Bourbon Barrel BBQ
is one Smokin' Farker
Has anyone ever attempted to transport a cooked hog or is it always on site? I've cooked several hogs onsite for events but recently I have the chance to cook at a commissary kitchen with all the comforts associated with it. I like the idea of having guaranteed power, water, accessible bathroom, etc. The problem I see is the hog falling apart bouncing down the road. Any thoughts?