{
 "schema": 1,
 "id": "whole-hog",
 "type": "pit",
 "names": {
  "name": "whole hog",
  "aliases": [
   "whole-hog barbecue",
   "whole hog",
   "a pig",
   "the hog"
  ],
  "said": "Eastern cooks 'cook a pig' or 'put on a hog'; what comes off the block is just 'barbecue'."
 },
 "region": [
  "nc-east",
  "sc-pee-dee",
  "carolinas"
 ],
 "facets": {
  "kind": [
   "cut",
   "method"
  ]
 },
 "text": {
  "what": "The entire dressed pig — dressed meaning gutted and scraped of hair, the head sometimes left on — split open along the backbone, laid flat over coals and cooked as one piece, then pulled from the bones and chopped together: ham, shoulder, loin, belly and, in the Carolinas, the crisped skin. It is the oldest form of open-pit barbecue in the United States and the cut that defines eastern North Carolina and the Pee Dee of South Carolina. A hog of 80 to 120 pounds dressed weight is the usual size for a pig pickin'; restaurants choose small hogs and cook them hot so the skin crisps, and a whole animal can run to 300 pounds.",
  "story": "Robert Moss finds the ritual barbecue of whole hogs established in the British colonies by the eighteenth century; the communal feast of whole pigs or sheep spread from Virginia into the Carolinas in the mid-1700s and fed fundraisers, church gatherings and political rallies. The Oxford Encyclopedia of Food and Drink in America calls whole hog the oldest style of open-pit barbecue in the country. The first sit-down restaurant built on it was Bob Melton's, opened at Rocky Mount in 1924; for most of the twentieth century such places had white owners and Black cooks, and new pits were founded by cooks trained at older ones. In Hemingway, South Carolina, the Scott family's variety store cooked one hog a week when Rodney Scott started at eleven and grew to seven or eight a day. The hazards are in the method: fat renders and pools in the cavity, so the meat cooks in its own fat, and a lean 'bacon hog' such as the American Yorkshire is chosen because a fat one feeds the fire. Pit fires are the common disaster; Scott's wooden cookhouse burned in November 2013 — 'shooting like a torch', the fire department told him — and the family took its hogs on the road to raise at least $100,000 to rebuild. In 2017 Daniel Vaughn of Texas Monthly counted the whole-hog restaurants of the country and found them falling: packers ship shoulders and hams, not carcasses; a whole hog costs more labor, fuel and soot than a shoulder; and much of its weight is bone and fat that cannot be sold.",
  "how": "The carcass is split so it lies flat; the backbone may be cracked and the head split. It goes on the rack skin-side up — meat-side down, in the east's phrase — over a bed of coals and cooks for eight to twenty-four hours, most of that time unturned, before one flip to crisp the skin; at Scott's the flip comes at the eight-to-twelve-hour mark and a full-size mop bathes the meat in the family's vinegar-and-pepper sauce. The meat is not basted before the flip, though some cooks season it with a dry rub. Turning a heavy carcass takes several hands. Off the pit the meat is picked from the bones and chopped fine or pulled into threads; the eastern chop takes the crisp skin in, and the Pee Dee sometimes skins the pig first and fries the skin separately.",
  "today": "Whole hog is the restaurant cut of the Coastal Plain and the Pee Dee — the Skylight Inn, B's, Grady's, Parker's and Wilber's in North Carolina; Scott's in Hemingway and Rodney Scott's in Charleston in South Carolina — and the cooking of most pig pickin's. Vaughn's 2017 count found fewer whole-hog restaurants each year; cooks who keep it say their customers come for the ritual."
 },
 "kin": [
  {
   "to": "eastern-nc",
   "as": "the style whose name it is: the east cooks the entire pig and chops it, skin and all.",
   "rel": "whole"
  },
  {
   "to": "sc-pee-dee",
   "as": "the South Carolina region that keeps the whole hog under a vinegar-pepper sauce; the pig is sometimes skinned first and the skin fried.",
   "rel": "whole"
  },
  {
   "to": "pig-pickin",
   "as": "the gathering built on it: a whole hog cooked for a crowd and picked off the bones by hand.",
   "rel": "event"
  },
  {
   "to": "block-pit",
   "as": "the open cinder-block pit sized to a split carcass.",
   "rel": "kin"
  },
  {
   "to": "burn-barrel",
   "as": "where the coals come from on a wood pit: logs burned down in a barrel or fireplace and shoveled under the hog.",
   "rel": "kin"
  },
  {
   "to": "pig-cooker",
   "as": "the trailer cooker that takes a whole hog on gas or charcoal at a pig pickin'.",
   "rel": "kin"
  },
  {
   "to": "direct-heat",
   "as": "the heat under it: coals directly beneath the carcass, not smoke drawn from a firebox.",
   "rel": "kin"
  },
  {
   "to": "chopping-block",
   "as": "where the whole hog becomes barbecue: cleavers on a block, skin chopped through the meat.",
   "rel": "kin"
  },
  {
   "to": "pork-skins",
   "as": "the crisp skin the eastern chop is judged on, chopped into the meat.",
   "rel": "part"
  },
  {
   "to": "hash-and-rice",
   "as": "what South Carolina made of the head, liver and trimmings left after the chop.",
   "rel": "kin"
  },
  {
   "to": "pork-shoulder",
   "as": "the cut that replaced it in the Piedmont and at most new restaurants, because packers ship shoulders, not carcasses.",
   "rel": "contrast"
  },
  {
   "to": "hog-killing",
   "as": "the winter slaughter that, tradition holds, once supplied the pig for the pit.",
   "rel": "origin"
  },
  {
   "to": "hog",
   "as": "the animal, and the east's word for the carcass on the pit.",
   "rel": "term"
  },
  {
   "to": "skylight-inn",
   "as": "cooks its hogs heads-on over oak and hickory coals in Ayden.",
   "rel": "place"
  },
  {
   "to": "scotts-bar-b-que",
   "as": "the Hemingway store that went from one hog a week to seven or eight a day.",
   "rel": "place"
  },
  {
   "to": "rodney-scott",
   "as": "the Pee Dee pitmaster whose whole hog won a James Beard chef award in 2018.",
   "rel": "person"
  },
  {
   "to": "ed-mitchell",
   "as": "the Wilson pitmaster who cooks whole hog because, he says, a sandwich needs shoulder, ham and belly together.",
   "rel": "person"
  },
  {
   "to": "bob-melton",
   "as": "opened the first sit-down whole-hog restaurant, at Rocky Mount in 1924.",
   "rel": "person"
  }
 ],
 "confusable_with": [
  {
   "id": "pork-shoulder",
   "tell": "A chop with crisp skin and both light and dark meat through it is whole hog; a uniformly dark, moist chop with no skin is shoulder."
  },
  {
   "id": "pig-pickin",
   "tell": "Whole hog is the cut and the method; a pig pickin' is the party at which it is eaten off the bones."
  }
 ],
 "links": [
  {
   "label": "Whole hog barbecue — Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Whole_hog_barbecue"
  },
  {
   "label": "NPR, 2014: Rodney Scott's pit fire and the burn barrel",
   "url": "https://www.npr.org/sections/thesalt/2014/02/04/271526910/when-his-pit-burned-down-a-southern-bbq-master-took-hogs-on-tour"
  }
 ],
 "sources": [
  "s:wp-whole-hog-barbecue",
  "s:wp-pig-pickin",
  "s:wp-barbecue-in-south-carolina",
  "s:wp-rodney-scott-pitmaster",
  "s:web-npr-scott-pit-burned",
  "s:wp-skylight-inn-bbq",
  "s:wp-ed-mitchell-pitmaster",
  "s:wp-meltons-barbecue",
  "s:web-sfa-north-carolina-bbq",
  "s:web-ourstate-historic-barbecue-trail",
  "s:wp-rodney-scotts-whole-hog-bbq",
  "s:moss-barbecue-history",
  "s:fertel-one-true-barbecue",
  "s:flickr-commons",
  "s:flickr-ncsa",
  "s:ncsa-condev"
 ],
 "provenance": {
  "default": {
   "tier": "cited",
   "source": "s:wp-whole-hog-barbecue"
  },
  "fields": {
   "text.how": {
    "tier": "cited",
    "source": "s:wp-whole-hog-barbecue",
    "note": "the Scott flip and mop from NPR 2014; the Pee Dee skinning from the South Carolina article; the eastern skin from the Skylight Inn article"
   },
   "text.today": {
    "tier": "cited",
    "source": "s:web-ourstate-historic-barbecue-trail",
    "note": "restaurant list from the Historic Barbecue Trail and the SFA North and South Carolina projects; Rodney Scott's from its article"
   },
   "images[2]": {
    "tier": "harvested",
    "source": "s:ncsa-condev",
    "note": "read on the photograph's own Flickr page 2026-09-16: “No known copyright restrictions”; the file, its sha256 and that statement are in the sidecar beside it"
   }
  }
 },
 "images": [
  {
   "file": "whole-hog/whole-hog-hogs-for-smoking-at-b-s-barbecue.jpg",
   "source": "commons",
   "title": "File:Hogs for smoking at B's Barbecue.jpg",
   "url": "https://upload.wikimedia.org/wikipedia/commons/d/dc/Hogs_for_smoking_at_B%27s_Barbecue.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=original",
   "page_url": "https://commons.wikimedia.org/wiki/File%3AHogs_for_smoking_at_B%27s_Barbecue.jpg",
   "license": "Public domain",
   "license_url": "https://en.wikipedia.org/wiki/Public_domain",
   "author": "City of Greenville, North Carolina",
   "credit": "https://www.flickr.com/photos/cityofgreenvillenc/53248354286/",
   "alt": "Hogs being prepared for whole hog barbecue at B's Barbecue in Greensville, opened in 1977. Photographed during filming of a feature on Pitt County Brew & 'Cue Trail locations in Greenville.",
   "date": "2023-09-19 20:09:52",
   "primary": true,
   "sha256": "85f1c372b03f7184588c4dc4b053e8914fbee64545bc01ab411ecf36f3d9d3a4"
  },
  {
   "file": "whole-hog/whole-hog-whole-hog-at-wilbur-s-barbecue.jpg",
   "source": "commons",
   "title": "File:Whole hog at Wilbur's Barbecue.jpg",
   "url": "https://upload.wikimedia.org/wikipedia/commons/a/a4/Whole_hog_at_Wilbur%27s_Barbecue.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=original",
   "page_url": "https://commons.wikimedia.org/wiki/File%3AWhole_hog_at_Wilbur%27s_Barbecue.jpg",
   "license": "CC BY 2.0",
   "license_url": "https://creativecommons.org/licenses/by/2.0/",
   "author": "Southern Foodways Alliance",
   "credit": "https://www.flickr.com/photos/southernfoodwaysalliance/3500459983/",
   "alt": "Wilbur's Barbecue - Goldsboro, NC\nPhoto by Amy C Evans, SFA oral historian\nFebruary 2008\n\nwww.southernfoodways.com",
   "date": "2007-09-04 16:38:02",
   "primary": false,
   "sha256": "fc61fddee0dbd583e9a33d14548262c5b5ab3ae79a572c046e222d87d6c9ac29"
  },
  {
   "file": "whole-hog/whole-hog-hogs-on-the-pit-braswell-1944.jpg",
   "source": "flickr",
   "title": "ConDev4659_Overview",
   "url": "https://live.staticflickr.com/65535/47900676451_7718b5f063_k.jpg",
   "page_url": "https://www.flickr.com/photos/north-carolina-state-archives/47900676451/",
   "license": "No known copyright restrictions",
   "license_url": "https://www.flickr.com/commons/usage/",
   "author": "John Hemmer; State Archives of North Carolina",
   "credit": "Department of Conservation and Development, Travel Information Division Photograph Collection, State Archives of North Carolina",
   "alt": "A state News Bureau sheet of four prints headed Barbeque, Braswell Plantation, Sept 1944. Two of them show a man in a cap and overalls standing over a long open trench beside a cinder-block building: split hogs lie flat on close-laid poles across the trench, and he leans out over them with a pan in one hand and a long-handled mop in the other. A third print shows two men at a wooden trough, one bringing a cleaver down on a heap of cooked pork while the other steadies it, with a bushel tub of chopped meat below. The fourth shows mule wagons full of people coming up a sand road between pines.",
   "date": "1944-09",
   "primary": false,
   "sha256": "2b9a09cf4aad1b6fed33bf69c7150208fea1fec4eecbd5c1597daea5b8180993",
   "width": 2048,
   "height": 1825
  }
 ],
 "confidence": "high",
 "needs_verification": false,
 "updated": "2026-09-15",
 "blurb": "The entire dressed pig — dressed meaning gutted and scraped of hair, the head sometimes left on — split open along the backbone, laid flat over coals and cooked as one piece, then pulled from the bones and chopped…",
 "region_terms": [
  {
   "key": "nc-east",
   "name": "Eastern North Carolina",
   "state": "NC",
   "note": "the Coastal Plain, east of the fall line and roughly east of Raleigh; 'Down East' further out toward the coast"
  },
  {
   "key": "sc-pee-dee",
   "name": "The Pee Dee",
   "state": "SC",
   "note": "the northeast of the state along the Pee Dee River: Florence, Hemingway, Kingstree, Marion"
  },
  {
   "key": "carolinas",
   "name": "The Carolinas",
   "state": null,
   "note": "both states together; use when a node belongs to the whole tradition"
  }
 ],
 "kin_out": [
  {
   "to": "eastern-nc",
   "type": "style",
   "name": "Eastern North Carolina barbecue",
   "as": "the style whose name it is: the east cooks the entire pig and chops it, skin and all.",
   "rel": "whole"
  },
  {
   "to": "sc-pee-dee",
   "type": "style",
   "name": "Pee Dee whole-hog barbecue",
   "as": "the South Carolina region that keeps the whole hog under a vinegar-pepper sauce; the pig is sometimes skinned first and the skin fried.",
   "rel": "whole"
  },
  {
   "to": "pig-pickin",
   "type": "event",
   "name": "pig pickin'",
   "as": "the gathering built on it: a whole hog cooked for a crowd and picked off the bones by hand.",
   "rel": "event"
  },
  {
   "to": "block-pit",
   "type": "pit",
   "name": "block pit",
   "as": "the open cinder-block pit sized to a split carcass.",
   "rel": "kin"
  },
  {
   "to": "burn-barrel",
   "type": "pit",
   "name": "burn barrel",
   "as": "where the coals come from on a wood pit: logs burned down in a barrel or fireplace and shoveled under the hog.",
   "rel": "kin"
  },
  {
   "to": "pig-cooker",
   "type": "pit",
   "name": "pig cooker",
   "as": "the trailer cooker that takes a whole hog on gas or charcoal at a pig pickin'.",
   "rel": "kin"
  },
  {
   "to": "direct-heat",
   "type": "pit",
   "name": "direct heat",
   "as": "the heat under it: coals directly beneath the carcass, not smoke drawn from a firebox.",
   "rel": "kin"
  },
  {
   "to": "chopping-block",
   "type": "pit",
   "name": "chopping block",
   "as": "where the whole hog becomes barbecue: cleavers on a block, skin chopped through the meat.",
   "rel": "kin"
  },
  {
   "to": "pork-skins",
   "type": "dish",
   "name": "pork skins",
   "as": "the crisp skin the eastern chop is judged on, chopped into the meat.",
   "rel": "part"
  },
  {
   "to": "hash-and-rice",
   "type": "dish",
   "name": "hash and rice",
   "as": "what South Carolina made of the head, liver and trimmings left after the chop.",
   "rel": "kin"
  },
  {
   "to": "pork-shoulder",
   "type": "pit",
   "name": "pork shoulder",
   "as": "the cut that replaced it in the Piedmont and at most new restaurants, because packers ship shoulders, not carcasses.",
   "rel": "contrast"
  },
  {
   "to": "hog-killing",
   "type": "pit",
   "name": "hog killing",
   "as": "the winter slaughter that, tradition holds, once supplied the pig for the pit.",
   "rel": "origin"
  },
  {
   "to": "hog",
   "type": "term",
   "name": "hog",
   "as": "the animal, and the east's word for the carcass on the pit.",
   "rel": "term"
  },
  {
   "to": "skylight-inn",
   "type": "place",
   "name": "Skylight Inn BBQ",
   "as": "cooks its hogs heads-on over oak and hickory coals in Ayden.",
   "rel": "place"
  },
  {
   "to": "scotts-bar-b-que",
   "type": "place",
   "name": "Scott's Bar-B-Que",
   "as": "the Hemingway store that went from one hog a week to seven or eight a day.",
   "rel": "place"
  },
  {
   "to": "rodney-scott",
   "type": "person",
   "name": "Rodney Scott",
   "as": "the Pee Dee pitmaster whose whole hog won a James Beard chef award in 2018.",
   "rel": "person"
  },
  {
   "to": "ed-mitchell",
   "type": "person",
   "name": "Ed Mitchell",
   "as": "the Wilson pitmaster who cooks whole hog because, he says, a sandwich needs shoulder, ham and belly together.",
   "rel": "person"
  },
  {
   "to": "bob-melton",
   "type": "person",
   "name": "Bob Melton",
   "as": "opened the first sit-down whole-hog restaurant, at Rocky Mount in 1924.",
   "rel": "person"
  }
 ],
 "source_list": [
  {
   "id": "s:wp-whole-hog-barbecue",
   "kind": "wikipedia",
   "title": "Whole hog barbecue — Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Whole_hog_barbecue",
   "license": "CC BY-SA 4.0",
   "note": "revision 1369482778"
  },
  {
   "id": "s:wp-pig-pickin",
   "kind": "wikipedia",
   "title": "Pig pickin' — Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Pig_pickin%27",
   "license": "CC BY-SA 4.0",
   "note": "revision 1315979086"
  },
  {
   "id": "s:wp-barbecue-in-south-carolina",
   "kind": "wikipedia",
   "title": "Barbecue in South Carolina — Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Barbecue_in_South_Carolina",
   "license": "CC BY-SA 4.0"
  },
  {
   "id": "s:wp-rodney-scott-pitmaster",
   "kind": "wikipedia",
   "title": "Rodney Scott (pitmaster) — Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Rodney_Scott_(pitmaster)",
   "license": "CC BY-SA 4.0"
  },
  {
   "id": "s:web-npr-scott-pit-burned",
   "kind": "web",
   "title": "When His Pit Burned Down, A Southern BBQ Master Took Hogs On Tour (Debbie Elliott, February 4, 2014)",
   "publisher": "NPR, The Salt",
   "url": "https://www.npr.org/sections/thesalt/2014/02/04/271526910/when-his-pit-burned-down-a-southern-bbq-master-took-hogs-on-tour",
   "accessed": "2026-09-15"
  },
  {
   "id": "s:wp-skylight-inn-bbq",
   "kind": "wikipedia",
   "title": "Skylight Inn BBQ — Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Skylight_Inn_BBQ",
   "license": "CC BY-SA 4.0"
  },
  {
   "id": "s:wp-ed-mitchell-pitmaster",
   "kind": "wikipedia",
   "title": "Ed Mitchell (pitmaster) — Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Ed_Mitchell_(pitmaster)",
   "license": "CC BY-SA 4.0"
  },
  {
   "id": "s:wp-meltons-barbecue",
   "kind": "wikipedia",
   "title": "Melton's Barbecue — Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Melton%27s_Barbecue",
   "license": "CC BY-SA 4.0"
  },
  {
   "id": "s:web-sfa-north-carolina-bbq",
   "kind": "web",
   "title": "North Carolina BBQ (oral history project, posted April 25, 2011; introduction by John Shelton Reed)",
   "publisher": "Southern Foodways Alliance",
   "url": "https://www.southernfoodways.org/oral-history/southern-bbq-trail/north-carolina-bbq/",
   "accessed": "2026-09-15"
  },
  {
   "id": "s:web-ourstate-historic-barbecue-trail",
   "kind": "web",
   "title": "Running on Full: The North Carolina Historic Barbecue Trail (Bryan Mims, January 29, 2016)",
   "publisher": "Our State",
   "url": "https://www.ourstate.com/north-carolina-historic-barbecue-trail/",
   "accessed": "2026-09-15"
  },
  {
   "id": "s:wp-rodney-scotts-whole-hog-bbq",
   "kind": "wikipedia",
   "title": "Rodney Scott's Whole Hog BBQ — Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Rodney_Scott%27s_Whole_Hog_BBQ",
   "license": "CC BY-SA 4.0"
  },
  {
   "id": "s:moss-barbecue-history",
   "kind": "book",
   "title": "Barbecue: The History of an American Institution",
   "author": "Robert F. Moss",
   "publisher": "University of Alabama Press",
   "year": 2010,
   "note": "revised edition 2020"
  },
  {
   "id": "s:fertel-one-true-barbecue",
   "kind": "book",
   "title": "The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog",
   "author": "Rien Fertel",
   "publisher": "Touchstone",
   "year": 2016,
   "note": "subtitle as on the publisher's page"
  },
  {
   "id": "s:flickr-commons",
   "kind": "dataset",
   "title": "Flickr Commons",
   "publisher": "Flickr, with participating libraries, archives and museums",
   "url": "https://www.flickr.com/commons/usage/",
   "accessed": "2026-09-16",
   "note": "Institutions publish photographs here under the rights statement 'No known copyright restrictions', which is not a public-domain declaration: the holding institution states it has found no copyright, shares that research without warranty, and asks the user to make an independent assessment before a new use. The statement is per photograph. The same institution's stream holds all-rights-reserved photographs alongside released ones, and the same negative sometimes appears both ways, so each file here was checked on its own page."
  },
  {
   "id": "s:flickr-ncsa",
   "kind": "dataset",
   "title": "State Archives of North Carolina on Flickr Commons",
   "publisher": "State Archives of North Carolina, Raleigh",
   "url": "https://www.flickr.com/photos/north-carolina-state-archives/",
   "accessed": "2026-09-16",
   "note": "Around 117,000 photographs from the State Archives' photograph collections. Uploads made from about 2015 onward generally carry 'No known copyright restrictions'; a body of 2008-era uploads of the same collections, and in places the same images, carries 'All rights reserved'. Photographs taken here were verified one page at a time; the refused ones are listed in data/harvest/picture-sources.json."
  },
  {
   "id": "s:ncsa-condev",
   "kind": "dataset",
   "title": "Department of Conservation and Development, Travel Information Division Photograph Collection",
   "publisher": "State Archives of North Carolina, Raleigh",
   "url": "https://www.flickr.com/photos/north-carolina-state-archives/albums/",
   "accessed": "2026-09-16",
   "note": "Photographs made by the state's own News Bureau for publicity use, many of them mounted on printed subject sheets with the locality and date written in by hand. John Hemmer and Bill Sharpe are the photographers named on the barbecue sheets. The sheets are the caption: the pencil on them is quoted in this project's alt text as writing on the object, not as a finding of fact."
  }
 ],
 "tiers": {
  "text.what": {
   "tier": "cited",
   "source": "s:wp-whole-hog-barbecue"
  },
  "text.story": {
   "tier": "cited",
   "source": "s:wp-whole-hog-barbecue"
  },
  "text.how": {
   "tier": "cited",
   "source": "s:wp-whole-hog-barbecue",
   "note": "the Scott flip and mop from NPR 2014; the Pee Dee skinning from the South Carolina article; the eastern skin from the Skylight Inn article"
  },
  "text.today": {
   "tier": "cited",
   "source": "s:web-ourstate-historic-barbecue-trail",
   "note": "restaurant list from the Historic Barbecue Trail and the SFA North and South Carolina projects; Rodney Scott's from its article"
  }
 },
 "primary_image": {
  "file": "whole-hog/whole-hog-hogs-for-smoking-at-b-s-barbecue.jpg",
  "source": "commons",
  "title": "File:Hogs for smoking at B's Barbecue.jpg",
  "url": "https://upload.wikimedia.org/wikipedia/commons/d/dc/Hogs_for_smoking_at_B%27s_Barbecue.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=original",
  "page_url": "https://commons.wikimedia.org/wiki/File%3AHogs_for_smoking_at_B%27s_Barbecue.jpg",
  "license": "Public domain",
  "license_url": "https://en.wikipedia.org/wiki/Public_domain",
  "author": "City of Greenville, North Carolina",
  "credit": "https://www.flickr.com/photos/cityofgreenvillenc/53248354286/",
  "alt": "Hogs being prepared for whole hog barbecue at B's Barbecue in Greensville, opened in 1977. Photographed during filming of a feature on Pitt County Brew & 'Cue Trail locations in Greenville.",
  "date": "2023-09-19 20:09:52",
  "primary": true,
  "sha256": "85f1c372b03f7184588c4dc4b053e8914fbee64545bc01ab411ecf36f3d9d3a4"
 },
 "tag_facts": [],
 "recognition_facts": [],
 "acclaim": 0,
 "kin_in": [
  {
   "from": "eastern-nc",
   "type": "style",
   "name": "Eastern North Carolina barbecue",
   "as": "the cut it is named for — the entire pig, cooked as one piece and chopped together.",
   "rel": "part"
  },
  {
   "from": "sc-mustard",
   "type": "style",
   "name": "South Carolina mustard barbecue",
   "as": "the cut at Sweatman's and Hite's, basted with mustard sauce as it cooks.",
   "rel": "part"
  },
  {
   "from": "sc-pee-dee",
   "type": "style",
   "name": "Pee Dee whole-hog barbecue",
   "as": "the cut, cooked overnight and pulled or chopped whole.",
   "rel": "part"
  },
  {
   "from": "mustard-sauce",
   "type": "sauce",
   "name": "mustard-based barbecue sauce",
   "as": "basted with it through a twelve-to-fourteen-hour cook at Sweatman's.",
   "rel": "serves"
  },
  {
   "from": "sam-jones-sauce",
   "type": "sauce",
   "name": "Sam Jones BBQ sauce",
   "as": "the cook the house is built on.",
   "rel": "pit"
  },
  {
   "from": "scotts-barbecue-sauce",
   "type": "sauce",
   "name": "Scott's Barbecue Sauce",
   "as": "what Adam Scott cooked in his back yard, two a week at first, then four to seven a day.",
   "rel": "serves"
  },
  {
   "from": "vinegar-pepper-sauce",
   "type": "sauce",
   "name": "vinegar-and-pepper sauce",
   "as": "the cut it was made for; it soaks into chopped meat and cuts the fat of the whole animal.",
   "rel": "serves"
  },
  {
   "from": "barbecue-sandwich",
   "type": "dish",
   "name": "barbecue sandwich",
   "as": "the eastern filling, chopped skin and all.",
   "rel": "part"
  },
  {
   "from": "barbecue-tray",
   "type": "dish",
   "name": "barbecue tray",
   "as": "the cut in an eastern tray.",
   "rel": "part"
  },
  {
   "from": "brunswick-stew",
   "type": "dish",
   "name": "Brunswick stew",
   "as": "the barbecue whose chopped meat goes into the pot at an eastern house.",
   "rel": "part"
  },
  {
   "from": "hash-and-rice",
   "type": "dish",
   "name": "hash and rice",
   "as": "the hog whose head and organs made the first hash.",
   "rel": "origin"
  },
  {
   "from": "pig-pickin-cake",
   "type": "dish",
   "name": "pig pickin' cake",
   "as": "the pig that gets picked before the cake is cut.",
   "rel": "kin"
  },
  {
   "from": "pork-skins",
   "type": "dish",
   "name": "pork skins",
   "as": "the hog they come off; in the Carolinas the skin is crisped on purpose.",
   "rel": "part"
  },
  {
   "from": "block-pit",
   "type": "pit",
   "name": "block pit",
   "as": "the cut it is sized to: a split carcass on a rack over coals.",
   "rel": "whole"
  },
  {
   "from": "burn-barrel",
   "type": "pit",
   "name": "burn barrel",
   "as": "what its coals cook through the night.",
   "rel": "kin"
  },
  {
   "from": "chopping-block",
   "type": "pit",
   "name": "chopping block",
   "as": "the carcass that becomes one dish on the block.",
   "rel": "kin"
  },
  {
   "from": "direct-heat",
   "type": "pit",
   "name": "direct heat",
   "as": "the cut cooked over a bed of coals for a night.",
   "rel": "kin"
  },
  {
   "from": "gas-and-electric-cookers",
   "type": "pit",
   "name": "gas and electric cookers",
   "as": "gas-fired whole-hog pits are the common choice of new restaurants.",
   "rel": "kin"
  },
  {
   "from": "hickory-and-oak",
   "type": "pit",
   "name": "hickory and oak",
   "as": "the cut whose skin takes the most smoke.",
   "rel": "kin"
  },
  {
   "from": "hog-killing",
   "type": "pit",
   "name": "hog killing",
   "as": "the pig that, tradition holds, came off the killing and onto the pit.",
   "rel": "kin"
  },
  {
   "from": "pig-cooker",
   "type": "pit",
   "name": "pig cooker",
   "as": "the cut it is built around: a split carcass on a six-foot grate.",
   "rel": "part"
  },
  {
   "from": "pork-shoulder",
   "type": "pit",
   "name": "pork shoulder",
   "as": "the older cut it displaced wherever packers stopped shipping carcasses.",
   "rel": "contrast"
  },
  {
   "from": "browns-bar-b-que",
   "type": "place",
   "name": "Brown's Bar-B-Que",
   "as": "the cut, mopped as it cooks and chopped for the line.",
   "rel": "part"
  },
  {
   "from": "bs-barbecue",
   "type": "place",
   "name": "B's Barbecue",
   "as": "the cut, cooked overnight over charcoal rather than wood since the fires.",
   "rel": "part"
  },
  {
   "from": "bums-restaurant",
   "type": "place",
   "name": "Bum's Restaurant",
   "as": "the cut, over oak and pecan embers.",
   "rel": "part"
  },
  {
   "from": "buxton-hall-barbecue",
   "type": "place",
   "name": "Buxton Hall Barbecue",
   "as": "the cut, pasture-raised, overnight over wood.",
   "rel": "part"
  },
  {
   "from": "coopers-country-store",
   "type": "place",
   "name": "Cooper's Country Store",
   "as": "cooked over wood embers until it pulls with tongs, for a meat counter rather than a dining room.",
   "rel": "part"
  },
  {
   "from": "gradys-barbecue",
   "type": "place",
   "name": "Grady's Barbecue",
   "as": "the cut, over oak and hickory coals from four in the morning.",
   "rel": "part"
  },
  {
   "from": "hites-bar-b-q",
   "type": "place",
   "name": "Hite's Bar-B-Que",
   "as": "whole hogs and hams together on the same pit.",
   "rel": "part"
  },
  {
   "from": "jack-cobb-and-son",
   "type": "place",
   "name": "Jack Cobb & Son Barbecue Place",
   "as": "the cut, and the only one — always whole hogs, in the owner's words.",
   "rel": "part"
  },
  {
   "from": "jackie-hites-bar-b-q",
   "type": "place",
   "name": "Jackie Hite's Bar-B-Q",
   "as": "the cut, cooked whole over hickory as Jackie Hite's father had.",
   "rel": "part"
  },
  {
   "from": "mccabes-bar-b-q",
   "type": "place",
   "name": "McCabe's Bar-B-Q",
   "as": "whole hogs on the pit with shoulders and hams, all mixed in the pull.",
   "rel": "part"
  },
  {
   "from": "meltons-barbecue",
   "type": "place",
   "name": "Melton's Barbecue",
   "as": "the cut, small hogs of 80 to 90 pounds chopped fine.",
   "rel": "part"
  },
  {
   "from": "morris-barbeque",
   "type": "place",
   "name": "Morris Barbeque",
   "as": "the cut — hams and shoulders from the same pig, chopped together.",
   "rel": "part"
  },
  {
   "from": "parkers-barbecue",
   "type": "place",
   "name": "Parker's Barbecue",
   "as": "the cut, though the pits are gas; Parker's shows the two are not the same question.",
   "rel": "part"
  },
  {
   "from": "rodney-scotts-whole-hog-bbq",
   "type": "place",
   "name": "Rodney Scott's Whole Hog BBQ",
   "as": "the cut in the name, cooked whole over coals as at Hemingway.",
   "rel": "part"
  },
  {
   "from": "sam-jones-bbq",
   "type": "place",
   "name": "Sam Jones BBQ",
   "as": "the cut: hogs of about 180 pounds, sixteen hours in the pit, skin chopped into the meat.",
   "rel": "part"
  },
  {
   "from": "scotts-bar-b-que",
   "type": "place",
   "name": "Scott's Bar-B-Que",
   "as": "the cut — the entire pig, split, cooked through the night and pulled.",
   "rel": "part"
  },
  {
   "from": "skylight-inn",
   "type": "place",
   "name": "Skylight Inn BBQ",
   "as": "the cut it has never departed from; the skin goes into the chop.",
   "rel": "part"
  },
  {
   "from": "stephensons-bar-b-q",
   "type": "place",
   "name": "Stephenson's Bar-B-Q",
   "as": "what Paul Stephenson cooked first, in 1958, before shoulders took over.",
   "rel": "origin"
  },
  {
   "from": "sweatmans-bar-b-que",
   "type": "place",
   "name": "Sweatman's Bar-B-Que",
   "as": "the cut: whole hogs, pulled, since 1977.",
   "rel": "part"
  },
  {
   "from": "wilbers-barbecue",
   "type": "place",
   "name": "Wilber's Barbecue",
   "as": "the cut, split and cooked over oak coals through the night.",
   "rel": "part"
  },
  {
   "from": "adam-scott",
   "type": "person",
   "name": "Adam Scott",
   "as": "the cut, two a week in the back yard and later seven a day.",
   "rel": "part"
  },
  {
   "from": "adrian-miller",
   "type": "person",
   "name": "Adrian Miller",
   "as": "the oldest cooking, whose labor — Black and mostly unnamed — Black Smoke traces.",
   "rel": "kin"
  },
  {
   "from": "bob-melton",
   "type": "person",
   "name": "Bob Melton",
   "as": "the cut, small hogs of 80 to 90 pounds chopped fine, 'the consistency of chopped peanut butter'.",
   "rel": "part"
  },
  {
   "from": "bum-dennis",
   "type": "person",
   "name": "Bum Dennis",
   "as": "the cut, over oak and pecan coals his son burns down before dawn.",
   "rel": "part"
  },
  {
   "from": "dennis-rogers",
   "type": "person",
   "name": "Dennis Rogers",
   "as": "the eastern cut, 'with vinegar and pepper sauce only', as he put his side.",
   "rel": "kin"
  },
  {
   "from": "ed-mitchell",
   "type": "person",
   "name": "Ed Mitchell",
   "as": "the cut he insists on, because a pulled-pork sandwich needs shoulder, ham and belly together.",
   "rel": "part"
  },
  {
   "from": "elliott-moss",
   "type": "person",
   "name": "Elliott Moss",
   "as": "the cut he has cooked from Asheville to Florence: pasture-raised, overnight, over wood.",
   "rel": "part"
  },
  {
   "from": "jim-early",
   "type": "person",
   "name": "Jim Early",
   "as": "taught at his boot camps, beside butts, ribs, chicken and brisket.",
   "rel": "kin"
  },
  {
   "from": "pete-jones",
   "type": "person",
   "name": "Pete Jones",
   "as": "the only cut he cooked, heads on, the skin chopped into the meat.",
   "rel": "part"
  },
  {
   "from": "rien-fertel",
   "type": "person",
   "name": "Rien Fertel",
   "as": "the cooking The One True Barbecue is about: the pitmasters who cook the whole animal, in Tennessee and the Carolinas.",
   "rel": "kin"
  },
  {
   "from": "robert-moss",
   "type": "person",
   "name": "Robert F. Moss",
   "as": "which he finds established as a ritual in the British colonies by the eighteenth century.",
   "rel": "kin"
  },
  {
   "from": "rodney-scott",
   "type": "person",
   "name": "Rodney Scott",
   "as": "the cut in his restaurant's name and the one he has cooked since he was eleven.",
   "rel": "part"
  },
  {
   "from": "sam-jones",
   "type": "person",
   "name": "Sam Jones",
   "as": "the cut, cooked whole and chopped with the skin, at both of his restaurants.",
   "rel": "part"
  },
  {
   "from": "wilber-shirley",
   "type": "person",
   "name": "Wilber Shirley",
   "as": "the cut, split in halves, 100 to 125 a week in season.",
   "rel": "part"
  },
  {
   "from": "fundraiser-barbecue",
   "type": "event",
   "name": "fundraiser barbecue",
   "as": "the fire department's Saturday pig.",
   "rel": "part"
  },
  {
   "from": "lexington-barbecue-festival",
   "type": "event",
   "name": "Lexington Barbecue Festival",
   "as": "the eastern cut demonstrated at the Pork Cook-Off since 1995.",
   "rel": "contrast"
  },
  {
   "from": "mallard-creek-barbecue",
   "type": "event",
   "name": "Mallard Creek Barbecue",
   "as": "three or four pigs and a goat in 1929; whole hogs in ditches for decades after.",
   "rel": "origin"
  },
  {
   "from": "pig-pickin",
   "type": "event",
   "name": "pig pickin'",
   "as": "the cut and the method the party is built on.",
   "rel": "part"
  },
  {
   "from": "political-barbecue",
   "type": "event",
   "name": "political barbecue",
   "as": "the colonial rally's meat.",
   "rel": "part"
  },
  {
   "from": "chopped",
   "type": "term",
   "name": "chopped",
   "as": "the cut that is chopped whole, crisp skin and all, so every tray gets every part of the hog.",
   "rel": "part"
  },
  {
   "from": "down-east",
   "type": "term",
   "name": "Down East",
   "as": "what Down East cooks.",
   "rel": "kin"
  },
  {
   "from": "hog",
   "type": "term",
   "name": "hog",
   "as": "the cut that is the whole animal; the phrase and the style share the word.",
   "rel": "part"
  },
  {
   "from": "pee-dee",
   "type": "term",
   "name": "Pee Dee",
   "as": "the Pee Dee's cut.",
   "rel": "part"
  },
  {
   "from": "pitmaster",
   "type": "term",
   "name": "pitmaster",
   "as": "the cut whose cooking most needs one: several people to flip and tend, and a cook who becomes prominent in the community.",
   "rel": "kin"
  },
  {
   "from": "pulled-pork",
   "type": "term",
   "name": "pulled pork",
   "as": "the cut the east pulls instead; Ed Mitchell's pulled pork sandwich is shoulder, ham and belly from one hog.",
   "rel": "part"
  },
  {
   "from": "political-barbecue-prints",
   "type": "art",
   "name": "Going the whole hog — the 1830s barbecue lithographs",
   "as": "the cooking the phrase is a pun on, and the meat of the colonial rally.",
   "rel": "pit"
  },
  {
   "from": "the-sunday-question",
   "type": "story",
   "name": "The Sunday question",
   "as": "the cut that sets the schedule — an overnight cook is why the week has a shape at all.",
   "rel": "pit"
  }
 ]
}