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Dr. Lecter had his famous Chianti with someone's liver; I'm not sure what I'd serve with human meat. I've heard it called longpig before, so maybe a Pinot Noir? I guess it depends on how you prepare it... Q, I know you're on the wagon, but what goes best with you?
1 whole quonsar
3 lb. black pepper
80 garlic cloves
Rosemary
Salt
30 pounds onions
15 lbs. stuffing
shortening
6 ft. chicken wire
Meat thermometer
Needle and string
Chopped apples and walnuts (optional)
Clean quonsar and dry. Cut slits in skin and insert garlic cloves. Slather with shortening. Prepare stuffing and combine with cut up onions. Add apples and walnuts to stuffing, if desired. Pack the quonsar's cavity with stuffing and stitch closed. Wrap quonsar in chicken wire lengthwise. Coat with garlic powder, rosemary, and salt, and pepper. Insert spit through quonsar and cook 3 to 5 feet above a bed of coals for 8 to 10 hours, turning frequently. Baste often. The quonsar is done when skin shows deep splits and internal temperature is 160 to 170 degrees. Unwrap wire (which will bring most fat and skin with it) and serve.
photo by splunge
photo by TheophileEscargot
photo by Kronos_to_Earth
photo by ethylene
