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...made it as far as my house. I’ve looked at previous KK whole pig cooks and I see that most people cook them on the main grate. This little piggy fits nicely on the 32. However, I would like an all round crispy skin and so am planning to try the rotisserie cradle. It fits nicely. Planning to cook this pig tomorrow. It’s a discounted present from the farm that I have been buying from and sharing with friends all through lockdown. Planning to have friends come and pick up a pig sandwich tomorrow afternoon when it is ready. Two by two so we do not violate the Rule of Six in the garden. I used the eat my books website to find out which of my cookery books have suckling pig recipes and now have the fun of choosing one. Wish me luck!
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@tony byes perhaps I just never notice any difference in the chicken flavor but like I said I gave it up a long time ago and should probably try it again also to answer your earlier question that recipe in the book says 1 cup of cooking liquid. It also says 3 slices of bread and I use an entire loaf so.....
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You're probably getting away without using it because you're using a better quality stock that already has those flavors built into it. -
I should also add that the book recipe calls for a mirepoix mix in the boiled chicken water. I did that the first few times then decided it was a waste and I haven’t cooked it with a mirepoix boil in 11 years. I should probably try it again sometime but if just seemed like a complete waste of vegetables with little difference in flavor IMO
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Hey Tyrus: I was a little confused about how you knew I bought a grill cover. Then I realized what’s going on. I should have been more precise in my first post. I have a grill gazebo where I’ll place the KK. However, you are also correct. In fact I did buy a Sunbrella grill cover from Dennis. BTW, I guess we are almost neighbors. Wonder if there are any KKs in Rhode Island. Syzygies: I was emailing and using whatsapp with Dennis. As far as I know my wife did not call him. But she has a funny look on her face right now, lol.
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Still interested if available. Can't seem to find one anywhere here in SF and new ones are backordered. Best, Dan -
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Good question @tony b I generally just fill it till it’s full because usually a full load of bread blocks a lot of water absorption, that being said I have made that sauce “too thin” by adding too much water so I generally fill it, blend it, mash it and I’ll add a bit more water if necessary. You want it thick out of the blender because you still have to add 1 cup of chicken broth and a whole can of evaporated milk. So it will thin out when you add to it
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Thanks, I'm definitely going to try this soon (need to do my Al Pastor first!) One quick question - how much of the boiled chicken water do you add to the blender with the bread and walnuts? The consistency in the picture of the blender looks pretty thick.
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