Monk: Last weekend, I cooked my second whole hog. I’ll be following up on my “Seven Things I’m Going to Do Differently” post in due time to update on how I did on each one, but in the meantime, here are some photos from the weekend.
I got the fire started shortly after 10 on Friday night and got the hog on about an hour later.
The Jon G’s Beer from Town Brewing was a good call for the cook on Friday night.
After an all night cook, the hog finished up early afternoon and I got ready to feed the 350 or so people who had RSVP’d to the event, which was officially the Second Annual Pig Roast for my neighborhood swim club. Last year, I had it catered but wanted to take on the official pig duties this year.
What a fun, tiring experience. I don’t know when my next hog will be, but I had a blast for this one.
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