Whole Hog-need advice
My oldest son is about to earn his Eagle Scout rank. For the award banquet (a Saturday evening in November) he has asked me to cook a whole hog. There will probably be 50-75 people for dinner. I have never done this, but always wanted to. There will be lots of relatives and family friends in town that day.
As I see it, there are 3 common methods to cook a whole hog.
1) On a spit. I would like to do this, but I want to be able to spend time with guests that day.
2) In a box or smoker. I have a 20x50 Backyard Chef, so I could do a small-medium hog. Again, it will require time on Saturday tending it.
3) In the ground. To me this is the most appealing for this occasion. I can leave work early on Friday, do the prep, and get it cooking and I will have time on Saturday to visit until close to time.
Does anyone have any advice or thoughts on this plan?