With a Christmas Eve snowfall of four inches, the trio became one of the very few pig roasters using the Three Guys method who have had to add an additional step: “Remove any accumulated snow from the roaster before getting started!”
The three Minnesota guys followed the instructions on our website with one major modification, the addition of a sheet metal cover to help hold in the heat.
Temperatures during the roasting hovered around 32 degrees with snow flurries throughout the day. The pig was 90 pounds and it took around 5-1/2 hours to cook using around 80 pounds of charcoal.
“Thanks to your site, building plans for the roaster, and amazing mojo recipe,” Saker says. “the pig turned out absolutely perfect! Thank you for introducing us to our new family tradition!”
"I lived in New Mexico for thirty-three years and have always cooked pigs in the ground. But with the ground being so sandy in Ft. Lauderdale, I knew the heat would not stay in the pit. I found your website and followed your directions and the pig turned out absolutely perfect and was the best I have ever had. Forty people devoured an 80-pound pig at my 42nd birthday party. Thanks for directions."
"My husband grew up watching his father roast the Noche Buena Pig. As a child he would see both his grandfather and father kill and prepare the pig in their own backyard and sometimes they would go and order it from the matadero. After we got married in 1983, every December 23rd, we would go over to his parents house and he would watch his father prepare the pig with the adobo. My husband would watched carefully as his father prepared the adobo. Then on Dec. 24, when his father would call, he would go and help his father turn the pig over when it was time. We lived close by. ;-) Three and half years ago, when his father passed away we started purchasing the pork already made. But this year, he felt encouraged to do it remembering his father's techniques. We didn't want to use a Caja China, as his father never liked it, so I went into the Internet and found your web-site with all the specifics on how to build your own pig roaster.
I have to tell you, I was a bit nervous, as all the pigs I've ever eaten on the 24th have been cooked by his father, or we have purchased the pork already made, but he surprised me!! The pork was delicious and the whole back side was crispy. My only regret is that since it was a 40-pound pig, it didn't have much fat, it was all meat. I mean, for those who like their chicharrones with a little fat!" ... Odalys Fabregas
"I just had my party yesterday with great instructions and supports from you guys. The pig came out very very awesome looking and we named him "BABE". The skin was crispy and delicious and the meats were very tender mmmmm We made lots of pulled pork sandwiches and served with colw slaws, potato salads, pickles, jalapenos, and kimchi for side dishes. "
"We were inspired by your website to roast a pig Cuban style for a church event last year. Our 150 pound pig fed 260+ that morning and everyone loved it. We're doing two of them this year."
"When my friend Steve Madsen and I turned 50 and our Buddy Danny Whitlow turned 40 we wanted to roast a pig up at our lake cabin to celebrate and we found your site. It seemed like a doable deal, so we went for it and had a ball. The pig came out great and it was a snap. Thanks again – it was an awesome day and incredibly easy, roasting a pig was one thing I always wanted to do and you guys made me look like a pro."
Farm Island Lake, Minnesota
"Last year, we had this crazy idea to roast a pig on a school holiday. None of us had any inclination on how to go about doing this, so we did some internet research and stumbled upon your site. We are gearing up for the Annual Sigma Chi Pig Roast again this year, and I once again consulted your website to refresh my memory. None of this would have been possible without your guys' help, and we've had and will have once again many a happy guest! Thanks!"
"When the Moms, Dads, and friends of Overbrook decided to throw a special celebration, the guys knew the perfect guest of honor to invite. We named the 76-lb hog 'Lil Antony,' in special remembrance of Saint Anthony, the Patron Saint of the Pig. We marinated him for 18 hours and gently but deliberately placed him on the oven for six hours. More than 15 people volunteered their time to help construct the oven and organize the event and about 75 people, friends and family, came to celebrate. Above the serving table, Bruce made a banner that read: "a pig resembles a Saint, in that he is more honored in death than during his lifetime." We never realized how pork could serve as such a binding force to bring a community together. We hope it has become a community tradition. Thank you again Three Guys From Miami for the inspiration."
We bought a 99-pound dressed pig from Canulli's House of Pork in the Philadelphia Italian Market. We didn't have a machete handy, so we used a hatchet and a cleaver, which worked just fine. We used two sections of fencing called "hog panels" for the grills. We cooked the pig for 6 hours and it was just done fine. We fed about 70 people and had plenty left over.
Many, many thanks for your fun and amazingly helpful site!"
"After seeing the Three Guys From Miami web site, we thought we had a unique opportunity with a rancher, a chef, and a you-name-it-I-can-build-it in our midst (not their day jobs). What could be a better combination to obtain a black wild hog from just east of Gainesville Texas, to cook it to perfection, on a newly created roaster! Roaster features include rebar handles to easily open the sides for coal tending. Thanks for the inspiration!"
"My husband and I completed our first pig roast this weekend and it was a MAJOR success thanks to your website. We fed approximately fifty people at our first-ever pig roast and still had three huge serving trays of left overs! Thank you for sharing this method of pig roasting. The directions on your website are very easy to follow and successful. We are already looking forward to next year!"
"On July 4th this year, our family decided to try and roast our own pig for our picnic. We found your website and followed your instructions exactly and we were rewarded with a perfectly cooked 126 pound pig! Roasting a pig the Three Guys Way is now going to be an annual 4th of July tradition! So easy and so delicious! Here's a picture of the guys with the finished pig right off the cooker."
"I am the Executive Chef at Aspen Lakes Golf Resort here in Sisters Oregon. I need to thank you. You have helped me complete three successful pig roasts for a total of total of almost 1000 LBS of the best tasting pork any one has ever eaten. My first roast was in Smithers BC, Canada for a catering job. I found your site (and) from that day that I knew that I would never roast a pig any other way then the Cuban way.
The three-pig pit was invented from your directions. I got the, "what do you mean you're not going to cook them all night?" comments. But I know what it takes to cook a pig. I was so glad that your directions from your web sight were still up. These guys wanted to bury the pigs. I say there is no need for that!"
I want to keep this short, so, this is what did happen. The pig got cooked, the pig got ate, the frozen cocktails got drank and a great party was had by all. The technical data, for any of you that wish to try what we did."
The Pig: 75.0 Lbs
Temperature: -30.0 Celsius (-22 ºF)
Wind: 10 kph from the north
Wind chill Factor: -36.0 Celsius (-32.8 ºF)