| I have done 3 or 4 pig roasts myself, even done the slaughtering. I personally think freezing is not necessary, but I am not a chef, butcher, doctor or lawyer. A few comments:
- I would not use a spit. It's a pain in the ass. I would imagine it takes longer to cook and make sure it is cooked properly. You also will not get the real BBQ flavor.
- Instead, rent a roaster, it is usually a big tank on wheels that has been converted to a roaster. Cook it over charcoal, or even mesquite if you know what you are doing. Make sure it has a thermometer. If you know how much meat you have and what temperature you are cooking at, you can know pretty damn well how long it will take to cook it. I forget what the time per pound is. You can confirm it is cooked properly with a meat thermometer.
- Make sure you give PLENTY of time for the charcoal to prep. You're going to be using several bags of charcoal and an fair amount of charcoal starter fluid. You want to be sure that the shit has cooked off or you will get an off flavor. I don't remember exactly how long it takes but its well over an hour.
- Quarter the pig. At least. It cooks more evenly and is easier to manage.
- When you dish up the meat, don't put the sauce on it for them. Leave it in the nude (which is good too!). Offer several types of BBQ sauces. In fact, you should do a little research and make your own. There are basically two fundamental types: mustard-based and tomato-based. I have had good luck with the sauce recipes provided by the guy on "License to Grill". You can find him on Google. If you MUST buy a store sauce, don't buy shit. Uncle Doogies is a good one.
- Also, one year we bought a '4h' hog. It was a special breed that was especially lean. I thought it was great. I have heard stories of people ending up with fatty hogs that cook down to almost nothing, but I have never seen it.
- Have a water bottle handy to spray down flames. Flames should not contact the meat.
Good luck. | 