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Entries tagged with 'pig roast'

The Whole Hog at Joseph Leonard's 'Cochon Sundays'

New York Carey Jones Post a comment

Some yummy news from Joseph Leonard: Every Sunday, chef Jim McDuffee will take apart a whole pig, using each element in a different, featured dish—a few appetizers, a few mains, and who knows what else. Dishes available a la carte... More

The Il Buco Pig Roast Is This Sunday, September 20

New York Ed Levine Post a comment

At Serious Eats, we tend to be favorably disposed towards pig roasts in general—and Il Buco's in particular—so you can be sure that we will be attending their sixth annual Sagra del Maiale, an outdoor pig roast this Sunday,... More

Pig Out at the Il Buco Pig Roast Today

New York Ed Levine Post a comment

Don't miss a chance to sample Ignacio Mattos' slow-roasted heritage pig today from 1 to 6 p.m. at Il Buco. More

How Butcher Tom Mylan Roasts a Pig (And Inspires an Underground Fan Club)

New York Erin Zimmer 1 comment

As Brooklyn bands played in the backyard of East Williamsburg's 3rd Ward on Sunday, the real rock star was making music by taking a big, serrated knife to a 200 pound roast pig. Butcher Tom Mylan of Diner, Bonita,... More

The La Caja China Box, In Cake and Real-Life Form

Erin Zimmer 10 comments

When shopping for a home, potential buyers should confirm that at least one neighbor owns a La Caja China Box. Mine thankfully do, and over the weekend we hosted a Cuban-style pig roast with their wooden, crib-sized box which recreates the tradition of charcoal-covered pits, first inspired by Chinese railroad workers in Cuba. Pre-ordered weeks in advance, our 65-pound oinker got strapped between two racks and for four hours, roasted under a total of 40 pounds of charcoal. Hour three is most climactic, when piggy gets flipped, before another final hour of skin crispification. Like a reverse grill, the meat sits below a tray of burning charcoal. The temperature rests at about 325°F all four hours, so the meat... More

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