Thanks to Bruce for carving the beast - he was dropping mad knowledge about the thermometer probe as well, and apparently Carg was about to cut the pig the 'wrong way' at first. Leave it to a Jew from the Midwest to school us on how to carve a pig!
The move to Kessler-Haak was necessary, but ended up to be a significant improvement - worth the hassle, I hope, as it was SO beautiful there, and such a great setup for us.
Thanks to Bone for helping me throughout the weekend, for help from Bruce (above), Brig and Chris (cleanup), Wetstone for his help both days, John and Amy for helping carve the pig, and Stoneking for arranging the shuttle. Biggest thanks, of course, to our host, Peter Cargassachi, without whom there would not have been a giant, delicious roasted/smoked pig. I've had roasted whole pig before, and they were NEVER this delicious - they were seemingly for show. I think it's the breed plus preparation, and that cinder block smoker was so freakin' slick.
Hopefully more photos to come...
Apparently I'm lazy, have a narrow agenda, and offer little in the way of content and substance (RMP) (and have a "penchant for gossip" -KBI)