My son is in boot camp, expecting to graduate at Christmas. When we get home I want to dig a pit and roast a pig. Tips, hints, and necessary info that I will need as well as how do I go about achieving this noble goal is greatly appreciated.
Although I've never done one in a pit I've done several on the grill. I imagine many of the same principles apply. There is another thread here somewhere about going whole hog. Check it out.
Also do a web search, you should be able to find plenty of info on the basics, if nobody else here replies.
Congratulations to your son!
The only suggestion that I would have is when you assemble your strategy, do it once before the big event. You, of course, can get a small hog for the test run, the only real difference will be cooking time. But this might be the difference between a successful celebration, and ordering out.
The wings were incredible!!! I fixed them once before the big cookoff and loved the results. When I prepared them for the Day After Turkey Feast (as it has now been called) everyone was raving about the flavor of the sauce and even though I wanted to take the credit I hoisted my beer and asked for a moment of respect for the creation shared by Grand Scale (there was a moment of silence and even some tears shed)
Well then, I must give them a try. I like the Buffa-Q wings right now as the best I've ever had, but I will try something different. I find that wings are like pizza and sex. When they're good, they're great. And when they're bad- they are still pretty good.