Pig, Smoke, Pit: This Food Is Seriously Slow (NY Times)
From The New York Times:
By JOHN T. EDGE
June 9, 2009
Scott’s Variety Store and Bar-B-Q in Hemingway, S.C., slow-smokes whole hogs over hardwood coals — a way of cooking that is disappearing.
http://www.nytimes.com/2009/06/10/dining/10United.html?_r=1&hp
With accompanying audio slide show
By JOHN T. EDGE
June 9, 2009
Scott’s Variety Store and Bar-B-Q in Hemingway, S.C., slow-smokes whole hogs over hardwood coals — a way of cooking that is disappearing.
http://www.nytimes.com/2009/06/10/dining/10United.html?_r=1&hp
With accompanying audio slide show
posted by eric model | 2:41 AM
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