We have our traditional Texas luau going. Last week, we dug out the six fire-pits and started burning logs. Today (Monday), we put the last of the big logs in each and we’ll split those tomorrow evening for a final night of high-heat. Wed morning, we’ll put in the hog-halves in each. Eighteen turkeys and about 120 lbs of beef ribs into the smokers on Wed morning, too.
This morning, we received the first truckloads of fruits and veggies. (Tomorrow, the final load arrives from the Rio Grande Valley.) We’ll be making fruit pastes to coat the hog-halves with on early Wed morning - orange, limes, lemons, chiles, bananas, plantains, coconuts, pineapples, garlics, onions - all mashed and mushed around the carcasses, then wrapped in plantain and banana leaves in a wire-mesh ‘tortilla’ and lowered in the the fire pits. We differ the recipes on each slightly - some with more peppers, some with more garlics and onions, some with molasses, some with honey.
But the whole mess is cooked black all day and night, then uncovered about 10 am Thursday. All of the mashed-on pastes are scrapped off, and all that’s left is that rosy pork, ready for servings.
Our weatherman is promising clear 50-ish days for Wed and Thurdsay. That’s our hope, but our picnic hut can handle about our couple of hundred as long as no one’s flinging too many elbows.
So, nothing special here. Same ol’, same ol’…