All I have to do now is talk the wife into delivering and picking me up so I can enjoy a few cold ones.

Don’t just tease us…..


What you gonna wear?

😂😂

Decisions decisions!

Ed Brown or just some old Colt....

Probably more of a Tupperware 9mm kinda crowd!

That sounds like a fun afternoon,even more so with the drop + pick up part.
Enjoy,,,
Post up some pics of the beast when it's done.

That’s cool

Looks Ike one of the lumbers I worked with!!

Probably his fugging Crocs.....

Refreshments were served and good time was had by all.
No Crocs were harmed.

That looks like real bbq to me.

Very nice !

Nice

That’s make a good scratch&sniff.

I've never attended one of those. Looks grrrreatt!

Some of them boys were deep into the happy zone when I showed up, hog cooking for that crew requires a steady stream of alcohol.

Turned out very good, I love it when we can just pick what you want and add whatever seasoning or sauce in whatever amount you prefer.

After the initial feasting the remainder is chopped up for later.

Some of the regulars couldn't make it so there was lots of leftovers. I'll make some slaw for sandwiches next week.

Sounds like a good time.

Good food. Good drinking. Good bs’ing.

Did they say how long it was roasting?
That's usually when "the juice" get to flowing.
Start the fire @ 2in the morning and get her going.

Nice!

Cooking a whole pig is a good time. Used to cook a 100 or so pounder every year. Lots of beer, live music, fire and pig…..

Need to fire up the pit again this year. Tell the ninnies to stay home😂

About 7-8 hrs. It was a small one, maybe 75lbs.

Why is all that skin left?? That is one beautiful whole hog....kudos to the pit master!

Gas cooker, some of the skin was good but not all. Some is chopped up with the meat.

I'll have to find pics of some cooked with wood.

A good pig roast, no apologies

Gonna have the schits tomorrow, but damn it's good today.

I hate the cshits

That looks dang good. And sounds like a good time was had by all.

Found some old pics of the wood cooker my brother in law uses. Works like a oven for most of the cook then toward the end coals are shoveled to the bottom around the outside edges. This will crisp up the skin. If needed a flat shovel full of coals can be held under any places that need more browning. Leaving the skin down will keep some fat, most of the pigs we get now are very lean. If you happen to get one that does have more fat small holes can be poked through the skin usually in the rib cage area. Therefor coals only around the outside edge on the bottom.

That does look goood. very few places do whole hog anymore around here.