Not to say this other man isn't knowledageable about the art of cooking pig But, I do have quite a few decades of cooking pigs over coals. Nine hours over coals on the grill and a small jar of something made local is par for a pig picking down here. Iffn there's another way, so be it but we'uns are kinda stuck with what works.
Incidently, three or four months back, my daughter sent me the front page from the second section of USAtoday. Right there on the cover was a picture of a little BBQ joint 20 miles from me. The large print title proclaimed eastern N.C. was the best in the nation --- we're rightly proud of that. Me thinks Mr. Glenn is jerking my chain (which he is known for), but that's okay. Ken


Ken Hurst
910-221-5288