SC - Food Preservation

Sat Sep 19 12:10:17 PDT 1998

In a message dated 9/18/98 6:57:53 PM US Mountain Standard Time,
pendragn at yesic.com writes:

> 
>  Tomorrow we are having "porchetta" pig roasted over a spit.  Can anyone
>  please tell me how to prepare this so that the skin is nice and
>  CRUNCHY?  It is for a 150 person office BBQ.
>  
baste often with salt water

Mordonna
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