Here piggy, piggy…
How do you improve a day grilling hamburgers and hotdogs? Easy, just add pig. 30 pounds of pig on a spit to be exact!
This was our first pig roast so we decided to start small, and 30 pounds is really small (for a pig).
After some research, I found a good guide from J. Kenji Lopez-Alt, who I respect from his work with Cook’s Illustrated and Serious Eats. We’ll add to the oxymoron here and season the pig with kosher salt, and a little Blue Moon beer. We roasted Cap’n Squeal over coals and hickory chips for about 4 hours.
The pig was efficiently cut up on my convenient 5 foot long cutting board, shredded and placed onto a soft potato roll with Frank’s special BBQ sauce and some cole slaw. You may remember Frank from Episode 4, he makes a killer sauce. A little cornbread and baked beans on the side, and I’m in heaven.
The skin was crisped up a little more on the grill, and as soon as I put it on the table it disappeared. I’m no scientist, but I think it evaporated.
The rest of the carcass (head, hooves, tail, backbone) was boiled and made into a gallon of pork stock which will be used for bean soup or my pasta and chick pea recipe (coming soon to a blog near you). Duuude, have you been to Porkstock?
It’s tough to eat something with a face. We felt bad for the little piggy, but nothing was wasted. We used everything but the oink.
So, would we do it again? Abso-f’n-lutely! Next time we’ll go with a larger pig and cut out the burgers and dogs.
What dessert do you serve at a pig roast? Nicole’s friend Patty will be known hereafter as the “Ace of Cupcakes” due to her awesomely themed dessert:
To finish things off, we made a bonfire and roasted marshmallows. Note to self: Even in limited quantities gasoline is not an adequate replacement for lighter fluid. Don’t try this at home kids.