Seegmiller Annual Pig Roast'14

The Seegmiller family fall pig roast is becoming a tradition that is much anticipated by family and friends.

After 14 hours in the smoker, it was finally ready-juicy on the inside and crispy on the outside. Yummy!

Tim and Geoffrey start plotting days in advance, brushing off their smoker, ordering the pig and deciding what tantalizing dishes to serve along with it to their guests. This year, Geoffrey decided to stuff the pig with sausage and a beef brisket!! We can not tell you how he managed to pull it off, but the pig was succulent and tender, the brisket was moist and flavourful, and the sausages were juicy and fully cooked!! Yeah!

The Witzels brought a bit of Oktoberfest to the pig roast!

The buffet was rounded out with salads and baked beans and all of the fixings from the Edelweiss in Kitchener. Of course, we can never arrive at a party empty handed, so we decided to grill up some cornbread. The savoury recipe that we developed for the pig roast contained grilled corn and red and jalapeno peppers. It was made extra special with the addition of cheddar cheese to the batter, and topped with a maple/lime glaze when removed from the oven. It can be baked in the barbecue, over indirect heat, or in the oven.


Cheesy Grilled Cornbread with Grilled Peppers and Corn with Maple/Lime Glaze
(makes 2 loaves)

4 ears of corn, remove a layer of the husk and pull away the silk from the ears of the corn
2 red peppers, cleaned
2 jalapeno peppers, cleaned

1 1/2 cup all-purpose flour
1 cup cornmeal
2/3 cup white sugar
1 1/2 tbsp baking powder
2 tsp salt
1/2 tsp cayenne pepper
4 eggs
2 cups buttermilk or 2% milk +2 tbsp white vinegar
1 cup melted butter, cooled
1 cup grated old cheddar

Glaze:
1/4 cup maple syrup
juice of 1 lime (2 Tbsp)

Preheat the barbecue on HIGH for 10 minutes, then reduce heat to MEDIUM.  Oil the grids well.
Prepare corn and peppers for grilling. Place directly on the grids, close the lid and grill for 30-40 minutes. Turn every 5-8 minutes.  Remove corn from the grill once the niblets have begun to caramelize and turn a nice golden yellow.   Remove the peppers once the skins have begun to blacken and bubble.  Set aside to cool  while preparing the cornbread batter.

Mix together the flour, cornmeal, white sugar, baking powder, salt and cayenne pepper in a large mixing bowl. In another bowl, combine eggs, buttermilk and melted butter and beat with a wooden spoon until well blended. Pour the wet ingredients into the bowl containing the dry ingredients and mix with a wooden spoon, just until the batter forms.
Cut the kernels from the corn cobs. Peel and seed the peppers and dice.  Add corn, peppers and grated cheese to the batter and fold in gently.
Pour into 2 well oiled loaf pans.

Bake in a 375°F barbecue over indirect heat, or  oven for 35-40 minutes.

Combine maple syrup and lime juice in a small dish. Use a silicone brush to baste the glaze onto the surface of the warm cornbread. Allow to cool for 20 minutes before slicing.

Almost ready?

Anticipation.......

You cooked that where???????

If you have some pictures from your Thanksgiving gathering that you would like to share, check out this link: Chow Down.