- 80 pound pig (butchered and head removed)
- 40 pounds charcoal (for charcoal cooking option)
- Your favorite “Vinegar based Eastern NC sauce”.
- Salt hams, ribs/midsection and shoulders liberally and place skin side up on either a gas or charcoal grill or a BBQ pit.
- Keep lid closed.
- Attain a heat of approximately 275-350°F.
- Allow 1 hour per 10 pounds cooking time (gas or charcoal).
- 2 hours before being done, place pig with the skin side down.
- As soon as it is flipped, pour BBQ sauce on meat side.
- Close lid and allow skin to crisp.
- The pig will be done to perfection when the ham bone can be twisted freely.
- Lift lid and allow guests to pick/pull meat or the chef can remove meat and chop to his liking on a chopping block.
Tips, Notes, and VariationsEdit
Last modified on 8 August 2007, at 17:35
- Any higher heat or longer cooking time will result in the hams drying out.
- Heat source should be as indirect as possible if using a home made pit with there being less coals under the ribs/midsection and more around the perimeter.
- Only lift the lid when required and not to let everyone take recreational looks at the pig.
- The more consistent you can maintain the heat source, the more evenly cooked and tender the pig will turn out. Remember “If you’re looking, you’re not cooking”.
- If picked, provide additional sauce for guests to add, if chopped add additional sauce and salt to chef’s liking.
- If picked this will feed 30-40 persons.
- If chopped this will yield 27 lbs of chopped BBQ.
- If you want tomato in your sauce, go to Lexington, NC! It's about 160 miles west of here. Have some 'cue before you leave, it'll take you about 3 hours to get there.