Here's what we did:

We split him down the middle, rubbed him down with a dry rub, and then stuck him in a pan with some beer and a stick of butter. We set him away from the fire and let him cook a couple hours in the foil pan. We added some more beer and some vegetables after the top half was good and brown. We let the other side brown and the vegetables cook a while (while I went hunting[8D]). I came back, took him off the grill, and he was ready to eat. The meat was nice and lean and very tender. The vegetables also had a very nice flavor, but the celery and bell peppers could have probably cooked about 30 minutes longer. We started the fire had 3pm, had the coals ready and put the hog on at 3:30, and took him off about 7pm.

Today, we pulled the rest of the pork off the bone and chopped it up. Added some bbq sauce to a bun and had bbq sandwiches. It's a good thing everybody else went to the ball game tonight, because there's only about enough left for me one more sandwich.

I'm gonna consider this one a success. Got a few new ideas I'm gonna try next time. Only thing I need now is another 60 lbs. hog.