|
Ingredients to Brine entire pig?
My son just called to ask what could make up the best ingredients for
brining a whole pig he will be roasting underground. He picks up the pig at 0800 tomorrow morning, and will be putting it into the ground at midnight. What's to be in the iced brine for the day, other than salt, bay leaves and black peppercorns, and in what quantities? Picky ~JA~ |
JeanineAlyse in 29 Palms wrote:
> My son just called to ask what could make up the best ingredients for > brining a whole pig he will be roasting underground. He picks up the > pig at 0800 tomorrow morning, and will be putting it into the ground at > midnight. What's to be in the iced brine for the day, other than salt, > bay leaves and black peppercorns, and in what quantities? Why on earth would you brine an entire intact pig? ~john |
JeanineAlyse in 29 Palms wrote:
> My son just called to ask what could make up the best ingredients for > brining a whole pig he will be roasting underground. He picks up the > pig at 0800 tomorrow morning, and will be putting it into the ground at > midnight. What's to be in the iced brine for the day, other than salt, > bay leaves and black peppercorns, and in what quantities? Why on earth would you brine an entire intact pig? ~john |
"Levelwave©" > wrote in message ... > JeanineAlyse in 29 Palms wrote: > > > My son just called to ask what could make up the best ingredients for > > brining a whole pig he will be roasting underground. He picks up the > > pig at 0800 tomorrow morning, and will be putting it into the ground at > > midnight. What's to be in the iced brine for the day, other than salt, > > bay leaves and black peppercorns, and in what quantities? > > > Why on earth would you brine an entire intact pig? > Cute. If you are simply brining the outside parts of the pig this recipe set approximates what I remember from successful pits years ago: http://tinyurl.com/6tsms pavane |
"Levelwave©" > wrote in message ... > JeanineAlyse in 29 Palms wrote: > > > My son just called to ask what could make up the best ingredients for > > brining a whole pig he will be roasting underground. He picks up the > > pig at 0800 tomorrow morning, and will be putting it into the ground at > > midnight. What's to be in the iced brine for the day, other than salt, > > bay leaves and black peppercorns, and in what quantities? > > > Why on earth would you brine an entire intact pig? > Cute. If you are simply brining the outside parts of the pig this recipe set approximates what I remember from successful pits years ago: http://tinyurl.com/6tsms pavane |
In article >,
Levelwave© > wrote: > JeanineAlyse in 29 Palms wrote: > > > My son just called to ask what could make up the best ingredients for > > brining a whole pig he will be roasting underground. He picks up the > > pig at 0800 tomorrow morning, and will be putting it into the ground at > > midnight. What's to be in the iced brine for the day, other than salt, > > bay leaves and black peppercorns, and in what quantities? > > > Why on earth would you brine an entire intact pig? > > ~john Why not?!?!?? :-d -- K. |
Katra wrote:
>>Why on earth would you brine an entire intact pig? >> >>~john > > > Why not?!?!?? :-d I guess I'm thinking that you would brine smaller leaner pieces of pork to keep it from drying out... and the obvious, seasoning. But with a whole pig I would the think all the bones and connective tissue would be more than adequate for proper moisture and seasoning. ~john |
Levelwave© > wrote:
> >> JeanineAlyse in 29 Palms wrote: >> >> > My son just called to ask what could make up the best ingredients for >> > brining a whole pig he will be roasting underground. He picks up the >> > pig at 0800 tomorrow morning, and will be putting it into the ground at >> > midnight. What's to be in the iced brine for the day, other than salt, >> > bay leaves and black peppercorns, and in what quantities? >> >> >> Why on earth would you brine an entire intact pig? Like bathing an Italian... hehe ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
If using a suckling pig, there wouldn't be much use for brining, it
would keep its tenderness for the most part due to the large fat content. |
|
|
In article >,
Bubbabob > wrote: > Levelwave© > wrote: > > > Katra wrote: > > > >>>Why on earth would you brine an entire intact pig? > >>> > >>>~john > >> > >> > >> Why not?!?!?? :-d > > > > > > I guess I'm thinking that you would brine smaller leaner pieces of > > pork to keep it from drying out... and the obvious, seasoning. But > > with a whole pig I would the think all the bones and connective tissue > > would be more than adequate for proper moisture and seasoning. > > > > ~john > > > > And you'd be thinking right. If you can't make a pit roasted whole pig > without drying it out, something is seriously wrong with your cooking > skills. I don't know about that, but with brining damn near everything being all the rage, I don't think the initial request is so unreasonable. Play nice. :-0) -- -Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am! birthday telling; Thanksgiving 2004; Fanfare, Maestro, please. "Are we going to measure or are we going to cook?" -Food writer Mimi Sheraton |
In article >,
Bubbabob > wrote: > Levelwave© > wrote: > > > Katra wrote: > > > >>>Why on earth would you brine an entire intact pig? > >>> > >>>~john > >> > >> > >> Why not?!?!?? :-d > > > > > > I guess I'm thinking that you would brine smaller leaner pieces of > > pork to keep it from drying out... and the obvious, seasoning. But > > with a whole pig I would the think all the bones and connective tissue > > would be more than adequate for proper moisture and seasoning. > > > > ~john > > > > And you'd be thinking right. If you can't make a pit roasted whole pig > without drying it out, something is seriously wrong with your cooking > skills. I don't know about that, but with brining damn near everything being all the rage, I don't think the initial request is so unreasonable. Play nice. :-0) -- -Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am! birthday telling; Thanksgiving 2004; Fanfare, Maestro, please. "Are we going to measure or are we going to cook?" -Food writer Mimi Sheraton |
"JeanineAlyse in 29 Palms" > wrote in message ... > My son just called to ask what could make up the best ingredients for > brining a whole pig he will be roasting underground. He picks up the > pig at 0800 tomorrow morning, and will be putting it into the ground at > midnight. What's to be in the iced brine for the day, other than salt, > bay leaves and black peppercorns, and in what quantities? > > Picky ~JA~ The brine question pales into insignificance compared to the question of WTF do you put a whole pig in to brine it? Felice |
Meself, JA inquired,
>My son just called to ask what could >make up the best ingredients for brining >a whole pig he will be roasting >underground.... I learned after posting that instead of underground, this year he's using the "smoker" he built out of one and a half 55 gallon drums. Last year's piggie did turn out quite well using the smoker, so he'll not be "grounding" anymore. Barb >comments.... >>Jeanine, I've never eaten pig roast >>meat that I felt would have benefitted >>from brining. Whatta bunch of work, if >>you ask me. Picking up the pig in the morning, to be roasted beginning at midnight has to be kept on ice anyway, so why not add brining ingredients to that huge, three door cooler he uses for that keeping cold purpose? No more work, other than boiling a few2 quarts of water in which to enliven the seasonings before tossing into the ice. >>Piggy I've eaten has sometimes been >>stuffed with a large muslin bag filled >>with kraut -- bagging the stuffing makes >>it cinchy to remove from piggy for >>serving. I don't remember all that he stuffs his swines with, but I do know he glops in a few cut apart chickens, along with whole celery ribs, quartered onions, and whole carrots with lots of black pepper. Because of his impatience for a brine ingredients tell, I ended up giving him a quantities guess and used Bob Pastorio's (saved to share) tell of (I think, but probably not complete here) two boxes of brown sugar, one box of kosher salt, one whole bag of black peppercorns, an entire cup of dried herbs (rosemary, oregano, parsley, garlic, thyme?), a bag of bay leaves, and I can't remember what else there may have been. >>If you take pictures of this, though, I'd >>be happy to put them on my website for >>all to enjoy (since you're not sharing the >>pigmeat, wench!)....Can't wait to hear >>about the party. Who you feeding pig >>roast? BabyJohn and I would both be honored to become a click on your always entertaining webpage, dear Barbara. But, alas, my son lives across too many miles for me to be there for what has become his expected pig roasting New Years bring-in. He's doing this for the fourth time now, for which friends all gather at the large-yarded home of his running buddies here in Southern California. John's dad does live nearby enough to have made the trip last year, though, and this is a man that loves hosting very involved and different cookings. Dad overwhelmed John with compliment that the piggy was even better than what he'd enjoyed on any one of his several Hawaiian trips. Last year's pig was a 120-pounder, head and all. This year it will be a headless, ninety pound one. Of what I remember about his doing tell, he stuffs it and runs the rotisserie rod through it's spine with wiring all around the outter skin, then heavily wraps beer drenched cheesecloth all around, and they frequently spray beer on the piggy for not only keeping flames at bay as it roasts, but to aid in keeping it moist. Dad reports that it is the most tender and delicious pig ever, and of course the chicken parts are superb. Picky ~JA~ |
Meself, JA inquired,
>My son just called to ask what could >make up the best ingredients for brining >a whole pig he will be roasting >underground.... I learned after posting that instead of underground, this year he's using the "smoker" he built out of one and a half 55 gallon drums. Last year's piggie did turn out quite well using the smoker, so he'll not be "grounding" anymore. Barb >comments.... >>Jeanine, I've never eaten pig roast >>meat that I felt would have benefitted >>from brining. Whatta bunch of work, if >>you ask me. Picking up the pig in the morning, to be roasted beginning at midnight has to be kept on ice anyway, so why not add brining ingredients to that huge, three door cooler he uses for that keeping cold purpose? No more work, other than boiling a few2 quarts of water in which to enliven the seasonings before tossing into the ice. >>Piggy I've eaten has sometimes been >>stuffed with a large muslin bag filled >>with kraut -- bagging the stuffing makes >>it cinchy to remove from piggy for >>serving. I don't remember all that he stuffs his swines with, but I do know he glops in a few cut apart chickens, along with whole celery ribs, quartered onions, and whole carrots with lots of black pepper. Because of his impatience for a brine ingredients tell, I ended up giving him a quantities guess and used Bob Pastorio's (saved to share) tell of (I think, but probably not complete here) two boxes of brown sugar, one box of kosher salt, one whole bag of black peppercorns, an entire cup of dried herbs (rosemary, oregano, parsley, garlic, thyme?), a bag of bay leaves, and I can't remember what else there may have been. >>If you take pictures of this, though, I'd >>be happy to put them on my website for >>all to enjoy (since you're not sharing the >>pigmeat, wench!)....Can't wait to hear >>about the party. Who you feeding pig >>roast? BabyJohn and I would both be honored to become a click on your always entertaining webpage, dear Barbara. But, alas, my son lives across too many miles for me to be there for what has become his expected pig roasting New Years bring-in. He's doing this for the fourth time now, for which friends all gather at the large-yarded home of his running buddies here in Southern California. John's dad does live nearby enough to have made the trip last year, though, and this is a man that loves hosting very involved and different cookings. Dad overwhelmed John with compliment that the piggy was even better than what he'd enjoyed on any one of his several Hawaiian trips. Last year's pig was a 120-pounder, head and all. This year it will be a headless, ninety pound one. Of what I remember about his doing tell, he stuffs it and runs the rotisserie rod through it's spine with wiring all around the outter skin, then heavily wraps beer drenched cheesecloth all around, and they frequently spray beer on the piggy for not only keeping flames at bay as it roasts, but to aid in keeping it moist. Dad reports that it is the most tender and delicious pig ever, and of course the chicken parts are superb. Picky ~JA~ |
Felice Friese wrote:
> "JeanineAlyse in 29 Palms" > wrote in message > ... >> My son just called to ask what could make up the best ingredients for >> brining a whole pig he will be roasting underground. He picks up the >> pig at 0800 tomorrow morning, and will be putting it into the ground >> at midnight. What's to be in the iced brine for the day, other than >> salt, bay leaves and black peppercorns, and in what quantities? >> >> Picky ~JA~ > > The brine question pales into insignificance compared to the question > of WTF do you put a whole pig in to brine it? > > Felice A bathtub?! <G> Jill |
JeanineAlyse in 29 Palms wrote:
> Meself, JA inquired, > >>My son just called to ask what could >>make up the best ingredients for brining >>a whole pig he will be roasting >>underground.... > > I learned after posting that instead of underground, this year he's > using the "smoker" he built out of one and a half 55 gallon drums. Last > year's piggie did turn out quite well using the smoker, so he'll not be > "grounding" anymore. > Barb >>comments.... >> >>>Jeanine, I've never eaten pig roast >>>meat that I felt would have benefitted >> >>>from brining. Whatta bunch of work, if >> >>>you ask me. > > Picking up the pig in the morning, to be roasted beginning at midnight > has to be kept on ice anyway, so why not add brining ingredients to that > huge, three door cooler he uses for that keeping cold purpose? No more > work, other than boiling a few2 quarts of water in which to enliven the > seasonings before tossing into the ice. > [snip] According to Julia Child, you need to remove the eyeballs (with a paring knife; use a scissors to cut the optic nerves) before roasting, otherwise they will burst during cooking. HTH :-) Best regards, Bob |
JeanineAlyse in 29 Palms wrote:
> Meself, JA inquired, > >>My son just called to ask what could >>make up the best ingredients for brining >>a whole pig he will be roasting >>underground.... > > I learned after posting that instead of underground, this year he's > using the "smoker" he built out of one and a half 55 gallon drums. Last > year's piggie did turn out quite well using the smoker, so he'll not be > "grounding" anymore. > Barb >>comments.... >> >>>Jeanine, I've never eaten pig roast >>>meat that I felt would have benefitted >> >>>from brining. Whatta bunch of work, if >> >>>you ask me. > > Picking up the pig in the morning, to be roasted beginning at midnight > has to be kept on ice anyway, so why not add brining ingredients to that > huge, three door cooler he uses for that keeping cold purpose? No more > work, other than boiling a few2 quarts of water in which to enliven the > seasonings before tossing into the ice. > [snip] According to Julia Child, you need to remove the eyeballs (with a paring knife; use a scissors to cut the optic nerves) before roasting, otherwise they will burst during cooking. HTH :-) Best regards, Bob |
I roasted a pig once leaving the eyeballs in, the result, white stuff
tearing from near empty eye sockets. The hardest part about roast the pig I roasts, I didn't have ready access in my city back yard to dig a pit, was the oven I was using at the time. I grossed a friend of mine out when I used a hacksaw to behead the 22 lb suckling. That was a memorable dinner party. Oh and I hear that if you want to do the whole apple in the mouth thing, place a raw potato in the mouth before roasting. You may have to break the jaw or at least dislocate it to get it in, I used a sharpening steel to do that, the sound will turn the more squemish :) |
|
|
In article <JsfBd.594433$wV.374418@attbi_s54>, "Felice Friese"
> wrote: > "JeanineAlyse in 29 Palms" > wrote in message > ... > > My son just called to ask what could make up the best ingredients for > > brining a whole pig he will be roasting underground. He picks up the > > pig at 0800 tomorrow morning, and will be putting it into the ground at > > midnight. What's to be in the iced brine for the day, other than salt, > > bay leaves and black peppercorns, and in what quantities? > > > > Picky ~JA~ > > The brine question pales into insignificance compared to the question of > WTF > do you put a whole pig in to brine it? > > Felice A trough? HTH. Or maybe a poke? (Stick with me, kid, I've got a million of 'em) -- -Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am! birthday telling; Thanksgiving 2004; Fanfare, Maestro, please. "Are we going to measure or are we going to cook?" -Food writer Mimi Sheraton |
In article <JsfBd.594433$wV.374418@attbi_s54>, "Felice Friese"
> wrote: > "JeanineAlyse in 29 Palms" > wrote in message > ... > > My son just called to ask what could make up the best ingredients for > > brining a whole pig he will be roasting underground. He picks up the > > pig at 0800 tomorrow morning, and will be putting it into the ground at > > midnight. What's to be in the iced brine for the day, other than salt, > > bay leaves and black peppercorns, and in what quantities? > > > > Picky ~JA~ > > The brine question pales into insignificance compared to the question of > WTF > do you put a whole pig in to brine it? > > Felice A trough? HTH. Or maybe a poke? (Stick with me, kid, I've got a million of 'em) -- -Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am! birthday telling; Thanksgiving 2004; Fanfare, Maestro, please. "Are we going to measure or are we going to cook?" -Food writer Mimi Sheraton |
You may want to check this fantastic website - www.icuban.com. There is a very
informative section on roasting a whole pig. |
You may want to check this fantastic website - www.icuban.com. There is a very
informative section on roasting a whole pig. |
"jmcquown" > wrote in message ... > Felice Friese wrote: >> "JeanineAlyse in 29 Palms" > wrote in message >> ... >>> My son just called to ask what could make up the best ingredients for >>> brining a whole pig he will be roasting underground. He picks up the >>> pig at 0800 tomorrow morning, and will be putting it into the ground >>> at midnight. What's to be in the iced brine for the day, other than >>> salt, bay leaves and black peppercorns, and in what quantities? >>> >>> Picky ~JA~ >> >> The brine question pales into insignificance compared to the question >> of WTF do you put a whole pig in to brine it? >> >> Felice > > A bathtub?! <G> > > Jill Not mine, I'll tell ya that much. Felice |
Felice inquires....
>The brine question pales into >insignificance compared to the question >of WTF do you put a whole pig in to >brine it? And the rfc's Jamlady, Barb gives a giggle with quite appropriate suggestions.... >A trough? HTH. >Or maybe a poke? (Stick with me, kid, >I've got a million of 'em) Actually, what son refers to as his "camping cooler" certainly could honor "trough," as it's always otherwise used for storing beer. It's three times the length of the most common very large cooler; the interior is not sectioned, though it does have three seperate lids, and it's what the gang uses for keeping several cases of beer on the cold while they hang out during day long veggie garden tendings and barbecues on summer Saturdays. Picky ~JA~ |
Felice inquires....
>The brine question pales into >insignificance compared to the question >of WTF do you put a whole pig in to >brine it? And the rfc's Jamlady, Barb gives a giggle with quite appropriate suggestions.... >A trough? HTH. >Or maybe a poke? (Stick with me, kid, >I've got a million of 'em) Actually, what son refers to as his "camping cooler" certainly could honor "trough," as it's always otherwise used for storing beer. It's three times the length of the most common very large cooler; the interior is not sectioned, though it does have three seperate lids, and it's what the gang uses for keeping several cases of beer on the cold while they hang out during day long veggie garden tendings and barbecues on summer Saturdays. Picky ~JA~ |
"Melba's Jammin'" > wrote in message ... > In article <JsfBd.594433$wV.374418@attbi_s54>, "Felice Friese" > > wrote: > >> "JeanineAlyse in 29 Palms" > wrote in message >> ... >> > My son just called to ask what could make up the best ingredients for >> > brining a whole pig he will be roasting underground. He picks up the >> > pig at 0800 tomorrow morning, and will be putting it into the ground at >> > midnight. What's to be in the iced brine for the day, other than salt, >> > bay leaves and black peppercorns, and in what quantities? >> > >> > Picky ~JA~ >> >> The brine question pales into insignificance compared to the question of >> WTF >> do you put a whole pig in to brine it? >> >> Felice > > A trough? HTH. > Or maybe a poke? (Stick with me, kid, I've got a million of 'em) Oh, Barb, hush up and get back to your pig jam. Felice |
|
Melba's Jammin' wrote:
> Hooooo-DAWgie!! I'm interested in the chicken! Sorry you won't be at > the festivities. > > Also, I've been reminded that pictures could be posted to the > <www.recfoodcooking.org> website, but I know not how that would be > accomplished. John Gaughan runs the website but he hasn't been seen 'round these parts in quite a while. I guess the new baby and now the war might have something to do with it... ~john |
Melba's Jammin' wrote:
> Hooooo-DAWgie!! I'm interested in the chicken! Sorry you won't be at > the festivities. > > Also, I've been reminded that pictures could be posted to the > <www.recfoodcooking.org> website, but I know not how that would be > accomplished. John Gaughan runs the website but he hasn't been seen 'round these parts in quite a while. I guess the new baby and now the war might have something to do with it... ~john |
In article >, Levelwave©
> wrote: > Melba's Jammin' wrote: > > > Hooooo-DAWgie!! I'm interested in the chicken! Sorry you won't be at > > the festivities. > > > > Also, I've been reminded that pictures could be posted to the > > <www.recfoodcooking.org> website, but I know not how that would be > > accomplished. > > > John Gaughan runs the website but he hasn't been seen 'round these parts > in quite a while. I guess the new baby and now the war might have > something to do with it... > > ~john If he's off the screen, how does one gain access in order to post? (I don't know how these things work.) -- -Barb, <www.jamlady.eboard.com> More on 1-4-05 - Swiss Steak. "Are we going to measure or are we going to cook?" -Food writer Mimi Sheraton |
In article >, Levelwave©
> wrote: > Melba's Jammin' wrote: > > > Hooooo-DAWgie!! I'm interested in the chicken! Sorry you won't be at > > the festivities. > > > > Also, I've been reminded that pictures could be posted to the > > <www.recfoodcooking.org> website, but I know not how that would be > > accomplished. > > > John Gaughan runs the website but he hasn't been seen 'round these parts > in quite a while. I guess the new baby and now the war might have > something to do with it... > > ~john If he's off the screen, how does one gain access in order to post? (I don't know how these things work.) -- -Barb, <www.jamlady.eboard.com> More on 1-4-05 - Swiss Steak. "Are we going to measure or are we going to cook?" -Food writer Mimi Sheraton |
Melba's Jammin' wrote:
>>John Gaughan runs the website but he hasn't been seen 'round these parts >>in quite a while. I guess the new baby and now the war might have >>something to do with it... >> >>~john > > > If he's off the screen, how does one gain access in order to post? (I > don't know how these things work.) Someone's gonna have to email him and ask for access. I don't think I still have his real email... ~john |
Melba's Jammin' wrote:
>>John Gaughan runs the website but he hasn't been seen 'round these parts >>in quite a while. I guess the new baby and now the war might have >>something to do with it... >> >>~john > > > If he's off the screen, how does one gain access in order to post? (I > don't know how these things work.) Someone's gonna have to email him and ask for access. I don't think I still have his real email... ~john |
| All times are GMT +1. The time now is 06:35 AM. |
Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
FoodBanter