Hi Mimi...thanks for asking
I was disappointed that after I had all these great recipes to follow, I did not have the liberty to follow them. The master chef's girlfriend let it be known she was prepping the pig. All my husband and friend got to do was the lifting, placing in the roaster, and removing and all the carving for the master chef.
She decided her version of trying something different was to put two venison roasts in the pig. They were very dry and unable to eat. The pork meat itself was fine, but would have been better with a more creative recipe.
Master chef's son said next year we are going to outrank his dad and do one of the recipes I had been given from here.
Another good thing that we have seen at a pig roast (different group) was they filled the inside of the pig with smoked keilbasa...what flavor that added!!
