Pete Pit Launched
Yup,the Pete Jones Memorial Whole Hog Barbecue Pit is now a seasoned cooking machine.
Bob in Ga and Ginger came for a visit with us this weekend bearing pork chops, sausages, lards, a shoulder, pickled okra, and a 50-pound pig.
On Friday night we enjoyed a dinner of chicken-on-a-throne and pork chops cooked in Sidney. The chops, from one of Bob and Ginger's free range hogs, were some of the very best I've ever had. I doubt you could ever find any that good in any meat market these days.
Come Saturday morning, we put the beautifully dressed pig on the rack in Pete about 9:00.
Now, Bob knows his way around a whole hog pit but neither of us had any experience with Pete. And, we were cooking with green oak and maple wood which typically produces very hot coals.
Would the pit work? If so, how long would it take to cook the pig? Would the pig have died in vain for our dining pleasure?
Bob applied his considerable knowledge and skill (while I was attempting to soak 'em up) and ...
... we had a fully done, pullable pig ready to turn at 2:00 in the afternoon! We had only finished a big breakfast of biscuits made with leaf lard, breakfast sausage, sausage gravy, sauteed apples and honey about 11:30 and were planning to make a pizza on the burn-down hearth sometime mid-aftertnoon, with dinner at, say, 7:30 or 8:00. What to do?
Well, we forgot the pizza, made up a huge batch of coals, turned the pig to brown the skin ...
... removed the coals and put the pig on idle until we got hungry.
Meanwhile we cooked up a mess of collards and put a pot of baked beans in Sidney.
About 6:30, we pulling the meat from one half of the pig (nibbling on the choice parts, of course) before saucing and chopping it.
Mmmmmmm, finger-licking good! Everything pullable and nothing dry. Damn near perfect barbecue! (Pssst, Amy. Check out the tee shirt.)
Thriller and the CFO got downright giddy about it!
When it got dark, old Dave celebrated the successful launch of Pete by hanging a string of ceremonial pig lights and smoking a nice cigar.
Good friends, family and a perfectly done pig ... it don't get no better than that!
PS: The five of us tried to eat the whole thing but here's the "leftover" meat from the second side. Top to bottom, it's the ham, tenderloin and mixed meat from the shoulder, bacon and various other places.
We'll all be eating high on the hog this week!
Thanks again for everything, Bob and Ginger, and come back again real soon.
Bob in Ga and Ginger came for a visit with us this weekend bearing pork chops, sausages, lards, a shoulder, pickled okra, and a 50-pound pig.
On Friday night we enjoyed a dinner of chicken-on-a-throne and pork chops cooked in Sidney. The chops, from one of Bob and Ginger's free range hogs, were some of the very best I've ever had. I doubt you could ever find any that good in any meat market these days.
Come Saturday morning, we put the beautifully dressed pig on the rack in Pete about 9:00.
Now, Bob knows his way around a whole hog pit but neither of us had any experience with Pete. And, we were cooking with green oak and maple wood which typically produces very hot coals.
Would the pit work? If so, how long would it take to cook the pig? Would the pig have died in vain for our dining pleasure?
Bob applied his considerable knowledge and skill (while I was attempting to soak 'em up) and ...
... we had a fully done, pullable pig ready to turn at 2:00 in the afternoon! We had only finished a big breakfast of biscuits made with leaf lard, breakfast sausage, sausage gravy, sauteed apples and honey about 11:30 and were planning to make a pizza on the burn-down hearth sometime mid-aftertnoon, with dinner at, say, 7:30 or 8:00. What to do?
Well, we forgot the pizza, made up a huge batch of coals, turned the pig to brown the skin ...
... removed the coals and put the pig on idle until we got hungry.
Meanwhile we cooked up a mess of collards and put a pot of baked beans in Sidney.
About 6:30, we pulling the meat from one half of the pig (nibbling on the choice parts, of course) before saucing and chopping it.
Mmmmmmm, finger-licking good! Everything pullable and nothing dry. Damn near perfect barbecue! (Pssst, Amy. Check out the tee shirt.)
Thriller and the CFO got downright giddy about it!
When it got dark, old Dave celebrated the successful launch of Pete by hanging a string of ceremonial pig lights and smoking a nice cigar.
Good friends, family and a perfectly done pig ... it don't get no better than that!
PS: The five of us tried to eat the whole thing but here's the "leftover" meat from the second side. Top to bottom, it's the ham, tenderloin and mixed meat from the shoulder, bacon and various other places.
We'll all be eating high on the hog this week!
Thanks again for everything, Bob and Ginger, and come back again real soon.
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