Keith, Davy, Tex, and a few other helpers oversaw the beginning of the process at 5:30 AM. The pig went on the grill around 6:15, was flipped once, and took about nine hours until it was ready for mass consumption. I say mass consumption because at 109 pounds, there was more than enough for everyone, and we were able to enjoy the leftovers for days.
Everyone was sufficiently appreciative of Keith's efforts, and I can honestly say that the pieces of meat I pulled off the carcass were incredible. The sauce gave it just the right spicy flavor, and it had a succulent texture that can only be achieved by cooking something whole. Below are pictures taken by the party host and a few other attendees (Clay, Davy, Keith, and Caitlin) - I was too busy stuffing my face to be bothered by my camera.