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Posted: 9/5/2004 1:36:17 PM EDT
[#1]
In a whole Hog Cooker of coarse 
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Posted: 9/5/2004 1:39:22 PM EDT
[#2]
That Hawaiian pit thing. Tasty
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Posted: 9/5/2004 1:44:26 PM EDT
[#3]
Bra! You aint cooking no hog in the ground in Louisiana! I have never dug a hole deeper than about 12" without it filling up with water when I lived in Louisiana. Have a Bouchere'. Fry them gratons. Make some boudin and pass a good time.
Cajun® |
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Posted: 9/5/2004 1:52:30 PM EDT
[#4]
My buddy and I laid an above ground pit using cinder blocks. Made a floor about 8 feet by 5 feet, and hooked up a rotisserie. We had walls about 3 feet high to reflect the heat.
The pig was a young one, about 90 pounds. We started charcoal in chimney starters, then poured it along the sides of the walls. We spent all night watching it turn and then had it the following afternoon. The skin was as crisp as glass. Low and slow is the key. |
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Posted: 9/5/2004 1:54:28 PM EDT
[#5]
That is a ton of work.
But worth it.................... 
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Posted: 9/5/2004 1:56:18 PM EDT
[#6]
They cook it over a fire in the Philippines, but the rotisserie is powered by two people, one on each end. |
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Posted: 9/5/2004 2:02:49 PM EDT
[#7]
I was at a party that the hog was cooked in ground....very nice end product.
I helped with one on a spit. Wasn't as good as the one in the ground. MT |
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Posted: 9/5/2004 2:04:53 PM EDT
[#8]
The buddy I spoke of is from the PI (Luzon), and we hooked up some water pipe, an electric motor, and a bicycle wheel as a reduction gear. That left one hand open for a cigar, and the other for a San Miguel! |
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Posted: 9/5/2004 2:06:15 PM EDT
[#9]
Slowly!
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Posted: 9/5/2004 2:06:26 PM EDT
[#10]
Cooked two hogs for my daughters wedding. Rented a double cooker that was
made out of old fuel oil tanks with a wash machine motor and gear/chain mechanism for the rotisserie of both cookers that were mounted on a trailer. Held the hogs on the skewer with chicken wire wrapped around them. It took 6- #20 bags of charcoal each and about 12 hours. First time I ever roasted hogs, but everybody raved about how good it was, so I guess I did ok.  GM |
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Posted: 9/5/2004 2:15:44 PM EDT
[#11]
Dose RONCO make on of them cookers ?
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Posted: 9/5/2004 2:19:40 PM EDT
[#12]
Search "LA CHINA CAJA" You can make the same thing at home,Use thier cooking instructions
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Posted: 9/5/2004 2:20:50 PM EDT
[#13]
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Posted: 9/5/2004 2:27:51 PM EDT
[#14]
I have no idea what you just said....... |
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Posted: 9/5/2004 2:56:06 PM EDT
[#15]
What goes rrrrnnn-rrrrrrnnn-rrnnnnn-oink-sizzle? A hog on a rotisserie!
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Posted: 9/8/2004 2:39:11 PM EDT
[#16]
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Posted: 9/8/2004 2:42:15 PM EDT
[#17]
You know.....sometimes I think we should have let them win that damn war................ Sgat1r5 |
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Posted: 9/8/2004 2:43:19 PM EDT
[#18]
"Cuban Coffin"
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Posted: 9/8/2004 2:58:02 PM EDT
[#19]
What you do is…
Dig a pit about 8 feet wide and 5 feet deep in sand (must be sand). Line the bottom and side of the pit with large rocks. Make a big fire in the middle of the pit using large hard woods and let it burn for 12 hours or more (do not use gasoline or lighter fluid to light the fire as it will retain the odor). Spread the charcoal (burned wood) all around the pit. Line the bottom and side of the pit with banana leaves. Salt a whole medium size pig (about 80 pounds) and put it in the middle of the pit Cover the pig with more banana leaves. Put some of the large hot rocks on the side and on top of the pig. Put more banana leaves to cover everything with couple layers. Cover the whole pit with heavy duty canvas and lay sand/rocks all along the edge of the canvas to retain the heat inside the pit. Do not open the pit until done. Cooking time will be determined by how well the pit retains the heat and the size of the pig but you can not over cook the pig using this method. You’ll have the most moist and juicy pork. |
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Posted: 9/8/2004 3:29:14 PM EDT
[#20]
I lived for a time in South Carolina. I recall being invited to a 'pig-pickin', I had no idea WTF a p-p was, but the chick was smokin', so I accepted. Imagine my surprise when we arrived and I discovered that a p-p is what we Ohioans refer to as a fucking hog roast! Good eats, good drinks, and a good time was had by all after-hours.
 I never did acquire a taste for those damned boiled peanuts though.  |
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Posted: 9/8/2004 3:30:54 PM EDT
[#21]
Napalm
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Posted: 9/8/2004 3:40:11 PM EDT
[#22]
Too dry
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Posted: 9/8/2004 3:44:52 PM EDT
[#23]
+1 |
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Posted: 9/8/2004 4:58:40 PM EDT
[#24]
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Posted: 9/8/2004 5:05:25 PM EDT
[#25]
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Posted: 9/8/2004 6:08:07 PM EDT
[#26]
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Posted: 9/8/2004 7:02:08 PM EDT
[#27]
Cajun Microwave. Look it up. You can build that your self.
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Posted: 9/8/2004 7:08:27 PM EDT
[#28]
Ca vas bien, mom frere! Jai rester a Baton Rouge beau coup ans passe, Laffayette, a Slidel. Jai rester a Tennessee asture. My family settled around East Baton Rouge Parrish and Iberville Parish after the expulsion over 300 years ago. |
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Posted: 9/8/2004 7:18:18 PM EDT
[#29]
My wife is from the Micronesian island of Kosrae and they cook whole hogs on an earth oven called and um.
Step 1. Make a shallow depression in the ground Step 2. Gather a bunch of wood and stack on top of the firewood a bunch of rocks Step 3. Start fire and when the wood is all hot coals, spread out the rocks Step 4. Put gutted pig on hot coals and Rocks Step 5. Cover pig and oven with several layers of Taro leaves Step 6. Wait about 2 hours, the pig will be cooked thru and thru - the meat will fall off the bones.  Sea Turtles, dogs, breadfruit and Taro (Taro mixed with Banana is the shit) are cooked the same way. |
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Posted: 9/9/2004 2:30:50 PM EDT
[#30]
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