This year’s annual pig roast was a huge success! Some may be aware of some of the obstacles that were overcome. We had a commercial roaster scheduled for pickup in Vermont and ended up being unavailable the night before the event. Thanks to some Des Moines natives, we adapted and ended up with a burial method to smoke the pork. Knowing this method, I wouldn’t do it any differently. Thank you Mary Beth!
We had plenty of pork for the attendees and much left over. We used an apple smoked wood and had the meat in the smoker for about 13 hrs. A great time was had by all! Thank you all so much for attending and for helping out throughout the event.
