Having lots of fun items to feed people with.
We use to have lot of parties years ago. As the time went on , people seemed to get less time to stop and enjoy the better things in life.
Family, Friends and Food.
We run into people and it's "we need to get together"
Well we did just that this week.
My wife birthday was last week and I was able to put together a surprise birthday party for her, which many of our friends from Northern California and her family could attend.
La Senora ( Marlin ) loves piggies.
So I ordered a 25 lb suckling pig, a full prime rib roast, Two bags of Washington Oysters, a box of white corn and her birthday cake, her favorite, Tiramisu cake.
Having cooked about a dozen pigs in my life time, this one was special. This one was small in relationship to the others.
There are a few ways to cook a whole pig, one is on a spit, the other is in a ground oven like a Imu, like the Hawaiians do, or like I did this time is simply slide it in the oven. m( The Imu is a pain to do...trust me, unless you want the show aspect of it....)
I have cooked a few in the ground and quite frankly there is not much difference in the taste or the texture of the meat as it falls off the bones.
Here is what you need:
One small piggy.
1/2 cup granulated garlic
1/2 cup granulated onion
1/2 cup Lawrys seasoning salt
1/4 cup course ground pepper
1/4 cup ground cumin
1/4 ground sage
1 cup olive oil
Mix the items together and with your hand rub the mix first on the inside cavity and then on the outside.
Place a small piece of wood or a lemon, into the mouth to keep it open.
take some aluminum foil and cover the ears and tail
Slide into a 300 degree oven
Place a large piece of foil on top of the pig and remove the last 30 minutes to crisp up the skin.
After about 2.5 hours check the temperature with an instant read thermometer in to the thigh.
It should read about 150-155.
Remove the foil covering the top and roast for another 25 -30 minutes, remove let sit covered for about 10 minutes
The let the guests devour the beast.
