Whole Hog BBQ

The Gospel of Carolina Barbecue

For Sam Jones, BBQ is a legacy. His grandfather opened the Skylight Inn in a tiny town called Ayden in North Carolina in 1947. It still exists today, run by the family, still serving the same whole hog bbq, smoked over wood coals, and a very small list of sides. He's opened his own restaurant near Greenville, and is working on one in Raleigh.

Daniel Vaughn is the Barbecue Editor at Texas Monthly. Previously an architect, he turned his love for barbecue into his profession in 2013, the same year he published The Prophets of Smoked Meat: A Journey Through Texas Barbecue. Texas barbecue differs a lot from the Eastern NC style, but they both are founded on meat slow-cooked over wood.

Smoked Turkey Breast

Sam Jones calls this the easiest recipe in the cookbook. I would agree...as long as you don't have to debone your own turkey breast. It's a two-ingredient recipe, if you have his Rub Potion Number Swine on hand already. (Which we do! Watch me make it here: http://cookwithheather.com/Whole-Hog-BBQ-Rub-Potion-Number-Swine/ )