I always wanted to cook a whole pig and decided this was the weekend to do it.  I found a butcher who sells suckling pigs and ordered one @35 lbs and left a deposit.  Went to pick it up yesterday and the sonofabitch had sold it!  So I ended up with 4 pork loins tied into a big-ass roast.  Borrowed a friends big-ass bbq that he built for his wedding.  Big enough to do two large hogs, but  I made it work for this.  Decided to cook 3 chickens since we had the room, too.

The cook went a little longer, we ate at 7:00 pm.  I started it at 11:30 and kept it at 250-275, then fired it up to 325 for the last hour, then rested it for 1/2 hour.  Internal temp 140.  Everyone loved it, but we had over 1/2 the roast left over so I sent pieces home with every couple.

It was a great way to round out the summer, seeing friends we hadn’t seen since the Covid hit.  Afterwards, the guys sat at a big fire smoking cigars and drinking vodka.  Even had a couple shots of Absinthe for the first time.