I was skeptical when I learned Rodney Scott was opening a restaurant in downtown Nashville. It's no surprise that the accomplished pitmaster would want to expand his growing barbecue empire to ...

1. Clear an area of level ground of any combustible leaves or sticks. Lay out a two-layer base of blocks as shown. Build a fire inside the pit. After the coals have burned down, divide them into ...

In the immortal words of Hank Williams Jr.: “We cooked the pig in the ground, got some beer on ice, and all my rowdy friends are comin' over tonight.” Sounds like a party that’s just waiting for ...

In the woods of New York state, pitmaster Norberto Piattoni roasts whole pigs on a handmade spit to sell at his Catskills pop-up, the Modestos. “We’re cooking a pig that was raised on the land, and we ...

Cook Street School of Fine Cooking, 1937 Market Street, is teaming up with the experts from Il Mondo Vecchio to host a Whole Hog Dinner that will run from 6 to 9:30 p.m. tonight. The feast costs $99; ...

The deeply delicious stories behind cooking whole hog in North Carolina make Ed Mitchell's Barbeque so much more compelling than a traditional cookbook. Yes, there are dozens of outstanding recipes — ...

Behind the Line is Foobooz’s interview series with the people who make up Philly’s dynamic food and beverage scene. For the complete archives, go here. I first connected with the idea of providing ...

After Truth BBQ’s popular brisket made the restaurant one of Texas’s most popular barbecue spots, pitmaster Leonard Botello IV decided to expand his menu by bringing Carolina whole hog barbecue to ...