Thu, Nov 20 2008
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Published August 15, 2008 09:04 am - Here's to a lip-smacking big toast to a pig roast By TOM LAVIS The Tribune-Democrat JOHNSTOWN, Pa. — Say the word “circus,” and people smile. The word “buffet” appeals to the masses. And who among us doesn’t enjoy a holiday? But when you combine the three, you have a pig roast. Unless you are a strict vegetarian, there’s a good chance you have attended one or two roasts in your life. For clarity, we will simply call it the roast from here on out. Roasts are nothing new. The roast dates back to the inventiveness of African pygmies who grew tired of headhunting and eating their neighbors. They called upon the spirits of the forest to provide a 200-pound porker for them to bake over an open fire in order to provide sustenance for their tribe and an excuse to have a party. In modern society, roasts usually are reserved for tribal gatherings such as weddings, family reunions or employee picnics. Hosting a roast makes a bold statement. Anyone roasting a pig must have enough friends to consume massive amounts of meat and beverages in one evening. My wife and I became roast regulars when our eldest son married into a family whose business is meat. Once a year, Andy and Linda, my son’s in-laws, roll out the welcome mat for their friends, relatives, business associates and passersby who stop to see what all the commotion is about. Thank goodness they live on a farm and can accommodate the hundreds who show up. The action begins the night before. Tents are erected, firewood is gathered, tables and chairs are collected, and barrels of beer are put on ice. For those unfamiliar with cooking an animal as large as a Volkswagen, you just don’t put it into a slow cooker and let it stew. For the ancient pygmies and for centuries to follow, pigs were lashed to poles and roasted over hot coals. It wasn’t until someone came up with the idea of attaching a giant, gas barbecue grill onto the bed of a trailer that the modern pig cooker was born. Just stuffing a pig is a monumental task. Think of it as filling the cavities of 25 turkeys at once. 
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