Last night Chef Jack roasted the 240 pound pig for the Big Hog Stag under the stars out on the golf course. How dedicated is that, so cool! We gave him a 15 person grounds staff salute on the way by this morning at 6:10.
The art, science and engineering of this roasted is amazing.
Here is a link to my Twitter post as well.
https://twitter.com/stevehammon/status/1676923367268691970?s=46&t=PxeAW3k86W06OPQylPvxTw
