Out to Pasture II

Remember that Suckling Pig I bought awhile back (see previous post)? Well here it is after 8 hours roasting on the campfire this weekend in the Shenendoah Valley. Looks delicious right? I can't really tell you how it tasted but KCC and Sister Disco can, as they were the ones that devoured it at 4am with nothing but their fingers and Jack Daniels Barbeque Sauce.
Good times were had by all. Can't wait for Round 3 in two weeks.

Love and Respect your Butcher

I had the bright idea to save money by getting a suckling pig from Iron Chef Hank and butchering it myself. 1 hour and 45 bucks later, KCC and I ended up with 1.7 pounds of tenderloin and a tiny rack of ribs. I'll leave my meat cutting to the butcher, thank you very much.
We have front and hind quarters left to roast but I'm not entirely optimistic.