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Pig Roast questions

post #1 of 7
Thread Starter 
So basically some people and I are going up to jefferson lake next month on memorial weekend and try to do a pig roast i have only a few concerns, so any advise would be great, oh and this is the first time i will be attempting to roast a hole pig.

im not sure how may people are going up for the weekend and i dont need to go overboard so it was thinking a 60lb pig dressed, it should be plenty.

im going to do the luau method dig the pit, fire, rocks, banana leaves ect..

this is all going to take place on a mountian im not sure if im going to be able to dig down far enough to bury the porker. well see.

can anyone give me some carving help were to start carving general advice, im sure the meat will just drip off the bone but just in case.

hows about a good sauce recipe, i know trying to get a good secret sauce recipe is like trying to stop eveyone from making president Bush jokes.

does anyone have any ideas how thick the layer of banana leaves or burlap on the bottom of the pig and the top? should i pick one and stick with it or use both soaked burlap and banana leaves?

I have read most the recipes on luau's and for the most part they say to take some of the heated rocks and put them in the cavity of the pig and then seal, is this really necessary? could i instead put some potatoes and some stuffing and aspargus in the cavity and seal it, and just cook it a little longer?

heres a little somthing i was thinking about, at first i had decided that we should cook the porker overnight, then i started thinking that if i did that the bears in the area might want to say hello during the half drunkin slumber, so id decided that its probably best to start at the crack of dawn and cook during the day. Anyone think that bears would come if they got a whiff of some burnt pork?
post #2 of 7
I wouldn't count on being able to dig a pit in the mountains. Pretty rocky and many big rocks. But there are areas it could be done.

It might also be illegal to dig such a hole. Better check with the managing forest service to find out.

Have a fall back plan for cooking the pig in case you can't dig the hole.

The heated rocks in the pig cavity are what make it cook evenly and in a timely manner.

don't heat river/lake rocks. The moisture in them can cause the rocks to explode when heated.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
post #3 of 7
And yes, you can expect Blackie to come investigate those smells. Even after the fact (i.e., the night after you've cooked it).

Frankly, all things considered, this doesn't sound like one of your better ideas.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
post #4 of 7
you might want to consider building an open pit out of cinder
blocks. Low grade steal mesh for a cage. One on one side the
other on the other side. A big piece of cardboard to put on top.
Should take about 8 or 9 hours. My marinade is pureed garlic,pureed
onion, brandy, orange juice, and dried avocado leaves. Kind of a
Southern mexican style marinade. I really like an open pit. You should
be able to find a blueprint on the internet.
post #5 of 7
Thread Starter 
I tried to call the local ranger station by the lake but i only get a voicemail, i like to hear what they have to say about the land and the bears before i make my final decision.

as for the digging of the pit, i was up there last year at the same spot and i already have half the pit doug and lots of rocks arround, they are not shale, so i dont have to worry about them exploding.

i would do the three guys from miami method with the cinder blocks but its kinda hard to take a ton of cinderblocks up the mountain, the destination is about 2 hours away from (Denver ) and truely its over a river and through the hills. not to mention the other gear were gonna need its not really an option not enought room especially with taking a fat pig with us.

i was trying to figure out a way to make half a pit and use some tin lined plywood to make the pit comeout of the ground, the only problem with that is sealing the pit to trap in the steam. so i dont think that will work either.
post #6 of 7
remember its not only shale that explodes. You could use the half
dug pit as an over under style pit and bury the pig a little above ground.
after the first layer of dirt, use a tarp or heavy plastic over the whole area
and then finish with more dirt. Plastic helps trap heat. Good luck.
post #7 of 7
Thread Starter 
the half earth oven sound about right, i belive what your saying it bury it half way and cover with the soaked burlap and banana leaves then cover slightly with dirt and cover again with a wet tarp? thanks for the info and ill certainly let you konw how it goes
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