Longpig presentation

 The foreign minister of the neighbouring country was the guest of honour at the restaurant that evening. The owner of the establishment himself came to the table to greet him, to make sure that everything was as the guest and his entourage wished.
As was tradition, after the previous visit to the stables and the entertainment with the selected piece, the selected longpig was now presented at the table so that the guests could choose their preferred portion.
The guest of honour would be the first to choose the piece to be served as an appetizer.

The end of sub Lawrence

 After some fun the Masters had with him they tied him to a metal grid, as some other subs before him... and even some not far from him... The metal grill was portable, with small posts in the corners of the fireplace prepared for it. Hot barbecue charcoal was spread out on the fire pit area and one of the Masters made sure there was always enough charcoal at the right temperature. Occasionally he added it with a metal shovel. His other concern was to make sure that all parts of the sub's body were evenly roasted. For this purpose he had in one hand a sort of two-pronged pitchfork, which he used from time to time to press some of the sub's limbs or torso against the grate and hold it closer to the radiant heat.
The other watching dominants amused themselves by rubbing oil on the sub's body, so that it would not burn too quickly...
The advantage was that the temperature was lower at the edges of the fireplace, so the dominants didn't get burned, and the subs on the grate stayed conscious longer as well.