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Help! Pig in the ground!
Posted on 10/24/12 at 12:27 pm
Posted on 10/24/12 at 12:27 pm
Some friends are roasting a pig in the ground (cuchon de lait?) and the guy that was supposed to do it for them backed out. Any suggestions of websites, recipes, rubs, and little things that can't be left out (cooking specifics like certain temperatures, depth of hole...thing websites won't tell me that you've learned from experience).
Many thanks in advance!
Many thanks in advance!
7
Posted on 10/24/12 at 12:29 pm to kriskris
paging fin
Posted on 10/24/12 at 12:31 pm to kriskris
split pig, wire to an old bed frame. attach frame to pole by chain, hanging loosely. Put up 3 sides of tin, similar to a 3 sided tepee around said frame and pole. fire in front in open side of tin. lots of booze, enjoy the experience.. 
Posted on 10/24/12 at 12:48 pm to kriskris
Posted on 10/24/12 at 1:27 pm to kriskris
Can't help you with the pig in the ground. But I smoked one a couple months ago that turned out badass.
Posted on 10/24/12 at 2:14 pm to kriskris
Posted on 10/24/12 at 2:46 pm to kriskris
Dig a big assed hole, get a large amount of charcoal and wood hot and in the hole, line the hole with banana leaves, pig, more banana leaves on top along with coals.
Posted on 10/24/12 at 2:56 pm to kriskris
Find someone with a cajun microwave where you live. (If you really are in Shreveport I can hook you up...)
ETA: How big is the pig? Do you already have it?
If you want to discuss, email me
<--- @gmail.com
ETA: How big is the pig? Do you already have it?
If you want to discuss, email me
<--- @gmail.com
This post was edited on 10/24/12 at 2:58 pm
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