Friday, September 28, 2007

A Wisconsin Style Pig Roast

Greetings and Salivatations Fellow Food Freaks
Ever roasted a pig over a charcoal fire? we did this summer for one of our airsoft scenario games and it turned out to be a delicious feast. The whole process took about 10 hours for a 120lb pig and was actually much easier than I thought it would be. It took about 125 pounds of charcoal that we steadily added throughout the day to keep the cooking process steady. After completely wrapping and securing the pig to the rotisserie spit with chicken wire it was a matter of just keeping the charcoal going. We rented the pig roaster from A1 rentals in eau claire for about 50 bucks for the day and we had Gundersons meat market in Mondovi prepare the pig for cooking. The whole process was quite simple and the 60 or so airsoft players that partook in Operation Freefall seemed to really enjoy this Beast Feast.

In other Eau Claire food news I had a chance to eat at the LA Patio Restaurant just off London road. One of our friends and customers Texx suggested this was his favorite so we gave it a try. The service was quick and friendly and the food was hot and sizzling when brought to the table. My chili rellano, tamale and burrito plate was a scrumptious delite that filled me up almost to the "bellies gonna burst" point. They included some free nachos and salsa that were quite addicting as well. I was amazed at the size of the Large Margaritas and though I did not enjoy one this evening I will be back on a night that I feel like just having one cocktail as this baby is about a half gallon in size. Overall I would have to give this restaurant 8 munches out of a possible ten. I believe the city of Eau Claire has two La Patio mexican style restaurants, another is located down by the university on Water street. I have also visited the La Patio located in Marshfield, WI and the service, food and ambiance are delightfully similar. Well it is getting to be breakfast time and all this talk of food is creating this grumbling sound deep in my tummy. Add to that the fact that my wife is in the process of making chicken and wild rice soup and homemade Wisconsin bread for a get together with some friends tonight and the smells eminating from the kitchen are making my taste buds froth. I will end this blog with a secret kitchen tip of mine that always assures me good eats. Wait till the food is cooking well then tell the wife to head to the living room as the cat is eating the fish in the aquarium. You must act fast but once she leaves the kitchen I can sample in mass quanities all the munchies I want...At least until the kitchen police (wife) returns. Till next time keep on Munchin!!

No comments: