Have you roasted a pig using our guide?
Send us your pictures and we will add them to our Hall of Fame!
"I was looking for a method of how to roast a pig, but had never done it before and your method looked very good to me. I liked the fact that you could see the pig and also that you flipped it half way through the cooking process. We hope to do a smaller pig every year on our anniversary to remember the great wedding party that you helped us to achieve."
Terry Driedger and Seanna Maher celebrate their one-year anniversary by roasting a wild boar!
"The Boar weighed out to over 40 pounds of meat and we had to skin it due to the coarse hair on the skin. This presented a challenge of how to keep the juices of the meat inside. So, we seared both sides for a very short time over the coal-fire. We used your Cuban mojo and then sprinkled local choke cherry wine on the meat to keep it hydrated throughout the cooking process. We fed almost 30 people with some lovely lean wild meat and we have quite a lot of meat for Cuban style sandwiches this week."
"This is one gal from Iowa, a friend of three Cuban guys here in Iowa City. My friend Alfredo stumbled upon your website and was greatly inspired by the pig roast description, evoking childhood memories of family pig roasts growing up in Cuba. So...we had our very own pig roast here in Iowa! We had a great cultural experience, shared Georgina (the pig) and mojitos with many, many friends, and had a grand day. Thanks for the inspiration, your website is great."
"This will become an annual event – Pig-a-Palooza (my wife’s idea – the name at least). Our 98 pound porker fed 30 plus people (easily) and we had a few leftovers. What a great day – lots of food and fun. hanks for sharing your fantastic pig roasting method. It turned out to be fairly easy. THANKS!"
"Your directions were excellent and I have to tell you that the pig turned out wonderful! I grow my own elephant garlic and oregano and the "mojo" was fantastic. We were a little concerned since the morning temperature was 30 degrees when we started but that did not pose any problem at all. It was amazing to us that it can get so hot inside the blocks. "
"I used your pig roasting directions at a party this past weekend out here in Utah and it was a real success. I'd never roasted a pig before and it went off without a hitch. Provided a great theme for a party of about 45 people...couldn't have done it without you!! What a great website."
"Your instructions are the very best on the web. I can't wait to do my next roast. I could not have done it without the great instructions you laid out on your site. You guys are the best. I really enjoy your website."
"We had a great time with our children, grandchildren and friends that came to enjoy the King for the day...THE ROASTED PIG.... Thanks guys for your website...it helped us a lot..."
"The pig roast for my wife's Christmas party was perfect. Your directions could not have been more perfect. I greatly appreciate the time and effort you guys put into the website, it rocks."
"In November two of my buddies and I decided to have a pig roast on September 11. We have been to many pig roasts but we have never cooked one ourselves. I decided to search the web and came across your site. I printed the directions and showed my buddies. To make a long story short, everything came out excellent. From building it to cooking it was as easy as pie. Needless to say it was the best pig we ever had..."
"Your advice made pros out of genuine novices. We made a couple of minor adjustments to the pig roasting equipment. First, to shield the pit from the rain, we took a few culvert liners and flattened them out to make a portable roof for the pit. This kept things dry and kept the temperature constant when it rained. Ain't never had a tastier pig. Thanks for the direction."
"Your method was perfect (marinaded in your mojo for 24 hrs, as suggested) and the pig cooked beautifully with everyone commenting on how delicious it was. It pulled apart with fingers really easily and I can't recommend the method/recipe highly enough. RESPECT to the Three Guys From Miami!"
"I just recently saw what the med students in St. Martin did, and not to say that we're in competition with our Caribbean medical school comrades, but I think you will be equally impressed if not more with our pig roast. On behalf of all the medical students of Grenada who got to enjoy the tasty and juicy pig, we want to say thank you to 3 guys for showing us the way. It was an awesome time!!!"
"I just wanted to thank you guys for the information on your website that made my family's luau a huge success!"
"Last year we decided to roast a pig and used your site to build and cook the pig exactly as you directed. Our 2007 Bike Week pig was a hit, it was a 65 pounder and this year we went to a 90lb pig and was equally delicious. What a better day to eat Hog then during HD Hogweek no?"
"We ordered Cuban side dishes from a local cuban restaurant, Felix Continental Cafe. Their congri, maduros, and tostones were a big hit. My wife even made a Cuban style green salad and fruit salad as sides, along with homemade guacamole from our tree and homemade salsa. I fashioned a grilling cage, reinforced the rim with cinder blocks and the rest is history! Six hours later we tested and the moist, tender meat was falling off the bone! Thanks again Three Guys! We honorary Cubans now have a new tradition! "
Hall of Fame Page 1 | Hall of Fame Page 2 | Hall of Fame Page 3 | Hall of Fame Page 4
Click on a link for photos of some of our pigroasts.
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