SC - Period Feasts/modern tastes

[Weiszbrod, Barbara A]

kat . boogie here . first a wild boar will cook alot different then a pig.
it's game and the meat is stronger it needs to cook slower ,24hrs is a good
quess i'd use wood as well as charcoal in your pitt and i'd use more then a
gallon of marinade due to the change of texture in the meat i've done many
a pig ,afew sheep, a one side of beef but one need to be there to realy
know how the thing needs to be cooked.
boogie

- ----------
> From: kat <kat at kagan.com>
> To: 'cooks' <sca-cooks at Ansteorra.ORG>
> Subject: SC - More Pig Questions
> Date: Thursday, October 15, 1998 1:49 PM
> 
> Hi all; kat here, with some more questions about that pig we're
spit-roasting this coming November.  I appreciate any and all input from
our on-list pig roasting experts!  
> 
> 
> Query:  We are expecting a full-grown wild boar, whose weight we will not
know till it's time to start cooking.  We are expecting to have to cook it
for approx. 24 hours, give or take.  How much charcoal should I buy?  :-)
> 
> Query:  Will a gallon of marinade be enough, or should we make two?  We
are planning to "baste" the critter during cooking with spray bottles (yes
we are buying new, food-grade bottles).
> 
> Query:  My husband plans to remove the head and bake it separately, so it
does not overcook or fall apart over the fire.  What is the standard baking
time per pound for pig's head? 
> 
> Thanks in advance,
> 
> 	- kat
> 
> 
> --kat griffith, editor--
> 
> This is my business address.  Sending files of over 100K in size to this
address will result in my being summarily flogged.
>
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