Whole Hog Butchery Class

Posted on by Thor

On January 23rd I went to the East End Market, which is part of the Audubon Park Exchange (3201 Corrine Dr. Orlando, FL) to watch chef Tony Adams butcher a hog. Tony is an Award-Winning who founded Big Wheel Provisions and the Big Wheel Food Truck. He offered an in-depth preview of the Big Wheel Whole Hog Dinner that would be served later in the week. In preparation for the dinner, Chef Adams will showed guests how he goes from a whole hog to recipe-ready cut. The live demonstration included the butchering, different preparation techniques, and tastings. Additional hoers d’ oeuvres were be provided, and guests were invited to bring your own beer (BYOB).

Tony noted that this pig didn’t have a bullet hole in it’s forehead so it was likely electrocuted and then had its throat cut so it would bleed out. As a matter of fact he found some electrocution burns at the pig’s neck that further supported that theory. Apparently this is a quick and painless way to die. He stressed his respect for the animal and was grateful that it would offer nourishment. He explained that a good butcher could cut an animal up into its prime cuts within 15 minutes.

The belly, (number 6 on the chart) is where bacon comes from. The loin or New York strip (number 2) is found around the base of the spine just above the hip. Ironically the butt (number 4) isn’t from the pigs butt but rather from the strong upper muscles that support the head. The pigs head was the first thing that he cut off with a few precise incissions with his very sharp knife. The folding table used for the demonstration was a bit wobbly, so it wasn’t the ideal place to butcher the pig.

Tony is actually quite a good artist, because he drew detailed charts that explained the cuts as he did them. He showed how to remove the ribs from the spine with surgical precision. He said, “This looks like a rack of ribs because it IS a rack of ribs.” Hoers d’ oeuvres were prepared in the kitchen by Jes Tantalo using the cuts of meat he had just removed and gusts got to taste the pig even as they watched it butchered. With the sketch done, I stood up and moved in closer with the dozen or so students. I’ve always wanted to sketch a dissection or autopsy so this was the next best thing.

Winter Park Harvest Festival

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 On November 17th, the day after the ice skating rink opened, The Annual Winter Park Harvest Festival was held on the West Lawn of Central Park. The white tent in my sketch is where the ice rink is housed.The festival is the brain child of John Rife who wants to help educate people to the benefits of eating locally grown produce. A community garden demonstrated what plants did well in Florida.

Since the festival was held right before Thanksgiving, people could consider getting some locally grown, whole hearted goodness on the dinner table for the holiday After walking around and inspecting the fifty or so market tents, I was drawn to the sound of music. Several bays of hay and some speakers were piled onto the back of a truck trailer that served as the stage. A bare scrawny tree offered no shade for the performers and it was hot in the sun. I walked around the staging area several times searching for a shady spot with a good view. I finally leaned against a tree quite far from the stage. Austin Miller was performing. People sat on hay bales and families picnicked on the grass as they listened. “Hey, are you a registered voter?” I was asked. “Yes.” I said. “Well then would you like to sign a petition to help preserve our natural resources?” I had already signed that petition downtown. I heard his pitch again and again. The music was just background noise for the fervor. I didn’t care. It was a beautiful day.

Gailanne Amundsen, of Jubal’s Kin stopped to say hello. Her brother Roger Amundsen had started a locally grown business and he had a tent. Unfortunately, Jubal’s Kin wasn’t scheduled to play. There is a deep rooted Appalachian honesty to their songs that I love. I also bumped into Mark Baratelli and Julie Norris with her daughter Maya. Anna McCambridge Thomas offered me several fried crab cakes from the Big Wheel Food Truck. Boy were they good. Several people I hadn’t met before stopped to tell me they follow my work online. One artist insisted I have to get involved in the annual Winter Park Paint Out. I’ve wanted to sketch that event for the past two years but there was always a scheduling conflict. After my sketch was done, I went to the Big Wheel Food Truck and ordered a stuffed Avocado. I relaxed in the shade and soaked in the music.

Black & White

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The Food Truck Cafe occurs every Wednesday from 6pm to 9pm at Lake Lily Park in Maitland, located at the intersection of State Road 17-92 and Maitland Avenue in Maitland. Typically anywhere from 5 to 8 different Food Truck concepts will participate. All of Food Trucks are unique, all them are independently owned and managed, and the dishes I tried from Big Wheel were delicious. Current participants include: The Korean BBQ Taco Box, The Crooked Spoon , Big Wheel Provisions , Redeye BBQ , The Treehouse Truck, and The Yum Yum Cupcake Truck.

The parking lot at Lake Lilly park was packed but I lucked into a close spot as someone pulled out. I was there to see Black and White with Beth Black on violin and Jim Bass on keys and guitar. The food trucks were lined up along the waterfront and there were tables set up on the cement boardwalk so people could sit and enjoy their meals. Between the clusters of tables was the performers tent. I know Beth because she volunteers for the Florida Film Festival. They performed a variety of covers. Beth had a sweet singing voice. The parks department had a menacing red lock box set up to accept tips for the performers. Children took delight in the live music sometimes swaying and dancing. As the sun set, the light sparkled on the lily pad encrusted lake. Lines for the food were short and the event was very family friendly.

Flat Mountain Men

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Every Monday from six to ten in the evening, the Audubon Community Market is held in the parking lot in front of Stardust Video & Coffee. On this particular evening I was going to be able to see the first run of 2012 Ourlando Calendars hot off the press. Julie Norris who did an amazing job designing the calenders had yet to see the calendars as well. A table was going to be set up in the market to sell the calendars. I spotted Julie and her daughter, Maya, at the Big Wheel food truck. I ordered a stuffed avocado dish and then joined Julie and Maya inside Stardust to eat. The avocado was delicious. Emily Rankin entered Stardust carrying a heavy box. She split the tape seal and cracked it open. Inside were the first 50 calendars. Julie and I each grabbed a calendar and started flipping through. I was happy to see the final product but I felt uneasy. The colors were more saturated and darker than I would have liked. I held my tongue, then Julie said, “What do you think?” I had to admit my concern and she agreed.

We were on a tight deadline to have the calendars ready for the holidays. The rest of the printing run was on hold till the morning while the printer ran another job. An employee was at the printer so I drove there to be sure the rest of the print run wasn’t as dark. A sample calender had been printed 10% less dark. I decided it was good enough. I then drove back to Stardust to sign some calendars and enjoy the music. Julie was leaving because Maya was tired. Emily was at the table selling the calendars and I signed a few before sketching the Flat Mountain Men. The parking lot stage consisted of a card table with an inverted cowboy hat and a stool. The music was rustic home spun fun. Folding tables were set up in front of the band where people came to sit and enjoy their food and the music. The two women seated right in front had known the musicians ever since high school. The band played “Walking the Tightrope” as the sky grew dark and the evening cooled.

Big Wheel Food Truck

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Every Monday there is a farmers market that sets up in the parking lot of Stardust Video and Coffee in the Audubon Park district of Orlando starting around 6pm. I stopped by right after work at Full Sail. When I got there vendors were still setting up their tents. The Big Wheel Food Truck was parked at the entrance of the parking lot. Several flimsy roadside dividers were set up to keep cars from trying to pull into the lot to park. I decided I should order dinner from the truck. Inside the truck the three chefs were busy cutting and preparing the food. I asked if they were ready to take an order, and they weren’t. They suggested I return in about 15 minutes.

I sat across the way leaning back against a road sign and I began to sketch. Sure enough, 15 minutes into the sketch people started to line up for food. The Big Wheel Food Truck is proud of serving fresh local food that is prepared in small batches, “because, frankly, we think it just tastes better that way.” Their slogan is “Local is Lovely.” Cars kept parking in front of me so vendors could unload their gear. One fellow backed up and knocked over one of the “no parking” dividers. I picked it up for him. The next woman to back out asked if I could take care of the divider. Suddenly I was the gate keeper. I left the dividers out of the way and continued to sketch.

Finally I ordered my dinner. I decided to try a meatloaf burger made from local grass fed beef. The burger was topped with house made bacon with local lettuce, garden herbs and a big wheel onion. The burger was juicy and delicious with a creamy sauce but a bit to salty for my taste. I ordered Captain Eli’s blueberry pop to wash it all down.

Chef Tony Adams who founded the food truck had a tent set up in the market to sell local produce and to promote the truck. The truck uses twitter to let people know where the truck is parked. These up to the minute updates called “Chase our Wheels” can be found at twitter.com/bigwheeltruck. I showed Tony the sketch and asked for a business card. He thought their might be some in the truck so he jogged over and into the truck to search for them. He gave me someone’s card with his info written by hand on the back. I often run out of my business cards so I found it comforting and endearing that this was a true small local business.