Text 12544, 80 rader
Skriven 2008-08-23 12:10:44 av DAVE SACERDOTE (1:123/140)
Ärende: Pig Roast
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Every year, some friends downstate throw a huge summer yard party. 
Many of us bring food to share with the multitude of guests; some 
also help with the work. Our friends are musicians: a stage is set 
up at one end of the back yard and performances by various bands 
and soloists go on all day and far into the night.

Food goes on all day and far into the night as well - it starts 
with trays of deviled eggs, shrimp, raw veggie nibbles, cheeses, 
chips, and other appetizers late in the morning and proceeds to 
hamburgers, hot dogs, fresh local corn on the cob, steaming pots 
of homemade New England clam chowder and baked beans. There are 
salads and side dishes of all kinds, and a huge variety of desserts, 
and of course a few kegs of beer as well as soft drinks for the 
kids and the teetotalers.

And all the while, in the very back reaches of the yard, tucked 
up against the tall wooden fence, a whole pig turns slowly on a 
spit above a line of hot charcoal. Señior Rodriguez keeps a close 
eye on the beast as it roasts in the homemade steel pit, 
occasionally shoveling in more charcoal and checking the drive 
chain that connects the spit to the slow electric motor that keeps 
the pig turning. Occasionally, the sea breeze across the yard 
shifts and carries the tantalizing aroma of smoke and roasting 
pork to the crowd and for those fleeting moments the bands are 
no longer the center of attention, because mouths water and heads 
turn to gaze at the sizzling meat. Señior Rodriguez smiles and 
shakes his head at the onlookers and raises a hand, palm turned 
to the crowd. "Not quite yet." He is a patient man and thus well-
suited to his task, for roasting a pig is not an endeavor for 
the hasty or short of temper. A pig requires about an hour of 
cooking time for every 15 - 20 pounds of meat, and he starts 
his setup and prep in the morning so the pig can be over the 
fire by noon.

Around 5:30 or so, a rhythmic chopping can be heard in the quiet 
between songs. The curious turn and look; while their attention 
was elsewhere, Señior Rodriguez has taken the pig off the spit, 
laid it out on a thick butcherblock board, and is now chopping 
it into serving-size pieces with a razor-sharp sugarcane knife. 
Juices run from the perfectly-done meat as he piles the portions 
into aluminum buffet pans for serving and sets the head and feet 
to one side. He grins as he points the head to the crowd so that 
all who enter the food line will look their meal in the eye as 
they approach.

Most of the partygoers turn back to the band, eager for a taste 
but knowing that trays of roasted pork will soon be set by the 
beans and the corn; they are interested in the succulent meat but 
there is always plenty to go around - no one leaves hungry. Some 
of us wander to the pig, to watch in fascination as Señior 
Rodriguez expertly divides the roast with strokes of his deadly-
looking blade. And also because we know that the meat is delicious 
indeed, but the crackling skin is even better. Portions of meat 
with the skin still on do go into the pans, but most people at 
the party will pick the skin off and discard it, so those of us 
In The Know chat with Señior Rodriguez and munch the cracklings
and enjoy our savory secret.

Soon the cutting is done and the pork is ready to be served. Rick 
- our host and the lead singer of the band on stage - announces 
that the food line is open. For the rest of the night, there will 
be music and beer and roasted pig accompanied by good fellowship 
and laughter. When the party and the feast finally wind down, some 
of the guests transform into the cleanup crew and other guests 
begin their lingering goodbyes. The pig is nearly gone but the 
laughter and warmth remain.

[This is scheduled for publication with photos on 8/30 - youse 
guys are getting a text-only preview.]



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http://davescupboard.blogspot.com/ - Dave's Cupboard - Food and 
Restaurant Reviews; If I post it here in NCE, you'll find it 
blogged with photos at Dave's Cupboard.

http://bacon-labels.blogspot.com/ - A gallery of bacon package labels.
(The extra shelf in Dave's Cupboard.
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)