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Written by Gregg Dourgarian
Everyone should be so lucky as to have brothers-in-law like Doug and Scott who devoted a good part of the weekend to preparing a pig roast event at my wife’s parents house.
The pig roast has become one of the family’s biggest yearly events, and we had nearly 75 guests, many from foreign countries. Aram, my Armenian friend from Uruguay who is the lead developer on a top secret project of ours also came. Beforehand he prepared Chimichurri, a Uruguayan garnishment perfect for roasts.
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We spent the weekend doing the same thing! It was a ton of work but well worth it. http://www.flickr.com/photos/eyeliam/sets/72157631403437068/
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hey Jason
looks impressive with the whole pig there not flattened out…did you cook it like that?
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Yes. We brined it for 24 hours and then put it on this rotisserie. It turned for almost 7 hours over a total of 80lbs of charcoal. It was quite the project!
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