We have had a couple of hiccups along the way. I listened to some bad advice 4 years ago and the pork was not cooked because we changed the way we heated the rocks. After that we have stayed with the tried and true methods.
I wanted to include some photos of our event from this year’s Memorial Day Pig Roast. Good times for everybody involved…except the pig.
The first thing we do is to dig a hole that is about 3 feet deep, 3 feet wide and 6 feet long. It looks like a shallow grave. We then pile the bottom with large valcanic rocks then stick 3-4 large propane torches under the rocks.
After the rocks are red hot we will spread them out with a shovel then dump wood chips on the so they smoke and cover the entire mess with burlap sacks that have been soaking in water. We take the pig or roasts that are sealed in cotten bags then wrapped in chicken wire and place it on top of the burlap. Then wrap the rocks and pig in more burlap.
This is actually a lot harder than it looks. You are standing over rocks that are close to 900 degree the wood chips are smoking and the burlaps is steaming. It is hot and hard to see or breath. Once you get the pig on the rocks and covered in burlap as quickly as possible we cover everything with about 2 feet of dirt.