Traditional, South Carolina BBQ // Whole Hog BBQ that is pitcooked using our own wood-based coals, never gas!
Howard Conyers, PhD began manning the family's burn barrel at an early age. He cooked his first hog alone at age 11 after helping his father years prior to learn the craft. Howard has spent the rest of his life pursuing his twin passions of rocket science and traditional South Carolina whole hog barbecue. Well, that and as many hours of low and slow smoke as it takes.
BBQ in South Carolina is solely known for cooking whole hog. "Grilled Meat" and "BBQ" are two different things. Actually, it is a big offense to a true South Carolinian to confuse the two (especially if you invite them over to a BBQ). For example, if you have grilled hot dogs and hamburgers, it is simply "grilled," not "BBQ." People in SC will drive long and far for good BBQ (whole hog). The other misnomer, is that Carolina BBQ is just a vinegar-based sauce, because it is also technique. The original technique of cooking whole hogs has been primarily preserved by African African males since slavery. Even through today, the number of publicly known traditional black pitmasters are disappearing.
South Carolina BBQ is very regionalized across the state, but it is not unusual to have all 4 types of SC BBQ in one county ("county" is equivalent to "parish" in Louisiana). FYI, North Carolina BBQ is slighty different in that it is typically whole hog barbecue that is chopped, served with cole slaw, and a vinegar sauce...and since the pitmaster is not from North Carolina, he will relay that to experts from North Carolina to go in depth. However, both the carolinas are known for cooking over all wood hardwood pits.
BBQ preparation is a secret to CarolinaQNola, but we'll give you insight into the cooking process the pitmaster uses in New Orleans. The whole hog is butterflied down the middle and cooked faced down with the skin facing the sky in custom pits. The hog is fired with coals made from the burn barrel (or store bough). Store-bought is uncommon with CarolinaQNola, but is used when certain safety measures are required (i.e., cooking in tight places). CarolinaQNola never cooks whole hog with GAS - it is a sin, so don't ask! Cooking whole hogs ranges in time from 8 hours on up, depending greatly on size, but also weather and fat content. The quality of the BBQ starts with quality of meat that you are cooking; Basically, if the pig is fed well and wholesome (not necessarily organic), then you will get great tasting meat after CarolinaQNola finishes it.
The pitmaster was trained by his family, particularly his father, in the art of cooking whole hogs on an above ground wood-fired pit - just a step up from a hole in the ground, using the same techniques. The pitmaster and his family call Manning, SC their home. For those who are very familiar with the area, Howard is from the Paxville/Home Branch Community of Clarendon Co where he grew up on the family farm. Howard Conyers has been managing the fire and coals in the burn barrel since he was a kid; he cooked his first whole hog around the age of 11. Howard has at least 20 years of experience cooking whole hogs. Furthermore, to hone his craft of cooking whole hogs, he raised hogs while in grade school to learn the whole process of taking a hog literally "Farm to Table via the Pit."
The pitmaster is an engineer by day, where he works with the space program, testing rocket engines (his friends refer to him as their resident rocket scientist). Howard happens to have a PhD in Mechanical Engineering and Materials Science. His other roles in the community include being a public speaker, Historic Home Preservationist, a STEM advocate, and most importantly a God Fearing Man.
Laissez votre commentaire