On Tue, 15 May 2018 17:07:50 -0400, John H.
wrote:

On Tue, 15 May 2018 14:42:41 -0400, wrote:

On Tue, 15 May 2018 13:14:26 -0400, John H.
wrote:

On Mon, 14 May 2018 10:51:17 -0400, Keyser Soze wrote:

On 5/14/18 10:41 AM, Mr. Luddite wrote:
On 5/14/2018 9:56 AM, Keyser Soze wrote:
On 5/14/18 8:43 AM, Tim wrote:

7:03 AMKeyser Soze
- show quoted text

18 hours? That's really, too too too funny. Idle hands and idle minds.

........


Harry, depending on what you want. cooking a 200 lb whole hog can
take 18-24 hrs.



That's just wonderful, Tim, but it begs the question, why would I want
to cook a "200 lb whole hog"?


No friends to share it with?



We usually have two big lawn parties a year here, one in early June and
the other just before labor day, and about 50 friends attend one or the
other or even both. Seafood at one, beef, pork, and chicken at the
other. I rent a "big grill on wheels" for the "meat" party, and for the
seafood one, we cook on our gas grill and stovetop and one of our
neighbors rolls over his big outdoor gas grill. Seems sufficient.
Sometimes we rent a big tent...and the tent rental place sets it up for
us and takes it down the next day. No, I wouldn't mess with a "200 lb
whole hog" under those or any other circumstances.

Triple the number of attendees, and you may find it worthwhile. But, don't try it yourself.

The guys who have done it around here use a baby pig, not a 200#
porker. You don't have as many left overs and it goes a little faster.
Still an all day thing tho.

The two times I was involved, it was more an all night thing. The pig was put into the pit in the
evening, cooked all night, and was eaten the next afternoon.

Sorry, my fault. I am a midnight guy. The day starts at 0000