I'm throwing a party this weekend featuring my most ambitious ever grill-roasting enterprise: whole leg of pig with citrus marinade and sauce. Last weekend we made a practice run with a beef rib roast -- you must try this if you eat beef -- and it came out perfectly. The pig itself was raised naturally and locally, on a farm not a factory, and is mighty tasty. It's leg has been marinating since yesterday in a bath of peppery, sugary, zesty lime-orange juice. I'll spare my vegetarian readers the pictures.
I almost wrecked this party before it began. My wife asked how long it would take to cook. I said that it would be about 30 minutes per pound, or roughly 5 hours. She insisted on weighing the leg using a scale (I'd simply hoisted it and guessed), and we discovered that I'd underestimated it's mass: 15 pounds was going to require more like 7.5 hours!
What to drink with it? Something pink, of course.
Comments are closed after 13 days.
Some rights reserved 2008 by Sean Gillies.