My father (UncleBubbas BBQ) and I decided to roast a pig for my daughters birthday party.
This adventure was a few weeks in the making.
Had to dig the earth to make sure the pit was nice and level.
Cinder blocks anyone?
Cinder blocks, $48. New suspension in the van, $500.
Having your own BBQ pit in your back yard... PRICELESS!
Dear ole' dad hooked up the rack made out of rebar.
The guest of honor awaits his fate... Injected and trimmed.
7:30 am we kick the tires and light the fires!
We ended up going through 4 bags of charcoal. Not to mention the
delicious cherry and maple wood we threw in there every 20 mins.
We rubbed her down ever so gently with a sweet and spicy rub and some vegetable oil.
64 pounds dressed.
Added the beast to the pit skin side down to ensure proper cooking. About 9:00am
Don't mind the shotgun shells on the ends of the rebar.
Just an easy way to hold the racks when they get a bit too warm.
Ply wood sheet to cover the top and the ends
A great and inexpensive way to seal in the smoke and heat.
We had a consistent temp of around 300 degrees.
About 2/3 of the way done...
The finished product. Hams around 185 degrees. Took it off and wrapped in foil.
Sorry to pics of the chopped pork. Damn scavengers!
My father and I... A job well done!
It was the best pork I have had by far!
Thanks for looking!
Edited by BigTrain74 - 6/27/13 at 8:03am