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WhiteTrash BBQ -- Real Pit Barbecue from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the KCBS Championship Barbecue circuit.

Wednesday, July 21, 2010

BBQ Thoughts: Pig Roasting in the Big City

Everything is in motion. There's no turning back now. Last night Kevin Lincoln of the New York BBQ Lover's Meetup Group and Ned Berke of Sheepshead Bites and I your humble blogger drove up to Norwalk Connecticut and borrowed an Ed Wilson Ed Mitchell designed, not to be confused, as I had just done, with the esteemed Connecticut based pitmaster Ed Wilson, constructed by Wilmington Grills pig roaster from Nancee and Greg of Purple Turtle Catering Company, one of Connecticut's best catering companies and award winning barbecue chefs, in order prepare for the bacchanalian orgy of food and drink that will be served this Saturday in a private yard in Sheepshead Bay Brooklyn.

Scott Smith, pitmaster extraordinaire of New York City's premiere barbecue joint RUB has ordered the 60lb or so sacrifice of pork for me that will be roasted and smoked by us and I'll be picking it up Friday.

Now the work falls on my shoulders. How will I prepare said hog? Will it be injected? Rubbed? Cooked skin up or down? Butterflied? Stupefied? Testified? Will we be doing a pig picking where all you need is a beer in one hand and a fork in the other? Or will the pig be removed from its fiery grates and its body parts carved up into more, shall we say "acceptable" presentation serving pieces for the less squeamish?

I got some thinking to do as this will be my first pig cooking done solo. Well, not really solo as I will be turning to the ever talented Kevin Lincoln for assistance and RUB's Matt Fisher for his chefly advice and counsel.

Pray for good weather. Pray for sanity. Pray for properly cooked swine. As the bible says...

"There were burnt offerings in abundance, together with the fat of the fellowship offerings and the drink offerings that accompanied the burnt offerings. So the service of the temple of the LORD was reestablished."

Now I don't know about re-establishing the temple, but a good time is guaranteed for all.

Photo of the pig roast above courtesy of A Brooklyn Life, whom I've never met and from whom I stole this picture and whose blog I enjoy even if it is so focused on the hipster side of the borough ignoring its heart, but am inviting to this pig roast nonetheless.

PS. Do you think I got enough links into one post?

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At 11:07 AM, Blogger Braddog said...

Dude, I don't know about the number of links, but that's a helluva run on sentence in the first paragraph! =)

Good luck on the hog cook. Just did my first one and didn't much care for it.



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