[Sca-cooks] Chance piglet, looking for advice
betsy at softwareinnovation.com
Sat Oct 10 16:33:12 PDT 2009
We used one of these:
bit expensive for a one off, but it works and in only 3hrs...once brining is
done and meat loaded in.
if you were in tx I'd loan you ours...
From: sca-cooks-bounces+betsy=softwareinnovation.com at lists.ansteorra.org
[mailto:sca-cooks-bounces+betsy=softwareinnovation.com at lists.ansteorra.org]
On Behalf Of Jim and Andi
Sent: Saturday, October 10, 2009 5:36 PM
To: 'Cooks within the SCA'
Subject: [Sca-cooks] Chance piglet, looking for advice
I am cooking a feast in two weeks. I happened across a great deal for a
pig, and negotiated with the custom cut butcher to make the sausage for
me for the feast, in addition to cutting up the rest of the pig. I drove
out today to pick up the meat and sausage, and guess what he asks me?
"You wanna little pig for a barbeque?"
And there in one of his walk-ins was a beautiful, freshly slaughtered
and dressed, headless and skinless, frozen pig of the perfect size for
the feast I'm doing. Of course I said yes!
So now I have this pig.
The pig weighs 30 pounds. The site has a huge grill, easily 4 feet
across, on which to cook this pig. I'll be on site a full 36 hours
before the feast happens. I am frothing at the mouth to bring out a
whole pig during feast to present to the Crowns. I have also heard
horror stories about under-cooked pigs, suckling pigs gone bad, etc. I
must not screw this up.
So, have you ever cooked a whole pig for a feast? How did you cook it?
How long did it take? Did you lard it? Did you roast it? Did you season
it with anything?
Any suggestions or ideas would be mightily appreciated!
Sca-cooks mailing list
Sca-cooks at lists.ansteorra.org
More information about the Sca-cooks