Have you roasted a pig using our guide?
Send us your pictures and we will add them to our Hall of Fame!
"Every year in Chicago two rather large Saint Patrick day parades happen. One runs directly through a predominantly Irish neighborhood. We recently moved there and decided to start an annual party. I saw your site and fell in love with the idea. It took little effort and was a lot of fun. The guys at work want me to lug the roaster to the firehouse one day. We'll see."
"Every southerner I consulted said "no way." Digging the pit was too much work, it would take to long to cook, you can't tell when it's done, it will burn... and on and on. Because of your well written and simple instructions and clear graphics on what was needed, we had great results. Everyone raved! Thanks for helping some Yankees earn some respect in the mid-south!"
"Our 58 guests loved the results! We made our pig holder with expanded metal. Our welded steel "pig sandwich" should be usable for many more roasts. As for the pig, we dressed it up with an apple--split in two, of course."
"What a great site. Your directions were perfect and humorous. Now, its going to be an annual affair at our house. My pig even looked exactly like the ones in your photos. I just wanted to write you mostly because I am impressed that you all took the time to share your skills with others. The world needs more guys like you!"
"Boy did we have a great time at our pig roast!! We could not have pulled it off without your site. We have wanted to have a pig roast for years but were always afraid if we could really pull it off. Your site with all the step by step information; from how to get the pig to how to cook it was the reason it was such a success! We followed your instructions for the whole thing including the drinking mojitos and beer while watching it roast."
Stuart and Steve Dols brought the Cuban pigroast to Rockville, Maryland. They roasted a 33-pound pig and an eight-pound leg of lamb.
It turned out to be plenty of food for about 30 people with a few leftovers.
"We used your instructions to very successfully roast this pig. My brother's an electrician, and he had plenty of conduit and conduit hangers laying around with which to fabricate our pig holder. We used some heavy gauge wire to tie the pig into the holder for good measure during flips. Thank you so much for your awesome instructions!"
July 4th, 2004 in Odenville, Alabama. Pedro and Faye Pino hold their own Three Guys from Miami Cuban-Style Pig Roast.
"My wife Faye and I (Pedro) invited neighbors, co-workers and friends to celebrate this great holiday with a Cuban twist. Everyone was encouraged to bring along a dish to share. We cooked a 60-pound pig and had a good time sampling some other Cuban food including tostones, yuca y chicharrones. Faye and I want to thank you for your informative Web site. Saludos!"
"Roasting the pig in the ground wasn't a very feasible thing to do and after a little searching, we found your website... the pig was a HUGE hit. And following your instructions, it was SO easy to do and provide a spectacular result! It was such a success that people were, not asking us, TELLING us we had to do this every year."
"What a blast, we got our hands on two seventy pound halves of pork. We followed the directions and presto bongo it all came together like a charm. The local school advisory board hosted a staff appreciation at the start of the school year. We announced it at the end of the school year that it would be a Medieval theme. This gave some of the willing participants a chance to buy, make, or find costumes while out on summer vacation. The pig turned out perfectly, it took about seven hours to cook. We then stuffed about 45 people with tons of leftovers. The staff have asked if we would consider making this an annual event, to which we replied, 'why sure.'"
"Thanks to your excellent instructions we built our fire pit and "flippers" from scratch, and we cooked a 120 lb pig (using your tasty marinade recipe!) to absolute perfection! It may not be as warm in Labrador as it is in Miami, but the party was hot, hot, hot! We ended up feeding about 40 guests.
"In the south we do things always different. It's always our way, or no way. I found your site skeptical at first, then decided to try it this fourth of July. Beside the Georgia Heat, The roast was "out of sight". Thank you for showing us a way with very little work involved, meaning, no flipping the hog every thirty minutes."
"My new neighbors were up for the holidays. Their last visit up here they had explained about their Cuban traditions and this gringo had to get in on this one. I provided the pig and he provided the secrets. It was some of the best pork most of us had ever had. "
"Not much more to say other than that it was a Memorial Day to remember!"
"It was a beautiful day. It was 52 lbs. and as tender as could be. It took 60 lbs of charcoal, 5 ½ hours to cook and served 50 Greeks from all over Ohio, Michigan and the Chicago area. Looking forward to many more roasts this summer, but especially the lamb we'll do this coming Christmas day ! The roaster is a big hit, everyone is asking about it."
"It was my grandfather’s 90th birthday, and he said he wanted a hog roast at the family ranch. I saw a food network show where they featured La Caha China, but nobody wanted to shell out three hundred dollars to buy a pig roaster! Your directions were easy to follow and worked like a charm. Everyone who crowded the ranch house LOVED the pig. It was cooked perfectly. You guys made an old cattle rancher’s 90th birthday special. We want to thank you."
"My hat is really off to you guys. I had a custom stainless steel grill rack made up for the occasion. It worked fabulously. Cuba's loss is truly Miami's gain in you great guys. "
"We expanded the dimensions of the grill by adding another block, making it 4 blocks by 3. The pig went on at 7:00 a.m., was flipped at 1:00 p.m., and was done by 4 p.m. We used seven 15 lb bags of charcoal. The weather was beautiful (albeit very warm for October in Ohio) and there was very little wind. We were easily able to feed our 250 guests, and had about 20 lbs of meat left over. It turned out great, we had tons of compliments, and look forward to doing it again next year. Thank you so much for all of your help!"
"Everything worked like clockwork. Followed your directions and everyone enjoyed great food and great company. This was such a great turnout, I will be hosting a pig roast in this fashion for years to come. I am anxious to fire up the pit already! Thank you for sharing with the world! You guys are great."
"Last weekend, me, my friends and my family roasted a pig using the brick pit method from your website and the pig came out great! Thanks so much for making all of that information available. We pretty much followed your method, step by step, and the pig came out great. This was out first time roasting a whole pig and it came out fantastic, despite our lack of experience."
"We decided it was time to roast a chancho on the beach in front of our houses, so, it was on. . With sides of pineapple and gallo pinto (C.R. style beans and rice), we put together a simple, yet unforgettable roast. One of our guests was a Hawaiian recently moved to Costa Rica. He was pessimistic about this style of cooking, our set-up, the heat, everything. He had directed 100 beach burial roasts on the islands at a resort, so the pressure was on.
"Needless to say, our aloha buddy was the last one at the table licking his fingers while hunched over in fullness. His words, 'That is possibly the best roast pig I've ever had.' That comment, followed by a bon fire and some fireworks on the beach left us as happy and satisfied as one can imagine."
"We are out of work loggers -- we're on strike -- and funds were a bit short so we built our roaster out of old bridge planks lined with steel. With any luck we'll do up a moose quarter or maybe half a deer this New Years Eve."
"Buenisimo (Spectacular)! My cousin 55 (25 pigs), uncle 83 (50 pigs+) and my father 77 (a PH'd) in typical Cuban fashion insulted me at the use of todo's los blockes. (All the bricks) and at the fact that I was throwing a 75 pound on at 11:00 a.m. for a 5:00 p.m. party. They were wrong and you were right! It was the best pig we have ever had."
"We have always wanted a whole pig but I could never talk my wife into letting me dig a pit in our backyard! Thanks to your method we had perfectly roasted pig and it was the hit of the party. Thanks for sharing this with the world and helping us start a tradition that will last forever!"
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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