I was thinking of requesting some unique and crowd-impressing cuts, and was wondering if anyone saw any issues, anatomically or culinarily, with the following ideas: 1. entire pork ribs, baby back+spare. I don't think I've ever seen them un-sawed-in-half before. I get that there would be slight differences in the desired cooking time, but that doesnt stop anyone from cooking whole hog or turkeys. 2. both boston butts, both picnic roast, and the head, still with the skin on. Bascially the front portion of the pig. It seems like the best way to get pulled pork, and delicious jowl and cheek meat. Also, I get to put an apple somewhere. I am sure there is some reason these aren't done more often, and I'd like to know what it is. Thanks!