Ravenous Pig Roast?
I'd love to hear a report about the roast last Saturday! Sorry I had to miss it due to work...but I heard from a colleague that the food was excellent!
katygirl
Dec 03, 2007 11:06AM
10 Replies so Far
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My wife and I met up with Herbert and some of his friends on Saturday and had a great time. Although the cheese biscuits were being made for the dinner service, the owner took pity on my hour-long drive and saw to it that we got some when the first batch was ready. The baker/pastry chef delivered them and we got a chance to talk for a little while. All the staff there was are very nice.
The menu on Pig Roast days is limited to one salad selection or the fixed pig plate. I enjoyed the sides but would have preferred to have the sauce on the side with the pork. We're looking forward to heading back that way soon for dinner.
Mainly, we sat around talking bad about those who didn't show up. Just kidding. Wish you had been there. Herbert has graciously offered to put together another chow down, in January I believe.
Hope all went well with you and we look forward to meeting you soon.
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Bkhuna:
Only one salad selection or the pig plate for the whole menu on Pig Roast days? That pig better be pretty darn good for me to make that drive! I was looking forward to enjoying a "side" of rib eye with my pig for Bob!
Thank you for the report. And thanks for talking trash about those of us not there. (If their excuses were as lame as mine, we all deserved it.) The satisfied looks on your faces [the Pig put up a bunch of pics on their website from that day, including yours!] made me wish I could have broken my other plans.
I look forward to seeing a Sticky from Herbert regarding the next meet-up and will not miss it unless my wife is in labor on that day, at that hour, with my child, of course.
Noice
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The set menu is just for lunch (1200 - 1600) on pig roast days. I thought about hanging around Orlando for a few hours and coming back for the full dinner menu but had too many other things going on; but I'll just have to make another trip into town soon.
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The roast was excellent. It is a fixed menu, but, I mean, you're there for the roast. Right? BBQ pulled pork, BBQ ribs, some fo the best damed collard greens ever, blackeyed peas, cornbread, and gingerbread. Plus, you get a draft beer with the price of the meal. And, as some of you know, TRP has the best draft selection of any restaurant in town right now. The sides were especially good, though I would've liked more blackeyed peas, please.
I must mention, however, that my better half got very sick after our meal. She thinks her pulled pork was undercooked. I think it may have been an ingredient somewhere else in the meal that did her wrong. Either way, she felt off rather quickly after eating. Not sure what happened there, but she won't be participating in the pig roast for a while.
Other than my better half's pig roast fun, we've not had a bad experience at the Pig. We've been five or six time now and everything has always been top notch. Front-of-house management knows how to run things and back-of-house knows how to cook. TRP rocks!
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Ahh...my husband and I were at TRP on Saturday as well (didn't remember the chow down...blaming it on acute grad school memory loss). TRP is always a great experience.
I really liked the pork, but it didn't light my fire like some of the other stuff on the plate. I completely agree with jdc111, though - BEST DAMNED COLLARDS EVER!! I've been pondering them ever since in a pathetic attempt to reverse-engineer the recipe, but can't figure out what was giving them that sweet depth of flavor. I'm guessing a little molasses (balsamic vinegar redux? both?), but I could be completely off...more research has become necessary....
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A small amount of vinegar is part of the standard method for preparing collards. I thought of a balsamic reduction on Saturday also.
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That's why I thought of it, but I'm used to having white vinegar as a condiment, rather than having it as part of the recipe, so the actual application of the vinegar would be in question, which is why I thought maybe a reduction added at the end, which might explain the depth of flavor.
Anyway, kudos to TRP for such a great side....
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No flame, but just for the record, it's impossible for 'pulled pork' to be undercooked... It's overcooked--- that's how ya can pull it!
It's cooked till it falls apart...
Coulda been anything else in the world tho...
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are these the photos?
http://www.theravenouspig.com/News_an...
sounds like a darn good deal, that monthly pig roast!
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Man, I need to get in on that ac-shee-own!
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