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  1. #1
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    Default Just finished pig...

    Was slaughtered at 1 pm and just finished sorting it out - our worker, Tuly, has refused to kill another that we have for 2 years as he had become very fond of her......... nah, Dominicans don't care about animals!

  2. #2
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    How ya gonna cook it?

    Here is a good site on how to do a Pig Roast:

    Three Guys from Miam Pigroast! The Best Way to Roast that Hog!

  3. #3
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    Quote Originally Posted by PeterInBrat View Post
    How ya gonna cook it?

    Here is a good site on how to do a Pig Roast:

    Three Guys from Miam Pigroast! The Best Way to Roast that Hog!
    This is so cool. I've been wanting to do this for some time. But it looks like a lot of work.

  4. #4
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    Or you could have Whirlybird cook it for you.

    It's very good, reasonably priced, and delivered covered in banana leaves.

    Can't beat it with a stick.

  5. #5
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    Bbq'd piggies is what we do..... however this was a big one and has now been jointed and in the freezer but our worker says he will not kill again when it's one he has grown to love...

  6. #6
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    Quote Originally Posted by PeterInBrat View Post
    How ya gonna cook it?

    Here is a good site on how to do a Pig Roast:

    Three Guys from Miam Pigroast! The Best Way to Roast that Hog!
    That's a sort of take-off of the Chinese Oven.

    Years ago my best friend, a second generation Cuban, invited me to Miami for Christmas. The highlight was Christmas Eve at his Uncle's house, the location of the traditional pig roast.

    What an edumacation in culture! Turns out that in the community, he who roasts the pig has that responsibility for many years, and when he (male persons) decides to "retire", he recruits the next family member to take over, the passing of the baton. The roasting of the pig takes a full day of prep, marinating, cooking, basting and keeping the fire going ~just so~.

    This was the year for the "new" young guy to take over, to specifically learn the ropes. And the challenge is to do it while all the male family members ply the newbie with copious amounts of alcohol. OK, the initiation takes TWO Christmases...

    Great memories...and what a yummy pig!

  7. #7
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    Quote Originally Posted by cobraboy View Post
    That's a sort of take-off of the Chinese Oven.

    Years ago my best friend, a second generation Cuban, invited me to Miami for Christmas. The highlight was Christmas Eve at his Uncle's house, the location of the traditional pig roast.

    What an edumacation in culture! Turns out that in the community, he who roasts the pig has that responsibility for many years, and when he (male persons) decides to "retire", he recruits the next family member to take over, the passing of the baton. The roasting of the pig takes a full day of prep, marinating, cooking, basting and keeping the fire going ~just so~.

    This was the year for the "new" young guy to take over, to specifically learn the ropes. And the challenge is to do it while all the male family members ply the newbie with copious amounts of alcohol. OK, the initiation takes TWO Christmases...

    Great memories...and what a yummy pig!
    and if you have just bbq'd a pig you cannot just jump in the river or the pool or it may kill you
    !!!

  8. #8
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    He will kill no swine before its time....

    Some people will get this, most, no so much...

    A whole pig feeds about 60-80 people so its worth the effort...
    Last edited by PeterInBrat; 06-09-2010 at 09:48 PM.

  9. #9
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    I worked at a restaurant where we would roast about 4 whole pigs a year, usually in the 80-100 pound range. Keeping them whole made the skin keep the moisture in and the skin would be crisp and yummy. You didn't need any spices really and we would just pick the meat off with our fingers. We'd cook it for like 12 hours... mmm so good.

  10. #10
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    If anyone has a dog, they LOVE the pig ears..

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