exploring, examining, exchanging, expressing
Sunday, July 06, 2008
Timeout for Pork
Due to kids birthdays, Independence day, and various other events this week, we didn't get much work done on the house. Instead, my brother-in-law and I built a fire pit in his backyard and roasted a pig. Fair play. I'm willing to delay progress for the sake of pork.

Roasted Pig

Roasted over charcoal and hickory wood for about 5 hours, this 85 pound porker was tender and delicious. I didn't even marinate or season it. The smoke took care of all that. It came out great!

I use the 3 Guys from Miami method for building the pig pit. I got the hog from Snapps Ferry Packing (5900 East Andrew Johnson Highway, Afton, TN; 423-638-7001). They were great to deal with. Despite giving them less than a week's notice, and even with the holiday rush, they hooked me up with a perfectly butchered hog at a reasonable price. I plan on doing another one of these when my house is done, so I'll definitely keep them in mind.
Blogger misterorange said...
*Hopes to get an invite to the 'We're Finally Done With This F&$king House Now Let's Eat Dead Pig And Drink' party* :)

Anonymous Ole said...
Well well well, look what I stumbled across. Hello Tony, long time no see. You went back to Tennessee, eh? Well, from what I read you had quite a year in Costa Rica. Good for you :)

Blogger Robert said...
There's been no updates on here for awhile, slacker.:)

Anonymous TESOL Course said...
Thanks for sharing!