Slow roasted leg of suckling pig done in coals (don’t believe the books, it does not require an as much roasting time as they said, it was clearly overdone but still moist and tasty with a nice smoke flavor, served up on fresh warm buns from the oven with fireweed mustard (same recipe as Dandilion mustard recipe but replace the Dandilion flowers with fireweed flowers) the next batch will be with mustard, fried onion, black olive bits and some mozza cheese melted in..  It should be heavenly..