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Bertram31.com General Bulletin Board
Re: Since wer'e cookin...
Posted By: Vic Roy In Response To: Since wer'e cookin... (Greg A.)
Date: Monday, 6 December 2004, at 6:47 p.m.
Greg, that sounds good. Now let me share how real Coonasses cook big stuff. Let's do a couchon de lait. Suckling pig. Take about a 60# pig and spread it, cut down the ribs, and wrap it in chicken wire and twist the wire to pull it tight. Inject the pig with garlic and pepper. Hang it by a chain from a swing set and put it on the driveway. Then build a big fire out of oak logs in front of it, and put some roofing tin behind it to reflect the heat back on the pig. Poke the pig now and then to keep it turning. Drinking is permitted during this process. Drill is to start it cooking at midnight for serving at noon the next day. When done about 12-14 hours later, lay the couchon out on a picnic table on some newspaper and cut it up (it really just falls apart) and serve with lots of paper towels.
The couchon de lait is the Coonass dirty little secret - you will never find it in a cookbook. Sort of like cockfighting is still legal here. Wehn you want to know if your neighbor is a real Coonass, look for a burnt spot on his driveway.
UV
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