Lord Of The Pigs
It felt like the book “Lord of the flies”. Cliff Musante of the Audi club saw a wild pig while visiting Thunderhill and came up with the idea of putting that pig on the dinner menu for the next event. This brings in Ray Mudd the world famous wild pig hunter. Ray’s job was to find Cliff’s pig. He finds it standing on the side of the road with a smile on its face almost as if it was laughing at him. One week before the Audi club event at Thunderhill Ray bags the beast. Ray dresses the pig right where it lay. After a trip to the butcher it gets delivered to the track. This is where I take over. I am Jim Thompson “Lord of the kitchen”, guru of good food, and sultan of sauces, dictator of desserts and Buddha of barbecued pork”.
My trusty side kick Francisco Alvarez and I have developed an apple cider injection to be shot into every large muscle of the lean creature making it look like weight lifting, steroid popping, grub killing machine. We created a rub seasoning to add to the flavor of the wild beast and generously rubbed and massaged the meat with our secret concoction. Next we took a bunch of granny smith apples and white onions and lemon balm and stuffed it into the cavity of the taunting monster. After hog tying the legs so it would fit in the smoker the feast of a beast was ready to cook. We placed it in the smoker around 7pm Friday night and let it slow cook in apple wood smoke until around 3pm Saturday. The rest was digestive history. The wild pig of Thunderhill was a feast for the ages.
This is what I love about being the food and beverage manager at Thunderhill. I have been in the food industry for 35 years and pursued many different styles of culinary experiences. I have accumulated an extensive list of ways to prepare food by working at a dozen or more venues. Each venue was focused on a certain style or theme of food. Now I have the opportunity to use all of what I know for the customers of Thunderhill. Each week is a new challenge. I create menus that go beyond what is expected. I know this because the most frequent comment I get is, “I didn’t expect this level of cooking at a race track”. To me this is undoubtedly the most satisfying aspect of what I do. I can give Thunderhill customers an experience that they look forward to each time they come to the track. Enjoy the video of the pig feast preparation and see you at the track soon.
Phone:530 519 2201