Food for Boo Stock?

[munch]

was always best to start the pig early. i would stuff them whole like a turkey the then wrap them with chicken wire .after about 1 hour you open the lid and stab the pig all over .the grease would run out and bast it as it turned on the spit. if you started latter every person that showed up need to open the lid to see how the pig looked and booze really seemed to affect how often the lid needed to be opened to check .there would always be a little left over after supper but by morning you could not sop up enough grease to soak a biscuit.
was taught to cook pigs by a professional bbq chicken roster .he claimed it took 6 beers to cook a chicken too perfection. the pig was a few more .some took from friday evening till late sunday night .my nephews cleaned up all the beer bottles at the last one (10 cents each ) 2640 not a bad weekend for the 2 of them lol

[wheelie]

Get one of them Miniture Horses. Heard they are good and lot of people eat them. One would fit on munch's spit. LOL

[robertyb]

There are gonna be a lot of xbows around. Any of the neighbors have cows??

Problem solved. Bring a lot of taters to go with the steaks.

[Big58cal]

There are gonna be a lot of xbows around. Any of the neighbors have cows??

Problem solved. Bring a lot of taters to go with the steaks.

OUTSTANDING! That solves my problem of ribeyes and fillet mignon.

[awshucks]

How much are hogs selling for up there? I would think a live one butchered on site would be the route to go. One about 100 lbs, split in two on a make shift grill over wood coals should cook fairly fast, like overnight or so.

Once cooked, just slide the grill back where the meat stays warm, eat off that sucker all w/e.

Hell, I'd be happy w/ a cheese sammich on stale bread, eat it while sittin on the back stoop.

[Raymond]

Wish I was in Ontario. That sounds like a really good time coming up. Enjoy all that are going. Lets see lots of pics please.
Thanks,
Raymond