Summer may be gone, but that’s not stopping the Corner’s John Taus from firing up the grill. You may recall that during the summery months, Taus was hosting weekly barbecues on the Corner’s second story deck, where each week he would cook things like ribs, chicken, pork shoulder and serve it with several different side dishes. He’s since abandoned that approach. And now instead of offering a rotating selection of cookout staples, he’s simply added a whole roasted pig as Saturday’s plats du jour. Each week the pigs get cured in a mixture of salt, sage, an garlic overnight. The next day they’re smoked over apple wood and then slow roasted in the oven. Thirty-five bucks gets you a heaping plate of roast pig, several side dishes and complimentary Miller High Life ponies.