Want to roast an 80-pound pig tonight?
Roasting a pig seems like a good idea, but it just might be a lot harder than you think.
First, find one. The task is difficult, and cost is more per pound than pork chops or loin—about $290 per pig.
Brine and refrigerate the entire pig in water with salt, sugar and spices for 24 hours. Remove and dry the pig. Inject two quarts of pineapple juice in different areas. Season with a good rub of spices. Refrigerate for 24 hours.
Find a 6-foot smoker—not easy. We bought a 500-pound beauty made by the Amish in Pennsylvania. Using apple wood or hickory chips, smoke the meat on low for six to eight hours, cavity face down. No peeking. Do not raise the smoker hood—ever.
Cool for 30 minutes. Remove the meat with large forks and gloved hands.
Serve with coleslaw, au gratin potatoes, potato salad and cowboy beans.Or just go to JJ Madisons any Saturday, at 4 p.m. and sip on a cold one until the pig is perfect.
Sausage and White Bean Soup
Begin with 1 package (5) mild Italian sausage. Remove casing and break into bite-size pieces. Sauté in olive oil. Remove from heat and set aside.
In the same pan, sauté the following until soft:
- 1 sweet or white onion diced
- 1 red or green pepper diced
- (Optional 1 jalapeño seeded and diced)
- 1 zucchini or 4-ounce baby spinach chopped
- Large pinch red pepper flakes
- 1 tablespoon oregano
- Pinch of sugar
- 1 can (6 ounces) tomato paste or 12 ounces diced tomato
Move veggies to soup pan.
Deglaze pan with 32 ounces chicken stock/broth.
Add 2 cans white beans drained and rinsed.
Add sausage. Salt and pepper to taste.
Simmer 30 minutes covered.
Serve with sprinkle of Parmesan cheese.
—Recipe courtesy of JJ Madisons