My Mom was an exceptional cook so Dad did not cook often but when he did he preferred to BBQ. Summertime with the family in early to mid-80’s meant going to the lake for swimming and grilling at least once a week.
There was Weber 22 kettle on the dock that Dad would fill with Kingsford briqs and douse with lighter fluid and the ensuing fireball was always something I looked forward to. He always let the lighter fluid burn off and coals go near white before cooking, what seemed like an loooong time when you are young, impatient and hungry for Dad’s steaks. He would marinate in combo or red wine vinegar, oil, onion slices and SPG while the kettle and coals were getting ready. The smell, the taste, the fresh corn on the cob, the splash of water, the big one that got away...bbq at the dock was a special family time.
Fast forward to the mid-90’s and we begin annual family reunion pig roasts. Darn near every summer from 1994 to 2017 my Dad and I would cook a whole pig. It was during the first few years with my Dad, a pig, a pile of wood and a coffee/beer when I started on what has since been a lifelong obsession of fire and food.
We mostly roasted the pig rotisserie style over coals and wood, as in the photos circa ‘96 below, but on a few occasions smoked them in a cooker we fashioned from an old propane tank the neighbor gave us. No matter how it was cooked it was always the best of times and I sure wish I could spin a pig with him again.
Thanks for starting this thread Robb, it made me find down a few old pics on a trip down memory lane.
