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Thanksgiving Turkey & Christmas Pig a la Varita 2011 |
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True to my BBQ / Smoking roots I slow smoked my Thanksgiving turkey on my Primo Grill / Smoker and for Christmas we did the local favorite, Lechon Asado a la Varita. Both were exceptional and we documented it on photographs for you.
Thanksgiving Turkey:
I like doing the Turkey on the Primo ceramic cooker. It really keeps the juiciness in the meat. End result it looks oven baked, has that great smoke flavor, and it frees up the oven for other stuff you have going on. I can do the whole slow smoke thing on a small patio. Bottom line is the Primo make the best turkey we have ever had.
On the eve of Thanksgiving marinade your meat overnight.
Start smoking @ 7:30 am / 250 (F)
11:00 am kick it up to350 (F)
12:00-350(F) 12:30-340 (F) 12:54-330 (F) 1:30-312 (F) The temp holds steady with adding charcoal
2:30 PM all done 7 Hr. cook time.
Enjoy the pictures from start to finish.
 1. Build the fire and put in the heat deflector plates for slow smoking
 2. Drip pan with water, fruit juice, rosemary, oregano...
 3. Seasoned bird with rosemary, onions, and sausages for snacking during cooking
 4. Hickory chips close at hand. Add a chunk every couple of hours.
 5. Smoking chips added to the fire.
 6. Bring it up to smoking temp 250 (F)
 7. The bird is browned and meat is starting to shrink on the leg bones indicating doneness is near but go by internal temp.
 8. Just another day at the office!
Christmas Eve we spent in Ponce at the family homestead. I’m always in for the best"Pig of The Year" when we go to Ponce because Alfredo "Freddy" & "Iggy" will be doing the cooking. I take pictures, assist when needed, and learn for a couple of local masters.
Freddy is my brother in Law, great guy, very funny, and he really learned how to cook the pig from watching others over the years and I can honestly say he is a Master Lechonera.
Iggy is key to this team because he designed and built an electric motorized spit. Thus perfect slow turn without any manpower. The two work like a Swiss clock together, smooth and efficient. They have been cooking together for years and know what the other one needs before he can say it so it’s a seamless, artful experience to watch them prep the pig.
The pig is pulled from the refrigerated truck, laid out on a big plastic table, inspected & cleared of anything in the cavity the cooks don’t like, then a final wash out. Then they split the spine from head to tail and remove the spinal cord. This is the most important step. If you miss this your pig could have a funky taste to it.
Next it’s season the pig with Freddy’s special wet rub marinade. This rub rocks with local flavor of garlic and peppers, salt, adobo, sofrito.... Can’t divulge the whole list or amounts of ingredients, Freddy won’t give it to me. He does make it for me on request though.
Once the pig is seasoned they start attaching it to the varita. Iggy made everything by hand from raw stock materials i.e. SS Varita Bar, SS stakes to pin the pig to the varita, and this baby is quiet and runs smooth as silk. It sure takes the work out of cooking the pig.
The end result was a perfectly cooked pig with great curito. that’s the crispy outer skin of the pig. If you’re not a local you wouldn’t know that. It has a wonderful flavor and is the most sought after part of pig. Kudos to Freddy & Iggy! You guys should be cooking in the Cattlemen’s BBQ this June 30th & July 1st 2012.
Enjoy these step by step shots of prepping and cooking the pig.
 1. Iggy with the piggy
 2. Iggy and Freddy prep the pig.
 3. Start at the head and split the spine open to the tail and remove spinal chord.
 4. Spinal chord removed
 5.Freddy & Iggy remove any unwanted fat, loose pieces of meat and then wash out completely.
 6. Freddy starts applying secret rub.
 7. Securing the pig to the spit (varita)
 8. SS Pins secure the pig to the spit (varita)
 9. Pig secured and ready for cold storage overnight.
 10. The workhorse. Iggy's motorized rotisserie
 11. Freddy and Iggy prep the pit Christmas Day.
 12. The pig is roasting nicely.  13. While the pig roasts Freddy make a arroz con gandules.
F.Y.I.
If you would like to become an accomplished BBQ’er watch the 2012 CBBQA Calendar for dates of up-coming BBQ Smoking classes and Certified BBQ Judging classes.
Cattlemen’s BBQ coming June 30th and July 1st/ 2012.
BigMAC
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