The Cape St. Claire resident drove an hour to a Cecil County butcher Saturday and picked up a 90-pound pig to roast. He injected it with a mix of sauces and seasonings, applied a rub to the outside and then woke at 3 a.m. yesterday to start the 8- to 10-hour cooking process. He had about 70 people over.

"A pig roast is like the real, true barbecue," said Legros, who competes in cooking contests under the name Saucy Butts BBQ. "It's a natural fit for Memorial Day."