Instructions: Preparation Time: About 18 hours

In North Carolina a Pig Pickinis the ultimate "Guy" meal. Its the high-end extreme barbecue and its delicious!

First, locate a pig. About three weeks ahead, call a local butcher or supermarket to place the order. The whole hog is festive and decorative, but fresh hams or pork shoulders cook more efficiently. They are also more economical than ribs. Have the butcher remove the head and knuckles, and saw pigs backbone to lay spread-eagle while roasting.

In the meantime, dig the pit on solid ground. It should be about 12-16 inches deep, 3.5 feet wide and 5 feet long. Slope and taper the pit on either end.

Fill the pit with one or two bushels of oak or hickory twigs. Burn down to ashes. This dries out the pit.

Make a second fire near one end of the pit. This will supply the coals to cook the meat during the night and day long roasting time.

Spread them conservatively as needed for a slow fire under the meat.

If using charcoal start the fire with the good stuff you can use the cheap brands later on.

Lay iron rods, bunk bed springs or heavy hog wire mesh over the pit to support the pig. Lay the whole pig on this rack, spread-eagled, meat side down.

Toast the pig with youre favorite libation. Wish him good luck and thank him for what he is about to do for you.

Make heavy brine with the remaining edible ingredients. Turn and baste meat during cooking. Roast slowly 12- 18 hours, or until internal temp. reads 170 degrees F. Optional: Barbecue sauce is added after pig is cooked. It will burn if applied during roasting.

The brine permeates and seasons the roasting meat.

Traditionally, the cooks continue to toast the pig during the entire cooking process. Beer is a favorite libation.

If you add too many coals, the dripping grease will catch fire and flare up. Smother these flames with the back of the shovel.

After the pig is properly blessed and cooking, cover with four clean, metal garbage can lids or metal roofing sheet. This retains the heat during the early morning hours, but its loose enough to let smoke circulate slowly and season the meat.

The last 8-10 hours of cooking, turn pig over, skin side down. This will render the fat out of the skin while cooking. As the fat accumulates around the ribs and shoulders, collect it with the large spoon. Save it in the iron pot. It congeals into lard. Remember:

Cook slowly to retain moisture and prevent burning.

Tip: After the long night, when you turn the pig, pick off little bits and pieces of pork. These make a great breakfast with hot coffee.

When the pig is done, (170 Degrees F internal in the shoulder) take it over to the table and lay it on cardboard. Start carving. This part usually draws quite a crowd. Three or four people can easily carve the pig at the same time. It is important that the head chef carve the hindquarters of the pig. If you are careful and quiet about it, you can remove the loins intact. Be sure to set those aside for your helpers. They will appreciate it.

Plan ahead for a way of disposing of the stripped carcass. Public parks may not be amenable to having it left in their dumpsters (or in your garage if the partys at your house).

Tip: if using charcoal, soak some hickory (or mesquite) chips in water and add to coals occasionally

Serve with breads/buns and all kinds of barbecue sauces, corn on the cob, potato salad, baked beans, bread and butter pickles, ice cold beer, and homemade ice cream.

In the following recipe for precooked barbecued ribs I had some serious doubts about the amount of salt. I wrote to the person who posted it and she assured me that that was correct. It actually calls for a whole cup of salt. She said that since it was in the cooking liquid, it was fine but that it could be reduced by half if it was too scary

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