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Description
About 1/3 to 1/2 of the way through a pig roast I helped with for an SCA event. I handled most of the pig-sitting while the other two cooks, who built the barbeque, handled the vegetable main, the barley stew, and the apple dessert. With the other mains, this pig (200 pounds before cooking) fed about 200 people. Took between 10 and 12 hours to roast at tempuratures between 200F and 300F. Filled with apple halves and unadulterated apple juice to keep the meat moist. Propane BBQ, no wood chips for smoke flavour or anything, though we're planning to build a tray for charcoal, chips, etc. One side of the face, as you can see, got charred in an early grease fire.

This is the second pig roast I've been mostly in charge of. The first one was a rotissary (that didn't have the HP to turn the pig very well- total pain), and this was obviously a flat roast. Propane both times. I shouldn't claim full responsibility, since I haven't done the prep work (stuffing, sewing, wrapping in wire), but I'm usually the guy with an eye on the thermometer and a hose handy. It's exhausting but terrifically rewarding.

Questions welcome, though mostly I've got a list of things _not_ to do. ;D

Description
About 1/3 to 1/2 of the way through a pig roast I helped with for an SCA event. I handled most of the pig-sitting while the other two cooks, who built the barbeque, handled the vegetable main, the barley stew, and the apple dessert. With the other mains, this pig (200 pounds before cooking) fed about 200 people. Took between 10 and 12 hours to roast at tempuratures between 200F and 300F. Filled with apple halves and unadulterated apple juice to keep the meat moist. Propane BBQ, no wood chips for smoke flavour or anything, though we're planning to build a tray for charcoal, chips, etc. One side of the face, as you can see, got charred in an early grease fire.

This is the second pig roast I've been mostly in charge of. The first one was a rotissary (that didn't have the HP to turn the pig very well- total pain), and this was obviously a flat roast. Propane both times. I shouldn't claim full responsibility, since I haven't done the prep work (stuffing, sewing, wrapping in wire), but I'm usually the guy with an eye on the thermometer and a hose handy. It's exhausting but terrifically rewarding.

Questions welcome, though mostly I've got a list of things _not_ to do. ;D