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Discussion in 'The Duck Hunters Forum' started by tcc, Apr 10, 2018.
She seems that way in everything I've seen her in.
This cooker belongs to a good friend of mine. I've cooked everything from burgers, to butts, to brisket, to hogs, to deer, to elk on this thing
Cinder block open air pit with a rotisserie motor. I'm not sure where the rotisserie contraption came from. It has been in the family for years. I'm sure it is some sort of Southern Illinois engineering contraption. It does the job and keeps your hands free for a good grip on that frosty beverage. It definitely takes longer to cook it this way versus enclosed in a smoker, pit, or shed. But like mentioned before isn't the point more about the experience than the finished product.
My relatives in southern Illinois have the same set-up. It was a 36 hour affair IIRC but I've never eaten pork that tasted as good.
Last time I was involved in a whole hog cook we dug a pit maybe 4' deep (with a backhoe), filled it with oak and hickory, lit it on fire and waited to make a massive bed of coals. After dry rubbing a hog, that got wrapped in wet burlap and chucked in the hole. Covered the hole with dirt (with the backhoe), drank all night long, and dug it out the nex morning about 10:30 or so. It was amazing...both the pig and the party we had in its honor...
Can't find any of my pics, but this is pretty similar to the rig we've been using. It's pretty much a 2 day affair, with the prepping done Friday and then cooked all night until the next day. The cheek meat alone makes it worth all the drama!
@tcc; is that a little baby pig up top right? I NEED one of those!
No clue, not my pics.
Gonna have a real cochon de lait?
Those lil piggies just look tasty... nom nom nom...
Not my rig, but pig sure looks good.
I took this pick at Bayside market in Miami.