Pig Roast Weekend - or... Todd the Pig came to be dinner
Oct. 5, 2010 1:34 pm
Updated: Oct. 12, 2010 2:36 pm
Way back B.C. (that's Before Children; which was more than 2 decades ago) hubby and I would try to have one big, super-duper party a year. Right about the time we started our family, we got the bright idea of having a pig roast. So, each Fall we would
host a whopper of a pig roast - inviting all our friends and family - 70+ people in all. We'd supply the "Guest of Honor", beverages and place settings and ask everyone to bring a dish to pass. Oh my Gosh! The food that would be consumed. If you went home
hungry, it was your own dang fault.
Well, then family life got in the way - there were soccer games, football games, dance recitals, any number of activities that just took up all our weekends. Our parties sort of fell by the wayside. We relied on graduations and weddings to see our extended
families and many of our friends.
Then, we began to be able to squeeze a small party in. We are members of a dog training club that owns close to 200 acres of property with a great clubhouse on the premises which is available for members to use. There's a lake with fish in it and plenty of
room for games, etc. We wouldn't have time to put together a whole deal like a pig roast, but we would have "wine-tasting" parties and "beer-tasting" parties.... Are you getting the idea of what was the main attraction here? All of our friends would
come, bringing their kids along. I think there were some years where the kids outnumbered the adults. Everybody had fun.
Now, our kids are grown and this year was the second year for the return of the pig roast. Hubby went down to the clubhouse and got the fire started early in the morning. Our guests began to arrive, with all their fabulous dishes to pass. This year Mother
Nature wasn't quite so cooperative - it was cold and rainy - but that didn't dampen the spirits of anyone. We built a roaring fire in the fireplace and everyone gathered 'round.
I like to name the guest of honor - this year he was Todd the Pig, all 101 pounds of him. Also this year we got a "pony" keg of Labrador Lager from Thirsty Dog Brewery. Todd took a little longer to cook because of his size, but when he was done he was fabulous!
We had my famous hot sauce I make using a huge bottle of hot sauce (Frank's Red Hot or whatever), minced garlic and a stick of butter. We also had authentic Mexican salsa our Mexican friends brought, along with tortillas. That is my new favorite way to eat
our pig. Just grab a tortilla, stuff it with a bunch of pork and slather it with salsa - yummy!! Then, rinse it down with a nice cold Labrador Lager. It doesn't get much better than that!