The Whole Hog Pig Pickin'. Lots of us can do good Boston butts and make some pretty good bbq. Pretty much it is "start with a good rub, do it low and slow for 8 hours or so, get it to about 195 degrees on the inside" and you've got a good start. Fewer folks can do "the whole hog" to perfection. One fellow who can is my friend Doug Kitchens of Scott's BBQ in Cochran, GA. I had lined Doug up to do us a whole hog for Jed and Shanna's wedding rehearsal dinner. Shanna wasn't overly thrilled with Jed's idea, but somehow he won her over. Doug did the thing to perfection, and I think everyone thoroughly enjoyed this twist. Here's a couple of pics, and yes, a week later, I'm still eating bbq!
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