La Caja China

[RonC]

Just got done putting it together. Ordering a 70 lb pig on Friday.

 

[dpricenator]

Oh yummmmmmy

 

[L8A]

Isnt there something weird about cooking on a wooden grill??

 

[sgresso]

sweet!

 

[RonC]

you cook INSIDE of it.

 

[RonC]

there should be some awesome porky pig pics up next weekend

 

[L8A]

there should be some awesome porky pig pics up next weekend

Cant wait to see the pics. I've never seen anything like it.

 

[SkinsFanLarry]

That makes two of us Marty!

I look forward to seeing the pic's Ron.

 

[RonC]

That makes two of us Marty!

I look forward to seeing the pic's Ron.

i am looking forward to eating the pig

 

[SkinsFanLarry]

Ron, are you gonna put a "How to build a Pig Cooker" on your site too?

I'm assuming you made that cooker yourself.

Enjoy that pig my friend!

 

[RonC]

nope, didnt make it myself. check out lacajachina.com .

 

[MP.]

I saw something on the food network where they were cooking with one of these. Very cool! Your guests are going to be some pretty happy folk.:yes:

ETA: I went to the website and yep, there is the episode of throwdown that I was thinking about.

 

[RonC]

food network is where i first saw these. did a lot of research before buying. 4.5 hour cook time sure as hell beats 12 hours

 

[theribdoctor]

Ron, I'd so drive up if I didn't have a bunch going on.

 

[RonC]

Ron, I'd so drive up if I didn't have a bunch going on.

this pig roast is for family. i plan on another for friends later on in the year when it warms up a bit. i will lyk when

 

[theribdoctor]

this pig roast is for family. i plan on another for friends later on in the year when it warms up a bit. i will lyk when

excellent, thanks.

 

[Mitch]

food network is where i first saw these. did a lot of research before buying. 4.5 hour cook time sure as hell beats 12 hours

I hope you have a great time, hanging out with friends keeping the pig company is one of the best parts. I have friends who do this, and more times than not the cook times are much longer. If you start with a partialy frozen pig, don't have a rack and do a good job of flattening the pig out, don't keep good coal heat or open it up to check on it too often cook times can easily get into 6+ hours for a pig that size.

I've had many late suppers waiting on the pig to finish cooking. Now we usualy start much earlier and if it's done, just remove most the coals so it stays warm until it's time to serve.

Best wishes

 

[RonC]

I hope you have a great time, hanging out with friends keeping the pig company is one of the best parts. I have friends who do this, and more times than not the cook times are much longer. If you start with a partialy frozen pig, don't have a rack and do a good job of flattening the pig out, don't keep good coal heat or open it up to check on it too often cook times can easily get into 6+ hours for a pig that size.

I've had many late suppers waiting on the pig to finish cooking. Now we usualy start much earlier and if it's done, just remove most the coals so it stays warm until it's time to serve.

Best wishes

all good advice. getting the pig down to room temp is the key. I will be defrosting the pig over a 3 day period. Then will marinade it overnite at about 40 degrees. Then get it down to room temp before cooking.

 

[dpricenator]

we wne to a pig roast at a bar on the beach in thei little town in costa rica. They had the pig in a pen right outside, the doorway. Everyone was buying the pig drinks all week before, and then we ate himup on New Years Eve.

 

[SkinsFanLarry]

Only you Dave, only you! :thumbsup: