11/22/2011
Apologies to my vegetarian and vegan friends and family who are already offended. Warning: Do not click through.
The Hot From The Kettle Thanksgiving Special will document our first holiday pig roast! There will be no eloquent articles; just the facts, the pics, unedited videos, and lots of porktastic, educational material!
The thread will be continually updated. Stay tuned!
The Berkshire pig is split to lay flat in the roasting rack
Injecting the meat with marinade careful not to puncture the skin
Visit the Getting Porked Gallery for more pics.
The pig went into La Caja China around 7:30 am.
Lou Palma lighting the charcoal. After the charcoals "catch," they are spread evenly along the top of the grate. That's when cooking time begins.
