14-Hour Hog Cook at the #1 New BBQ in N.C.

[@itllbeawrightyep5579]

I grew up cooking whole hogs on a homemade pit with my Dad and Papa in Centerpoint GA. It was a before daylight till after dark job. Everyone we knew from 3 county's around would come eat. We make our own sauce,Brunswick stew and everything. It's a labor of love. I sure do miss it.

[@mschmidt3108]

Time to pick a weekend and throw a party. Fine, I will swing over.

[@allenbateman3518]

Thanks Ant for coming to the Carolina's and sharing the way I learned. Every Saturday, after Thanksgiving, my uncle would always cook a whole hog and me wanting to learn, I was with him from start to finish. Of course my job was the wood splitter. Just me and an ax. The memories from my childhood until adulthood are wonderful from this experience. Unfortunately, he passed away about 20 years ago, so there have not been anymore pig pickings.... Last year, I was able to go to Myron Mixon's house for his memories class, and this was part of it... The emotions and memories came flooding back.. Nothing beats a taste of whole hog!

[@K4HLER]

Let's be real. North Carolina whole hog is a special experience. Never forget the hole in the wall place I found on the NC/SC border. Mind blowing 🤯

[@smokeking85]

You remember the name?

[@AntsBBQCookout]

Whole hog is crazy.. best bite of BBQ I've had so far

[@907jl]

You do an incredible job creating these videos. Some of, if not the best BBQ content on KZbin. Well done!

[@AntsBBQCookout]

Thank you! I appreciate that!

[@wadehamnc]

Great video, Ant. Thanks for showing NC some love. I live in Raleigh and love the barbecue at Dampf Good, but the best whole hog barbecue is at the Skylight Inn in Ayden, NC. They’ve been open since 1947 and cook it the traditional eastern NC style that is whole hog, over coals, vinegar based sauce, and chopped. I don’t think enough emphasis is put into how finely chopping the meat adds layers of flavors by mixing different areas together that you don’t get from pulling.

[@harristech6807]

NC has the best BBQ with whole hog eastern NC style.Texas is a close second with brisket, German/Czech sausages, and beef ribs.

[@winstonmcgill6667]

Your videos are excellent very professional, fun to watch and interesting. You've set a high bar. Congratulations!!

[@NorthernThaiGardenGuy]

Ant don't they use a 2nd grate to flip the Hog so it doesn't fall apart on 'em?

[@juliorosado1921]

Holy crap, you sampled digimon world 1 for the background music, what a blast from the past

[@moto3463]

My new favourite food channel on KZbin. BBQ 😉

[@AntsBBQCookout]

🙏🙏🐜🐜

[@molebogengbutanasomo3894]

I think to flip the pork easily try the oven racks to support the hog on both sides and flip it using it.

[@mattbenskin538]

These types of vids are great!!!

[@BBQBOY76]

Did they use the heat deflector in the BQ?

[@Primo_Supremo21]

Another banger video bro. Keep em comin!

[@5literfox89]

I would love to work there!!

[@Dampfgoodbbq]

Come on over to NC!

[@davidhalldurham]

I had lunch there just this afternoon. They're the nicest people in the world. The work would be hard, but their good attitudes would make it a joy.

[@daad658]

i’m a year into a fasting diet and your videos really make me weak! lol having some ribs for dinner tonight though so the wait is worth it.

[@AntsBBQCookout]

Sorry man, the next video will be my favorite items from moos in LA 😂 but stay strong 🗿

[@molebogengbutanasomo3894]

Nice video you really shared the experience with clarity, I recently did a spit braai(BBQ) and really had a good time, now whole hog is on my radar. Where can I get a whole hog pit though?

[@williamwilson2624]

That looked amazing! Great video.

[@paulmarion3290]

What kind of cooker is that ?

[@jusvettec4894]

What part of NC are yall located?

[@pkendall99]

7:34 I never understood why the hog isn't simply split into two separate halves, that would make flipping super easy.. Grady's BBQ does it that way..

[@tangosierravideo5055]

Interesting...

[@BenFeldman-kz7gt]

Ant, Very cool! Plus you even captured the lifting up and flipping of the pig. I still wonder if cooking the whole animal can still be as good and as accurate a cook as cooking it in parts. Just like any whole animal, all the different parts cook differently. Obviously, there is direct heat cooking of all the parts separately, so I’m not sure what is gained. Certainly, the whole hog looks spectacular, but in the end is it the best method? Any reason why they use that steel pit as opposed to the traditional cinder block pit? How could you forget the Cherry wine after all that?😂 Keep up the great work!

[@zoulzopan]

Is there a specific advantage of doing it using direct heat instead of indirect? what's different in the result? Do they keep the porc whole because they're doing direct heat? if not why not cut it into portions and do the whole pig in smaller portions? Also I wonder if there are bbq for deer, lamb or duck meat.

[@tod1840]

you "can" cook via indirect but it makes the pork too smokey IMO. Beef can take a lot of smoke and the beef flavor will not be overpowered too much. IMO the amount of smoke say for an 18hr brisket on a hog would overpower the pork flavor taste and taste burnt/bitter. I saw a Texan that now lives here in NC use a large TX offset to cook a hog and it really wasn't fit to eat but on the same cooker at another cookout, his beef was very good. I've helped cook dozens and lead several cooks, but by no means have I perfected it. Direct heat can help to render some of the fat out of the hams/butts which years ago the pigs had a lot more fat on them compared to the pigs grown today that are more lean. Additionally, the pig has several different thicknesses of meat vs a brisket that is more uniform. The butts/hams are much thicker than the belly/ribs are so you would not want to put the same amount of heat on the middle that you would the hams/shoulders or you will end up with dried out bacon/loin/ribs and have some mad folks at the picking. Direct heat allows you to place the heat over those thicker parts and let the heat diminish in the middle which will avoid over cooking of the belly and allowing the whole hog to finish at the same time. As far as whole or cut up. I've cooked them whole, split in half (for easier flipping) and as far down as 1/4s (1/2 of a half a hog) and just hams/butts depending on how many people you want to feed. IMO, the point of cooking whole hog is the mixing of all the different cuts (pulled pieces of meat) from all over the hog to get a complex flavor that is achieved by combining more lean cuts, more smokey cuts, fatty cuts, darker meat from hams, and the lighter meat of the belly/loin, as well as the chopped-up skin that has been puffed up. Cooking just hams/butts yields a less complex more uniform pork flavor that isn't as appetizing IMO. Commercially, cooking whole hog is less profitable as there is more loss/waste due to bone, skin, scrap weight which is why you see some BBQ joints cooking hams/butts. The hams/shoulders have less bone per pound and are more uniform, which makes for an easier cook a lot of to feed commercially. One doesn't cook a whole hog because they are lazy vs butts/shoulders can almost be set and forget. Butts/shoulders are also leaner so the bbq can be leaner for the city folks that want lean "healthier" bbq vs a whole hog that retains more fat during the cook and fat is flavor. You can taste the difference bbq that is just butts/shoulders vs whole hog. Deer is very pretty lean compared to pigs so when we bbq'd deer it is put on and covered in bacon to trap in what moisture is in the meat naturally and to give it moisture/fat to prevent it from drying out. The rendered fat from the bacon does give it some flavor as well.

[@AntsBBQCookout]

Crispy skin for direct also different flavor too

[@frank_osuna]

I need that BAR-A Barbecue hat 🔥🔥🔥

[@brianmaypole84]

Cheer Wine and Sun Drop if you are in North Carolina for sure.

[@scottsmith31]

Take a shot everytime this guy says “like”. You’ll be blackout by the first minute

[@AntsBBQCookout]

Don't listen to this guy, he's trying to kill yall 😂

[@hakeemawbrey8571]

love this!!

[@siemprefeliz1]

So, info to help you next time you cook a whole hog. Personally, I would have bought a smaller one to make as you and your team tried to turn it and it basically started falling apart. Next time also since you don't have a grill with a rotating surface incase the hog in heavy chicken wire. Make some handles on the ends of the chicken wire so when its time to turn it you have something to hold on. Lastly, next time rub olive oil on the skin first, mix a bowl of baking powder and kosher salt. The oil will make your skin cook beautifully, rub the kosher salt and baking powder over the skin. This will draw out the moister and you'll have a beautifully cooked hog with crispy skin:).

[@BikeThrottleOfficial]

Love the channel! An idea for a future episode could be to find a bbq joint that looks at the animal’s history and how it reflects in the meat. So many like Rodney Scott say “whole hog” this, and that - without even mentioning the diet the pig had and conditions it was reared in. From the Uk - where the animals live outside, eating green grass without hormones added.

[@AntsBBQCookout]

I know palmira is very selective with the hogs they use in SC. I have a bbq story in the works with them, so it'll go over that for sure!

[@arielp7875]

Another good video

[@siemprefeliz1]

I just watched the end of your video. Well, you guy broke it up on the grill. The way I do it is for presenting the hog whole on a board. Then, breaking it up.

[@mattthomas7043]

Hi, Ant!

[@erickwalsh9258]

Another great video 🐜!

[@AntsBBQCookout]

🙏🙏🐜🐜

[@vr0k3n]

wasn't this video already uploaded a few weeks ago?

[@AntsBBQCookout]

Naw that was the bbq story on dampf this is the whole hog cook which I skipped over in the bbq story so I could make a dedicated video for it

[@vr0k3n]

@@AntsBBQCookoutaaah I knew there was something i was missing. ty!

[@RaleighSmoke]

The real deal.

[@AntsBBQCookout]

💯💯

[@firegrillin365]

🔥🔥🔥

[@beechermeats9797]

For the algorithms bay bay!!!!

[@pacman_17]

More Goldees content please 🤣🤣🤣

[@AntsBBQCookout]

Lol like the smoker?

[@pacman_17]

@@AntsBBQCookout Smoker yea! 👍

[@AntsBBQCookout]

I haven't been home in over a month. I'm in CA shooting another BBQ story and then I'll fly straight to TX for another one. Gonna try out mad scientists pit when I get back to home, so it'll be a while until I get goldees content out again

[@allcapsboy9139]

i wonder how much different this would be from a rotisserie whole hog

[@AntsBBQCookout]

Idk never had 🤷‍♂️

[@zoulzopan]

thats a very good question

[@TearitoffE]

We Samoans take the whole pic n cook it 😅 for 8 hrs sometimes 12 hrs just depends

[@jgjones28]

I’ve cooked BBQ with Cheerwine for, well forever! Can’t say I’ve ever taken a swig from the bottle! It’s a sauce base, not a soda!

[@AntsBBQCookout]

Thing is thick as sauce for sure. Like drinking sizzurp 😂

[@allcapsboy9139]

gimme gimme

[@melvingibson4525]

Too bad he doesn't have a franklin or goldies pit

[@AntsBBQCookout]

Lol the backyard ones?!? 😂

[@melvingibson4525]

@@AntsBBQCookout yeah those are the only ones that work

[@AntsBBQCookout]

Right can't cook a whole hog without it 🤷‍♂️😂

[@melvingibson4525]

@AntsBBQCookout yup anything else is not real barbecue and we will make videos about it

[@RIPMrAlwaysFirst]

First

[@SimonZimmermann82]

Come on KZbin commy personal censor master, when do you stop censoring me?!

[@saamo1423]

dork

[@rickross199]

Please stop saying like like like like like every other word. I beg you.

[@AntsBBQCookout]

Nah 😂