berkshire pigs roasted five ways at whole hog bbq - commercial bbq charcoal grill
FERGUS, ONT. —
We went through the food school grounds and ate Berkshire pig barbecues in five ways.
There are five flavors/culinary styles to explore: Arkansas, asshole, Cuba, Carolina, and Italy.
There are five cooking ships to consider.
Three are homemade.
There are two from the store.
They covered the leisurely Sunday event with charcoal, pecans, maple trees, apple wood and old pear wood mixed smoke.
Hundreds of people took part in the first full-pig barbecue in Fergus, north of Guelph.
It aims to raise funds for the Wellington Centre for Sustainable Agriculture.
I also come here to eat and study.
I like food. it's 100-
Acre farm and farmhouseturned-
School building for one semesterlong, all-
Day sustainable agriculture program for high school students in central Wellington.
But I am also here to help judge what the chef has done to the five pigs of farmer Wayne Booth.
Booth's Craigmeadow Keig/Booth family farm in the north of town houses Berkshires and other livestock.
The traditional pig is black and the feet are white.
They are favored for their marble, juicy meat.
Booth said Berkshires was "happy to bring it up.
"Except after Halloween, he drove around to collect used Jack, who mainly fed corn, soy and garden wasteo-
Lanterns as a kind of enjoyment.
"They like pumpkins.
These five pigs (
By the way, it's all male)
Born on April, weaned on July, fattening to about 100 pounds (45 kilograms).
They're half long.
Chef Ben thanse named his pig Harry Trotter "because he will have a magical taste.
"He ran the department store at Fergus and camped out here for the night, and at a barbecue party built by his friends, he sat in a trailer and smoked.
He did a southern rescue for his pig and wiped him with pineapple and vinegar.
"I think it's kind of like Arkansas.
Speaking of his cooking style, thanse said.
Harry's head and feet turned into cheese.
His meat is served with sour dough bread (
The partnership of the fiancée of Nesse
Owns the Elora bread Trading Company)
There is also a hot and sour sauce made of fresh peaches and Haitang from the food school trees.
Nearby, Liz Nowatchin, a graduate of chef's school at Strafford, split her pig and divided it into 10 barbecues.
She marinated the barbecue with homemade jerk sauce and cooked it on a DIY charcoal grill made of 30 pieces of coal slag, bricks and oven racks.
Fraberts fresh food owner/chef Derek Roberts baked a circle of Cuban flavor on his pork with mojo criollo marinade and adobo rub.
He used a charcoal grilled box that was loved by famous chef Bobby Flay, called La Caja China.
Meanwhile, chef/recipe author Jeff Krupp baked his pig for 9 days, slaughtered it and barbecued it
He is used to the style of smokers.
The landmark group's executive chef sprayed roast pigs with handmade hard cider from West Avenue cider.
Take the meat and his secret "ooo-eee sauce.
"These four pigs are memorable and worth a few seconds, but this is the fifth to win the first prize from our six judges Group.
This is an Italian.
Made by Valeriote in the market of Guelph in style porchetta.
Owner Larry valeriot and chef/partner Brian schmer used the pig Bakers designed and built at the food School.
These people have "B off" their pigs (
"Murray, Bill ")
Fill it with homemade sausage, fresh dill, wild leek puree, caramel onion, caramel apple, fennel and herbs before spittingroasting it.
They got the demo bonus with their "Swedish torch"
Charcoal fire inside the split log. They set cast-
The iron pan on the log is used to heat the pork.
Later the Valeriote market people asked the kids to bake marshmallow on their roast pig, but this was after we finished our judgment.
One of my fellow judges is Easton Drexler, 9. year-
Elderly people from Elora like food networks instead of children's shows.
Or, as she eloquently said: "I am a child who eats everything, even food that looks disgusting.
Easton admitted to being torn apart in a speech by two favorite pigs.
The first one is porchetta of Schmeler: "I like the taste of it and the taste of sausages, not just pigs.
The second is Arkansas, Arkansas se.
"I like it not just pigs, but bread and peaches. ” (
She helped pick the Haitang that turned into a hot and sour sauce. )She’s right.
While the purists in me are concerned about the actual meat, the pig does not have to stand alone.
Side on likes the Side dishes here.
I like the stories the chefs tell.
Food School founder, chef Christopher Jess, who is also a culinary instructor at high school, oversees the rest of the menu, namely, corn on slaw, cob (grown on site)
Bread and iced tea.
He hopes the barbecue will raise $10,000 for the food School, which is just a few years old.
"Land and farmhouse --
"This is an attempt to connect young people with truly conscious food production," says Jess . ".
That's exactly what we're going to do during our laid back BBQ, and it's really a 4-
One hour food school course for adults.
This is the sensational Slaw produced by food School founder/chef Christopher Jess for The Fergus full pig barbecue.
Slaw: 1 green cabbage, core, 1/2 red cabbage chopped/ground, core, 3 medium carrots chopped/ground, peeled, 1/4 cups ground (60 mL)
Chopped yellow onion seasoning: 3/4 cups (185 mL)
1/2 cup mayonnaise (125 mL)
1/4 cup of milk (60 mL)
Each: 1/4 cups of sour cream and fresh lemon juice (60 mL)
Sugar 2 tbsp (30 mL)
3/4 teaspoon of white vinegar (4 mL)
1/2 teaspoon of Jewish salt (2 mL)
In a large bowl, stir with black pepper and mix green and red cabbage, carrots and onions together.
Stir mayonnaise, milk, sour cream, lemon juice, sugar, vinegar, salt and pepper in a medium bowl.
Pour the seasoning on the cabbage mixture. Toss very well.
Cover and refrigerate for at least 8 hours, but it is best to stay overnight and mix the flavors.
About 20 cups (5L).
Follow @ thesaucylady Weibo.
Jennifer Bain's book, Toronto Star Recipes: more than 150 Delicious Recipes to Celebrate Ontario, is on sale in the starstore.
In the bookstore.
September 16, 2014: The article was edited from a previous version that mistakenly stated that the Fergus whole pig barbecue was a fundraising event for the food School.