One of the traditions of Eastern North Carolina is a Pig Pickin’ ! The hog is split in half and laid on the grill in a cooker. The cooker is often made from an old oil storage tank cut in half, on wheels, with a grill welded in one half and the other half hinged for the lid. Charcoal is put in the bottom and chimney vents are welded into the lid. The pig is cooked slowly for about five hours. During that time as special sauce, made from oil, red pepper, vinegar, a touch of sugar and Tabasco sauce, is brushed over the hog as it cooks.
When the hog is well done, the lid is opened and folks come by with there plate and pick whatever part of the pig they desire. It is usually served with coleslaw, boiled potatoes, green beans, potato salad, corn bread hush puppies, and followed up with banana puddin’ (made with vanilla pudding. And of course, there is always plenty of sweet iced tea.
Best Pork Bar-B-Que
Whole-hog siz’zling on the grill
It’s Pig Pickin’ time
Nothing much better anywhere!!
Painting : Dwight L. Roth
I made this painting for a man who had a small Bar-B-Que restaurant in Waxhaw, NC. I used to stop by and get a taste of his great bar-b-que.
Below is our church Labor Day Picnic from a few years ago.
Photos: Dwight L. Roth