This whole thread is just next level. I leaves me speechless every single time I open it, which is rather often.
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This whole thread is just next level. I leaves me speechless every single time I open it, which is rather often.
Aw shucks...I've NEVER roasted anything that size...The thing about the Filipino method is they really keep an eye on it, rotate it, paint it...I understand experts are hired o'er yonder who sit there and pay strict attention to the pig for hours on end. I could see doing it in a crew, with beer, a lot of beer.
Here we go again ;) Last year roasting a whole pig was quite the gamble. It paid off and the result was pretty wonderful. This year I'm feeling more confident and inviting more people. Yee haw wish me luck. If anyone here has roasted a whole pig in the past year go ahead and brag. That's quite alot of work.
From last year:
http://www.velocipedesalon.com/forum...g-img_1122-jpg
Too Tall....Sus scrofa domesticus (pigs) the land over bow their heads in deep respect when your name is spoken.
I have not cooked a whole pig, but I am looking forward to eating some white steak.
Even though the pig roast is 25 days away, I am having a hard time determining which Pinot Noir wines to bring to the roast.
It does not get much better then Pigs and Pinot :)
Hey Matt, want to swing by with the Mrs ? Consider this an invite.
Grandpa use to trade the neighbor down the road a cow for a pair of pigs and would roast them in the dirt. I miss the family farm.
Uhh David old man you must love a good pig roast. Long drive!
Let's talk sides and pig sandwiches.
I'm thinking I'll have on hand the makings for a Cuban/Vietnamese mashup sandwhich. Folks can lay some tasty pork on a small roll with their choice of: pickles, cilantro, mustard etc. Good idea?
http://i.imgur.com/KWfW75m.jpg
Too Tall...take some of those peppers that you harvested along with some garlic, apple vinegar and other secret additives for pouring over those pork sandwiches. I ate lunch yesterday in a place called City Pork Brassiere and Bar in Baton Rouge and they had this "vat" of liquid heat for pouring over our pork belly hoagies. If you're nice, maybe they'll share the recipe with you. Tell them that the Yankee from Pittsburgh sent y'all.
city pork – City Pork Deli
Jeepers RW that is pure brilliance. I'll get that started today.
We can fake it yeah?
Garlic
Oregano
Peppercorns
Jalapenos
Good quality apple vinegar
This has been steeping for only 3 hrs. and it's fantastic. RW, pure genius.
I scored a nice plastic dispenser from the container store.
https://c3.staticflickr.com/6/5662/3...aa2e3e41_z.jpgIMG_2436 by Josh Simonds, on Flickr
https://c6.staticflickr.com/6/5631/3...7f794ccd_z.jpgIMG_2435 by Josh Simonds, on Flickr
Wouldn't you know that I have some apple cider vinegar sitting around. This looks suspiciously like that yankee fire cider that TH chugs by the gallon.