For many, seeing the whole head to tail in living color is well basically gross but I could care less. And so we roasted a whole pig again on Saturday bringing together a mix of people ranging from 14 to 50. By the time the crowd left there wasn't a crumb left of anything in the house.
The pig needs to be butterflied and beheaded. I did that myself last time but this time I just asked the butcher to do the honors. You place the pig between two trays held together by four S hooks. Set it in the box, skin side down.
45 lbs of charcoal is used over the course of 3.5 hours for a 30 lb pig.
Once the pig is cooked through, you flip the pig to get the skin crispy. I lathered it up in bbq sauce and sent it back to the box.
And voila, perfectly cooked. Delicious. Really an entirely different eating experience. Thinking of doing a lamb by summers end before we pack it up.
Went for an Asian slant. Pardon the pictures as my Asian slant had tequila involved. Cole slaw.
For 45 people:
2 heads red cabbage - sliced and chopped
2 heads Napa cabbage - sliced and chopped
2 bags carrots - sliced and grated
Heat the following ingredients in a sauce pan and then let cool.
3 T. grated ginger
3 T. sesame oil
1/2 cup soy sauce
6 T. rice vinegar
3 T. sugar
3 T. lime juice
Once this mixture had cooled, I whisked mayonnaise in it (maybe 3/4 cup). The sauce was still relatively thin but the mayo help the cole slaw stick together. A little kosher salt for taste after mixing the slaw. Really good.
Red and yellow tomatoes covered with chives and a light vinaigrette; 5 T. rice wine vinegar, 2 T. sesame oil, 1 T. sugar, pinch of kosher salt. Mix together and dribbled over the tomatoes. I also sprinkled sesame seeds over the top of the tomatoes. Think 4 large tomatoes for 10 people and then you are set. That is mint in the middle. Strictly for decor.
Lemon mousse and chocolate chip cookies for dessert. Lemon mousse recipe coming in another blog post. It is delicious!