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admin
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Posted: Mon Dec 24th, 2007 10:22 pm |
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Of coarse being with family and good friends was a driving force behind my deciding to be on Culebra for this Christmas rather than the snowy, icy, spring like East coast this year, but I'll fess up -- maybe the most motivating factor was BLT's annual Pig Roast, which has been going on for over 25 years.....(and I guess this will be an annual visit, as I don't ever plan on missing the full moon closest to Winter Solstice again after yesterday's awesome show of nature).
Being an aspiring photojournalist, I decided that I really after all these years should know how a pig roast is done, so I asked if I could follow the process from start to finish and document it on film. I'm just back from round one -- trussing the pig for roasting and seasoning the pig with the world famous Top Secret BLT Pig Rub and Seasoning (since that's my line of business, I figure I can write at least today off as business travel) . We then hung the pig to finish it's seasoning process (I'm choosing my words carefully here for all you folk with weak stomachs) over night, and then we'll put her on the fire at dawn tomorrow.
But she sure is going to taste wonderful tomorrow!
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Island Woman MJ
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Posted: Tue Dec 25th, 2007 03:43 am |
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Sounds awesome to me! My middle daughter's favorite pic of herself as a toddler of 3 was her in her pink OshKosh overalls holding up a rabbit that she and her father were butchering. I mean...this adorable kid, with a bloody rabbit in her hands, a grin like the world on her face...
Carry on, photo it, girl! Meat doesn't start at the market in a plactic wrap. And what is better than lachon??? Nothing! Ok...maybe on par with a few things I can think of, but...only on a par.
I tried to find a picture of a pig done in a ground pit (I've seen it done and didn't take pictures) but...maybe they don't show that stuff. I guess it's up to our admin!!!
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Jim
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Posted: Tue Dec 25th, 2007 08:02 am |
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Well it just so happens I have a pic from. PR.
In front of the old BR's, in front of Vito's (Lillians father)
Jaime Rivera (Lisa) and the gang would make a Lechon pit
like this from old zinc I had and a few cinder blocks.
The Steel rod that went through the pig had a steering wheel
welded to one end and the guys would take turns cranking that
all afternoon while people bought the turner beer.
The rods and pipes across the top are to hold the sides
apart but also the lid...another piece of zinc
That and barracuda (small) bubbling in a pan of oil, inside
a barbecue with a lid, were my favorite foods.The local guys
would throw in some rayo chips and close the lid and that
barracuda would bubble in that oil and smoke and the taste..
.out of this world. I put out a couple of speakers out and played
oldies, which didn't make any sense but we had one hell of a
good time.
You just don't get that "ambience" in a barAttachment: Lechon Pit.jpg (Downloaded 50 times) Last edited on Tue Dec 25th, 2007 08:08 am by Jim
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admin
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Posted: Tue Dec 25th, 2007 09:32 am |
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LOL....you really don't want me to post my pictures from yesterday......trust me. Or maybe I will AFTER everyone eats and enjoys their pig......being a butcher was never in my career path.
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Hillman
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Posted: Tue Dec 25th, 2007 11:37 am |
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"Mystery Man" roasting pig in 1990 in Culebra.
Attachment: 9018.JPG (Downloaded 45 times)
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admin
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Posted: Tue Dec 25th, 2007 11:48 am |
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I love it!!! Too funny! I was just telling him this morning as we put the pig on the fire, that I have a picture of his first Culebra pig roast back home, and I believe it was probably around 1978/1979.....he used to use a steering wheel to turn it.....it's a more finely tuned operation these days.....
Here is the fire......
and just FYI.....once that wonderful smell went up my nose, I fell back in love with pig all over again.....
Attachment: sunrise-0088.jpg (Downloaded 42 times)
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admin
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Posted: Tue Dec 25th, 2007 11:54 am |
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and here she is......Yummy!!!!
Attachment: sunrise-0106.jpg (Downloaded 41 times)
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admin
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Posted: Tue Dec 25th, 2007 12:03 pm |
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here is another of the whole pit...
Attachment: pig.jpg (Downloaded 40 times)
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admin
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Posted: Tue Dec 25th, 2007 12:08 pm |
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and then you cover her up, let her cook some, poke her a little (and I won't say why.....this is a family forum filled with meat lovers), sit back and enjoy good friendship spanning many years and the wonderful aromas...
Attachment: pig1.jpg (Downloaded 41 times)
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admin
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Posted: Tue Dec 25th, 2007 12:09 pm |
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and now, it feels like Chirstmas to me....that white Christmas thing was never something I was really comfortable with -- since 1970, except for a few years, I've spent every Christmas on Culebra with the closest thing to white being sand between my toes, and roasted pig for Christmas dinner.....the way life should be.
Here I am with my brother Christmas Day 1971 on Flamenco. yes , that is Navy fencing.....
Attachment: culebra_1971_7.jpg (Downloaded 40 times)
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Island Woman MJ
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Posted: Tue Dec 25th, 2007 02:19 pm |
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Hooray! Thanks all for sharing some seriously yummy looking Culebra going's on! As always, there is that pang of *wish I'd been here then* along with being so glad I am here now.
I'll have to go outside and sniff the air soon....
Merry Christmas!
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Diving Debbie
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Posted: Tue Dec 25th, 2007 03:23 pm |
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Y U M M Y!
How do you get a pig TO Culebra?
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Doug
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Posted: Tue Dec 25th, 2007 03:57 pm |
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I'm still working on BLT. I'm pretty sure we're not talking about sandwiches, right? I attended a couple of Noche Buena pig roast feasts in Miami with a certain Cuban Culebrense's family. Anyway, I'm curious if Culebra's pig roasts are conducted in a similar fashion. Specifically, the host does all the work, while the guests engage in non-stop criticism...
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Island Woman MJ
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Posted: Tue Dec 25th, 2007 04:36 pm |
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Diving Debbie wrote:
How do you get a pig TO Culebra?
You have to catch it first, in the bush on the big island. Then you get a stout rope for a leash. After that it is only a matter of speaking to it very kindly...and hope it isn't too afraid of water for the long swim. Usually there are people to help at the ferry dock to pull it ashore.
At the last minute you toss a handful of slop into the air and say, loudly, HEY PIG!!! Look up!
Or...you call the pig guy.
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Doug
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Posted: Tue Dec 25th, 2007 04:58 pm |
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Or call Nobu-san!
Christmas Eve fare at our abode:
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Diving Debbie
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Posted: Tue Dec 25th, 2007 05:16 pm |
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Doug wrote:
Or call Nobu-san!
Um, is that a pig under the side table?
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Island Woman MJ
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Posted: Tue Dec 25th, 2007 05:35 pm |
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Bring down some of that and I'll stand you to TWO drinks (that was a wee bit cruel, Doug-san, but looks absolutely lovely and I bet tasted even better).
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Doug
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Posted: Tue Dec 25th, 2007 05:54 pm |
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Diving Debbie wrote: Um, is that a pig under the side table?
Good eye, Debbie. One bite told me to stay with the sushi.
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"Let him who has a free hand cast the first stone."
Dennis Miller, on the Pee Wee Herman public outcry.
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Doug
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Posted: Tue Dec 25th, 2007 06:01 pm |
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Island Woman MJ wrote: Bring down some of that and I'll stand you to TWO drinks (that was a wee bit cruel, Doug-san, but looks absolutely lovely and I bet tasted even better).
Now I'd have a hard time deciding between sushi and properly roasted el cerdo.
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"Let him who has a free hand cast the first stone."
Dennis Miller, on the Pee Wee Herman public outcry.
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admin
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Posted: Tue Dec 25th, 2007 08:32 pm |
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Maybe pigs snorkel. it took me ten minutes to recover from finding out how the pigs get to Culebra.
And Doug -- BLT's wife has a school here. And in his case, he did all the work, and rather than criticing the pig, the guests were too busy fighting over the skin. It was as good as I had remembered.
maybe we can catch us one of them maculated flounders and make sushi.
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