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The 2nd Annual SBRGA Pig Roast - May 30th, 2013

The very beginning of our day
Ready to score and salt the pig.
Scoring and salting the pig.
On the spit.
Installing the spit clamps.
One last check.
Let the cooking begin.
Almost ready to eat.
Time to carve and serve.
Sandy has her own pig, but still helped us eat this one.
Richard and July before there was food to eat.