Pig Roast, May 2013

I officially have been to my first pig roast if you will outside of the kitchen.  Renee's brother Todd was having one on a Saturday.  With some unforeseen circumstances of a car breaking down with both thought among other things was missing the pig roast.  Most of all I was given the privilege of carving up this monster of a pig.

We arrived around seven, the pig had been cooking for 8 hours already, everyone was getting anxious.  We spread out the coals and gave it more fire.  You see with this cooking process which I had never seen in action personally , was cooking from above.  The pig was in a wooden box, lined with aluminium foil.  A large piece of steel with handles wielded into it so you were able to lift it off was the lid.  On this lid you had you fire, and coals distributed for the best even cooking process possible.

Finally around ten-thirty in the evening the pig was finally ready to eat. We removed the coals and wood from the top, removed the lid and tipped the box on its side.  We had a six foot table on the ground as a gurney   All we had to do was slide the pig out.  The smell lingered the stagnant late spring air, soon a crowd was would gather.

We popped up the legs of the table and put it on stable ground.  I dawned a apron, grabbed my knife and meat fork and just pulled away the skin...aahhhhsss from the crowd.......people taking photos, you could hear peoples hearts stop........the rest, well its history.

For more pictures on the Pig Roast, please visit my Facebook page.