I spent some time with my family and enjoyed the rare occasion that my schedule matches up with the rest of the world. I also got to be a small part of a meal put together by some very talented friends/chefs for a our SO's and a few coworkers. I feel like philly's chef community is more incestuous and everyone knows each other better. So the 2 day brined, 12 hour smoked pig... tongue was a little chewy but held the smoke the most. cheeks were like pig butter, pork belly is jealous. brain tasted like overcooked chicken liver but it never intended to be the most important part of 35 pounds of swine.
