Aloha from California! Anyone know where I can buy a whole cooked Kalua
pig in Southern California? Due to time restrictions on the day of the
Luau I cannot dig the imu and cook the pig myself. I am looking to buy
a whole cooked Kalua pig, I know there are tons of recipes for oven
roasted or crockpot Kalua pig, but for presentation purposes I would
like the whole pig. I know the Asian markets have a whole lechon to
purchase. I have never had lechon, is there a huge difference between
it and Kalua pig? Any information on buying a whole Kalua pig or if
Lechon would suffice would help. Thanks all.

-Shannon

Lechon is mostly the same in technique, the difference is going to come in
the taste. In Florida I've seen it often done with banana leaves and often
above ground on a spit or rotisserie. Since you won't be getting an
in-ground steam with ti leaves, the flavor could be something unexpected.

I'd recommend heading to a restaurant or ethnic grocer to try out a smaller
amount and see if you don't mind the differences.

evan

> wrote in message
oups.com...
> Aloha from California! Anyone know where I can buy a whole cooked Kalua
> pig in Southern California? Due to time restrictions on the day of the
> Luau I cannot dig the imu and cook the pig myself. I am looking to buy
> a whole cooked Kalua pig, I know there are tons of recipes for oven
> roasted or crockpot Kalua pig, but for presentation purposes I would
> like the whole pig. I know the Asian markets have a whole lechon to
> purchase. I have never had lechon, is there a huge difference between
> it and Kalua pig? Any information on buying a whole Kalua pig or if
> Lechon would suffice would help. Thanks all.
>
> -Shannon
>

On Oct 11, 2:43 pm, wrote:
> Aloha from California! Anyone know where I can buy a whole cooked Kalua
> pig in Southern California?

You might be able to get something from a Chinese butcher shop or
caterer. It might be more like a regular roast pig than kalua pig, but
the presentation will be great.

"evan" > wrote:
> Lechon is mostly the same in technique, the difference is going to come
> in the taste. In Florida I've seen it often done with banana leaves and
> often above ground on a spit or rotisserie. Since you won't be getting an
> in-ground steam with ti leaves, the flavor could be something unexpected.
>
> I'd recommend heading to a restaurant or ethnic grocer to try out a
> smaller amount and see if you don't mind the differences.
[ . . . ]

Ah. Memories of La Lechoneria on NY's west side. Broadway between 126th and
138th Sts (it's been 45 years). That was some good lechon!

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

"evan" > wrote

> Lechon is mostly the same in technique, the difference is going to come in
> the taste. In Florida I've seen it often done with banana leaves and often
> above ground on a spit or rotisserie. Since you won't be getting an
> in-ground steam with ti leaves, the flavor could be something unexpected.
>
> I'd recommend heading to a restaurant or ethnic grocer to try out a
smaller
> amount and see if you don't mind the differences.
>
> evan


Is this the same Evan I met in Micanopy at one of Big Jim's gatherings?

If so, I'm glad to see you're still pursuing our obsession.

TFM®

TFM® typed:
> "evan" > wrote
>
>> Lechon is mostly the same in technique, the difference is going to
>> come in
>> the taste. In Florida I've seen it often done with banana leaves
>> and often
>> above ground on a spit or rotisserie. Since you won't be getting an
>> in-ground steam with ti leaves, the flavor could be something
>> unexpected.
>>
>> I'd recommend heading to a restaurant or ethnic grocer to try out a
>> smaller
>> amount and see if you don't mind the differences.
>>
>> evan
>
>
> Is this the same Evan I met in Micanopy at one of Big Jim's
> gatherings?
>
> If so, I'm glad to see you're still pursuing our obsession.
>
> TFM®

If, in fact, it is the same Evan, how did the ECB work out for you?
Here's hoping that you are making some great BBQ and are planning to
soon move on to at least a WSM.

BOB

Hey fellas, tis me and doing pretty well. Never graduated from the ECB as my
dad actually opened up a little shop over in the Clearwater area where I'm
from, good ribs and a very good sausage sandwich. I recommend the homemade
mac & cheese and greens. I'm living high on the leftovers hog The WSM may
be coming soon or something resembling a mini version of Big Jim's in

The Rack Shack
1359 S. Fort Harrison
Clearwater, FL 33756
(727) 461-6677
-It's very close to Morton Plant Hospital and the friends of Tom Cruise.

My dad's name is Harris and let him know where we know each other from if
you drop by!

On Oct 13, 7:30 pm, "TFM®" > wrote:
> "evan" > wrote
>
>
>
> > Lechon is mostly the same in technique, the difference is going to come in
> > the taste. In Florida I've seen it often done with banana leaves and often
> > above ground on a spit or rotisserie. Since you won't be getting an
> > in-ground steam with ti leaves, the flavor could be something unexpected.
>
> > I'd recommend heading to a restaurant or ethnic grocer to try out a
> smaller
> > amount and see if you don't mind the differences.
>
> > evanIs this the same Evan I met in Micanopy at one of Big Jim's gatherings?
>
> If so, I'm glad to see you're still pursuing our obsession.
>
> TFM®
Hey TFM how'a Kilini? you gettin her fat like you? Miss you
guys.......................oh pig yeah good stuff, add some OL'Hippie
Gourmet BBQ Sauce on it and your family will rave about your cooking
skills.
Peace of pork from the Oregon Coast