Little Piggy does Karaoke:
I've often mentioned what a great bunch of friends I have. We all get along and always have great time. These guys are up for anything; like the "Amazing Graze" and our Porcine Party. Sadly, I haven't been to help plan or attend many of the recent events, work has kept me busy over the last year or so. So when one of our gang said she wanted to do karaoke for her birthday, it was naturally a "yes, of course." But there was a catch, she also wanted a whole roast pig as well! Not a big deal, right? I mean, I see folks dragging swine into karaoke rooms all the time....yeah, right? Anyway, it was easy enough to get the assignments done; YummyYummy with her connections and persuasive manner would talk the place into letting us bring an entire hog into one of their rooms, I swing the swine, and the rest would be gravy, or is that sauce.
Anyway, after polling some of my acquaintances, and my "Filipino Mom's" in the office next door to us, one porker rendered its way to the top, Porky's Lechon. Now, I gotta say, based on my visits and meals at the place this was a major leap of faith. But I gotta say, this was a very moist fifty pounder.
In case you don't believe that we actually brought a whole pig into a karaoke room, here's "Xiang Jiao" doing the honors as the disco lights dance around it's roasted body...... To paraphrase the lyrics on the screen...."This pork has taken its toll on me......"
Thanks to JohnL for sacrificing his van to transport said swine.....I hope it doesn't still smell like pork heaven. Big thanks also to TFD and MrC for getting the Hen Xuc Banh Trang and baking the cake, and of course "YY" and Quanito for coordinating the room.
Thanksgiving in August:
Recently "XJ", "YY", and their family moved into new digs. they've been wanting to do sort of a house-warming type of thing. "XJ" had also gotten a Weber Smokey Mountain...she's really BBQ Grrrrl I guess, and wanted to put it into service. So I brought my WSM over and we did a little BBQ kinda thing for the gang.
Of course BBQ takes a while and needed our strength, so their mom was nice enough to make us a delicious breakfast.
We timed things pretty well and everything was ready by 2pm as we had planned.....tri-tip, salmon, ribs....
And a whole lot more.....charcuterie and cheese board, TFD's mom made a delicious pork and jackfruit salad, roasted vegetables, salad, and of course dessert.
Around the time we were setting up, someone said "this is like Thanksgiving, but better!" And so it came to pass, Thanksgiving in August. I think we'll make this a tradition. A pretty good idea, don't you think?
Nothing like the power of pork to bring people together!
Hope you're having a great week!
gorgeous! =)
Posted by: Lynnea | Wednesday, 13 August 2014 at 09:03 AM
Wow, you guys sure know how to throw a "Thanksgiving in August" party. Looks terrific!
Posted by: Jason | Wednesday, 13 August 2014 at 09:15 AM
Lol. I read the title of your post and I was trying to imagine what "Little Piggy does karaoke" could be about. The Thanksgiving in August spread looks delicious!
Posted by: Kirbie | Wednesday, 13 August 2014 at 10:35 AM
Everything looks really great. Do you have a tri-tip marinade recipe on this website? I tried a search and couldn't find one.
Posted by: alnc | Wednesday, 13 August 2014 at 10:37 AM
wow wow wow
Posted by: kat | Wednesday, 13 August 2014 at 10:43 AM
Nice spread. I'm not really a dessert person both of those desserts look ono.
Posted by: Kyle | Wednesday, 13 August 2014 at 11:18 AM
Best birthday ever...thank you food club!
Posted by: Candice | Wednesday, 13 August 2014 at 12:32 PM
What a fantastic spread of food!I hope the lechon skin was nice and crispy and fatty! I like how the berries were arranged in that last pic too!
Posted by: caninecologne | Wednesday, 13 August 2014 at 03:56 PM
Are you talking about the pig Lynnea? ;o) LOL....it was a great time!
We try Jason! Thanks for commenting.
Hi Kirbie - I really didn't know quite what the title should be.....so that's how it ended up.
Hi Alnc - We smoked this at a pretty high temp - 275+, it was seasoned with only salt, pepper, and granulated garlic. That's all it needed. If you can get prime tri-tip it'll take it up several notches. Remove when 135-140, let rest for 10 minutes. Cut against the grain.
LOL Kat!
Hi Kyle - I'm not much of a dessert person either.
It was our pleasure Candice!
The lechon was better than expected CC!
Posted by: Kirk | Wednesday, 13 August 2014 at 04:46 PM
man i really wanna go karaoke! jealous of that AND the pig! we're having a potluck with our friends this weekend and the main star is also pork (pulled smoked pork). i can't wait to see what other goodies people bring! have a good weekend!
Posted by: Lynn @ oh-soyummy | Thursday, 14 August 2014 at 11:23 AM
Hi Lynn - I hope you have a great potluck!
Posted by: Kirk | Friday, 15 August 2014 at 06:55 AM