pork in a pit
 

Hey guys...
I've heard of ppl down south making a huge fire in a pit lined with stones... stuffing and wrapping a medium sized pig in aluminum foil, and putting it right in the middle of the fire and then pile the hot stones around it. I guess then they cover everything up with dirt so the heat stays in and then come back in a few hours for supper. I've thought of trying this, or even using something smaller like a marinated chicken in a roasting pan and sealing it w/aluminum foil.
Anybody else heard of this or know how to do it?
Sounds like a neat way to cook something up, and I've thought of trying it for a camp-out this summer...
Suggestions? Comments? or is this a bad idea!
thanks and take care,
Gerard

I'd try it out once before the cookout in case things don't go as planned. Don't want to leave a bunch of people waiting in a cookout line for food (speaking from experience here)

It sounds good!

A friend of mine just started locally marketing his home brew bbq sauce and it would be great on your piggie. Now I'm getting hungry...

rw

Here's one way to do it. BTW this is not my idea got this from another site.

I'm not sure if this has been posted in the past, please feel free to delete it if it has.

The cinderblock pit method to cook large amounts of meat/food has been around for years. It's an easy way to cook for a crowd.

This method works well for anything from pigs to turkeys, briskets, venison hind quarters, pots of beans, corn in the husk and baked bread. Just about anything you want to throw on there. It's like a large oven.

You need to find a spot with no grass to set up your blocks. I have 30 blocks.....You can make it any size you like.
Set up your first two rows of blocks.




I line the bottom with foil to channel any drippings away from the hot coals. The drip pans can be filled with water/beer/applejuice what ever you like.
I like to use beer and dry rub.




Add about 2 1/2 lbs of coals to each end of the cooker...right on top of the foil. Light the coals and add a grate.




I like to marinade the pig overnight, but you do not have to. You can season it any way you like.

I start the pig on it's back....add another row of blocks and cover with tin.










Hot coals are added at each end about every hour.
You do not need to add very many coals, the idea is to cook it low and slow. 10 to 15 coals on each end are plenty.

our way is a lil different...need a sandy area..
basically, in hawaii, we dig a hole on the beach, make a bond fire...get the coals good and deep...cover the coal with wet burlap sacks, put the pig in, cover pig with wet burlap sacks, no foil...throw in anything else ya want too...in with the pig between the burlap....totally fill the hole with sand...
later that night

http://z.about.com/d/gohawaii/1/0/l/...lagoon_008.jpg

can use your hand and get a fistful anywhere on the hog...and is very evenly cooked.

agree with half on this method over here in NZ the maori ppl have whats called a hangi where the rocks are heated only and thrown into a hole then the meat and veges are placed inside the hole in mesh cages,then wet sacks are placed over the top and then dirt is placed over the sacks to seal off any heat that could escape....very unique flavour

Here is a link to a site with a method similar to Black Lab's. http://cuban-christmas.com/pigroast.html

If I keep reading this I may have to give a whole hog a try.

Looks delicious! It might be worth a try--maybe do a ham and shoulder as a trial run.