There will be room for much discussion on this, lot's of opinions.
My choice is a little sow that has been feeding on White Oak acorns, just rubbed with some crushed garlic, bay leaves, well I've tried everything on the shelf, really, it all seems to work, just don't overdo things. I take my limb loppers and go around the yard, always plenty of little Red Maple suckers needing trimmed, cut a bunch, chop them in short chunks, and soak them in water. I build my fire at one end of the smoker grill, the pig on the grill at the other end, and, in the middle, a big can of water. Keep adding Red Maple chunks to the coals as they burn away.That water steams away, carries that Red Maple sweetness right into the meat. Don't get things too hot, don't try to hurry, use a thermometer, look for about 170 degrees in the meat, near the center. You won't need much sauce, and that's another thing to argue about, heck some folks even use ketchup, but not around here!
Cattle Egret, Bulbucus ibis
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FriendFeed chiclet
FISH CROW
Boat-tailed Grackle Quiscalus major fem
Wood Stork Mycteria americana
Wood Stork Mycteria americana
RINGED BILL GULL
MALLARD Anas Platyrhynchos
RINGED BILL GULL
MALLARDS and REDEAR SLIDER
Tricolored heron Egretta tricolor
Tricolored heron Egretta tricolor
Tricolored heron Egretta tricolor
UNEXPECTED BYSTANDERS
Brown Pelican chestnut neck
Brown Pelican white neck
Brown Pelican juvenile
What Do You Get?
ME
Mourning Dove Zenaida macroura
Mourning Dove Zenaida macroura
PALM WARBLER
SOARING FREE
REFLECTIONS
LITTLE BLUE HERON
REFLECTIONS
3 comments:
I've been told I cook a pretty good pig. My favorite is about a hundred pounder with a butterfly cut. Takes twelve hours, no short cuts, on very low heat. No special additives, just wife's sauce. Good stuff.
Used to hunt around Lochloosa. When there was a good crop of acorns there the pork was gourmet quality. It wasn't bad in a slow year, however.
The steam really helps with the slow cooking.
Another steam trick, I read that the great crust on real French bread came from throwing water in the brick oven as you put the bread in. I used to put a steel pot of water on the bottom of the electric oven, heat a fist sized rock on a burner, when I put the bread in I would scoop the hot rock up, dump it in the water, and slam the door. Be careful, some rocks will split when you heat them. You could use a chunk of metal too.
They all sound great!
My favorite is from my own history.
Studded with garlic slivers, soaked in mojo (blend of garlic, onion, sour oranges),covered with beautiful green banana leaves.
Basted with additional mojo during the hours of low temperature cooking!
Cooked to crispy skin perfection! Meat falling off the bone!
Save some for the media noches and cubano's!
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