David’s Pig Roast
For at least a couple years my friend David has wanted to roast a whole pig. Thus weekend he finally got his wish. The original date was to be Saturday but it rained until about 9:00 and kept him from getting the early start he needed. So, he moved it to Sunday. By 6:00AM he had the pig up on the spit and the fire going under it. This picture was taken about ten hours later, around 4:00 PM and, as you can see, the pig is getting there.
Because of the change of day, I wasn’t able to stay and help eat any, but I couldn’t let the occasion go by without coming to take a few photos. It turned out to be a lovely fall day, perfect for spending time outdoors around a fire. I also enjoyed visiting with David, Joel, Chris, Theresa, and Lee, however briefly. It certainly got me thinking about the possibility of a pig roast of my own. Or perhaps a sheep or a goat.
Meat and Potatoes
I confess to being a meat and potatoes sort of man. I like to cook meat, as well, but of course I’m not cooking for myself only, so I cook try to prepare a balanced meal with vegetables and some sort of starch, at last most of the time. I’m trying to eat fewer carbs myself and have lost 20 pounds or so since late spring, which is a good start, anyway. Cathy and her mom took me out for dinner this evening, though, and wanted to treat me. We went to Outback and I ordered a rib-eye steak and baked potato with a bloomin’ onion on the side. As you can see, we’ve already made a pretty good dent in the onion. It’s good but since it’s mostly batter, not really all that healthy. But, you have to live once in a while and I really enjoyed this meal.
Roast Pork Shoulder
A while back the local supermarket had pork roasts on sale for $0.98 per pound. That’s about half what they normally run (and even $1.99 is a pretty decent deal). I bought three and froze them. This is one of those, thawed over about four days in the refrigerator, and the roasted. It’s about 12 pounds and so cost about $12 and will feed us for a few days, at least. There are bones, of course, but it’s still a bargain price. After slicing the skin and rubbing in some salt and a fair amount of pepper, I roasted it for about four hours. The first 45 minutes are at 450°F and then I turned it down to 325°F for the rest. That was just about perfect. Of course, the best part are the strips of crispy, salty, peppery skin, but the meat was pretty juicy and tasty, too. A little mustard and some cabbage cooked with apples and mushrooms rounded out the meal (although the cabbage didn’t turn out as well as it sometimes does—I used the wrong apples).