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.
Note 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.
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.
Lemur King's Folly 
Great Stuff!!! how about trying out my recipes for pork
Cold pork cut salad
This is a simple recipe from the Khasi hills area of the state of Meghalaya in the North East of India. It is a common everyday sort of dish and is a fun side dish.Locally known as Dohkhleeh (pigs head with ginger).I have tweaked the recipe a bit.
http://www.megtourism,gov.in
Ingredients:-
300 gms of pork. The best parts are the pig’s head, tongue etc. But if you prefer not to be adventurous then pork belly will also do. Just make sure that you get an even amount of meat as well as the fat.
50 gms of ginger
1 medium sized onion julienned
1-2 chillies finely diced
Salt to taste
1 teaspoon of mustard oil
Coriander for garnish
Method
Dice the meat into bit sized pieces. Boil them in water with a little salt and ginger till the meat is cooked medium rare. The meat should be crunchy yet not raw. Simple thing to do this would be to pressure cook for about 15 minutes.
Drain the water into a separate dish. Youll be needing it later.
Assemble the meat with the julienned ginger, onions, chillies, mustard oil and add 2 tablespoonfuls of the broth. Garnish with coriander.
Store in the fridge for 30 minutes before service
Serve as a snack, accompaniment
LK – that was one of the times when you wish you were wrong about heat transfer and thermodynamics.
Didn’t anyone – even once! – go over to the pit and notice, “Hey! Seems a bit hot over here!”?
No one did mention it except the next day, McGoo. I did actually notice lots of white smoke but honestly I was too damn sick to process the fact.
Looks like what I had for supper last night.
You ate carbon, too?
My little bit for the climate. Can’t have carbon running around loose.