BBQ and Budz

Chef420

Chef420

Well-Known Member
Hello all you smokers. I got me a Big Green Egg and a bag of (NOT royal oak) lump. A few bowls and there's summer.
What's your preference? Are you a hardcore stick burner?
(I'm actually from Canada and up until recently a gasser was all I knew. )
 
doublejj

doublejj

Well-Known Member
Chef420 said:
Awesome. Can you explain what's going on in the pit?
Click to expand...
It's a DIY pit roaster that we haul out to the lake & roast a pig every once in a while. The rack's are made from concrete remesh wire & rebar, the pit is just cinder blocks. Build 4 small charcoal fires in each corner of the pit & slowly feed them coals throughout the day. a big fire under the pig would only burn it. Takes about 6hrs to roast a #80lb pig. I have the butcher 'butterfly' the pig so we can wire it between the racks. Only flip it once. The other stuff in the pit is potatoes & corn. I use Kingsford Hickory coals to add a little smoky flavor...
everybody & their dog loves it...8-)
pig roast 12-14-2013 038.JPG
 
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VenomGrower6990

VenomGrower6990

Well-Known Member
doublejj said:
It's a DIY pit roaster that we haul out to the lake & roast a pig every once in a while. The rack's are made from concrete remesh wire & rebar, the pit is just cinder blocks. Build 4 small charcoal fires in each corner of the pit & slowly feed them coals throughout the day. a big fire under the pig would only burn it. Takes about 6hrs to roast a #80lb pig. I have the butcher 'butterfly' the pig so we can wire it between the racks. Only flip it once. The other stuff in the pit is potatoes & corn. I use Kingsford Hickory coals to add a little smoky flavor...
everybody & their dog loves it...8-)
View attachment 3672107
Click to expand...
Pretty damn ingenious.
 
doublejj

doublejj

Well-Known Member
VenomGrower6990 said:
Pretty damn ingenious.
Click to expand...
Thanks I originally built it as a house warming gift for a co-worker/friend who bought a vacation cabin up at Lake Tahoe. I put it together & roasted a pig at their house warming party & left it there. They roasted at least 1 pig a year each of the 12 years he owned the cabin. A few years ago he sold the cabin & asked me what I wanted to do with the roaster. So I went & picked it up & stored it beside my garage & we take it out & roast one every year.
 
tangerinegreen555

tangerinegreen555

Well-Known Member
This thread brought back an old memory from the '60's. My mom worked with a gal whose husband owned a cattle farm. Once every summer they threw a picnic out there and they cooked roast beef in an underground similar pit. It remains to this day the tastiest beef I've ever eaten. I believe I overheard them saying it was in the pit for 18 hrs., and I think it was covered with hot coals over a screen. The beef was wrapped in a mesh fabric. Unbelievable flavor and tenderness. Cut with a plastic fork.
 
AKDrifter

AKDrifter

Well-Known Member
You will love the Egg, have had mine for about 7 or so yrs now and that thing kicks ass. Just did a brisket a few days ago.I did a smaller one (was $26 can't remember weight), trimmed had about 1/4" fat cap,Rub brisket w Salt,pepper,onion powder and a little garlic powder.

Egg, Load her up, get it going and burning clean then turn way down, 225-250, add some some pecan and a little oak for smoke and your brisket top rack with plate setter (so indirect)for 4 1/2 hrs or so, then open up the egg and wrap the brisket in foil, back on the egg for another 4-5 hrs. should be fall apart tender. I sliced it up on a slicer once cooled and man it was perfect. with some bud of course, diesel dipped cookies, and some Tut hahaa

On the lump, whatever brand you like, and get you some 90% iso alcohol for starter, a couple squirts once you load the egg up w charcoal, grab one of the wet pieces light, drop and step back. If you do it quickly its very tame, close the egg after about a minute and she will be ready fast without any petrol smells. never nasty charcoal starter shit in there.

And bro don't forget to burp the egg!! If its cooking above 400f or so, BURP THE EGG BEFORE YOU OPEN lol trust me. Its like the movie backdraft , but only enough for a cool hair cut.
 
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