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Ben and Sarah Ackers  > Parties > Glosten Pig Roast - September 9, 2006
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Ben and Sarah Ackers > After applying the rub, we filled the cavity with six pounds of sliced onion
Ben and Sarah Ackers > After stuffing, it was time to sew it up
Ben and Sarah Ackers > An ice pick and butcher's twine were the surgical tools
Ben and Sarah Ackers > Brad proved to be an excellent surgeon
Ben and Sarah Ackers > All sewed up and ready for external prep
Ben and Sarah Ackers > Next we coated the outside of the pig with vegetable shortening to protect the skin during the smoking
Ben and Sarah Ackers > After applying the shortening, we coated the outside with a liberal amount of rub
Ben and Sarah Ackers > Morgan starts wheeling the fully-prepped pig from the lights of the clubhouse to the darkness of the smoker
Ben and Sarah Ackers > On the way to the smoker
After applying the rub, we filled the cavity with six pounds of sliced onion
> After applying the rub, we filled the cavity with six pounds of sliced onion
After applying the rub, we filled the cavity with six pounds of sliced onion
Camera: Canon (Canon Eos Digital Rebel Xt) |
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Keywords: pig roast glosten
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