Pig Roast

            The Georgia vs. Florida game is one of the biggest rivalries in college football today. Once a year, over many decades, these two college football powerhouses have squared off in Jacksonville, FL to claim bragging rights. Last year the game was played on October 29^th, 2011 and this year was different that any other before.

Around 4:30 am I awoke to get ready for this big day. At 5:00 am the smoker was lit and began heating up for the pig that was soon to be roasted. We prepared the pig with numerous marinade injections, mustard and seasonings. The marinade injections were given first to insure the pig stayed moist throughout the process. The mustard was rubbed on the inside of the pig for flavor and to help the seasonings stick. We then applied a homemade dry rub to the pig for seasoning.

At 6:00 am the pig was placed on the smoker to begin the long and slow process of smoking. Over the next 14 hours family and friends arrived to enjoy this day. Cornhole boards were set up, the game was displayed on a big screen, snacks and adult beverages were laid out to keep our company happy. Throughout the day the smoker was checked repeatedly to make sure it sustained the appropriate temperature. If the smoker was cooling down, wood was added to stoke the fire already burning. If the temperature began to rise above what was preferred, the vent was opened to allow heat to escape.

The process of cooking a pig in a smoker is long and tiring, but the reward is without a doubt worth it. Once the pig was cooked to the desired temperature it was time to dig in. We shredded the meat for everyone to make a sandwich or eat it plain. Homemade BBQ sauce, baked beans, slaw and chips were also laid out for everyone to enjoy. In the end the pig roast, family, friends and a Dawgs win concluded a wonderful experience that will never be forgotten.

           
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