Daniel Vaughn gets help from Sam Jones in cooking a whole hog at home; I hope to put this to the test in the coming months

How exactly do you test a recipe for a 16-hour process that involves cement blocks, metal barrels, and an entire pig? The authors of a new barbecue cookbook find out. https://t.co/DC52VXXePr

— TASTE (@taste_cooking) April 22, 2019

This article from Our State Magazine on pig pickin’ sides would also come in handy

Pig’s head: should it be included in your next cookout?

Scott Mason (aka the Tar Heel Traveler) is signing his latest book at Parker’s Barbecue today

RIP Twin City RibFest; it’s organizers announced that it will no longer be held in Winston-Salem

The 38th Annual BBQ Fest on the Neuse will be held in downtown Kinston this weekend with more than 175 vendors, 100 cook teams, and an expected attendance of 40,000.

Jiggy with the Piggy is also this weekend, taking place in downtown Kannapolis

The BBQ Capital Cook-off took place last weekend in downtown Lexington after taking 2018 off after a fire at the old Dixie Furniture plan

Might need to try Stamey’s pork skins soon

Stamey’s Elusive pork skins! They sell out so fast that people are always calling to see if we have them available. @barbecuebros I hear it’s a new obsession of yours? pic.twitter.com/UswuANgY4t

— Stameys Barbecue (@stameysbarbecue) April 27, 2019