Whole Pigs, Lambs and Goats Take Their Turn On the Barbecue

Summary

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Backyard barbecuing is getting big. Literally. With the deep- fried turkey fad long faded, a small but growing number of Americans hungering for new outdoor cooking adventures are investing many hours and dollars in a very old technique - roasting whole hogs, goats and lambs.

It's not for the meek. It takes an ambitious home cook, not to mention plenty of expensive and large equipment, to hoist a hundred pounds of meat over hot embers and carefully cook it, sometimes for 20 hours or more.

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Extract

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Whole Pigs, Lambs and Goats Take Their Turn On the Barbecue

Yet plenty of people are trying. Or at least want other people to try for them.

That has turned roasts - praised for producing particularly smokey, tender meat - into a fast-growing business for many caterers, says Don McCullough, executive vice president of the National Barbecue Association. He credits the novelty of it.

"Doing ...

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