Not today, but tomorrow - a couple of our friends are having a pig roast. My buddy Darren and I are the pit masters. Last night I made a rub of paprika, smoked paprika, roast garlic powder, celery salt, black pepper, coriander and some hot ground chili powder. It got delivered to the brewery today at noon and taken to the downstairs walk in. After work we had a couple of beers then got the sawzall out and cut down the backbone then splayed it out. Next we rubbed the inside then put it back in the bag till tomorrow. It's getting cooked in what they call a "China Box" with the fire radiating down. When we turn in over to crisp up the skin it will get a layer of smoked salts - alder and cherry. Those are the kidneys in the foreground - they'll be a treat.
It went very well today. We got the beast on at 10am and it was ready by 4:30. We pulled most of it till a storm system moved in and some of the guys set up a popup over the work table. When we flipped it we scored the skin and rubbed it with smoked salt then put the coals back on till it was 160F inside. It was delicious and here is the finished product.
Two cooks enjoying our favorite beer. (I love when we can this stuff it's a rye IPA)
Egg plant, yellow pepper, chili pepper, red and brown onion, and the leek of them, all fresh from the garden and some ginger and fish sauce.
Onions were sauteed slowly, then moved to stir fry heat for the remainder.
How's that for fusion?
Meat sort of resembled rendang initially, made from beef rib. This was left over and got a lot of tamarind added, so it ended up with a nice tang and some sauce.