I just wanted to post this up so everyone could get thier first look at our new roasting pit. This picture was taken just before we finished it. It has a fairly large main chamber with a side grilling or smoking chamber. We are not sure yet when the first pig will be going in but we should be able to fit around a 200lb hog.
On the curing and brewing front:
I promise I'll get pics up of the Hefe and Raspy pints tonight. I'm still getting all of the equipment and supplies for the curing venture so I'll post those when I get them. Next brew day will be this weekend. I'll be doing my Drunken Pussy IPA. Stayed tuned....
We built a pig pit once, a pit in the ground. It began with placing river rock in the bottom and having a bon fire to heat the rocks the night before (red hot). Next morning, placed the pig (spiced to taste), well surrounded with lettuce leaves, burlap and chicken wire. After covering with a layer of straw, buried the whole thing for the day. Steam came out of a vent hole all day. By early evening it was fork tender.
ReplyDeleteAbove ground sounds easier on the back.
That sounds like it was good eats! The whole back/bending over thing was one of the huge deciding factors for us to build this pit above ground. That and the fact that this can be re used easily for grilling and or smoking things other than pig. (Cue sausage making music.)
ReplyDeleteI am thinking that memorial day weekend might be a good time for the first pig roast.