Three Guys From Miami

HOW WE ROAST PIGS – Cuban Style

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Food Network Interview
The Food Network is on hand to tape our Noche Buena party for a new special: "Christmas in America." The show premiered in December 2003 – our third appearance on the Food Network.

Jorge Castillo: Now the "hard" part, sitting around drinking beer, telling jokes, enjoying the sunshine and oh yeah, watching the pig roast!

Glenn Lindgren: We don't need to watch the hog roast constantly, but someone needs to be available nearby to prevent any disasters. So we grab a beer or a Cuban soda, turn on some salsa music, open a bag of chicharrones and start the party early.


Three Guys Pig Roasts/Hog Roasts

Noche Buena on the Food Network

Noche Buena in Tampa

Noche Buena in Miami

Click on a link for photos of some of our pig roasts.


Raúl Musibay: About every 40 minutes, we add more charcoal through the front of the roaster.

Glenn Lindgren: Because the weight of the pig is carried by the bricks on the two longer sides, we can remove a block or two (carefully) in the front or back of the roaster as needed to add more charcoal.

HOW WE MAINTAIN THE PIGROAST FIRE

Please note that we do not use a thermometer to attempt to measure or maintain a specific temperature inside the roaster. We have been told that if you could accurately measure the temperature around the pig, it is actually quite low, about 180 to 250 degrees F.

However, WE HAVE NEVER NEEDED to measure this temperature. We just keep the coals going in the corners, approximately five pounds in each corner. The key principal we use is "low and slow!"



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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 Website Content Providers assume no liability or responsibility for the design, construction, or use of any device similar to, or adapted from, any device described on this site.

The Website Content Providers make no warranty, express or implied, as to the suitability of any device or method described on this site for any purpose whatsoever (including without limitation, the implied warranties of merchantability or fitness for a particular purpose).

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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