Going Whole Hog

If you have a large barbecue pit, a few assistants, and an urge for the ultimate challenge, you should tackle a whole hog. The quintessential barbecue meat of the South for a couple of centuries, it remains the first choice of many prominent pitmasters. Among all the experts, no one did a better job than the late Jim Quessenberry, founder and leader of the Arkansas Trav’lers barbecue team. We had the honor of cooking with the Trav’lers one year at the Memphis in May World C