I've worked too hard on my grass to do the pig in a pit thing....
Welcome, looking forward to learning from you also.
-
Welcome. I likewise have always wanted to do a pig roast in a pit. Unfortunately I don't have the space right now, but keep us updated. Remember pics!Leave a comment:
-
Another FNG
Greetings from SE PA. I've been smoking meat (or trying to) for 20 years, and still learn something every time I click on this site or cook something. Right now my favorite rig is a simple 22" Weber with a SlowNSear. I've owned barrel smokers, a couple of Texas side box rigs, and a couple of gas smokers, and the Weber with SlowNSear makes better tasting food consistently with much less fussing if time is invested in setting it up.
My current obsession is digging a hole to cook meat in. When I lived and worked in SC, guys I worked with did this outside in back of the shop and cooked a whole pig (It appeared to take a few people in shifts overnight and 2 cases of beer). I've also spent time in the Yucatan, and this is done there too. I have plenty of space in which to do this, and will report on my first try at something smaller than a whole pig (like a butt) soon.
I'd also like to extend a big Thanks to the owner and contributors to this site. It's been my bible for years, and is more than worthy of the little financial support asked from those who are able to do so. For those who aren't, you still have an incredible source of correct information, and I would encourage y'all to remember that when your situation improves. If you know about websites, you recognize that this one is big and quite expensive to keep and maintain.
I'm looking forward to contributing and enjoying the knowledge of the community.
Leave a comment: