buckytom
Chef Extraordinaire
Thanks, Andy.
Ok, I'm going to go for it. A suckling pig on the Horizon. I've only been involved with doing a whole hog in La Caja China a few times. I'll probably order a 30 to 40 pounder. Right now I am debating between BBQ or Cuban style using charcoal briquettes.
Oh man, I wish I was there. Go for the Cuban, imo, unless you mean bbq'd as in simply q'd, not the sauce. Sauce just hides the beauty of the tasty little beast.
I've always done small piggies in a light honey mustard glaze.
My clocks won't show :60.
We are supposed to go to our friends' house for New Year's Eve. I say supposed to because hubby was home sick Friday and I am having another insomnia session (it is 2:48 am).
It is my turn to take dinner and they will do dessert. I am making rouladen with mashed potatoes (for the gravy!), the same onion tart recipe I made for Christmas, carrots and salad.
Oh my. This will be highly unsettling if my watch remains one second off.
Don't worry about it, msmofet. It's just his weird engineer humor