LOL sounds like fun! We do it a little bit differently up north (Pennsylvania). Whole hogs are roasted in a homemade 55 gallon barrel BBQ/smoker all night and then in the morning the red potatoes and corn are tied in pillow cases and placed in a huge cast iron pot over the campfire to cook. Everybody is required to bring sides and/or desserts or you don't eat.
Either way it's food family and fun, so you can't ever go wrong with that ;)
Thanks for the reply! Your PA Pig Roast sounds great. We used to do something similar when I lived on a Lake in Indiana. We would roast the whole pig similar to You in a homemade 55gal rotisserie. We always did it in August when the local scrumptious "Silver Queen" white corn was at it's peak. The fresh picked corn was soaked in washtubs of water. About an hour before the pig was ready, the corn was put directly on large hot grill and rotated several times. The outer shuck leaves would be blackened but inside was heaven!
To eat you peel down the shuck to form a handle at the bottom and the dip the whole ear into a gallon can of melted butter, sprinkle on a little salt and pepper and You have Worlds best Corn.