Thats a lot different then the way I have done it and seen it done. We definitely always leave the head on too. You got to put the apple in his mouth for a little show when you open it up.
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Yeah, I mentioned the whole leaving-the-head-on thing earlier in the post... it's your call if you ever plan on roasting a pig this way but I did it one year and it was no-good so I haven't done it since.
And oh absolutely, I've stuff the chest with all sorts of things, a butt, a few ducks, a couple pounds of bacon (you know... for more pig flavor). Anything with a fair amount of fat to it is a great call. I didn't bother this year for some reason... can't give a good excuse why i didn't.
And the porta potty is a GOTTA-HAVE. We have 75-100 people who have been power-drinking all day, jumping in and out of the pool, playing horseshoes and running around the yard.... the porta potty is a hundred bucks and worth every penny to not have people walking from one end of my house (where the back sliding glass door is) to the other (where there first floor b-room is) all day, every three seconds. Plus we have two 125 pound dogs that would be let out every five seconds, running around knocking two-year olds over and eating everyone's plates. It's just worth it for us.
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I thought I might as well as some of my photos. This is from last year. I was too busy eating and drinking to take any pictures this year (9th annual). I get the pig from a local hog producer (~$125 for a 100 lb pig - delivered, ready to go!). Only homebrew the past two years!
Our next party is our annual Oktoberfest party, which is getting pretty close to everything homemade. The beer of course and sausages (30 lbs last year) and pretzels. This year hopefully the sauerkraut too, and maybe the mustard.
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Here is one I did for my employees picnic a couple years ago. It got real windy so we made a wind break out of some pink insulation and the side of a building. Want to get a top made for the roaster for the next time.
I thought about using those methods to cook our pig but after a while I just figured, "heck with it, I want it to come out good" and did it my way.
Oh c'mon... I'm kiddddddding! I keeeeed.
These are all good ways. I'm just lazy and don't feel like feeding a fire for 24 hours and I just like the way the pig comes out doing it the "pit method".
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