Thursday, September 2, 2010
So, without digressing into just the details of all the mad fun that we had at this last fourth of july roast, let me get into some details. When feeding a frenzied, hot, and tipsy crowd of revelers a roast pig make sure to have around one pound of animal per person. This includes bone weight and in this case pepperoni weighed in at about 140 with the three chickens and the organs and herbs.
It is of the utmost import that the fire is vigilently tended and maintained. The most quoted internal temperature for a fully cooked, pullable whole pig is 200 degrees F. This took us a full nine hours and to keep people from pulling too much skin off before she was done there was a giant, mostly vegetarian potluck buffet about an hour before the pig was done. This was a most capital idea. Also we had endless entertainment including the tunes and general MC talents of DJ Abbot and after dinner we had live music where I got to beat on the drums a bit and of course, fireworks, a fashion show, and lots of dancing. I long to do this again. If you were not there you really missed out.