Pit cooking

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Pit cooking

Postby irishpride42 » Wed Feb 27, 2008 8:02 am

How many of you have cooked pigs in a pit of some sort whether it be above ground or below. how did it turn out? How much did it cost you and how easy was it to make??
Arise. Kill. Eat.
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Postby OneShot » Wed Feb 27, 2008 11:59 am

Seen a cooking show on UNCTV with a guy named Rick Bayless. He dug his own pit and it looked pretty easy and cheap. First thing he did was get himself a metal box welded big enough for his purposes. Then he dug the pit and dry-lined it with bricks, making sure there was just 1/2 an inch of space oin the sides when the box went in. Make sure it's deep enough to build your fire and still take the box. He took a 60-pound pig, quartered, and rubbed some kind of marinade paste all over it, added a gallon or two of water and covered it with banana leaves (bought frozen at an Asian market).
When his coals were good and hot, he dropped the pig-in-a-box down in the pit, covered it with a metal top and shoveled dirt over the top and down the sides to kill the fire. He waited around 4 hours, but I don't think you can overcook it this way, and took out the pig. Looked damn good!
Good luck. Let us know how it goes.
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