Comments on: Playing with Fire: Sweating it out with Barbecue Pit Master Ricky Parker http://leitesculinaria.com/42873/writings-whole-hog-barbecue.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Thu, 24 May 2012 20:24:42 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: RisaG http://leitesculinaria.com/42873/writings-whole-hog-barbecue.html#comment-17286 RisaG Fri, 27 Aug 2010 15:56:00 +0000 http://leitesculinaria.com/?p=42873#comment-17286 Great BBQ Story. I love really good pork bbq. I've gotten it at Parkers in Wilson, SC and in FL in Sarasota at Perry's. I've gotten it in my own kitchen, using my grill as a smoker, or at least starting it there and finishing it in the oven. I know that isn't official but it will have to do in NJ. I have eaten it in NYC and there is a great little truck along Route 31 that makes decent bbq pork. But to see it done with the whole pig is something else. I wonder if Scott Parker is part of the Parker family who runs Parkers BBQ in Wilson? That would be amazing. Great BBQ Story. I love really good pork bbq. I’ve gotten it at Parkers in Wilson, SC and in FL in Sarasota at Perry’s. I’ve gotten it in my own kitchen, using my grill as a smoker, or at least starting it there and finishing it in the oven. I know that isn’t official but it will have to do in NJ. I have eaten it in NYC and there is a great little truck along Route 31 that makes decent bbq pork. But to see it done with the whole pig is something else.

I wonder if Scott Parker is part of the Parker family who runs Parkers BBQ in Wilson? That would be amazing.

]]> By: David Leite http://leitesculinaria.com/42873/writings-whole-hog-barbecue.html#comment-15054 David Leite Wed, 02 Jun 2010 21:15:05 +0000 http://leitesculinaria.com/?p=42873#comment-15054 Thanks, Sue. As you say, the war over barbecue will never be over. Thank God! We need all that porky, smoky goodness. Thanks, Sue. As you say, the war over barbecue will never be over. Thank God! We need all that porky, smoky goodness.

]]> By: Sue http://leitesculinaria.com/42873/writings-whole-hog-barbecue.html#comment-15038 Sue Wed, 02 Jun 2010 11:55:16 +0000 http://leitesculinaria.com/?p=42873#comment-15038 David, as I former Southerner I really loved your story. The Civil War may be over but the BBQ war between the states will never be! Fortunately it's all delicious. David, as I former Southerner I really loved your story. The Civil War may be over but the BBQ war between the states will never be! Fortunately it’s all delicious.

]]> By: Bonnie http://leitesculinaria.com/42873/writings-whole-hog-barbecue.html#comment-14847 Bonnie Fri, 28 May 2010 18:16:07 +0000 http://leitesculinaria.com/?p=42873#comment-14847 Crock pots, roaster ovens and spread the joy over a couple of days/nights. I put the roasts in when I left for work in the morning, and pulled it when I got home. It's the only way to go! Crock pots, roaster ovens and spread the joy over a couple of days/nights. I put the roasts in when I left for work in the morning, and pulled it when I got home. It’s the only way to go!

]]> By: David Leite http://leitesculinaria.com/42873/writings-whole-hog-barbecue.html#comment-14728 David Leite Wed, 26 May 2010 14:26:30 +0000 http://leitesculinaria.com/?p=42873#comment-14728 Thanks, Bonnie. Gosh, 80 pounds. Thinking of it makes my knees weak—with delight and fear. (I'd freak if I had to cook that much at once!). Thanks, Bonnie. Gosh, 80 pounds. Thinking of it makes my knees weak—with delight and fear. (I’d freak if I had to cook that much at once!).

]]> By: David Leite http://leitesculinaria.com/42873/writings-whole-hog-barbecue.html#comment-14727 David Leite Wed, 26 May 2010 14:25:33 +0000 http://leitesculinaria.com/?p=42873#comment-14727 Mike, I see your point, but the fine folks of Lexington, TN, might disagree. When i was at the window taking orders, it wasn't unusually for a family to ask for meat from several different parts of the pig. Mike, I see your point, but the fine folks of Lexington, TN, might disagree. When i was at the window taking orders, it wasn’t unusually for a family to ask for meat from several different parts of the pig.

]]> By: David Leite http://leitesculinaria.com/42873/writings-whole-hog-barbecue.html#comment-14726 David Leite Wed, 26 May 2010 14:18:22 +0000 http://leitesculinaria.com/?p=42873#comment-14726 Thank you, Beth. Thank you, Beth.

]]> By: Bonnie http://leitesculinaria.com/42873/writings-whole-hog-barbecue.html#comment-14722 Bonnie Wed, 26 May 2010 13:45:07 +0000 http://leitesculinaria.com/?p=42873#comment-14722 David, Absolutely wonderful story. I felt like I was there! My only southern ties are my mom's sister and her family, and my good friend from Alabama. My friend's husband told me I could be a southern cook, which I consider high praise. I love to cook barbeque, and to me, that is pork. I just did about 80 pounds of pulled pork for a friend's graduation party this past weekend. Fortunately, that was all shoulder roasts, no whole hogs. I don't think I'm ready to be that 'southern'! David, Absolutely wonderful story. I felt like I was there! My only southern ties are my mom’s sister and her family, and my good friend from Alabama. My friend’s husband told me I could be a southern cook, which I consider high praise. I love to cook barbeque, and to me, that is pork. I just did about 80 pounds of pulled pork for a friend’s graduation party this past weekend. Fortunately, that was all shoulder roasts, no whole hogs. I don’t think I’m ready to be that ‘southern’!

]]> By: Beth http://leitesculinaria.com/42873/writings-whole-hog-barbecue.html#comment-14699 Beth Wed, 26 May 2010 02:42:49 +0000 http://leitesculinaria.com/?p=42873#comment-14699 Your post was so informative and interesting! Enjoyed it! Your post was so informative and interesting! Enjoyed it!

]]> By: Mike http://leitesculinaria.com/42873/writings-whole-hog-barbecue.html#comment-14681 Mike Tue, 25 May 2010 21:04:32 +0000 http://leitesculinaria.com/?p=42873#comment-14681 In Lexington NC, THE capitol of BBQ in the World, there is a reason that chopping the whole hog is preferred to pulling. Shoulders are good. Ribs are good. Loins are good. Hams are good. But chop them up and mix them together (and toss in a little seasoned cider vinegar) and you have a meat product the taste of which far exceeds the flavor of any individual part. In Lexington NC, THE capitol of BBQ in the World, there is a reason that chopping the whole hog is preferred to pulling. Shoulders are good. Ribs are good. Loins are good. Hams are good. But chop them up and mix them together (and toss in a little seasoned cider vinegar) and you have a meat product the taste of which far exceeds the flavor of any individual part.

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