Amazing spread! The mix of flavors looks great. Fresh crisp salads, rich seafood flavors (with Old Bay to do it right) and the savory pig are a feast. Well done. Thanks for sharing.
I saw that as well. I was going to sow up the cavity with all different sausages, onions, and orange, but decided against it. I wanted to get the smoke flavor into the meat, and if I had done this, it would have been more like a slow roasted pig.
I made sure I balanced out the meal. The key was the cucumber salad and the tomato and orange salad. They were vinegar based. I used these to offset the savory, fatty pig. It really brighten up the meal. I guess they likes it, cause some people went up for thirds.