MARCH

[DrNip]

Got to make sure you smash some thin sliced onion into the patty when cooking. Hmmm!

[SuperDave336]

I almost think of onions like bacon…. Makes everything better…lol

[Micanopy]

Venue






Boneless boring chicken, taters, beans, roll, salad and fruit.

Someone though is gonna have a big day tomorrow.






As I gazed at the Moon, from under the trees. I imagined it being kind of like a crappie gazing up at my jig swimming past. Seeing through the grass up at it.

[DockShootinJack]

Looks like the makings for some fine eating

[Micanopy]

Yes sir….. we use large commercial cookers. Southern Pride brand. They are propane fired, temperature controlled, with large rotating racks that spin round. This because the heat is higher up top, so the meats can be cooked evenly. There is a side door we slip wood into for smoke. The pigs come out perfectly cooked and with a gorgeous color. The presentation is the biggest part of putting on a pig roast. There really isn’t that much work to doing it as the pig comes cleaned, so basically you just get him inside and monitor progress, then very, very carefully remove him to the platter, then decorate for effect and make the presentation.

I have cooked whole hogs in a China Box as well. These do OK, but their only real purpose in my mind is to produce cracklins. These make a bunch of cracklins. I do not care for cracklins but some folks go gah gah for them. We spathcock the hog and trim his legs to fit inside the box. Then apply charcoal tp the top and stand around and wait. Makes cooking and presentation easy, and long term storage of the box can be made easy. Popular in Miami as Cubans like whole hogs.

Indonesians like to make a big fire and toss in rocks. They leave these in the coals until they get blistering hot. Meanwhile they dig a pit and then in go the rocks. Then banana tree leaves, then the hog, more leaves and then layers of wet burlap and leaves to seal everything in tightly. Best to have hog on a tray or something that will allow it to be lifted as one, versus busting it into pieces trying to extract it. Takes lots of experience because it is difficult to determine when it is truly done. I guess a temperature probe could be inserted as things get covered up to make the choice to rip it open with more confidence.

My family did the rotating spit technique as well, but it isn’t as effective as baking. Meat on the outside gets done too well, meat inside not so much. We had our biggest challenges trying to keep everyone sober so they wouldn’t pour beer all over the poor thing. The meat tasted greasy as well and the fire would flare upand scorch the thing.

When I was 12 years old I worked as a poll worker for a Congressional campaign. I was the only one at my precinct and I walked from home to get to it and stayed from open to close. I didn’t realize I needed food and drinks. LOL. Well my candidate lost every single precinct but one. Yup mine he won. Well he invited me and my family to his farm for his thank you party. Stan Paris had some serious money folks. There he had a built-in-place rotisserie large enough to do whole cows. I know because they had a whole cow cooking on it. Men in chef outfits were slowly rotating it and the whole thing was built of brick and looked really cool. We had to leave before the meal was served but I was amazed that the cow was even on that spit.

When you get invited to a party where they are serving a whole hog, you want to go because in the primal portion of your brain, in the back of your mind, it appeals to you because you know there will be plenty to eat. Successful feeding is assured. Pig meat and gruel and women and fire and you got a festival. I might throw a party this year and invite a little pig.

[DockShootinJack]

I have not done a whole hog. One day maybe I do one. I have a 125 gallon industrial air storage tank to make into a smoker. I am thinking a reverse smoker. Should be a lot more efficient in fuel usage and forgiving to cook with. I will have to tune the welder up and get it running. 1976 Hobart engine drive I rebuilt about 10 years ago.

[Micanopy]

(nvited the boss and his gal to a Sunday luncheon. They couldn’t make it so I called up some friends and they got to eat-

Deviled eggs surrounding a glass of half dill pickles, with a fire roasted poblamo pepper sliced lengthwise to look like an aloe plant. Looks great in person and tastes great. Then I made Frenched drumsticks, coated with terriyali sauce and smoked on komado grill. Crab cake sliders with tomato and spinach leaves on a toasted Kings Roll. Shrimp and scallops dipped in melted butter mixed with garlic, then sizzled on a hot iron pizza pan. I also made a three fruit and jalapeño cheese plate, and had the usual corn chips with guacamole and salsa.

It was all girls and me and they saw the display and decided to eat daintily. They did however load up some taker homer plates.

I wasn’t anywhere near as shy. Washed it all down with a glass of cold milk and sprawled out on sofa watching TV. Yup, just woke up.

[DockShootinJack]

Chef you did some fine work the that Lodge cast iron pizza griddle.

[DrNip]

I need to come to Florida!

[Chuck Adams]

(nvited the boss and his gal to a Sunday luncheon. They couldn’t make it so I called up some friends and they got to eat-

Deviled eggs surrounding a glass of half dill pickles, with a fire roasted poblamo pepper sliced lengthwise to look like an aloe plant. Looks great in person and tastes great. Then I made Frenched drumsticks, coated with terriyali sauce and smoked on komado grill. Crab cake sliders with tomato and spinach leaves on a toasted Kings Roll. Shrimp and scallops dipped in melted butter mixed with garlic, then sizzled on a hot iron pizza pan. I also made a three fruit and jalapeño cheese plate, and had the usual corn chips with guacamole and salsa.

It was all girls and me and they saw the display and decided to eat daintily. They did however load up some taker homer plates.

I wasn’t anywhere near as shy. Washed it all down with a glass of cold milk and sprawled out on sofa watching TV. Yup, just woke up.

Dude….quite a spread for sure…

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