This is taken from my little blog....http://cowgirlscountry.blogspot.com/ I'm not sure if this has been posted in the past, please feel free to delete it if it has. The cinderblock pit method to cook large amounts of meat/food has been around for years. It's an easy way to cook for a crowd. This method works well for anything from pigs to turkeys, briskets, venison hind quarters, pots of beans, corn in the husk and baked bread. Just about anything you want to throw on there. It's like a large oven. You need to find a spot with no grass to set up your blocks. I have 30 blocks.....You can make it any size you like. Set up your first two rows of blocks. I line the bottom with foil to channel any drippings away from the hot coals. The drip pans can be filled with water/beer/applejuice what ever you like. I like to use beer and dry rub. Add about 2 1/2 lbs of coals to each end of the cooker...right on top of the foil. Light the coals and add a grate. I like to marinade the pig overnight, but you do not have to. You can season it any way you like.