Who’s Your Local Pit Master?
September 12th, 2015 · No Comments · Posted in eating local
And now, for something totally different: bacon-wrapped smoked turkey from our local barbecue guru, Craig Phalen.
Craig–aka Un Petit Cochon on Facebook–sets up his giant smoker on Saturdays outside the Masons lodge in Coila, just a couple of miles down the road from us on the outskirts of Cambridge. Except he’s gotten so popular, weeks go by when we can’t get his delicious pulled pork or smokey beef brisket. He’s off feeding a town yard sale, or fire brigade fundraiser. Recently he smoked a whole pig for a wedding.
But he was back in his usual spot today with wife Meghan, dishing out his slow-cooked pork shoulder and the aforementioned turkey. I was there for the turkey–for a change–since my wife and I were both dying to try it. As luck would have it, we were in for a further treat: Craig had made mac and cheese, a first for Un Petit Cochon. He gave me a sample: pure joy, smooth and creamy. My wife, who’s especially particular about her mac and cheese–and makes an excellent version herself–declared Craig’s “damned good.”
Did I mention Craig runs the kitchen at the county jail? His true passion is barbecue and obviously he’s good at it. In fact, he was planning to start a food truck to set up in Greenwich during the colder months. He got the truck, but apparently that venture’s been sidelined at least temporarily because Meghan bought the local paper in Greenwich and has hardly a moment to spare while getting ink all over her hands.
Craig and I spent part of this afternoon discussing the merits of different pigs and our local butchering operations, both USDA inspected and non-. For personal use, you can take your hog–or other livestock–to a choice of processors who do not have a USDA inspector on the premises. But if you plan to sell meat retail, it has to have the USDA stamp on it. As luck would have it, we have not one but two USDA facilities within a few miles of us here in southern Washington County.
Here you see the turkey sandwich and mac and cheese plated up after I got it home to share with my wife for lunch. That’s one of my own Cajun-style pickles on the side. The only thing missing is the frosty beer.
Hey, Craig! Can you remember that for next summer’s menu? With any luck, we’ll have at least a few more warm weekends to keep Craig in business outside the Masons lodge.
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