Seemed a little slow in here. No posts since tuesday.

I'm thinking of doing a pig roast later in the summer. Never done it before. I've been to some where they do it in a pit instead of on a spit, and was wondering if anybody's done this and has any tips, recipes, etc,.

First ya gotta get one of those grass skirt lahaina luau dancers from Hawaii to fly over here and shack up with ya for a month. During this time she can teach you all about putting the pig in a blanket and how it should be tenderized, to bring out it's natural flavors. Happy eating!

Get a .22 and a big cast iron pot of scalding hot water. Shoot the hog in the head and gut.

Nah, just buy a split hog, keep the head.

Syrup and brown sugar on the outside of both sides of the hog.

Make up a batch of suace:
Vinegar
salt
red pepper
black pepper
mustard seed
onion flake
garlic powder

boil for 30 minutes and let cool.

If you are using a charcoal cooker (you better be) soak about 2 bags of hickory chips and keep handy in a bucket.

Get the charcoal going and make sure you have a way to add charcoal as you without opening the grill lid too often.

I like to start out with a ton of hickory chips. A lot of smoke.

Inject the sauce every hour.

Cook for about 12 beers.

In the last hour of cooking, put the head on the grill to brown.

I pull the pork while it's still on the grill. It's hot as a mofo, but I think the flavor is better than letting it cool before pulling.