Twelvegaugepump
is one Smokin' Farker
I typically do whole hogs on site. I have a gig coming up in a few weeks where I would like to cook off site and transport the whole hog to the party after it is cooked. Any idea how I can do this with keeping the pig's juices from running all over? Is there some kind of food grade tray with sides I could buy? Thanks in advance.