Three Guys From Miami

HOW WE ROAST PIGS – Cuban Style

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Adding coal

Jorge Castillo: Raúl removes one brick from the front and tosses the charcoal into each corner.

Raúl Musibay: We add just enough to keep the coals going. The pig needs to cook slowly. Again, we always bank the coals into the four corners only! A 140 pound pig can require more than five (20-lb.) bags of charcoal.

Glenn Lindgren: Only remove the bricks to add more charcoal, and put them right back to contain the heat. Obviously, the bricks can get hot, so use something to protect yourself from burns.

Raúl Musibay: When you add more charcoal, it's a good time to add some more mojo. Splash some all over the body cavity then re-cover the pig with the foil.

 Flipping the Pig

Raúl Musibay: About half way through the cooking, we flip the pig over, cover and continue cooking.

Glenn Lindgren: Pigs can produce a lot of oil as they cook. We NEVER allow the oil to drip directly onto the hot coals!

Jorge Castillo: Some people use an aluminum tray to collect the oil that falls directly under the hog. We've used one of those large disposable aluminum turkey roasting pans (or two) just large enough to fit under the hog.

Raúl Musibay: The coals, banked into the four corners, should NOT touch the drip pans.

Jorge Castillo: Some people like to catch the oil and use it in cooking. Many people just let the oil soak into the ground.

Glenn Lindgren: When we use a sheet of aluminum below the pig with no drip pan, most of the oil smokes off as it hits the hot metal.

Jorge Castillo: However, we keep a hose nearby to put out unwanted fires.

Glenn Lindgren: We have noticed over the years that the pigs in the United States have gotten a lot leaner.

Jorge Castillo: In the "old days" we used to collect a gallon or more of rendered pig fat.

Raúl Musibay: Now, it's not unusual to get little more than a few ounces.

FLIPPING THE PIG

Half Way Through the Pig Roast



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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.

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

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