Pit Pig III (industrial, induction, infusion) – 2000
Pit Pig III was derived from and has significant influences of backyard enthusiasts & Hawaiian Lu’au Pig.
The process consists of digging a square pit approximately 36″ – 48” deep and lining it with flat stones. Next, one must build a big-ass fire with charcoal and hardwood and let it burn, burn, burn. Once a significant bed of hot ember forms, throw in the round stones and heat for approximately 3 hours – continually adding wood building upon the bed of embers. Prepare a flat surface with sling chicken wire, banana leaves and season the pig. Rapidly fish three round stones from the bed of embers and place inside the pig (this is cool!). Completely wrap the pig with banana leaves and fasten chicken wire around the pig. Carry the pig to the hole, position belly down and prop more round rocks around the pig. Cover with the remaining banana leaves and place the cover over the hole. Bury the cover with dirt that came from the hole (at least 3 inches) and let cook for approximately 15-20 minutes per pound. Come back the next day and Remove the dirt from the hole (please be careful not to taint the pig now with dirt) remove the cover and bring out the pig. Remove the stones from the belly cavity, mow down on the ribs, have fun and pull that pig apart. ENJOY!
Ingredients:
(1) Pig [size your choice – Damon brought 85lbs.)
(1) Case Banana leaves
A tub of water to pre-soak the leaves
Several round stones ~12-16″ diameter
(3) 20 lb. bags hardwood charcoal chips
Approximately 1/4 cord hardwood
Chicken wire to wrap the pig (we used 20 guage)
Several flat rocks [we chose lannon stone)
(1) sheet of plywood or metal to cover the hole
Something to carry the pig (Ed built a sling out of snow tire chains)
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