“It all starts with a piece of old wrinkled newspaper a few burs and the stoic scratch of a match. From there on it is nothing but mesmerized wonders in this palette of mystified colors where life and eternity share the same warms, engulfed in this non choreographed dance of surprises – No wonder why, fire, was man’s biggest discovery!” M Dullin, 1996
We start in the early morning, before sunrise, while most are still sleeping, adding specialty woods like Cherry, Maple and Apple to the smoking canister. The first couple hours in the roaster are crucial for the hog to receive the best smoking flavor penetration.
While the fire is building temperature, we stuff a couple large chickens with various sausages like hot Italian, Andouille or Spanish Chorizo.
We heavily season the hog’s cavity and insert the stuffed chicken into it. Several stitches with a larding needle and the birds are now secured inside.
By now the roaster is at a perfect 375°F, full of flavorful wood-smoke, ready to receive our majestic beast! The last touch, a gentle brushing of pungent, flavorful and well seasoned olive oil rub will add that extra crispness to the skin and trap all those wonderful flavors inside the hog while roasting.
Now it is a waiting game, often tempted by curiosity to open this hood and see how our pig is doing! We cannot!! This would slow down the process. We have to trust our experience and rely on the fragrances coming out of the roaster. In two hours we will be able to see the hog again when we flip it over for even cooking. Then, it will be another 6 hours or more until the remote temperature control inserted earlier inside the sausage that is inside the birds, inside the cavity will delight us with its lovely sound.
You see, if the sausage, so far deep inside the hog, reaches 160°F then the hog itself must be ready. Now, imagine eating that chicken and that sausage as well!
Let us bring you one of those succulent creations while you enjoy a late morning in bed!
Here is how it works!
We will arrive at your location one hour prior to the event ready to serve.
(Unless otherwise requested)
Price includes:
Whole hog(s) as ordered
Chicken and sausage (Your choice) inside the Hog (unless otherwise requested)
Carving and serving (3 hours on site)
Setting and cleaning
Disposable plates, napkins, silverware
Choice of two side vegetables
- Honey Baked Beans
- Green bean casserole
- Corn on the Cob or Cobbett’s
- Cream of Corn
- Cole Slaw
- Marc’s Vegetable Slaw
Choice of two starches
- Mom’s Bacon Potatoes
- Baked Potatoes
- Potato Salad
- Macaroni and Cheese
- Marc’s Scalloped Potatoes
- Pasta Salad
** Bread/rolls, desserts and/or beverages are also available upon request at an additional cost.
Here some of A Chef For You specialty desserts (Inquire with our Marketing Director)
- Peach or cherry cobbler
- Upside down pineapple cake
- ACFY Macaroon Cookies and ice cream
- Large Cream caramel Custard
- “8-Layers” Chocolate or Carrot cake
- Apple or Cherry Pies
Add other specialty meat (Inquire with our Marketing Director)
- Smoked BBQ Brisket
- BBQ Ribs
- Slow Roasted “On the bone” Prime Rib
Price:
| Hog size | Serving per Hog | Cost per person |
| Suckling Pig | 75 minimum* | $18 per person** |
| Mature Hog | 100/110 minimum* | $15 per person** |
* Minimum guests required per hog but you keep all leftovers if less than the number
** Small variation based on market price
Please, contact our Marketing Director, Syvisoi Soungpradith 614.325.5123
for more information or for booking details.
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