-22-11
Location: Mt Holly NC
Downloads: 0
Uploads: 0
Default back-Ho

but then just think of the counter argurment when you want a new smoker.. "but babe, you said no to the $75,000 backhoe. a Jambo, in comparison is pennies on the dollar...".

Quote:
Originally Posted by neuyawk View Post
I can just imagine asking the wife to allow that addition to all my pits - Backhoe
__________________
ex-Stickburner converted to Backwoods gang (Gen2 Chubby and Party), UDS, Homegrown 250 gal Offset.
Mad About Que is offline   Reply With Quote


Thanks from:--->
Unread 05-08-2013, 05:00 PM   #9
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

lol If you've ever dug a pig pit by hand, you'll understand why I opted for the use of a backhoe! I'll never go back.

This method needs room for a foot-deep bed of hot coals, the pig and another foot or so of space above the pig. So you figure at least 4'.

Many people don't realize that the closer you get to the pit with the pig, the smaller the pit really IS. lol

Same thing happens with my horizontal wood burner. I end up hacking off legs and the head to make it fit!
__________________
jeanie
sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))

http://cowgirlscountry.blogspot.com/
cowgirl is online now   Reply With Quote


Unread 05-12-2013, 12:16 PM   #10
cinmur
Got Wood.
 
Join Date: 03-05-12
Location: Mitchell, sd
Downloads: 0
Uploads: 0
Default

Thank you for your input on the buried pig. When we get the wood burned down to the coals, could I put 2-3 inches on sand on top of the coals and lay the foiled...wet burlaped ...chickenwire wrapped pig directly on the sand bed and then seal pit. I am trying to get away from building a rack to set it on above the coals.

Thanks again,
cinmur is offline   Reply With Quote


Unread 05-12-2013, 02:48 PM   #11
Hawg Father of Seoul
is One Chatty Farker
 
Join Date: 09-14-10
Location: Rogers, AR
Downloads: 0
Uploads: 0
Default

No backhoe, but does a $65,000 tractor count?

Trust cowgirl on this one.
Hawg Father of Seoul is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:23 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts