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SteveDixon (SteveDixo1) Writes:

"When I was a young boy I would help my Dad BBQ whole pigs in the ground. We dug a pit in the ground a little longer than the length of the pig and a little wider than it was. I think it was about 3 or 4 feet deep. We built a fire in the bottom for 4 to 6 hours, then spread the coals out over the bottom of the pit. He then covered this with either dry sand or clean dirt & leveled it out. Then he laid down several layers of wet burlap bags. The pig went in next. I think it was rib side down. Then we covered it again with more wet burlap bags. This was covered with more dry sand to a depth above the pig for about 3 or 4 inches. Then we built a fire on top from end to end and kept it going from late in the afternoon to about Noon the next day when we dug it up, cleaned it off. It was cut into large sections on a large table & eveyone came by cut off a chunk or pulled it off with their fingers. I have described this to my son several times. He is a rising senior at college and wants to do this this fall for a back to school party for all his friends. The problem is I don't know how accurate my memory is on this due to the fact that the last time I helped with this was when I was about 8 or 9 and I'm not sure how much is accurate, especially the lenght of cooking time and the size and depths of the pit. Does anyone know the acurate details of how to do this?"

Comments

November 13, 2010 at 12:23 pm
(1) Caleb says:

That sounds like it would work to me. Be sure to prop open the pigs mouth (apples work best) so that heat can travel through. The hole should be around 1 foot larger in all directions. The hot coals should fill 1/3 of the hole. When you Bury the pig make sure no smoke can seep through the ground as this will cause it to burn. If done properly it is difficult to over cook because there is no air flow and the juices stay w/ the pig. It takes 12-18 hours. I do not feel that the fire on top is needed because it wont produce much heat for the bbq and its just on more thing to dig through. If you wrap the pig w/ the wet burlap bags than you can reduce the risk of dirt contamination.

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