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Ben and Sarah Ackers  > Parties > Glosten Pig Roast - September 9, 2006
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Ben and Sarah Ackers > Butchers making the final cut on our pig. For those that were happy not to see the head, you can thank these guys. Before they did this job, we had ourselves an 80 lb pig.
Ben and Sarah Ackers > The Glosten van loaded with pig, fire wood, and charcoal
Ben and Sarah Ackers > The setup: smoker, Weber (for getting wood burning), and pig on the wheel barrow
Ben and Sarah Ackers > Ready for seasoning
Ben and Sarah Ackers > Inspecting the cavity
Ben and Sarah Ackers > Inspecting the cavity
Ben and Sarah Ackers > The cavity of the pig was seasoned with a salt, pepper, and garlic powder rub
Ben and Sarah Ackers > The rub had to coat every square inch of the cavity
Ben and Sarah Ackers > Just a little bit more...
The setup: smoker, Weber (for getting wood burning), and pig on the wheel barrow
> The setup: smoker, Weber (for getting wood burning), and pig on the wheel barrow
The setup: smoker, Weber (for getting wood burning), and pig on the wheel barrow
Camera: Canon (Canon Eos Digital Rebel Xt) |
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Keywords: pig roast glosten
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