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Archive for July 14th, 2009

On our vacation my dad and brother decided to roast pig in a pit.  They used these baking bags like you use in the oven.

See, they used this method last year and it worked.  Last year they asked me what I thought and I said then that I thought it would get way way too hot.  To my surprise and amazement last year’s turned out fantastically well.  I was confused.  I walked away and seriously doubted my skills, ability, and judgment.  I’ve been smoking pork for ten years now and I was stymied and felt inadequate.

Well, this year they asked me if I wanted to help.  I said “Nah.  You got it under control.  You’re pit masters.  You have mastered the pit.  You didn’t need me last year.  Have at.”

Well, this is how this year’s BBQ pit roasting turned out.

BBQ PitNote the charred ground around the pit.  This is indicative of a fire that is too hot.  Last year’s fire wasn’t as hot because they piled dirt around the edges and choked off the oxygen, and the fire burned much cooler.   This year they got cocky.

This year it just burned.  Here’s the results of 5 bags of briquettes used as a heat source.

BBQ Pit of Hell

See the well done chunks of meat?

This is what 700+ degrees for ten hours will get you.  I hate raw pork, don’t you?  I specifically asked for the piece on the lower left.

I laughed and laughed and laughed.

We had chicken that night.  At least the people who did not have the flu all had chicken.  I laid in bed wishing I was dead.  They laughed and laughed and laughed.

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