Pig roast pics (some not for the squeamish)

The cooker box.

Pig in the brine before roasting. My intent was to get a headless pig but they gave to to me anyway.

Pig on the rack along with the two shoulders.

Pig in the box before putting coals on

After a couple of hours before we flipped it.

Post flip before the skin was crisped.

My dad and I cutting up the beast. 

Part of the crowd

Sage-and-onion chicken and sausage

After making mac and cheese with pork sausage I figured it was time to try and be a little bit healthier. I've made this dish a handful of time before and it's one or Rory's favorites. It's also very easy as long as you prep it beforehand. Buy everything the day before and let it marinade overnight. It might be fine with just a few hours, but I've always done it the night before.

This is a Nigella recipe. I watched the show where she cooked it and it looked way too good to pass up. Typically, I'm not the guy who watches cooking shows and rushes to make a dish, but I did with this one. I never would have thought about putting chicken and Italian sausage together but it's a good mix.

It has a very fresh taste. As everyone know, especially with Thanksgiving a few days a way, sage is poultry's best friend. The only modification I made to this recipe is I didn't use English mustard. Instead I used some Grey Poupon and added some red pepper flakes (English mustard is just a very spicey variety).

This is a great dinner party recipe because it's so easy and has a big flavor. On Wednesday I just steamed some broccoli to pair with it. In the past I have roasted potatoes (chop potatoes, onions, green and red peppers, toss with garlic, olive oil, salt and peppers and place in the oven on a cookie sheet for 30 minutes.) Along with a green veggies like broccoli or asparagus.

Rory and I decided to pop open a bottle of wine which we bought on a recent trip to some Michigan wineries. We drank the Tabor Hill 2005 Lake Michigan Shore Dry Traminette and it was a nice pairing, though my knowledge of wine is limited,

Coincidentally, I cooked this while Nigella was in town, though I didn't know until the next day. She's quickly moving to the top of my list of food porn queens (a post for another day), it's something about that English accent.