North Carolina BBQ Forums Q&A

I believe you have them covered. I haven't checked out H. Kent Craig's book yet but I'm sure it is very good.

I believe it's the Winston-Salem area.

Hi Travis, I would go with a 75-80lb pig. For cooking, corndog has some good advice here:http://www.ncbbqforums.com/forums/thread/281.aspx. Also, I have an 'intro' for cooking pigs here:http://www.ncbbq.com/Modules/Articles/article.aspx?id=16 Hope this helps. And we're here to help with any questions you may have. Just let us and know and good ...

Thanks. Just posted it on the Events page.

I just got a new one from http://www.coastalenterprises.net/. It's gas but they can custom make any grill you need. Not cheap, but high quality. Quotes are always free I guess...

Thanks for pointing it out. If anyone is interested it looks like Kent's book can be purchased off of Amazon: http://www.amazon.com/Kents-Carolina-Barbecue-Book-restuarant/dp/1449960774

Well at least you remembered it...better than I have done! Sure it turned out great.

That looks EXCELLENT!!!!! Did it taste as good as it looks?

Welcome BARBEE-Q! You would think :). I'm been slammed lately. Cooked 85lb of shoulders last week for our annual Block Party and getting ready to cook 100lb this weekend for some friends. Last weeks shoulders were probably the best I've ever cooked...need to remember what I did right this time :)

Welcome all! Actually preparing for our annual block party this weekend. I was deciding between cooking shoulders or whole hog..just got some stitches out so figured shoulders would be easier to handle this weekend.