That's exactly what the above picture is - a pig's butt. Beginning early Saturday morning just as the rain ended a 41 pound, young pig went onto a combination grill and smoker. It stayed there for most of the day while being basted and misted hourly with beer, apple juice, and wine. Every two hours sit got flipped from one side to the other.
A little after 5:00 PM we finally got to taste and eat it. It was moist, tender, lightly smoky from hickory wood and flat out delicious. The group was the same one that gets together for the lobster-fest in May, a Fourth of July party in the summer and the Beef Barolo dinner in the winter. That usually means there was a lot of wine - and yesterday was no exception. I'm still going over and transferring notes from my phone but there were enough bottles to carry this blog for a a week or more.
Below is the finished product after we stuck the obligatory apple in its mouth.
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