It’s amusing to learn about the deviant behavior in the north that passes for cooking barbecue. Recently the New York Times ran a piece on some friends putting on a “pig roast” in New York state. This was no ordinary barbecue, at least by our humble southern standards: the pig was stuffed with “quartered and peeled pineapples and butternut squash, halved red onions and a dozen sprigs of rosemary” and then wrapped in banana leaves. Instead of hush puppies and slaw, sides included kimchi, as well as “a vegetable piccalilli with ample peppers” and “a concoction of coconut milk, pineapple juice and crushed banana mixed with a pesto of basil and cilantro.” Yep, we ain’t in Mayberry anymore, Toto.
It’s easy to poke fun at New Yorkers cooking a hog, but all kidding aside it looks like the pig roast participants had a good time and a good meal, which are two defining features of good barbecue. Plus, the slide show of pig roast pictures is nice. Still, it’s hard not to smirk when the guys wrap the pig in banana leaves followed by burlap followed by chicken wire. As if that’s not enough overkill, they then lower the strait-jacketed pig into a stone-lined pit in the ground and cover it with coals and dirt. Sheesh, I guess it’s hard to rent a pig cooker up north?