one could sense an atmosphere of success, mingled with the strain of egos of rugged experienced cookers standing in awe of New World technology. Entergy provided another alternative cooking methodology in 2001, cooking the first "Cajun" pig in a cast aluminum cooker, complete with rotisserie. After obtaining a variance from the Committee, the basting sauce was altered from the traditional for appropriate effect. Ingredients for the sauce included A1 Steak Sauce, Worcestershire, red pepper, black pepper, Italian Dressing, mustard, and "other ingredients" too classified for print. Entergy provided its own "cook staff" that rivaled the traditional early morning "cookers." At the end of the day, however, the general conclusion supported this great effort. Some assumed it inevitable that in a progressive and technological venture such as the PR, questionable alternatives would surface. Finally in 2005, it happened. All Power Company employees please sit down! The location of the PR was delightful. The calm waters surrounding the site were enchanting. The crew was pumped. And then it appeared! The dreaded "GAS" Grills. After a short pause to reorganize, the crew rose to the challenge, as expected, and, with the exception of a few glitches, turned this experience into one of the best PR's ever. It was concluded by all — biased or not — that it is easier for gas to remove itself from a cooker than for electricity or coals. The cooking crew breathed a sigh of relief as the 2006 event moved back to basics related to cooking. A concrete block frame was erected to hold the "Rat-Roaster" cooking device. Steel holders and a turning rod completed the equipment. Otherwise, the day was back to fairly normal procedures. Translated, this means that the cooking crew was back in its element. Just when everything was returning to normal, wouldn't you know someone would change the sequence? Back in Chattanooga for 2007, the hi-tech cooking experienced in several earlier roasts reappeared. Several other changes, however, made this a somewhat new Saturday experience. First and foremost, the early morning cook staff had been notified in advance that their assistance was not needed. While chewing on this information, the whole schedule had to be revisited. The early morning Bloody-Mary tribute to the "porker" was served at the hotel, but somewhat later than usual. The crew yielded to the hotel ’s free breakfast as opposed to exploring new territory for bonding purposes, then mapped out a new whole day's activity schedule. As usual, the crew handled the day and enjoyed a great roast. One new site at the roast was the presence of a refrigerated truck for maintaining adequate cold temperatures. It was mentioned, but not proven, that this year's beer was enhanced greatly by the continuous refrigeration. Continuing with the description of the original process: After the pig is placed over the fire, it is turned every thirty minutes. The timing is indicated when the big hand is straight up or down. (No digital watches please.) At each turning, the basting sauce is added, just before and just after the turn. The basting sauce is prepared by combining the required ingredients (see recipes) in a six-quart saucepot, heated from alternate sources available (e.g., propane heater, adjacent fire grill or even the pit itself). The process is repeated as necessary.
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