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In article >,
(JeanineAlyse in 29 Palms) wrote:
(snippage)
> Last year's pig was a 120-pounder, head and all. This year it will be a
> headless, ninety pound one. Of what I remember about his doing tell, he
> stuffs it and runs the rotisserie rod through it's spine with wiring all
> around the outter skin, then heavily wraps beer drenched cheesecloth all
> around, and they frequently spray beer on the piggy for not only keeping
> flames at bay as it roasts, but to aid in keeping it moist. Dad reports
> that it is the most tender and delicious pig ever, and of course the
> chicken parts are superb.
>
> Picky ~JA~
>
Hooooo-DAWgie!! I'm interested in the chicken! Sorry you won't be at
the festivities.
Also, I've been reminded that pictures could be posted to the
<www.recfoodcooking.org> website, but I know not how that would be
accomplished.
Happy New Year, Miss Jeanine!
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton
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