Thursday, June 16, 2011

Whole Hog!

Patiently awaiting the charcoal spit-roaster, this 87 pound hog is
going to be the centerpiece of my daughter's High School
graduation party on Saturday.  Tomorrow, I'll inject an apple
cider brine and let it marinate overnight.  Saturday at 8:00 a.m.
it'll start slow-roasting and hopefully around 4:00 we'll have
crispy skin and juicy, fall-off-the-bone meat.  I call the cheeks!


  1. Go forth, and make a purse out of a sow's ear!

    Can we get a web cam on this mouth-watering project? You could do one of those elapsed time videos that compresses it into 5-10 minutes.

    I will pay Fed Ex for a leftover goody bag of the succulent, crispy hog pullins'

  2. You call this a food blog?

    You have a celebratory pig roast, by any measure a seminal barbecue event, and...

    ... no photos???

  3. I totally like the look of this plating blog. Totally. Congratulations!