Video from one of our Raleigh TV channels, a weekly program named "Tar Heel Traveler"
http://www.wral.com/lifestyles/travel/video/10989009/#/vid10989009
This got my attention today at noon because my grandfather had a smoke house and I have fond memories of going with him to his farm to get sausage, bacon, and ham, to take back to his home in town.
It also connected because I've been splitting hickory & white oak the past two hours. Will be cooking for a private party of 60+ adults tomorrow on my 10 year old Lang model 84.
Will fire up the pit in the morning around 4am. Then around 5am, load 8 seasoned Boston Butts and 2 hours later,10 split chickens. onto the cooking grates. Chicken should come off around 2pm and the pork @ 3pm. Cooking temp is about 225 degrees.
The pork will then rest for an hour; before all fat and gristle is removed; meat will then be coarse chopped and put into deep stainless steel pans.
Next, we'll add a little Eastern NC sauce ( cider vinegar, apple cider, coarse salt, coarse ground black pepper, crushed red cayenne peppers.. Extra sauce is provided on the side that my wife makes by doctoring my sauce with brown sugar, tomato sauce, and one, two, or three other ingredients.
A lot of hard work and long hours, but worth it when I see folks enjoying traditional wood cooked bbq outdoors on a beautiful Carolina Spring day. And, I will have a few bluegrass CD's playing in the area where folks fix their plates. Larry Sparks's, Blue Mountain Memories recording, will certainly be one of the recordings..
Doug