...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!
@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.....
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
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.
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
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.