**I DO Barbecue**

[swamprb]

Not on a Weber, but what the heck-

We roasted a 74.7 lb pig in the La Caja China #2 and 16 lbs of Tri-Tip on my buddies Peoria Offset Smoker for my son and DIL's Wedding Rehearsal Dinner last weekend in Chelan, WA.

https://www.facebook.com/Left-Hand-Smoke-116187658462391/photos/?tab=album&album_id=1075290019218812

Here are some of the sides my friends whipped up to go with the proteins!

https://www.facebook.com/permalink.php?story_fbid=1075305965883884&id=116187658462391

Enjoy!

[Travis]

I saw your post on Facebook. Love the pig roast! I WILL do one someday.

[mhiszem]

Presentation looks great with the whole pig on the table ready to eat. How did you do that? Getting closer to having our pig roast next month in the smaller #1 caja China.

[swamprb]

Presentation looks great with the whole pig on the table ready to eat. How did you do that? Getting closer to having our pig roast next month in the smaller #1 caja China.

Thank you! @mhiszem

We removed the head and feet, then piled the pork (cracklin's, pulled, chunks and slices) on 2 platters. Kept the excess meat in foiled pans in the Peoria to keep warm and replenished as needed.