Wow. It's hard to believe that the big hog roast is now a part of history. A great experience for us at Grabishfarm - we harvested one of our own right here on the farm and cooked her right here on the farm. Larry and Jeff dug a pit big enough for our 160 lb pig and set the rocks and wood for the fire in the pit. On Friday night, the fire was lit to bring the coals up to a good pork-cooking temperature. After lining the pit with lettuce and banana leaves, we lowered the pig into the pit at 2.30am and covered her with more banana leaves, burlap and then some dirt. 12 hours later, the hog was released from the in-ground oven and pulled to the garage where we pulled the meat off of the bones for the BBQ. Wow.
Amy G is one of the farmers at Grabishfarm and usually has some kind of animal shit stuck to her boots (aka "poopieshoes").