Grit – September 01, 2019

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(^40) September/October 2019
Execution
and Patience
When the coals were
ready, we used bent
rebar hooked through
the chicken wire (but not
the foil) at each end of
the hog to lower it down
into the pit. Then, Brian
propped two 5-foot-long
steel pipes at each end of the pit. I learned that the pipes would create an air
intake and exhaust, keeping the coals burning all day. We then covered the pit
with two pieces of steel sheet, notched to fit perfectly against the pipes. Then,
we shoveled a thin layer of dirt over the plates, just enough to keep the smoke
in. Wherever thin wisps of smoke escaped the steel roof, we’d add a few more
shovelfuls of dirt.
Brian assured me he’d keep an eye on things, so I had nothing to do but wait.
Throughout the day, whenever I got bored or needed to take a break from party
preparations, I drove over to Brian’s house. Every time I showed up, I saw the
same innocent-looking setup: a flat slab of dirt with two pipes, and smoke coming
out one end. But the smell! The smell was fantastic. I couldn’t wait to try this hog.
When 2 p.m. rolled around, we gathered at Brian’s house. With my pickup
truck backed right up to the pit, we quickly scraped the dirt off the steel and,
wearing insulated gloves, we removed the panels and pipes. With a couple of guys
on each end, we reached down, hooked the bent rebar through the chicken wire,
and lifted the hog onto the tailgate of the truck. It smelled absolutely incredible.
When Brian got a good whiff of it, he smiled and said, “Yep. She’s done.” We
covered the hog in a packing blanket and drove back to my house.
Our mouths were watering by 3 p.m., after we’d waited an hour for the meat
to rest. We cut the chicken wire off the top of the hog and gently peeled back a
By sealing the animal in foil, we
retained all the juices and heat,
allowing it to cook quickly and
remain moist. And the in-ground
method is also inexpensive.
Circle #9; see card pg 65
Country home tiller