Three Guys From Miami


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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.


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.

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.

In no event shall,, "Three Guys From Miami," any affiliated companies (Website Content Providers) or any individual associated with these entities be liable for any damages, including direct or consequential, personal injuries suffered, or property or economic losses incurred as a result of anyone using the information published on this website or otherwise communicated via email or in any fashion.

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.

Always read and observe all instructions and safety precautions provided by any tool or materials manufacturer.

The READER (WEBSITE VISITOR) assumes total responsibility and risk for ANY use of ANY information provided on this website or otherwise communicated via email or in any fashion.

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The Three Guys From Miami are: Raśl Musibay, Glenn Lindgren, and Jorge Castillo
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