The pig roast was awesome. Kapowsin Meats did a fantastic job cleaning and preparing the pig. We stuffed it with Brats, onions cabbage, apples, garlic, fresh herbs, salt and pepper. We put couple dozen cloves of garlic in small slits between the skin and the meat. Lots of olive oil all over, and more fresh herbs. We slow cooked it on the rotisserie for 7 hours over a charcoal fire, with some wet alder for smoke. Right at the end, we added more charcoal to build a hot fire and the skin crackled up nice and crispy. Final temp was around 155 in the ham and shoulder . Then we took it off and let it sit for half an hour to rest, lots of pictures and high 5's all around. The meat was done all the way through, just right. Very juicy, excellent flavor. Around 40 had as much as they could eat, with plenty left over to take some home. Could not have been any better, a party to remember.

Ill post a couple pics when I get all of them sorted through.