F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Chefs

New Twist on Spit-Roasted Pig

default-image

Like so many chefs now obsessed with nose-to-tail cooking, Michael Psilakis offers whole pig, lamb or goat for private parties at his new Eos at the recently opened Viceroy Miami. The fun twist: Instead of turning the animals on a spit by the Viceroy's infinity pool, his chefs cook them indoors in their mammoth double-stack Rational Combi Ovens. "I love to use a spit, but it's kind of barbaric," Psilakis says; the open coals don't allow for nearly as much control over moisture and temperature as the Rational ovens. But don't expect Psilakis to offer indoor-cooked whole animals at his new Manhattan gastropub Gus & Gabriel or at his New York City flagship, Anthos. His New York kitchens, he says, just don't have the room.

Click here for Psilakis' Grilled Pork Tenderloin; For more recipes from Psilakis, look for his forthcoming cookbook, How to Roast a Lamb (on shelves in October), in which he shares his vivid memories of slaughtering goats for spit-roasting as a kid in suburban Long Island.

You Might Also Like powered by sheknows
advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
advertisement
Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.