Wednesday, December 10, 2008

xmas catering

This year it's my turn to host the family xmas do. I calculate around 25 people for late lunch. I had the brilliant idea to bbq a pig.  No fiddly antipasto, cheeses and fancy salads. Simple earthy tastes with fresh bread. Sophisticated peasant. 

Last time I did something like this was years ago. I looked up hints. I found a lot of advice like this:

"Getting the spit through the pig is tricky, especially if it's a fat pole and you get to prise the little piggy's jaws open to fit it through the mouth. Getting the whole thing to stay on the spit while it's roasting needs lots and lots of strong wire.

If you use coal or wood, you will need more than you can possible imagine. More. More than that, even. No, get more. That's still not enough. You'll run out, the pig will be half raw, and you will look a git.

Controlling the heat is almost impossible. Ambient temps, breezes, fat flareups and the like mean that it's almost certain your pig will be charred on the outside and raw on the inside. Once the spit has been set, raising it and lowering it is a bitch. You will get the height wrong again and again. When you get it right, it'll only stay right for a while because the fire will change on you.

People will smell the pig for miles, and will come to ooh and ahh. You, on the other hand, will be intimate with this fucker for at least 9 hours, and you won't be able to smell it at all, let alone eat it. At the end, you'll want a celery stick and a good lie down."

After that, and seeing it's the weekend after next, I'm now drawing up a list of who will bring the fancy salads, cheeses and some sausages. And I'll do the antipasto.