Pig roast
Brad and Brian Wasik remove the main course for their barbecue from La Caja China — "the Chinese box." The pig cooked in 3 1/2 hours, a fraction of the time it would have taken on an open fire. (Wiqan Ang for The Boston Globe) Wiqan Ang for The Boston Globe

For a pig roast, they ditch spit and adopt box

By Lisa Zwirn
Globe Correspondent / October 17, 2007

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FRANKLIN - Stephen Wasik always wanted to roast a pig. He suggested it for his grandson Miller's christening this spring, but the idea was nixed by the new mother, his daughter-in-law Stefani Wasik, and by his wife, Carol. Nothing about it - especially the pig turning on a spit in the backyard - appealed to the women. (Full article: 759 words)

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