Saturday, February 10, 2018
Lafayette, LA
Pig Roast v1
Lafayette, LA, February, 10 2018
CAPTIONS, MORE BACK STORY TO FOLLOW!
In New England, our BBQs are usually feature burgers, hot dogs and the occasional rack of lamb and steaks for summer gatherings. A quick trip to the market, fire up the gas grill or charcoal and you’re good to go.
In southwest Louisiana, people go whole hog for a pig roast… an order of magnitude more time consuming and a test of old fashioned outdoor cooking skill. A man or woman's reputation is on the line. Weddings, birthdays, and holidays are prime times for a roast. Mardi Gras is a perfect time for a roast.
Whoever hosts a roast has to be a seasoned veteran, know the art and science of digging a proper roasting pit, a slab or spit on which to roast, the right kind of wood to smoke and cook the pig, an enclosure to act as a lid to keep the pit at cooking temperature and a few other things that this Yankee didn't see am positive went into the production.
Our host, and this year his son, has been masterminding roasts for years. By the time we arrived, the suckling pig had been removed from the pit, artfully sliced, laid up in huge plates for us to feast upon.
It is a matter of etiquette and traditional that in the south guests bring a covered dish that will serve as an appetizer, a dessert, or often a well planned main dish to complement the roast.
You can count on the fact that there will be enough food to feed an army.
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