Wildcat Dude wrote: cool, and how old is that piggy now that's getting roasted

Im not sure of age but I have these two that are about 40#. I can get one of their brother/sisters and probably would be 60# by August. Does anyone have anything to cook it in or know how. About all I can do is get it there gutted.

Well first thing is to build a fire and burn all the hair and little critters off that porker. Then you'd use something basically sharp to scrape the hide of the blacken residue. Oh instead of me explaining all that, I found a place that does it better than I could.    http://www.ehow.com/how_4549435_butcher-prepare-pig.html   Then we could either cook it in a pit like this http://www.ehow.com/how_2306120_build-pig-roaster.html or we can also do like these guys http://cuban-christmas.com/pigroast.html

Don't think the Clarion would let us do it there.  Not sure about other places.  I know of a park or two accessable from the lake, but the pits there are just the small open charcoal ones you typically see.  I would happy to offer my back yard for the cooking, only problem is I don't have a pit large enough to put it on.  Just have a Weber Kettle charcoal grill, a seperate gas grill, and a small Brinkman electric smoker.  How were you guys thinking about doing the cooking?half?  

It is just one of the small round Brinkman smokers.  Somebody gave it to me.  Actually it is pretty old so I need to plug it in to see if it still works.

OK guys & gals, it's getting close! How do we stand on the Lake Hamilton get to gether? Only 3 weeks left, have we decided on a meal? If not we could all just bring a meal and have Pot Luck! Lets not wait til the last minute, or we'll be doing dogs on the boat grill. Which I'll take w/ mustard & a little chili, hold the

onions.

And here I was thinking you was going offer to cook us some dogs on the grill   same for me, hold the onions but do put hot dog relish on mine.  I don't know what time wife and I will get there on Friday. Our intention is to leave very early Friday morning, its a normal 6hr drive by car, so figure maybe 7 or possibly 8 pulling the toon there. So if we leave by 6am, that'll put us there at 2pm at the latest.

I am not a fan of Cajun Boilers, but then that is just my opinion.  Being from Louisiana I am kind of picky about my sea food anyway.

I have a couple of coves that me and the family usually hang out it.  I can offer those up or we can find some others.  I'll let you guys decide.  Any idea how many boats we will have?

Porker, Seafood, or Dogs were there! Furiously working on little details to make the toon presentable. Sure hope it cools off a little. Was 102-104* here today, depending on if you were in the sun or shade. May spend a lot of time in the water under the toon. 

Yep, that was me as long as we got someplace to cook it. Vondy, what do we have available to cook on up there (near the hotel, dock or whatever?), or if we can have an outdoor fire, build a ground pit, build a good fire, (or charcoal could do it), put rocks or something, cover the porker in foil and cook away for a few hours. I could start early Saturday morning and have it ready for lunch.