Easter Pig Roast

The family decided to have a Pig Roast for Easter. So, all of the men agreed to help me with setting up and cooking a whole pig for Easter. The woman got a little nervous about us cooking a whole pig for the first time with a large gathering of people and no other meat being available. Which sort of upset me--- they had didn't believe we could actually cook the pig properly. So, I agreed to smoke some chickens as well as the pig for Easter. This was a blast I used the the 3 guys from Miami setup. Web site: http://cuban-christmas.com/pigroast.html



I was able to order the pig from Publix's in McKays Mill. The Pig weighted about 60 lbs and needed a week to thaw out at the store. So, I order the pig three weeks in advance of Easter.


We didn't butterfly the head because no one was interested in that area of the hog ---I know some people really like the head.

The Pit really worked on roasting the pig. I didn't use the same method as the Cuban Guys on creating heat. I created coals from Hickory in another pit and added the hot coals to the pit and added apple, maple, and oak chunks to the fire to create a nice smoke.



Here is a picture of the pig after cooking



Pictures at the turn:



Here is what I learned about the pit the concrete cinder blocks will radiate heat and once they were warm they started pushing the heat into the middle of the pit and that is the reason the pig is darker on the middle section than the outside which was the location of the fire.

How The Thillerz on the Grillerz was created summer of 2007

All,

I had worked with Robert Guisinger and Page Thompson for at least 7 years. We had attended cooking classes at Viking in Franklin over the years and had a great time. We all love to cook from gourmet to simple open fire cooking. I had noticed an Ad for a BBQ contest at the Gaylord Hotel in Nashville for last weekend in September and I guess it was around May. At the time only Page owned a smoker and it was a very small upright water smoker. We all agreed that this was something we wanted to try even thought we really had no experience in smoking meat in a real wood smoker.

So over the next couple of months, Robert and me bought barrel smokers from Academy Sports and started using them to cook butts, ribs, and brisket. Page was working on the chicken using his smoker. We researched on to cook using smokers and what a BBQ contest would be like for beginners. They had a backyard classification but we decided that if we were going then we would do all four meats (butt, ribs, brisket, and chicken).

Picture attached is my first fire in smoker box -Too hot and burned box