OINK N’ Oyster Roast
This past Sunday my wife & I invited our neighborhood over for a good old fashioned Oink N’ Oyster Roast. A 120 lb live weight piggy, great neighbors, a keg of Yuengling beer, cold cold Salt Run oysters, strong west winds but sunny & 70 ˚F temperature made for a great afternoon. It was fun preparing things for some great neighbors.
I’ll let the photos tell the story.
120 lb live weight “Dandee” piggy
Spine split and cleaned up
Rubbed down with Kosher salt and Adobo Criollo
Homemade Mojo injection marinade (melded, strained, then injected)
Before: Ready for injection & final rub down
After: Ready for the cooler (ice doubled bagged and put into cavity)
Taking the pig out of the cooler I let it warm up outside for 1.5 hours before placing it in the La Caja China
In the La Caja China box with some slight modifications
While the piggy is cooking we roast oysters using an adjustable height metal grate which swings on a heavy solid metal pole pounded into the ground. Fill the grate up with oysters, cover em with a wet gunny sack, then swing em over the coals that are cooking the pig to roast the oysters. These Salt Run oysters are always really salty and they are perfect for roasting.
Shucking….training for the upcoming JOSFC Sailfish Pot Party!!
Beautiful weather on Sunday
Some of the girls
3.5 hours later: shaking off the ash in preparation to make the heat jump to crisp the skin
Flipping the hog over
About to score (Xs) and crisp the skin
5 hours and 11 minutes total time and the piggy is ready
Nothing like GREAT neighbors!! What a fun Sunday!!