Consider this one of those postcards that you get and then notice rather than being sent from the exotic location pictured on the front, it didn’t get postmarked until about a week after the sender arrived home. I had ambitions of doing an update (or two) from my time in Spain but after the first couple of days of working well into the night and next morning, it was clear that wasn’t going to happen. Continue reading
Hey everybody, I know I haven’t written a postcard for a couple of weeks so I wanted to make this one really special. This week I have a video postcard to share and this one documents my trip to a curry house.
You might not think of Cusco, Peru as a place to eat curry but trust me, one can only eat so many potatoes and guinea pigs before you’re desperately searching for food from any continent other than South America — food with a little more flavor, food with a little more spice.
When we showed up at Korma Sutra curry house in the San Blas neighborhood, I got exactly what I was looking for. Apparently this restaurant is famous for a particularly spicy curry. One so spicy that you get a beer and a certificate of achievement if you can finish it. Of course I had to try. You can watch the video to see if I walked away with my prize or broke down in tears.
Well, we’re doing it. Attempting to roast a whole hog. Follow the live blog here and check out the full story in the Santa Ynez Valley Journal on Thursday, Oct. 13. Photos by Ben Ayers, Luke Gebauer, and Isaiah Brookshire.
That’s all folks!
3:09 p.m. — My pig is now chopped up. Cooking a little more just to be safe.
2:29 p.m. — This thing is done. Time to grab the hacksaw.
1:55 p.m. — Second Flip: Underside is pretty crispy but the meat is fall-apart tender. This is going to be so good.
1:12 p.m. — Just pulled off all the burnt skin to inspect the damage. Glad to report that I found nice cooked meat that was starting to shred itself!
12:37 p.m. — My mom just asked me, “would you ever do this again?” Hmmm… good question. If I did, I would do a couple things differently. First off, I would get a lid for my grill.
12:00 p.m. — Did my first temperature check. Ham: 118° Shoulder: 120°.
11:50 a.m. — Both fires are back.
11:41 a.m. — I’ve been running a two fire system. One for the shoulder, one for the ham. My shoulder fire went out, trying to build it back.
11:30 a.m. — Eight hours into a 13 hour pig roast, looking good… except for the whole skin issue.
11:00 a.m. — Rib bones are starting to peel away from the meat. Looking mighty tender.
10:21 a.m. — Had my first taste of the shoulder. Mmmm lawdy, ‘das good.
9:25 a.m. — Pro tip. A 13hr pig roast requires a big book.
9:07 a.m. — At least one of us isn’t worried.
8:35 a.m. — Tasted a piece of the burnt skin… bad decision. Found a slightly less charred piece, it tasted pretty good.
8:00 a.m. — First Flip: Got a chance to fully inspect the damage. It’s not good, maybe 75 percent of the skin is burnt black. The meat underneath it looks okay. This isn’t going to be as pretty as I had hoped but I think we can still pull off a tasty pig. Low and slow, low and slow.
7:00 a.m. — Disaster Strikes: I knew this wasn’t going to be easy but things have gone bad earlier than I expected. When we were building the fire it was dark and we couldn’t see. Most of the skin got charred black by the flames. I think we’ve lost about 60 percent skin. Bummer.
6:00 a.m. — Worried that skin is looking too dark already.
4:00 a.m. — Pig is on the fire.
3:50 a.m. — Applying dry rub by hand.
3:45 a.m. — Starting the fire, wood is wet. Feeling like I’m already behind schedule.
3:30 a.m. — I’m up, trying to gather the crew.
It’s almost summer time and the smell of charcoal is starting to fill the air. Soon, millions of Americans won’t be able to resist the sizzling siren song of the grill and will venture into their backyards, parks and gathering places for a tradition begun almost at the moment when man first learned to capture fire. Continue reading