The hog turned out awesome!110 pounder...we started her about 6:30 in the morning and took it off at about 4:30.It was domesticated.My family has been roasting hogs like this since before I was around.It's a blast,and talk about tasty!We stuff the inside with garlic,onions,apples,and pepper, and sew it up,and have an automatic baster dripping salt water on it the whole time.It's a lot of work,so we usually only do it once a year.
If anybody is ever going by Rock City,it's pretty cool.It's a trail in the mountains that winds through some canyons and as you can see the views are awesome.