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.

PS. I love pig and all, but this picture may give me nightmares!  Good thing he didn’t have tusks.