Frank Boyer's whole hog picnic a smashing success in Northern CA.
LOS GATOS, CA - Frank Boyer pulls off yet another memorable Picnic for Northern CA CBBQA members, this time by cooking a whole hog.
Frank in front of his smoker with the hog on the grate.
The 115 pound hog was prepped by Frank the night before, and smoked on
his pit for just over 20 hours.
The hog was generously donated by Silva Sausage company of San Jose,
while the mesquite lump charcoal was donated by Lazzari Fuel Company of
South San Francisco.
Frank and helpers check out at the finished product. Everyone
seems happy with the final result, except the pig.
The hog was pulled and served with a traditional hot vinegar sauce, as
well as Frank's top-secret pork glaze.
In addition to the pork, guest bought a variety of side dishes.
Highlights included Pat Haney's twice baked sweet potatoes, and Michelle
Ramos' amazing black forest trifle for dessert.
The guests must have been hungry as all they left for tomorrow's sandwiches
was the head.
Mother Nature was even kind enough to give us Northerners a break from
the rains for the event.
Once again, everyone went home a little heavier than they arrived.
Except for the hog of course.
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