This 65 pound North Georgia Pig was brined in Thai spices for 3 days. Cooked for the Paulee de Joe, it was roasted in the China Box under a bed of hot coals. It took about 5 hours to cook. George, Chris and the rest of the kitchen put it together and served it with Savoy Cabbage Wraps and peanut dipping sauce. It was consumed within 30 minutes
