Frequently Asked Questions
(send us your question and will post it)
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What is NC eastern style BBQ? Oh where to start with this vitally important question - well... NC barbecue is basically divided into two categories; Eastern style or Lexington style. There are some restaurants west of Raleigh that advertise Eastern style BBQ, but don't be fooled. They're only using a vineager based sause. You see, the major difference is that eastern is whole-pig barbecue, and whole-pig barbecue has always only been in the east, primarily because the pig farms are primarily in the eastern part of the state and small pigs cannot be shipped in mass. And, eastern style does use a spicy vinegar-based sauce that has been refined over centuries to enhance the flavor of wood cooked pork. Lexington style uses shoulders or hams, or a combination of both, and is accompanied with a tomato-based sauce. There are still some restaurants across the state that cook over hard wood coals, but they are dwindling fast.
Whole pig barbecue is the only thing that we will cook. That's because... well for one, it was how it was done originally, and for another, you get all the cuts of the pig which makes the barbecue more complex and a lot better. We think there is as much difference between whole-pig barbecue and shoulder barbecue as there is between a slice of ham and a piece of bacon.
What areas do you cover? In North Carolina, we?ve cooked from the mountains to the coast, but we?re not limited to the ?ole North State.? We?ve been as far as Mitchell, South Dakota and Greensburg, Kansas, but that could change anytime now.
How many people can you serve? Our largest pig picking has been around 1500 people, but we're always ready to expand.
How small a group will you cook for? That depends on the event and location. Generally speaking, we like the group size to be around 100 people. Exceptions are always possible, so check with us about your party.
Do you donate to benevolent organizations? Yes. We?d like to hear about your charity and see what we can do to help.
What do I supply at a pig picking? With us, you'll need to provide the location, chairs and the guests.
How long does it take? Our cooking process for pigs takes from 10 to 14 hours, depending on the size. Ribs take 4 to 6 hours and wings 3 to 4 hours. Cooking over hardwood coals is best when done slowly.
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