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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??
 

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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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