Friday, January 4, 2013

Xan: Suckling pig!

If you are squeamish, avert your eyes now.  Otherwise, behold the succulent suckling pig:


[Squeamish Space]



[Squeamish Space]


[Squeamish Space]


[Squeamish Space]


[Squeamish Space]


[Squeamish Space]


[Squeamish Space]


[Squeamish Space]


[Squeamish Space]


[Squeamish Space]





We had to thaw this pig in our bathtub (thoroughly wrapped in plastic, of course), and it took two side-by-side sheet trays to hold him up, but he did fit in the oven without any trouble.  From there, he was roasted at 300 for about 3 hours, and then blasted at 500 for another half hour to crisp up the skin.  Easy as robbing a piggy bank!  It did take me a while to get all the meat off, but that was definitely the best part.  

I omit the picture of the whole pig because I don't want to alienate certain readers.  In any case, thank you, Mr. Oinks, for being an integral part of our delicious holiday celebration.  

Last year we did Turducken, this year suckling pig.  What's in store for next year?  The natural next step would be Turbacon...but honestly, I don't think any of us actually wants to see that.

So, any suggestions?

Xan: Chicken of the week


This week's chicken of the week is: Paprika Brown Sugar Chicken!

Mmm!
1 TBS each of kosher salt, brown sugar, paprika, chili powder.