Main Course

1 205-300 lb pig (hoof weight)

Scald and scrap pig
Split back bone down the middle from the inside. DO NOT CUT THE SKIN
Place additional grill under pig
Spread-eagle over large covered grill for 10-12 hours.
Cook at 250 degrees
Place second additional grill over pig after cooking
Sandwich between grills and flip aver.
Remove all bone (using rubber gloves)
Spoon off additional grease and fat
Make sure skin separates from body
Add Bar-B-Que sauce
Cover with, lid and reheat 30 minutes to one hour
Serves 200-250 people

Bar-B-Que sauce

1 gallon ketchup
1 gallon vinegar
2 C. mustard
1/2 to 3/4 C. cayenne pepper

Mix and simmer to blend ingredients.

Luther Young Ill

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