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.

Asadore 346Big 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.

The pig after injected and spiced, laid into the La Cachina box.
The pig after injected and spiced, laid into the La Caja China box.

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”.

John Dailey's ready for consumption.
John Dailey’s ready for consumption.

The top is laid on for two hours.

Two big "Oafs" make it look really small.
Two big “Oafs” make it look really small.

After two hours, you flip the pig.  You add more coals and just monitor the process until the pig is 170 degrees.

Mady thought it was really cool waiting for the pig to get done.
Mady thought it was really cool waiting for the pig to get done.

Waiting as you smell the pig roasting is like torture.

These guys are tortured.  They were telling me where the weapons of mass destruction were buried in Iraq if I let them eat the pig.
These guys are tortured. They were telling me where the weapons of mass destruction were buried in Iraq if I let them eat the pig.  Todd is actually taller than Wayne he just has bad posture.
The piggy is ready for the butcher table.
The piggy is ready for the butcher table.

Then you lay the little fella on the butcher table and get some knives and get to work.

The crisp outer layer just peels off.
The crisp outer layer just peels off.

This was our pre-meal to the big one that was the next day, which was Argentina Birthday Style.

The boys are at it.
The boys are at it. Look how serious they are…I swear Todd’s taller than Wayne….

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.

A nice Cab spilled all over my clothes by a cowboy.
A nice Cab spilled all over my clothes by a cowboy.  Notice his still has wine in it!!!

3 Comments on “The Hunting Chef turns Double Quatro Part 1

  1. 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.

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