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We just finished our 21st annual pig roast this last weekend. We always stuff the cavity with chickens and sausages for the whole cook. They come out great. We have people that come specifically for the chicken. We carve everything before the party and don't serve from the pig so if your looking for the spectacle of carving to the plate you could always pull the sausages right before service.
Do it! I've done it several times stuffing the pig w/ some andouille and put it in for the entire cook.
Quote from: metron-brewer on October 03, 2013, 07:48:04 amWe just finished our 21st annual pig roast this last weekend. We always stuff the cavity with chickens and sausages for the whole cook. They come out great. We have people that come specifically for the chicken. We carve everything before the party and don't serve from the pig so if your looking for the spectacle of carving to the plate you could always pull the sausages right before service.How do you do the chickens? Add them halfway through the cook? Great idea. Chicken fat + pork drippings = yum.
My cultural insulation is deep dish pizza, sassages, and beer. Go Bears!
Quote from: Joe Sr. on September 25, 2013, 07:50:00 amMy cultural insulation is deep dish pizza, sassages, and beer. Go Bears!Da Bears?http://www.youtube.com/watch?v=E_55vKpLetw
Joe will appreciate this. There is no Bears fan bar in Paris, but there is a Packers bar. Go figure. Anyway, I have my superfans costume all ready for the Bears/Pack game in December. I will troll the daylights out of 'em.