Pig Cooking....Source: Jim Mixson



The pig for the 1999 Hilltown Woods Fall Fling weighed in at 89 pounds.

It was cooked per local PA ways.  (I'll have to fix that next time!!)

I tried to compensate by facing the head toward North Carolina, though!!

The cooker was filled with about 80 pounds of charcoal, which was started

and allowed to burn down for 15-20 minutes.

The pig was placed "hunkered down" on the grill above the charcoal.

The cooker had two levels of grill.  A light wire grill upon which the pig

was placed.  This was then placed on the heavy metal bar grill for cooking.

Nothing was touched for a period of almost 10 hours, at which time the

pig was removed from the grill on the wire grate and aluminum foil was

placed on the lower grate.  The pig was then returned to the grill, on top

of the foil.  (The foil catches pieces that will drop as the meat is removed

by picking/pulling/cutting...whatever method you use.)