Three Guys From Miami

HOW WE ROAST PIGS – Cuban Style

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Raúl Musibay: The roaster can be built over grass or dirt in the back yard.

Glenn Lindgren: We like to use a piece of sheet aluminum on the ground below the roaster to reflect some of the heat.

Raúl Musibay: We've also done it for many years without this, so don't worry if you don't have a giant piece of aluminum lying around the house. It's not an essential piece of equipment.

Jorge Castillo: However, when making a roaster over grass, we rip out the grass with a hoe.

Raúl Musibay: Otherwise, the burning grass can give the pig a very bad flavor.

Jorge Castillo: A bed of clean sand over the grass can help prevent the grass from burning.

Glenn Lindgren: A concrete slab also works great if you don't mind a little staining.

Raúl Musibay: However, we NEVER set the roaster up on asphalt! The heat will melt the asphalt.

Jorge Castillo: Once we get the first two layers of blocks laid out, we cover the inside of the bottom two layers with aluminum foil.

Raúl Musibay: We use the next row of blocks to hold the foil in place. This helps keep more of the heat in the roaster.

Raúl Musibay: We start the fire by piling the charcoal

Glenn Lindgren: ...about 20 pounds...

Raúl Musibay: ...in the middle of the roaster. We soak the coal liberally with lighter fluid, and light it with a match. The we let the coals burn about 20 minutes until they are hot and white.

Jorge Castillo: Now this is important! We divide the coals in four with a long-handled shovel or a big stick and push them into the four corners of the cooker.

Glenn Lindgren: This provides an INDIRECT cooking method.

Raúl Musibay: It's the same way my father and my father-in-law did it in Cuba. NO coals should remain directly under the pig.

Pig Weight (Dressed)

Charcoal

Time

 55-80 pounds
 40-70 pounds
 4-5 hours
 85-100 pounds
 70-80 pounds
 5-6 hours
105-140 pounds
 80-100 pounds
 6-9 hours

Raúl Musibay: Everyone wants to know: How long does it take to us to cook a whole hog?

Glenn Lindgren: Basically it takes us approximately four to eight hours depending on the size of the pig and the temperature of the roaster.

Jorge Castillo: So we time our day accordingly.

Glenn Lindgren: If we want to eat at 6:00 and we have a 140 pound hog?

Raúl Musibay: We plan on starting early in the morning.

OUR PIG ROASTING FIRE

Typical Roasting Times


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Important Legal Disclaimers

This account describes the methods we have used to cook hogs and pigs and the devices we have built solely for our own personal use. If you should decide to build your own pig roaster, understand that these are not complete instructions. The Three Guys From Miami cannot and do not guarantee or warranty anything that you may assemble yourself based wholly or in part on anything described in this account. Your skills and abilities may vary from ours, and there is no way that we can ensure that your "do-it-yourself" project will work as intended.

Thus, it is important that you note the following legal disclaimers:

Use this account and descriptions completely and entirely at your own risk

This is only an account of our own experience with roasting pigs and it is NOT intended as a complete guideline or instruction manual.

The builder of any devices similar to, or adapted from, those described in the account on this site does so at their own risk and peril. The WEBSITE VISITOR IMPLICITLY ASSUME ALL RISKS inherent in the building of said devices AND in the preparation of any food item using these devices.

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The reader of this website must determine what, if any, purpose any device is suitable for, including the production and cooking of food items.

As in any project, you should follow all accepted safety procedures. For your safety, always consider your own skill level and use good judgment, care, and prudence if you attempt to duplicate or adapt ANYTHING described herein.

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