Pig Roast 2008 (or, Dibick, Schmibick, I Said More Ham Please.)

It's not everyday that your friends decide to host a spur-of-the-moment pig roast. Fortunately for me, the Coopers are some of the most spontaneous and ambitious folks I know, and thought nothing of throwing a pig roast together in all of 6 days.

I missed much of the pre-roasting prep, but got the details upon arrival at the party. Brian and Patty (the Coopers) have a friend who was able to provide the pig roasting tools seen above--namely, a bunch of concrete blocks, and a custom made grill grate (essentially, a giant pig panini press). They found a 120 lb pig at a farm in Utica, Ohio, where it was cleaned, gutted, and butterflied for them, and they brought it home in a baby pool full of ice. (The baby pool is no longer kosher.) They seasoned it all over (inside and out) with a dry rub from Penzy's, sandwiched it between the grilling grates, and then waited (about 8 hours). They obtained their pig-roasting advice from Three Guys from Miami.

I showed up around 5pm, just as the pig was being removed from the grill. Brian and his crew of carvers pulled the meat off of the pig and piled it in aluminum roasting pans. And then the real fun started.

The 40 or so people that came to the pig roast all pitched in on side dishes, desserts, and beer. Fresh sweet corn was grilled over the still hot coals, and several people brought homemade salsas--when thrown in a corn tortilla with some hot off the grill carnitas, it was sheer deliciousness:


After the carnage was completed, we gave what was left of the pig a much needed beer and cigarette break:

It was a great success and much thanks is owed to Patty, Brian, and the rest of the crew for all their hard work. Shall we do it again next year?

Comments

Unknown said…
The Penzeys rub is called "BBQ 3000" and was very good (I guess things named "2000" now just seem out dated. Thanks to all who pitched in including Mike C, Vince S, Dave C, Jonathan V and the kids!!
Brian Cooper
September 6, 2008 at 8:31 AM
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