Jul 06

Whole Hog

At my commencement ceremonies from the Culinary Institute of America, in 1980, I had the pleasure of listening to Jaques Pepin address our graduating class. His theme was “cooking with love”.

Yesterday, I had the pleasure of enjoying a whole hog roast as I watched two people “cooking with love”. Kim and Rich Green, owners of Little Creek BBQ hosted their (almost) annual hog roast and family picnic. They put in a lot of time, hard work and dedication to serving top notch BBQ. These folks love to Bar-B-Que! And that love came shining through.

Kim in the background is a little camera shy as Rich dutifully attends to the hog in final stages of cooking.

Kim in the background is a little camera shy as Rich dutifully attends to the hog in the final stages of cooking.

This hog weighed in at 230# (that’s about 104 Kgs.) and cooked for over 19 hours. It is no small endeavor to undertake the cooking of a large animal. The fire must be stoked and coaxed every couple of hours to ensure that the proper temperature is maintained. Little Creek has won several “Whole Hog” awards at various national level competitions.

Follow this link to a bit of epistemology on the very American phrase, “to go whole hog”.

Kim and Rich certainly go all out when they do the “whole hog” event.

 

 

The Independence Day Holiday is popular with everyone. This picture of my plate shows a small selection of what is often available at a summer picnic in America. I thought the red, white & blue plates were a nice touch for the occasion.

The main item at the top is a pulled pork sandwich, next to a BBQed chicken drumstick, a couple of delicious pasta salads, deviled egg in the center, green beans with bacon at 9 o'clock and baked beans at 11.

The main item at the top is a pulled pork sandwich, next to a BBQed chicken drumstick, a couple of delicious pasta salads, deviled egg in the center, green beans with bacon at 9 o’clock and baked beans at 11.

At a typical gathering of friends and family, for informal affairs like holiday picnics and BBQs, it is polite for each guest to bring something to share. Common items for a “pot-luck” are soups, salads, desserts and anything that would go well as an accompaniment to the main dish. Here is another link to acquaint yourself with potluck dinners. The main dish in this case was the hog and some chicken along with several other dishes provided by the hosts.

The chow line moved along smoothly.

The chow line moved along smoothly.

The two pavilion reserved for the party provided plenty of room for all and a  bit of shady comfort on a hot day.

The two pavilion reserved for the party provided plenty of room for all and a bit of shady comfort on a hot day.

The selection of foods brought by guests to share included, pasta salads. The two that I tried were lighter based sauces that suited the hot weather. Green beans and bacon another standard hot or cold. Baked beans go well with any BBQ

 

There were also plenty of fruits and desserts I brought cookies from a new recipe I wanted to try. I think they were a bit dry but I believe I have a remedy for that when I try the recipe next time.

Chocolate-Pistachio sables.

Chocolate-Pistachio sables.

I had no idea there would be such a large crowd! I should have brought a double or triple batch.

 

There were sack races, a three-legged race and volleyball games through the afternoon. All of them sounded too risky for my old bones, but I am sure the youngsters had fun. The mid-day sun drains all energy from me anymore.

kids having fun!

kids having fun!

 

Thanks for a great time!

 

Permanent link to this article: http://english-speak-english.com/whole-hog/

10 comments

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  1. What a great time! Your dessert was delicious! And what a cute picture of Sebastian! 🙂

    1. Thanks for your kind comment and thumbs up for the cookies.
      Yes, I thought the picture of young Sebastian was cute, but it could be one of those he grows to hate when he is older!

    • Proud Mom on July 7, 2014 at 6:52 pm
    • Reply

    Such a nice piece about the kids. I’m so proud of both of them for all they do for family, friends and community. Love them both so much.

    1. You have much to be proud of!

    • Kim Green on July 7, 2014 at 9:40 pm
    • Reply

    Kevin, enjoyed reading your blog post! Something like this does take a lot of work…..it starts with the planning…..you have to be organized or you will run into trouble! It also helps to have lots of friends and family who are willing to pitch in during set-up and then again at clean-up time! And it is a labor of love…you don’t really get to visit with any of your guests….but-when you look around and see family & friends laughing, enjoying the food and each others company ….well, that’s what it’s all about! Really appreciate the kind words and we were so glad you were able to join us! Sarah was right too….the cookies were a big hit! I also agree about the pic of Sebastian …… very cute!!
    Kim

    1. Kim, Thanks for your comment and of course, all of the hard work and love you and Rich put into the picnic/party/BBQ. The pig and all accoutrement were terrific!

    • Vicky Zheng on July 8, 2014 at 12:42 pm
    • Reply

    What a lovely day it is!

    “Cooking with love”, I can’t agree with you more!
    Thank you for sharing the activity with us on the blog. I acquainted myself with a lot of American culture through the articles on your blog.

    1. Thanks for your comment, Vicky.
      I am pleased that the information is valuable to you.

    • Michael Qi on July 9, 2014 at 9:34 pm
    • Reply

    Thank you, Kevin. After I read your article ‘Whole hog’, I recalled a happy memory. Two years ago, traveled to Mauwi in your country. I had a roast chicken along the roadside. It was very delicious. I like BBQ. People at BBQ are very relaxed, joyful.

    1. Thanks for your comment, Michael.
      Food and good memories go together well. I think everyone likes BBQ!

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