Originally Posted by
jcinnb
Dude..You ain't lived.
You cook a whole pig, split, over coals, real slow. When the meat start fallin off, you line up, at least those that are still ambulatory, and you pick (although these days a fork might be involved) the freshly cooked meat. It is bar b que of sort. During the cookin, the cook, on whom there is tremendous pressure to do it right, bastes the pig with his or her sauce, normally vinegar based.
Don't forget, I am from NC.
Takes a century or two to undo the damage of a good, down home pig pickin, though.
Amen to that, brother.
We shovel the coals under quite a few hogs here in Georgia, too. Often as not, the cook ends up getting pretty well basted in the process, too.
I remember meeting some coworkers after work during a business trip to New York when one guy excused himself early, saying he had to go to a neighborhood barbecue. I couldn't believe anyone was going to stay up all night on a Tuesday cooking a pig.
Then I found out that was what they called it when they grill hamburgers and hotdogs. Silly yanks.
