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Discussion in 'The BOC Diner' started by ole whiskers, Aug 6, 2008.
How do you cook a hog? Going hunting later in the year and hopefully will kill one.
Well done. Feral hogs are full of bad cooties.
The absolute best way to gook any large quantities of meat in in the ground. Dig a hole the size ya want ,about 4 ft deep,fill with hardwood and light. ,after you have a nice bed of coals ,dip out some coals ,place the cheesecloth and burlap wrapped chunks on the coals. place a sheet of tin over the top . Cover with a layer of coals and a good amount of dirt to seal the heat in,then simply walk away for about 8-12 hrs,when you uncover your prize ,you won't ever want to eat bbq any other way.
Richard is right on. We used to do this 3 or 4 times a year and I guess old age
has gotten to me as I have not done it in several years now. I have a lot of Mexican-American friends that have me over a couple of times a years for goat or antelope cooked that way. We always done beef and pork in my family. I have been to big cookouts where they kill a whole hog and fry it in batches in the huge old cast iron wash-pots that was used years ago. This is mostly a Mexican-American thing around here. Always seem that both ways are good but I usually have at least a 6
pack by the time we eat because this is a drawn out affair lasting around 5 or 6 hours at least and my hat would probably taste good by that time.
Here in Indiana I'd have to get a backhoe to dig a 4' hole. Nothing but clay after about 1'. We do the big pig smoker ocassionally. I've seen these Cuban boxes down in Miami and always wanted to try one.
Cuban Pig Cooker!
Cuban Pig Cooker 2!
Richard you nailed that one on the head ,We do something real close to that and you will never taste a better hog than when it's cooked under ground for 10-12 hour's..The meat just shread's it self apart when you go to pick a piece for the dinner plate and the taste is OUT STANDING:roll_eyes:
I forgot to add that its handy to have a real good buddy that owns a backhoe to dig the hole .:wink:
Yeah, no kidding. Buddy.:cool2:
Chuck, if you want to do it more than once, this is the way to go. a little pricey, but they do a good job. saw bobby flay challenge a cuban in miami with those dudes. the cuban beat him handily.
and this link has a video...enjoy:big_smile: http://www.squidoo.com/La_Caja_China
Brother THAT IS HOW YA DO IT!!!!oooh::wink:oooh::crazy: I was taught by my Grandfather and I havn't done that in a while!! The only thing is that we would do suckling pigs no more than 12# and you want to talk about tender THAT WAS HEAVEN!!! My family roots (my Grandparents) come from Spain!:smile2:
We use a big smoker with the firebox on the side. Run it for 20 hrs at 210, only cured hickory for the fire and smoke....MMMMMmmmmmmGoood...