...nom nom nom nom!
Thes was about 2/3rds of the feeding masses...
Friday was our all-company Thanksgiving feast...
The Big Hat fried 7 turkeys and I roasted a small (35 lb) pig.
I started the fire on the Caja China at 5:15am, and the pig was done by about 9:30-9:45am.
Lots of great covered dishes, especially the desserts...
Time to start picking the pork...
Yes, there was some sampling done in the name of Quality Assurance...
And it was amazing.
The biggest challenge was keeping the bystanders from nibbling away at the finished result...
A good time was had by all, even Yours Truly, despite the 4:30am arrival time...
TBG, working on my PhD in CajaChina Ops & Admin
Congrats on the successful conclusion... Any leftovers??? ;-)
ReplyDeleteI see "someone" got the exquisitely charred and crusty pig tail.
ReplyDeleteThat's the best part you know...
Better'n pickled pigs feet by a good foot. ;)
Some dry ice and fedex could deliver sumathem leftovers to the BAR Corp. HQ in time for dinner..just sayin.