Gettin down on the Farm!

The Skilling Family hosted the annual "Pig Roast" May 28, 2011!  While there was no actual pig roasted this year, there were several grills/smokers heating up some Boston butt, sausage & ribs.  Our family friend, Brooksie, also showed up with some Jamaican jerk chicken and red snapper.  There were tons of appetizers, side dishes, family, and friends there to celebrate!  Many hours are spent planning the weekend and this often starts months ahead of time.  Let me re-phrase that...the day after the Pig Roast we start talking about the next year and how we can make it better.  :) 

The night before the Pig Roast there are a few friends who arrive early for the weekend.  Our Friday night tradition is usually hamburgers, hot dogs, slaw, etc.  This year we decided to throw tradition out the window and cook a low country boil on Friday night!  Let me tell ya, it was awesome!  We had 25-30 guests and cooked roughly 45 pounds of food!  There are many ways to make a low country boil.  Here's what we did:

Large Uncooked Shrimp (in the shell is preferred)
Yellow Corn on the Cob, cut into chunks
Andouille Sausage or Kielbasa Sausage, chunked
Red Potatoes
*We planned on 1/3 of a pound each of shrimp, sausage, corn, and potatoes per person*
1 box of Zatarain's crab boil
1 container of Zatarain's liquid crab boil concentrate
5 lemons, halved
2 large Vidalia onions, chunked
1 large container of Old Bay seasoning
1/4 cup salt

In an 80 quart pot (with a basket) bring about 60 quarts of water to a boil 4 hours before time to eat.  Once the pot is boiling add the crab boil, old bay, and salt.  Allow this to boil for 2-3 hours in order to get the water properly flavored.  1 hour before time to eat add the crab boil concentrate, potatoes, and lemons.  Bring the water back up to a boil and cook for 30 minutes.  Then add the sausage and bring the water back up to a boil.  Cook for 15 minutes.  Add the corn and cook for 15 minutes.  Throw the onion and shrimp in for the last 5-10 minutes.  Strain and serve on a table covered in newspaper or brown paper bags.  DIG IN! 

*A big thanks to all of the cooks that helped with the food throughout the weekend and to Matt Skilling for providing us with some great pictures!*