Monday, August 1, 2011

How to Roast a Suckling Pig

Pretty awesome (and very detailed) guest post over on Ruhlman's blog about roasting a suckling pig. It's all great, but I liked this nugget:
We plowed through about 150 pounds of charcoal over 8 hours for each pig, keeping a couple of chimneys full of fuel the entire day.
Talk about a cooking project! Making cassoulet over the course of a couple of days suddenly doesn't feel so heroic.