Grit – September 01, 2019

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corner of foil. A beautiful orangey
liquid, saturated with seasoning,
slowly dripped out onto the tailgate.
The smell that escaped was simply
breathtaking. Brian continued to
smile as we unwrapped more of the
hog, allowing each of us to grab a
piece to try.

Rave Reviews
I consider myself a pig roast
expert. Although I’ve never met
a roasted pig I didn’t like, this
hog — one I’d raised from a piglet
especially for my son’s graduation
party — was absolutely fantastic.
By sealing the animal in foil, we
retained all the juices and heat,
allowing it to cook quickly and
remain moist. And the in-ground
method is also inexpensive.
We ended up hosting about 300
people at the party. I don’t know
if they were all invited, or if they
crashed the party because they could
smell the hog from miles away.
Regardless, we ran out of pork.
A year later, people are still
raving about that roast pig. I’ve
since learned that many cultures
traditionally cook meat in the
ground. The method isn’t unique
to hogs, and it isn’t unique to
us Midwest hillbillies. I keep
explaining that it really wasn’t that
difficult, and I try to give my friend
Brian all the credit he deserves for
being the roasting mastermind.
Although I’m sure I’ll never be able
to duplicate Brian’s secret recipe for
dry rub, I’m going to continue to
try. Being blessed with a houseful of
kids, I’ll have plenty more excuses
for a pig roast — graduations,
weddings, birthdays, anniversaries.
Life is good!

Jason Herbert is a teacher, farmer,
homebrewer, and self-described “pig
roast nerd.” He lives in southern
Michigan with his family.

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