As a Washington State native, I grew up with the fresh seafood and produce native to the area. I look forward to local strawberries in the spring & sweet corn in late summer. As well as fresh caught Dungeness Crab out of Puget Sound and the flavorful beef produced by local farmers. The Northwest offers an abundance of wonderful ingredients to work with.
This site is dedicated to the Food & Wine of the Pacific Northwest. Please join me as I explore all it has to offer!
At 8:00 am the morning of the party we loaded our 84 lb, butterflied, dry rubbed hog into the cooker so she could come up to room temp. At 12:30 hubby lighted the briquettes. Partygoers started arriving at 4:00. We knew it was going to be successful when the guests were commenting on how they could smell bacon as they drove down the driveway. Score! That’s what we want!
The goal was to serve the pig at 5:00. However, at 5:00 and with an internal temp of 160 degrees, the guys flipped the hog so that the skin could crisp up which would take another 45 min. No big deal, we had plenty of snacks including barbequed oysters cooked on a custom rack built over the coals on the pig cooker. Once the hog was flipped, the skin was scored to aid in crispiness.
No true barbeque would be complete without BBQ sauce. We supplied our guests with 2 homemade sauces. One was a nice tangy balsamic BBQ and the other was a spicy sweet Caribbean sauce with “sneak up on you heat”.
While waiting for the pig to finish cooking, I popped corks on a variety of WA wines including:
Hogfest 2009 was a resounding success! We hope to make good frequent use of our new cooker. Next we are thinking . . prime rib!