Photo by Kat Lucero
Ah, pork. That delicious source of protein. I’ve recently started to enjoy eating this other white meat over drinks and good company in the patio. But it’s not too often I see exactly where the source of these pieces of cooked flesh comes from. These past few days, however, became an exception.
While hundreds flocked to day one of the National Barbecue Battle in Penn Quarter yesterday, I went to a pig roast in Arlington. I’ve been hearing about this production for weeks in the household. I purposely call this pig roast a “production” because it is a pretty much a show, in which it requires a lot more planning and work than your typical outdoor barbecue. It also takes a vast amount of dedication, energy and unconditional love of meat to pursue a costly, arduous, but delicious and fun feast to share with friends and their family.
The producers of this carnivorous show are Shawn Sansom and Aaron Lund, two friends who I’ve gotten to know very well these past few months. Aaron has been grilling for years, while Shawn recently got into this hobby last year. Their appreciation for all things meat is impressive. Something I have not yet encountered. I mean, how often does one meet people who call a tender prime beef steak on the grill “Jesus” and the pig roast recipe “scripture”?
Saturday’s event was the two men’s first foray into this territory. They began the planning process two weeks ago after a house with a spacious backyard became vacant. They decided on Wagshal’s, a Northwest butcher shop near the edge of the District, to supply their main food attraction. The order was placed last Saturday and a freshly slaughtered pig arrived at the shop on Thursday. Finding a rotisserie spit for a 60-pound hog, however, was a tricky search until they found a reasonable one at a party rental shop in Arlington.
The whole raw pig was then brought to the house Friday morning. Later that evening, I came face to face with this dead, pink creature laying in a tub full of ice. Its eyes still wide open. I thought I’d be OK seeing the raw deal. Although others may have experienced something a bit more squeamish, such as meeting the live animal moments before it was slaughtered for consumption, this particular encounter with the dead was a bit uncomfortable. Seeing Shawn and Aaron inject its insides with brine, composed of mostly apple juice, garlic, red peppers, sugar and salt, made me even more queasy.
The roasting lasted from 9 a.m. to 11:30 p.m. on Saturday. Aaron and Shawn said this might’ve been due to where the fire was placed, but the temperature inside the pig had to be around 190 degrees. No exceptions. By the time it was done, other guests expecting to feast had already peeled out. The neighbors were already fussing over an outdoor party that rarely happens. But once the evening’s final opus was placed on the table, everyone gathered around it. For a brief moment, the lively chatter silenced.
Some of the remaining guests uttered “wow,” followed by “intense” and “awesome,” as they watched three men cut the meat into slivers.
“It’s a combination of a shit load of talk,” said Aaron as he sliced a piece of the cheek. “Operation successful.”
Moments later, “delicious” was the word that came out of people’s mouths. Because it was. The meat was tender, delicious and sweet. As for my own personal experience in this, I don’t think I’ll embark on the same adventure. But one thing for sure is that being an avid meat eater is not for the faint-hearted.
Below is a very condensed version of what happened Friday and Saturday:
Got a pig roast story to share? Give us the juicy bits in the comments box below.
