PIG ROAST?...Can't Prove It!
- Thread starter Garyclaw
- Start date
Garyclaw
Babbling Farker
Having some tech. difficuties for some reason so bear with me.
Any way, he said he put on a half of pig (98 lbs.) at 9am. WE got there about 2:30PM. No pig yet. His friend had some Thai marinted pork going on a grill though. It was very good
DANG! My Photobucket has some holes in it!!!
I'll try this later. Stay tuned.
Any way, he said he put on a half of pig (98 lbs.) at 9am. WE got there about 2:30PM. No pig yet. His friend had some Thai marinted pork going on a grill though. It was very good
DANG! My Photobucket has some holes in it!!!
I'll try this later. Stay tuned.
D
Downtown Smokeout
Guest
Can someone explain this to me. It looks like a wooden box with coals on the top only. You can actually roast a pig like that?
jeffjenkins1
Babbling Farker
You are correct and yes, only there is no smoke flavor (without mods).
From what I hear, it is a great way to do it.
Jeff
deguerre
somebody shut me the fark up.
Soooooo...is it a fuel hog or what?:becky:
toumaj
Knows what a fatty is.
I've cooked 3 whole hogs this way.
A simple way to cook a whole hog.
The inside of the box is lined with sheet metal.
The bottom has 2 holes drilled through it for the runoff and a rack to keep the hog off the box floor.
The coals on top heat the iron lid and it spreads throughout the box.
Inefficient beyond belief, but the whole hog comes out real nice.
Took me about 12 hours last time for a 40# hog.
But I went through over 200#s of briquettes!!!
I recently did a 70# hog on a spit over a cheap 5 foot grill and it was awesome - just more labor intensive than the Mexi Box.
But with the fire below the animal like logic dictates, I only used 40#s of briquettes and was able to add smoke.
These Mexi Boxes are easy to make and they cook whole hogs very well.
A simple way to cook a whole hog.
The inside of the box is lined with sheet metal.
The bottom has 2 holes drilled through it for the runoff and a rack to keep the hog off the box floor.
The coals on top heat the iron lid and it spreads throughout the box.
Inefficient beyond belief, but the whole hog comes out real nice.
Took me about 12 hours last time for a 40# hog.
But I went through over 200#s of briquettes!!!
I recently did a 70# hog on a spit over a cheap 5 foot grill and it was awesome - just more labor intensive than the Mexi Box.
But with the fire below the animal like logic dictates, I only used 40#s of briquettes and was able to add smoke.
These Mexi Boxes are easy to make and they cook whole hogs very well.
Garyclaw
Babbling Farker
Well let's see if this works now:
That Thai Pork:
Walked around and talked to some people and watched some play Corn Hole:
Still no pig. He did put some seasoned chickens on the rotate above the box:
That was pretty good too but, still no pig. Walked around and talked to somemore people and had a few beers:
Still no pig! Soooo, the neighbor was frying some Lake Erie Perch and I nibbled on some of that:
Meanwhile the little box is still chugging away. The thermo was set for 170* but the temp in the shoulder was only around 140*.
So I talked to Howard the Wonder Dog for a while:
Now it's getting to be around 8:30 pm and still NO PIG! I asked him if there really was a pig in that box.?? Others were asking too. I felt bad for him though. In previous years his pigs were done in around 6hrs. or so. We're now going on 12 hrs.!!!:tsk:
So after a few pops and some nibbles here and there, we had to go 'cause I had to get up early in the morning to go Perchin' on Lake Erie.
Come to find out that he finally pulled it off to rest at 9:30 pm! (so they told me) I cannot prove there was a pig in that box until I see pron of it and I get my promised plate of porks:heh:
That Thai Pork:
Walked around and talked to some people and watched some play Corn Hole:
Still no pig. He did put some seasoned chickens on the rotate above the box:
That was pretty good too but, still no pig. Walked around and talked to somemore people and had a few beers:
Still no pig! Soooo, the neighbor was frying some Lake Erie Perch and I nibbled on some of that:
Meanwhile the little box is still chugging away. The thermo was set for 170* but the temp in the shoulder was only around 140*.
So I talked to Howard the Wonder Dog for a while:
Now it's getting to be around 8:30 pm and still NO PIG! I asked him if there really was a pig in that box.?? Others were asking too. I felt bad for him though. In previous years his pigs were done in around 6hrs. or so. We're now going on 12 hrs.!!!:tsk:
So after a few pops and some nibbles here and there, we had to go 'cause I had to get up early in the morning to go Perchin' on Lake Erie.
Come to find out that he finally pulled it off to rest at 9:30 pm! (so they told me) I cannot prove there was a pig in that box until I see pron of it and I get my promised plate of porks:heh:
Garyclaw
Babbling Farker
Yes Guerry, It is a fuel hog as stated above. I'm not a big fan of this type of cooker and I'm partcial to the "fire under" method for its crispy skin and smoke flaver. The ones he did in the past were like.....baked pork.
ricksegers
Full Fledged Farker
I have been looking at this one. It has the heat under the pig and inside the box. I don't have anything to do with this other than I discovered it while doing some research..
http://www.asadorcubano.com/
http://www.asadorcubano.com/
M
Missinglink99
Guest
Never know what you will see on the Brethren.
Garyclaw
Babbling Farker
This one ^^ might be worth it if your looking for a dedicated pig cooker. I like the way it cooks. Limited on the size of the hog though.
