The pig started smoking at midnight the night before and then every 30 minutes the fire was checked and the pig was basted. It was a 65 lb pig and then also 2 giant hams.
The meat was done at 9am. Then rested 1 hour. Then broke down.
1 giant pan of traditional southern spicy vinegar and 1 giant pan of traditional bbq sauce.
Several pans of ham..............90 people later and there was still an entire ham left!!!
I had so much fun that I forgot to snap pictures, here are a few that other folks took.
It was a lot of work but so worth it :-) I love birthdays!!
Notice the matching jersey's that Aley had made for us........pretty cool!
