@RAC and I did some Pig Shots yesterday that were awesome, and a butt Saturday. After the long drive home I had to fire it up with some bird and meatballs. We also went to ACE to see the XXL. That thing is a beast!
Olive oil, salt, pepper, and garlic powder is how I do it. Cut longways and cook it direct until the tips start to burn. I sprinkle lemon juice, Parmesan cheese, olive oil, and white wine vinegar on it after it cools and I've cut it. Oh and Geaux Tigas!!!