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OK. First, build a stone bar-b-q with chimney. Plenty of room for the fire (4 feet by 3 feet). Lay a cast iron grill about one foot down inside (thing should be about 3.5 feet high at least). Assemble a turning spit, heavy duty, above the grill.

Order a small pig (about 35 pounds, gutted and cleaned) from the local custom slaugterhouse. About an hour before you go get it, build a hardwood fire (apple, cherry or pear are the best woods, and at least a year old and well dried). Keep the fire going until you have a nice glowing bed of coals. Keep the wood handy, as you will be adding to the fire later.

Baste the pig inside and out with your favorite baste. Don't use that fake smoke, there will be plenty of that flavor in the flesh. You can try butter with Worchestershie sauce and perhaps a Southern hot sauce. Up to you. Salt and pepper the pig, not heavily, before you baste.

As you roast it, soak some of that good fruit wood in water for a little while (say 15 minutes) and add it to the fire when it dies down a little. It will add a little smoke flavor and not flame up too high.

Skewer the pig on the spit and start roasting. Must be turned frequently, unless you've rigged up a self turning spit. Start roasting in the early morning (just after feeding the livestock), and you will have a feast in the afternoon. People will stand around picking bits of tender pork right from the meat on the spit!

It's nice to have regular picnic sides with this. We lay a tablecloth on the picnic table and put all the side dishes there. Of course a lot of people will be there, cause what are you gonna do with 35 pounds of pork? Cole slaw (several types usually), potato salad, rice pudding, chips and dips, potato chips, green salad, deserts... whatever people bring. This is a pot luck pork roast.

Supply plenty of different kinds of drinks, sodas, fruit drinks, chocolate milk for the kids, coffee, beer, whatever.

A spit and a grill? The grill is to catch pieces of tender pork that fall right off in the last stages. They can be picked up with a long bar-b-q fork.

The grill is also good for grilling the big fish you catch, and, of course, steaks and chops.

mmmmmmmmmmm

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That sounds great!

Except I'm not fond of parmesan cheese. So, here's what I put on pork chops (among other things)... I put a bit of pepper on, then brush with mustard -- your favorite kind. Then drizzle just a bit of honey on top. mmm Sweet and hot, these are great. And as usual, I always serve some sort of apple dish alongside any pork. My stewed apple recipe is what I usually have.

Another baste I use is Chinese sweet and sour sauce. With maybe a bit of Chinese hot mustard.

Another is just crumpled sage, a natural with pork.

Can you tell I like pork?

Squeeeeeeeeel

~Economic Stuffed Pork Chops~ 1 pkg. of thin prok chops, 1 scoop of stuffing over each pork chop, Pour over 1 can of cram of mushroom soup (mixed with 1/2can of milk) bake at 350 for 1 hour. ***You can use stove top stuffing or any stuffing recipe of ur choice. domokun