The Hunting Chef turns Double Quatro Part 1
I recently turned 44, and my wife and friends decided that it was the perfect opportunity to celebrate over a three-day food, drink, and more food bender. We made a few calls to the butcher, we made a check list of ingredients, watched a couple Argentinian videos and off we went. Friday night, we decided to begin with a nice 50 pound young pig. This would be our pre-funk bbq.
Big Wayne, you may remember him from the last time three of us got together for beef brisket (it is on the blog). He made up his secret injection brine and began the process of injecting the pig.
Then you lay the top back on with about 10 lbs of charcoal (you must have a remote thermometer in the thickest part, the hind in). Meanwhile Big Todd gets the drinks ready for “John Dailey’s”.
The top is laid on for two hours.
After two hours, you flip the pig. You add more coals and just monitor the process until the pig is 170 degrees.
Waiting as you smell the pig roasting is like torture.
Then you lay the little fella on the butcher table and get some knives and get to work.
This was our pre-meal to the big one that was the next day, which was Argentina Birthday Style.
One thing you have to remember is that it gets real busy around that table, so when you’re snapping photos and drinking wine you have to watch your P’s and Q’s.
3 Comments on “The Hunting Chef turns Double Quatro Part 1”
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Wow!! A whole pig has been on my bucket list for years. Just need to find somebody with a Caja China since it won’t fit on my BGE. I’m gonna share this one on my FB page so people can check it out.
Wait to you see the Argentina lamb over the fire. Getting ready to post it
Are you kidding me? It’s not even 7 in the morning here and now you got me craving lamb.