Smoke Da Pig - 2nd Annual Requiem to Summer

10 years ago

I'm so excited! Next weekend is my second attempt at smoking a pig. Looks like it will be a fairly large group this year.

Menu is:

Appys
Lime Chicken Wings
Cheese, crackers and home cured & smoked meats
Veggie platter (from the garden)

Main Course
The Pig about 70 lbs. (We using a combination of sugar maple & apple wood in the smoker.)
Blackberry BBQ Sauce (We had a plethora of berries this year. This is the first time I have ever made this and it came out great!)
Plain grilled chicken breast (for a couple folks)
Boston Baked Beans
Baked Kidney Beans (per DH request)
Pasta Salad
Cole Slaw
Tossed Salad
TBD Vegetarian Main Course

Dessert
Brownie Bites
DIY S'mores
Fresh Fruit

For libations
A variety of craft beers
White Sangria
Signature Cocktail for the event - CowHampshire Lemonade (spiked & virgin)
Water
Soda

The back field is mowed and fire pit is ready. The guests with their tents and campers will be rolling in Friday night/Saturday morning with the main event on Saturday and wrap up on Sunday.

Hopefully the pig will be golden brown this year using maple & apple woods. Last year it was dark, dark brown from smoking with oak wood.

Pig is due to arrive Wednesday. I'll have the brine ready so it will brine for 48 hours before it goes into the smoker. Then it takes 18-20 hours in the smoker. Yup I'll be up all night but it's worth it!

Can't wait to see family, friends and neighbors, DD & DS have invited their friends as well so it should be a good crowd.

Everyone is pitching in:
- DS is in charge of mowing and trimming,
- DD and her boyfriend are in charge of making the desserts, sangria, and lemonade.
- DD will also help getting the food tables organized and make sure all the proper utensils, plates, containers, etc. are placed or staged appropriately.
- Other DS is in charge of organizing the pool house, putting up the canopies and table & chair set up.
- Both DS will help with stocking and refilling the coolers.
- SILs are making cole slaw & pasta salad.
- Cousins are making the tossed salad and a TBD vegetarian dish.
- Nephew is making the Boston Baked Beans and since he is a butcher, he is our official carver.
- DH is coordinating all non-cooking tasks. He has checked out the smoker and made repairs as needed, cleaned the pool, will set up the volleyball net and horseshoes and help me truss the pig and get it into the smoker. He will also relieve me of my pig sitting duties so I can shower Saturday morning.

I am blessed to have a wonderful family that supports me in all my crazy entertaining ideas. Without them, this would not be possible.

Comments (7)

ann_t
10 years ago
Great menu. Nothing better than a whole smoked pig. I hope you get a chance to take pictures.

~Ann
foodonastump
10 years ago
Hmm, sounds like the crowd is large and mixed enough to where a stranger could go unnoticed...

Good luck with the pig. I remember you not being happy with the color last year. Your menu sounds great and I'd be interested in the blackberry BBQ sauce if you followed a recipe.

Hope the weather cooperates. And I hope someone is assigned photography duty!
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Check out this site at Food Network Canada. The show is entitled "Licence To Grill". All the food is cooked on the BBQ. What about pulled pork, beer can chicken, or chicken drumsticks? If you decide on a rotisserie pig, there's a recipe here too "Smoked Rotisserie Pig With Root Beer Bbq Sauce:. One example of a recipe is: Mexican Chicken On Sticks Yield: 15 15 skinless and boneless chicken thighs Marinade 1/4 cup of orange juice (60ml) 3 tbsp frozen margarita mix (45ml) 1 tbsp chilli powder (15ml) The juice of 2 lemons The juice of 2 limes 1 tbsp chopped fresh oregano (15ml) 2 tbsp chopped fresh cilantro (30ml) 1 tbsp honey (15ml) 1 tsp of cayenne (5ml) 1 tsp freshly ground pepper (5ml) 1 tsp of salt (5ml) 1/4 cup of olive oil (60ml) 30 6-inch wooden skewers soaked in water for 1 hour. Place the chicken into a sealable plastic bag. Pour the marinade overtop. Seal the bag tightly, add the chicken and toss until it is well coated with the marinade. Place in the refrigerator to marinate for 5 hours or overnight. Preheat the barbecue to 375Â°F/190Â°C or medium high heat. Remove the chicken from the plastic bag and discard the marinade. Thread each piece of chicken onto 2 of the soaked skewers, making a raft of chicken. Oil the grill lightly and place chicken directly over heat source. To prevent skewers from burning place a thin sheet of foil on the grill for the skewer ends to hang over. Grill for 3 minutes per side, or until cooked and golden brown char marks are achieved. Remove from grill, tent loosely with foil and let rest 4 minutes before serving. Marinade In a blender or food processor add all of the marinade ingredients with the exception of the olive oil. Blend until well combined (approximately 30 seconds). Continue to process and gradually add the oil in a steady stream. The marinade may be covered and refrigerated up to 24 hours in advance.
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dcarch7 d c f l a s h 7 @ y a h o o . c o m
10 years ago
Ultimate cooking and eating experience!

Just a minor reminders:

I am not sure about your location, bugs can be very annoying for such an outdoor event this time of the year.

Get some sprays and insect repellents.

For me, I have constructed a few food covers using insect screen. They are very easy to make and cheap. Keeps all flying insects, flies, bees, hornets away from food and drinks.

dcarch
moosemac
Original Author
10 years ago
Ann,
I will definitely take pictures.

FOAS,
No stranger just new friends LOL.

DD & I didn't really follow any one recipe but we did write down items as we went along. I will post the BBQ sauce recipe in a separate thread.

I also will serve some Bourbon Rhubarb BBQ Sauce that I canned early this year. I've posted that recipe before.

dcarch,
Thanks for the reminder. I need to dig out my insect screens to cover the food. We don't have much of a problem during the day but when the sun goes down, it gets buggy that's why we have the fire pit. Pray for a cool evening or buy stock in insect repellant. :-)
party_music50
10 years ago
I'm envious and wish I could be there! :) Everything sounds fantastic and I hope you have a great time. I'm going to look for that blackberry BBQ sauce post. :)
annie1992
10 years ago
Oh yes, that sounds delicious and fun, I'll look forward to the final report. I hope you are happier with the color with the apple wood, which would be a delicious smoking medium for pork anyway.

Now, I'm off to find that BBQ sauce recipe.

Annie
Islay_Corbel
10 years ago
Sounds just amazing!!!

Smoke Da Pig - 2nd Annual Requiem to Summer

Comments (7)

ann_t

foodonastump

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Smoke Da Pig - 2nd Annual Requiem to Summer

Comments (7)

ann_t

foodonastump

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dcarch7 d c f l a s h 7 @ y a h o o . c o m

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