Looking For Help

Hey,

Looking for someone to help with cooking a whole pig for a Battle of the chefs competition I've done this once when I lived in Florida using the Box but I want to do this Big this time its kinda a big deal to me as im competing against other chefs in my company so I gotta shine. ill throw in some free tickets to the competition for friends and possibly a discount to one of our hotel chains @ Hilton hit me up if interested chefking@outlook.com

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bkeene12

Wanna blow the socks off your judges on top of pulling off the most logistically intense meal of your life? I would break down the whole pig and do the various cuts different styles and then reassemble the finished product back on your table. This table would also be large enough to illustrate what each portion of the pig was and how it was prepare.

monaghan.joseph

I've done suckling pig 4 times. The best result seems to be moist flesh and crispy skin. I parboil the pig for about 30 min. Drain and pat dry, rub well inside and out with a little salt and then leave it uncovered in the fridge to dry out the skin. The next day place it near a window to dry further. Score the skin with a sharp knife at the places you'll cut the pig into serving pieces.. This allows you to carve without breaking the skin for serving. Then I roast it. To me the benchmark is the crispy skin.

If there will be children or sensitive people present leave the head off the presentation.