I do probably 12-15 pig roasts each year. I go low & slow and take between 18-26 hours to roast them, depending on size & weather. My issue is how long it goes and how often I'm out there and how little sleep I get. I'm thinking about adding a gas burner into it to make it easier. I've love how mine turn out but I've been told by a gas guy that 'pigs are flavorful enough that the switch is worth it. And with my injection mix and sauces I make, I'm thinking of trying a change.
Most of the time I have to work the day before the event so I'm up almost a strait 40-44 hours between work, roasting time, pulling and serving, and clean up to go home. Then I have dishes the next day.
So here it is, Should I Make the change? What do you do? What do you think?
Most of the time I have to work the day before the event so I'm up almost a strait 40-44 hours between work, roasting time, pulling and serving, and clean up to go home. Then I have dishes the next day.
So here it is, Should I Make the change? What do you do? What do you think?
