(Click each picture to make it larger)
This is my second invitation to join Richard and Fuzzy on one of their North Carolina Style Pig Cook Outs. This is the last one of the year for them so they asked me a few weeks ago if I wanted to come and of course I said yes! You say pig, I say where let’s cook it!
Things were a lot less intense than last time. Instead of doing 175 lbs. of total pork meat we did just one 65 lb. pig instead. There were only about 40 people to be served so that amount is perfect.
This time was a little different than last time. We were in Eastern Washington (Ellensburg) so we left on Friday, spent the night and at approximately 10:10AM the pig was on the grill. Also, I had more duties this time around. I was in charge of making the hot mustard, under Fuzzy’s supervision of course. Also, I was the only one on the clever this time cutting the pig, I need all the cutting practice I can get. I realize a regular Chef’s knife could do the job but using a clever is sooooooooooooo much cooler, especially when you have a crowd of 40 people looking, salivating, and waiting for that delicious pork product to be placed in front of them.
We used the same vinegar based sauce to marinade, dip, and soak the pork. It smells so freaking good when it’s on that pig and it’s cooking on the grill. Amazing.
Anyway, we had a great time grilling that pig up and I had enough skin to last me until the next time. Yes, the skin is my favorite part of the pig. Crunch, fat, and awesome.
Thanks Fuzzy, Richard, and Uncle Buck!
Eric
BONUS VIDEO!!!!
The grill.
Hellooooooooo, Piggy!! I wish I had some of the skin right now. That my favorite part of the roast.
Pig pickin’! Looks like you got him good.