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Whole-hog cooking, with its complex variables including fat content and muscle structure, and relatively low yield of 30-45% usable meat per animal, is such an endangered art, few know how to do it.
There is nothing fast about whole hog barbecue, which takes up to 14 hours to cook. How a Broadway bar feeds huge crowds with a specialty product.
Semi Final Champions Robby Royal of Rescue Smokers and Joe Pearce of Squeal Like A Pig BBQ go head to head in the Finale to decide once and for all who is the Kingsford BBQ Pitmasters Grand Champion and winner of the $50,000 grand prize.
He cooks "hot and fast" with a bank of coals surrounding the hog. He closes the barbecue vents and will let the hog smoke overnight. He will smoke a hog starting at 500 degrees, lowering the temperature to 250 gradually. [1] Mitchell prefers whole hog because it allows one to taste "all the different parts."
Rodney Scott in Charleston, SC. Rodney Scott (born 1971) is an American chef and whole-hog barbecue pitmaster from Hemingway, South Carolina.In 2018 Scott was named Best Chef: Southeast by the James Beard Foundation, only the second pitmaster to win a James Beard chef award.
Whole hog barbecue, where an entire pig is cooked over hardwood coals, is particularly common in the Pee Dee region of South Carolina. [6] [12] The pig is sometimes skinned prior to cooking and the skin is fried. [15] Smoked pork shoulder is another distinctive style of barbecue associated with the state, [16] as is pork butt and ham. [17]
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