Hi everyone! I'm attempting to make a whole roast suckling pig for my family on Christmas. This would be my first time making it and would love some tips from anyone who has done this before. It's going to be a 20lb. suckling pig that will be cooked in a regular sized oven. (No spit-fire!)
There are so many recipes online that I'm feeling a bit overwhelmed. Brine or no brine? Liquid marinade or dry rub marinade? Any help would be greatly appreciated. Thanks!!! =)
There is one thing that I don't like about certain dishes that I cannot stand... sweet & savory flavors mixed together. For example, sweet & sour pork, sweet bbq sauce, honey mustard sauce, pineapple & ham on pizza, etc. I hope you guys understand what I'm talking about!
I have no idea why but it's an absolute turn off for me when I see dishes like this on any menu. My boyfriend thinks I'm absolutely crazy (especially not liking bbq sauce). Do you guys love or hate dishes like this?
I live in NYC and would like to take a trip to go apple picking. Since apple picking season is coming up, can anyone recommend any farms or orchards to go to in upstate NY or Long Island? Thanks!
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