The Biggest PIG ROAST COMPETITION in South Florida!!

What's up guys, David Hoffman here from David's Bin here, coming at you from Redlands, Florida with my boy Kiko. Que rico con Kiko. Thank you, Dave. Thanks for having me back, brother. No problem. So what are we doing today? We're here in the farmland outside of Miami. This is where we all come and relax, ride ponies, do barbecue. And today we're at my pig roast bowl, which today is Super Bowl Sunday. We have 25 teams competing for Top Hawk. Any style you want, any way you want to do it, turn in it soon, you're going to be one of the judges. And it's basically just hanging out at a barbecue, man. We had a little rain, but now it's gone and there's some clear skies and nice weather. Exactly. So if you guys don't know about lechon or the pig roast, you know, here, South Florida, we have a lot of Cubans. We do the caja china or put the pig underground, right? Yeah, we got boys from Georgia that are doing it smoked, old style hand crank. We even got a little Asian influences. We got all different sorts. Perfect. And whoever has the best pig, that's it. You're the one that's going to be the judge. Okay, I'm one of the judges. You're one of the important ones. All right, let's go inside. Let's see the pigs. Ray, how you doing? What's up, man? Ray, nice to meet you. Nice to meet you, too. So what are we doing here? Dude, we have a whole... Six, seven hours. Obviously here it's a little different, right? So he has a good three, four feet in between the pig and the heat. So he'll lower it if he needs to. He'll keep checking, right? But it still looks really early for this one, right? Oh, wow. So we have basically the second half, right? The other side is a beautiful farm. Like I said, it's unbelievable. It's got asphalt everywhere, so you're not walking in grass all the time. Beautiful petting zoos, got little cart rides, bounce houses here, everything. We're going now to my buddy Gianni. He's a Peruvian master of all foods. Mr. and Mrs. Buns is what he owns. And look at the ring he's got. Check this out. Look at that. Hi, how you doing? Very good. Todo bien? Todo bien. Tell them what you were thinking when you did that. Well, I'm doing gaucho style right here. I never did this before, but I'm having some fun here. I invited him. That's why he's here. So what did you put down there? Some greens and chilies? Yeah, some fresh things. Guys, I have to show you. So he put some chilies in here. Can I try? Spicy? Fresh oregano. A little hot. A little hot. So is that going to go into it? Oh, so good. So good. Next rig is my boy Anthony. Barbecue Crafting Company. Real Deal Hog Barbecue. Howdy, Brickle. What's up, guys? How you doing? What's up, guys? How are you, man? Pleasure. Nice to meet you. I'm Daryl. I'm David. So right now we've got a 100-pound hog in there. Wrapped up. It's been on since about 10.30 last night. The only 100-pounder of our competition. 100-pounder since last night? Since last night. Wow. So it's going to be super, super slow. So right now we've got a little something special for you, Kiko. Surprise. I love this guy. I'm trying to be as big as you, but that ain't ever going to happen. But what we do is we've got some suckling pigs in here. Oh, wow. Because, you know, we've got to do it right. You said you wanted glass skin. You got it, bro. I've eaten this a lot in Castilla de León in Spain. This is their delicacy, right? The cochinillo. They cut it with plates and stuff. Is this part of the competition? Well, it could be the skin if you want. Remember, skin is the competition. I mean, that meat. Skin. That's the meat. Oh, the meat. Oh, God. The meat's got to come off. I know, I know, I know. I'm just saying, I know what that tastes like. That tastes amazing. I have to visit you in Brickell. What are you eating there, man? Oh, pizza. Pizza's good, too. I wouldn't want to be in a ring with you, man. No. I have to eat. I'm starving. So this is actually belly. What I basically do is I just cut it up. Pork belly. Cut it up, put some salt on, a little oil. And I throw it on the barrel over there. Provided by Diego, although it is mine. I bought it. But it's an awesome cooker. I would definitely buy it just for this. All right, where are we going next, bro? We're going here to Haight Monday Tavern. Dude, look at you, man. Looking good. Best ribs in Miami right here. Best ribs. Oh, my gosh. It's about to go down. I got that chicharron. It's going to be on there with that fire. All right, why not? Why not? Open that up. Thank you. How are you doing, David? How are you doing? Kareem. Pleasure. Nice to meet you. Properties, which is like a color bait. Awesome. We got some pork belly. We got going on right here. Ooh. Okay, so different setup, right? Everybody has a different setup. Wow. Ooh, the salt level. Look at that salt right there. So it's going to be salty and crunchy. Salty and crunchy. But it's done with a special mojo. The secret sauce mojo. Inside. Inside, secret sauce mojo. Wow. I mean, so different, right? Ooh, I'm going to hit with a lot of smoke here. Let me move out of the way. Chicken salad. Nice. That's your pico. I'll try it. I'll try it. Mm-hmm. You like it? Love it. There's more chicken than mayo. Mm-hmm. There's also eggs there. What about the sauce? Okay, so this is just the sauce alone, right? With the hot dog. Mm-hmm. It's great. Nice salsa. Mm. Very nice. So this, you eat it just like this, right? With crackers and that's it. Oh, man, it's delicious. Chupi? Yeah. Lots of chicken in there. Oh, my God. Amazing. David, try this. What is that? Look at that ----. Mm-hmm. Spicy chicharron. Mm. So crunchy. Mm. That is nice. Thank you. Not too spicy. I think it's like a seven spice, not too much. Thank you. Mm. I have the whole thing. Thank you. That's a lot of calories. Yeah. This is too funny. Hey, Tico. Ridiculous. Mm. You put some lemon in here. You put lime in here. Mm-hmm. About to cut up this beautiful tomahawk steak right here. Got a little smoke on it. Nice little sear. Guys, look at this. The tomahawk. This is the best. You have a mix, right? So you have a lot of fat, a lot of meat. You have that charred on top. Can I grab a piece? Okay. Just going to grab a little piece right here. Nice and juicy. Got the mix, right? Mm-hmm. Oh, wow. More salt for sure. Yeah, that piece didn't have enough salt, so I'm going to get another one. Oh, look at this. Nice strips. Ooh, still super hot. Oh, dude. Got to cut that. Ooh. Right here. Mm-hmm. Amazing. Mm. So juicy. A little red. The salt. The salt right there, bro. Thank you. Appreciate it. So what do we got here? We got a whole New York strip right here. Prime CAB. That's it. Simple, right? Simple. Less is more. This is going to be amazing. So much pork and meat. So little stomach. Hey, hey. What's going on there, bud? This is my buddy, Kenny. What's up? Pleasure, man. How you doing? I'm good, man. That's his wife, Odie. Hey, how you doing? Pleasure. Nice to meet you. This is Alex. He's the chef. Hey, how you doing? Nice to meet you. Pleasure. Nice to meet you. Awesome. They got the traditional Cajachina, Dave. You want to go around and check that out. That's what everybody cooks on. It's our Cuban tradition. And it's definitely the easiest and most effective way to cook it. Yeah, and it will crisp the skin afterwards at the end. It's a salad restaurant. We don't do any roasting, any barbecue. But we have the marinade. It's one of our best dressings. Our citrus cilantro. And we marinated our pork with it. So, I don't know. Don't underestimate the salad people. Check it out. Look. This right here is one of the best teams in the game. They're about a game changer. Come here. Come over here, bro. This is team Red Rooster. Come here. Red Rooster. Team Red Rooster. Everybody better watch out. They're coming to win it, baby. They might sweep. That's it. You know it. I don't know how you can sweep in this. I don't know. There's smoke in my face. Dude, I can't listen. I'm going to add this to that corn right there. And I'll be adding some crema, some tagine, a little cotija cheese. It's going to be a nice little appetizer. You think so? Check it in, baby. Check it in. Can you guys show me what you're doing here? Can you show me really fast? Yeah, because we're not really supposed to open it while it's cooking. You're supposed to let it sit the whole time. Yeah, so it's going to be a little tangy, right? Let's crank up the heat. It's really hot right now. Oh, my God. Look at that. Nice charcoal. La caja asadora. That's not la caja china, man. Just toasting up the skin. Okay. And then putting our boxes together and turning them in. Desired color. Desired internal temp. Don't be falling off the bone tender. Another legend retired. We're almost ready here. We got about half an hour. About half an hour and we're done, man. Just toasting up the skin, right? Toasting up the skin. Put it in the presentation box and that's it. Got our mojo in. Desired color. Skin's cooking. That's going to be fall off the bone tender. I might be biased. Number nine. Here we go, baby. Let's do it. That's good. Look, there's two chairs there. Yeah, the chair. I got Spitzer Dodge here. He's our lead sponsor. He gave us all the trophies and a bunch of stuff. This is Phil from Spitzer Dodge. My buddy David. Nice to meet you. There's people like this that can make things like this happen in the community. Where he gave us a good platform to help out. What we were doing. Donating trophies and a bunch of other stuff. So, thank you, Phil. And his trucks are driving. They're beautiful. Thank you, sir. There's a Mexican-style lager made here locally in Doral. Cartel baggers. Crafty, you got to try it out yourself. I guess let's open one. Yeah, let's try it. I'm going to pay for this one, okay? Mexican-style lager. I'm going to try a little sip. A little sip. Oh, it's nice. It's crafty. It's easy. Exactly. It's fresh. It's a Miami beer. That's what it is. You need this. That's the beer for you. You know what? I'll try a rib. I'll try one. Why not? Wow. You already know. Oh, dude. I already know. I've seen that video. Right here. Hate Mondays. This is the best ribs in Miami. I've tried a lot of ribs in Miami. This one by far is the best. Oh, yeah. It's too good. A barbecue. Nice and moist. Literally fall off the bone. Carl. Best ribs in Miami right here. Right here, man. Hands down. Wow. Okay, look at this. Oh, yeah. Here it is, boys. Here it is. Bones. That's the important part about internal temperature. It's a whole hog pulled pork right here. Here's your bone. Like around 20 minutes. Start having your samples ready. Andrew, you're doing good with her. That's the idea, my friend. Some fire. Nice and crispy. It's almost there. You have more time. You have a little more time. 45 more minutes. Oh, yes. Let's run. Let's go, let's go, let's go. Wow, guys. Look at that. Just give me the juices, man. Wow. What a pig. Uh-huh. Dude, I'm judging, so I gotta go slow, you know? What are we trying here? Mmm. Love the garlic, man. Yes. Perfect. You gotta have the garlic. You have to. You have to have the garlic. Natural garlic. Oh, wow. Beautiful. Ábrelo, ábrelo. So here at Ser Heroes, they're serving the pork shoulder. So they have, what, six different big shoulders? And that's for the public, right? That's for the public just in case we run out because the pig is only so big. So we want to make sure that everyone gets a bite, right? So we did some pork shoulders as well. Look at the skin, guys. I mean, I'm gonna have to take a piece. A little piece. Mmm. Amazing. Nice and crunchy. You know? Look at that one right there. No, don't give this to me, man. So good. Mmm-hmm. Mmm. Can you get sick of eating too much pork? I don't know. I know with shrimp you could, you know? Okay, here we go. Whoa. Strong. It looks like bread. Wow. So he was like one of the only guys that I've seen do it himself. Everybody else needed two people. Wow. It's a little different, this one, right? Nicole. Yeah? Is this your restaurant? Yeah, this is my restaurant. I've got six locations. Six locations already? Six locations. And she's making live ceviche right here. Okay, so which one's the spicy one? So this one has a little bit of spice, yeah. A little bit of spice? So the difference is that this is a classic ceviche, so you just have fish. And this is a cholo power, so it's made with a little bit of yellow pepper. And you got some shrimp, fish, octopus. You know, I'm hungry. I don't want to eat any more pork right now. I need to wait. I'm a judge, so I'm going to have some ceviche. This is just fish, right? Mmm-hmm. Mmm. Oh, it's amazing. This is actually mixed. You have octopus in here. You have a white fish. I love the corn. Mmm-hmm. So Peruvian yellow pepper. Beautiful. I love it. Mmm-hmm. I could eat this all day long. Mmm. All right, so now he just turned over the pig. He's going to wait another 30 minutes, and then it's done, right? Yeah. Listo. Eat it. He's going to eat it. Come on, come on, come on. It's good, right? David, my kids wanted to meet you because they think you are a famous YouTuber. This is Robert. And Gina. And these are David's youngest fans. They watched him, and they can't believe that he's here now. David, this is my partner and associate, Luis Fonseca. He's the one that does all the work to get these beautiful events going for us. But I'm going to check this out over here. Luis, tell us what we did here with the trophies for the winners. So, for the first time in the south of the U.S., we've created this amazing event called the Pig Rose Bowl. One of a kind. All year long, everybody has their pig rose competitions, private schools, charitable organizations, churches, the whole nine. The whole year, we'll pick and do a draft and pick the champion of every pig rose, they get drafted into the Pig Rose Bowl, which is on Super Bowl Sunday. This is the one that we started and kicked it off in 2022, and this is the beautiful trophies that we came up with. This is the hardware that every team is going to compete for, starting with the ones here on the left. As you can see, this is the Pig Rose Bowl champions, 2022, presented by Spitzer Homestead. Every team will have four to compete, and every single one of them will walk away with a trophy. First time it has ever been done in any pig rose competition. And we're almost ready to judge. We've got 25 different pigs to try. 25. That's intense. Alright, so I'm here with the judges. We ready for this? We're ready. Let's do it. 25? It's too much, dude. It's too much. Alright, so we're going through flavor, chicharron, and presentation. Okay? Flavor, chicharron, presentation. So it's 25, so you're going to try basically 50 pieces. 50 pieces. Make sure that they're here in front of us now. That was the cutoff. Thank you for that. Thank you. You guys, let's give a shout out. It was like a hurricane out here, and they're here today. Without them, this wouldn't be possible. Alright, so number one. So I'm going to go down to the teams. I'm going to name the teams. And after, we're going to give thanks to all our sponsors. Alright, poor brother. So today we have here. It's too much. Agent Sanchez. This is hard. The food is too good. We're not stopping here. Number two. It's very loud in here, but it's awesome. Alright, let's do it. That was good. Let's see. This is number three. Mmm. The presentation. No, no. It's like. Let's see, let's see. Yeah. That's a lot of pork. That's six. Nice presentation, this one, right? That one was good. Yeah. That one was really good. I don't even see one. He doesn't get ranked here. Presentation, A+. I like it like this. Big mess. No flavor. I like what they added on top. But that shouldn't be there. Right? Mmm. Pineapple. It's 51 bucks. So where is it? I like that. You got the meat. You got the skin. Mmm. I'm looking for crispy skin. I want to taste the actual meat. So I'm not a big fan of sausage. Any kind of sausage for me is a bummer. But I'll give it the benefit of the doubt. I'll keep trying. Mmm. So far, everything's been good. I personally love this one. My boy, the phone. So good. It's too good, this one. I don't know how much pork I can have, man. Number 11, let's go. Mmm. Wow. Love this one. That's too good. Do you have any calls over there? Nope. That's all we got. That's different. It's getting wild over here, bro. Yeah, let's go, let's go, let's go. You got like a tiny piece to throw? Mine doesn't have anything. Nope. We're going to speed up. There's a storm coming. Oi. Oh my god. Let's see. It's like a pineapple chutney. We're speed eating right now. 18, 18. Right here. Almost there. How many more? There, 19. 19? I mean, the presentation is awesome. 19. The best presentation. Best presentation. I don't know about you, Jerome, but I like the meat. That's a garlic, right? Let's see this one. Two more, guys, two more. Weak. I like the flavor, but... Last one for me, bro. One more, one more. This one feels empty. Is it empty? That's it? You got like a zero for presentation. I think that one better be good, man. I mean, look at this. Jerome, good? No, the meat? No, the meat. It's a little dry. It's unfortunate. That's it for me, bro. And that trophy is going to go to our InMotion Jiu-Jitsu Academy. This is a big deal, guys. This is the people's choice. You guys chose this. The winner is... Best chicharron. My favorite division skinny skin is... Red Russo! Carlito Convection Trophy from Sergio's Raptor. 22 is... Lobo Grill! All right, my friends, that is it. The Pig Roast Bowl here in Redlands, Florida. Amazing, dude. It's a wrap, David. Thank you so much for being a judge. I know you're stuffed. I'm done. We've had a lot of pig. It was a great turnout. We're going to watch the Super Bowl now, hang out. I got my kids here and everything. So it couldn't be nothing better than a family event with a great judge and a great friend. Thank you so much, buddy. Thank you. I appreciate it. And hey, once again, David's been here. Thank you. You got it, bro. You got it.