Made a porchetta tonight from the pig we posted a few days ago. Debone from the top of the loin, through the ribs and leave the bacon attached. Season with fresh thyme, rosemary and sage for the garden. Add generous amounts of salt and pepper along with an entire minced head of garlic. Roll it up. Tie it. Put it on the smoker for three hours. Rest for an hour. Crisp it at 500F in the oven for 20 minutes. Maybe the best dinner I’ve shared with my family. The food was delicious, but the work my boys put into harvesting this meal made it so much better.