Pictured above is the cooker used for our hog roast. The pig starts cooking at 6am and is usually done by 12or 1pm. This cooker is fired by gas and is hand made by the chef himself. I will leave his name a no show.
Pictured here is the piggy in the roaster. At this point the chef and his assistant are getting ready to remove the scrumcious porkster.
Here the pig is being removed from the cooker. I did this one year and took a dive off the ramp. Fortunatley I landed on my feet. Lots of stomachs sank at that moment including mine, but hey what the heck they did get it on the table in good fashion.
This is our team of supervisors...just kidding. Here the chef unwraps the oinker and gets it ready for the cutting. The wire mesh is to hold the pig firmly to the electricaly driven spit. The electric motor ensures proper and consistent cooking of the roast.
Pictured above is my dear uncle and the chef. Here the oinker is being cut up into portions to be served within the dining area. The meat is getting eaten so quickly that you could almost see smoke coming off of that knife of his. Our hog roast is very popular, not only for just the campers, but friends and families of our neighboring community enjoy the roast as well. Pictured below are our yearly guests enjoying a gastronomical feast.
Bon apetit!