I just picked up my 61.5 lb pig from Sweeney's and paid $3.79/lb. The box was marked Graham Kapowsin. So you paid $150 and we ended up paying $220.

Anyway need to come up with a brine tonight. Going to burn him in a pit lined with cinder blocks.

That is the price I was quoted, sounds like you got a hefty markup.

Please share your brine recipe...or how you eneded up doing it.

Half Gallon Captain Morgan
2.5 lbs pickling salt
4 lbs brown sugar
2 cups minced garlic
2 sliced onions
2 cups sage
1 cup oregano
Water to fill up black trash bag
Filled up body cavity with brocolli, onions, apples, potatoes
wrapped in aluminum foil double up
wet burlap
chicken wire
rebar
rocks
wood alder, fir, maple,etc
fire below
fire above
8 hours in pit for 64.5 lbs

Thanks - I'm getting the pig this morning. I'm not sure if I will brine it. I'm going to stuff it with sweet onions, cabbage, apples, garlic, and fresh herbs. Everything is all set to go, hope it turns out well.

The pig roast was awesome. Kapowsin Meats did a fantastic job cleaning and preparing the pig. We stuffed it with Brats, onions cabbage, apples, garlic, fresh herbs, salt and pepper. We put couple dozen cloves of garlic in small slits between the skin and the meat. Lots of olive oil all over, and more fresh herbs. We slow cooked it on the rotisserie for 7 hours over a charcoal fire, with some wet alder for smoke. Right at the end, we added more charcoal to build a hot fire and the skin crackled up nice and crispy. Final temp was around 155 in the ham and shoulder . Then we took it off and let it sit for half an hour to rest, lots of pictures and high 5's all around. The meat was done all the way through, just right. Very juicy, excellent flavor. Around 40 had as much as they could eat, with plenty left over to take some home. Could not have been any better, a party to remember.

Ill post a couple pics when I get all of them sorted through.

Some pics from the pig roast...