Okay what we have here is a piglet that Ian shot the other day with the crossbow.
We’re gonna try to prepare it whole, I’m going to season it up with some salt, pepper, rosemary and olive oil.
And we’re gonna put it in the roasting pan, stick it in the oven for about two and a half hours.
Start basting it for the next hour and see how it turns out.
So the first thing I’m gonna do is rub it down a little with a light coat of olive oil. Just so everything will stick to it real well.
If you’ll notice on this piglet there’s, the meats pretty red, it’s been eating a lot of corn.
Most piglets the meats real white like veal. And when the corn will turn the meat a little red and make it have a lot more flavor.
This is some ground black pepper,fresh ground pepeer we’re gonna rub him down good with.
Im gonna put a couple of rosemary in the cavity here.
I’m gonna put a little lime juice on it. Just for luck.
And one more round of a little ground black pepper. Just to kind of give it a good covering.
And there we have it, the suckling pig ready for the roaster.
Now what we’re gonna do here is the basting that we’re gonna use on the piglet.
I’m gonna put it on the stove and heat it up to liquid.
Gonna put a little pepper, salt. Little pepper.
We’re gonna put a little onion in this.
We’re using a red chilly pepper spread. It’s a sweet sour mix
And a little rosemary.
Little more salt and a little cayenne pepper just to kind of bring the heat up. Gonna put a little black pepper in again.
Now we’re gonna put this on the stove and bring it up to where it’s a liquid, so we can baste the pig with it.
Quick heat,
And we’re gonna get the potatoes ready while we’re here.
I'll bring those out.
And there they are ready to go back into the oven..
We’re gonna hold the potatoes back until we get the pig ready so they’ll all be ready at the same time. And we’re gonna set these on the stove and wait..
Now we're going to baste the pig.
It looks like the sauce is already melted down and looks good.
Now we’re going to put the basting all over, turning a great colour.
We’ll rebaste the pig in about fifteent minutes and keep doing that for the next hour.
We got him a little warm there at the very last second
There we go.
I think its perfect, the potatoes will go in.
And the corn bread.
All right now we’re gonna mix up the corn bread mix.
We have corn bread mix and buttermilk.
Okay now we’ll wait until the pan gets hot and when the pan gets hot we’ll put the cornbread mix in there and stick them back in, and in about ten minutes they'll be ready to eat.
Okay what we’re gonna do now is check to see if its hot enough for the cornbread . And if you drop it in and it sizzles you know its ready. Kind of like frying fish
All right that’s sizzling so we’re gonna fill these up.
And if you’re wondering what that id in the bottom that’s a little bacon grease.
All right there we go.
Now we’re gonna go into the oven with those
Okay the time has come to take the potatoes and the last pan of cornbread out of the oven.
So… heres the cornbread we’re gonna sit it down right there.
Potatoes out.
Just going to dump them right there. And what we have here is pinto beans otherwise known as red beans.
Yeah we’re gonna take this leg right here off.
There we go.
Shoulder number two.We’re gonna pull these back straps out right quick.
We’re gonna try the suckling piglet and see how it turns out.
Well I’ve been watching this being made and smelling it for sometime.So now is the moment of truth.
I have to say that’s pretty darn good.
You can do that again Terry.