Looking good Bill.
We butchered a pig a few days ago.
Hoss has come up with a “new” way of cooking it.
We cut it into the major pieces (hams, ribs, shoulders, etc.) and wrap the pieces in parchment paper then in aluminum foil.
Get a big fire going to get us a good bed of coals.
Then put the meat in a hole in the ground surrounded by the coals, and bury it. Kind of like a dutch oven.
Eight hours later, you have some of the best BBQ you could ever hope for.