Cuban Barbeque on Labor Day

UncleRico · August 18, 2006, 07:41:38 PM

Me and the fellas are thinking about cooking a pig on Labor Day down at RR.

Only, this will be our first time trying this and I was wondering if anyone had any hands on experience.

I've found a variety of different ways to do it on the internet, but I was wondering if anyone has any tips or tricks. (I'm leaning towards the one where you do it above ground between fencing) http://cuban-christmas.com/pigroast.html

I'd hate to cook this thing and ruin it, and wind up eating shots of tequilla all night.

Thanks for your input in advance.

cubnfrank · August 18, 2006, 08:33:38 PM

Uncle Rico, Thats the way we used to do it along time ago. Setting up the blocks and trying to keep in heat is pain. It takes all day to roast a pig that way maybe
10- 12 hours. The way my dads been doing it for the last 15 years is with a caha de china.
Translation: Chinese box.. It cooks the pig in about 3- 4 hours. It's like a big barbque oven.

They cost about $200 in miami, Thats the way most pigs get cooked in miami on noche buena lately.

This pig ready for the box

The box is like an oven you put the coals on top

And he's ready

Thrumud · August 18, 2006, 09:23:00 PM

That raccoon looks delicious. Esta bien rico.

dynodon · August 18, 2006, 09:29:03 PM

There are several different ways of doing this, The northern(yankee way) or the southern way.
I can help with with the nothern way if you want the input, I have done this several times, just pm me

UncleRico · August 18, 2006, 09:37:33 PM

The Northern Way...Hmmm.

You'll have to clue me in on that.

We just kind of want an excuse to drink a ton of beer and cook something we've never cooked before. Ya know, for the experience of it. But it would be neat if it turned out so that it was edible.

PM me the northern way.

Thanks

dnigels · August 19, 2006, 10:14:58 AM

after enough shots of tequila "eaten" ANYTHING IS TASTY!

klutchbuster400 · August 19, 2006, 10:35:13 AM

My pop cooked the best pig EVER a few x-mas's back.....
that pig will be missed

Jellie400 · August 23, 2006, 10:34:07 PM

we also been cooking our pig the past few New Years with the "caha china" (chinese box) and they come out grrrrrrrrrrreatttttttttttttttttttttt. good luck and let us know how it turned out!!

Moose · August 23, 2006, 11:27:32 PM

When I was in high school a bunch of us hung out at the local Pizza Hut. We were there the day before Thanksgiving having a beer and talking, and the owners friend walks in. The place was closed. Well the owner pulls this pig out of one of the ovens, laid out flat like that. He had turned the temp. down for this. After we all tested it, the guy took it to a dinner party. It was great.

americanhighlander · August 24, 2006, 03:40:06 PM

Hey, do have online store web site so i can order one for myself
i live on farm here..

We have done our own pigs in past here...

I bet that pork looks good to eat down there...

Thanks,
americanhighlander

cubnfrank · August 24, 2006, 03:48:07 PM

Try this
http://www.lacajachina.com/Default.asp?Redirected=Y

Moose · August 24, 2006, 04:41:29 PM

Makes me want one of those.

CABLEGUY1 · August 24, 2006, 06:02:27 PM

Cuban Barbeque? Ive never barbequed a Cuban before. Let me know if there salty or tough will ya?

UncleRico · August 24, 2006, 06:07:22 PM

If this works out, (I'll let you know after the trial run) once the weather gets cool enough for camping over night, Maybe we could do this at Croom.

Have like a little ATVFLORIDA.COM barbeque?

Would any of you guys be up for that?

CABLEGUY1 · August 24, 2006, 07:40:06 PM

Oh Yeah, just name the date.

Headz400 · August 24, 2006, 07:47:11 PM

Make sure u season it with a lot of salt to get that yummy skin realll crispy...

boneman · August 24, 2006, 07:58:59 PM

Quoted by dnigels

Quoteafter enough shots of tequila "eaten" ANYTHING IS TASTY!

I don't know about that dnigels.

dnigels · August 24, 2006, 09:24:25 PM

Count me in for Croom! I'll bring the bourbon.

CABLEGUY1 · August 25, 2006, 01:23:11 PM

Quote from: dnigels on August 24, 2006, 09:24:25 PM
Count me in for Croom! I'll bring the bourbon.

You mean kool aid right? No alcohol permitted at Croom.

cubnfrank · August 25, 2006, 02:20:07 PM

He meant favored Koolaid (Bourbon), Cableguy cubans are a little greasy for my taste

PHN · August 28, 2006, 09:08:53 PM

Quote from: UncleRico on August 18, 2006, 07:41:38 PM
Me and the fellas are thinking about cooking a pig on Labor Day down at RR.

Only, this will be our first time trying this and I was wondering if anyone had any hands on experience.

I've found a variety of different ways to do it on the internet, but I was wondering if anyone has any tips or tricks. (I'm leaning towards the one where you do it above ground between fencing) http://cuban-christmas.com/pigroast.html

I'd hate to cook this thing and ruin it, and wind up eating shots of tequilla all night.

Thanks for your input in advance.

Wheres your camp? I'll come make sure you don't have leftovers.....I'll be out there this weekend...

eldiablo64 · August 29, 2006, 03:25:52 PM

we barbcued a cuban last year wasn't very tasty.kinda smelled like a cigar when he was cookinbut then again he was old and fat LOL J/K

koh0001 · August 29, 2006, 09:24:27 PM

I'd do the croom thing too.

big-daddy · August 31, 2006, 03:27:15 PM

Rico, send me pm on the location of your camp. I'll bring the beer!

qt314nfla · August 31, 2006, 03:43:00 PM

I'd say send me the camp location Rico but I'll be leaving in an hour or so. I'll just call BD and get directions. Heck, I'll havng w/ him since he's got the beer.

Jellie400 · September 07, 2006, 01:30:30 AM

im down for the croom thing, ive got some special seasonings to bring!!! Let me know Keith if it happens, ill be there.

Cuban Barbeque on Labor Day

qt314nfla